Balsamic Vinaigrette
• 1/2 cup Living Harvest Organic Hemp Oil
• 1/4 cup balsamic vinegar
• 2 cloves of garlic, minced
• 2 Tbsp. fresh basil, minced
• 1 Tbsp. fresh oregano, minced
• 1/4 tsp sea salt
• 1 Tbsp. honey or agave nectar (optional)
Blend all ingredients until smooth. Makes 3/4 cup.
Thai Cabbage Salad
• 3 cups finely diced red cabbage
• 2 cups finely diced green cabbage
• 2 cups bit sized cauliflower
• 1 avocado
• 1/2 cup minced fresh cilantro
• 1/4 cup Living Harvest Organic Hemp Oil
• 1/4 cup extra virgin olive oil
• 1/4 cup brown rice syrup
• 1/4 cup soy sauce
• 3 Tbsp. umeboshi vinegar
• 1 Tbsp. grated orange zest
• 1 inch fresh ginger, juice extracted
• 1 clove fresh garlic, minced
• Generous pinch of chili powder.
Combine all ingredients in a large bowl and toss gently. Set aside to marinate for at least 30 minutes before serving.
Tabouli Salad
• 2 cups spring water or filtered water
• 1 1/4 cups bulgar (cracked wheat)
• 1 ripe tomato, diced
• 1 small cucumber, diced
• 1 bunch fresh parsley, minced
• 1/4 cup chopped fresh mint
• 1/3 cup pitted and coarsely chopped black olives
• 2 or 3 scallions, minced
• Juice of 1 fresh lemon
• 2 Tbsp. Living Harvest Organic Hemp Oil
• Sea Salt
Bring water to a boil and stir in the bulgar. Cover and remove from heat. Allow to stand undisturbed for 15 to 20 minutes or until all the liquid has been absorbed into the grain. Fluff the bulgur with a fork and transfer to a large bowl. Stir in the remaining ingredients, adding salt to taste. Cover and chill thoroughly before serving.
