Raw Chef Running

This salad is my current favorite.  Sometimes I use sun-dried tomatoes instead of olives.  Always use organic produce when possible.

• one jicama, diced small
• one red or yellow pepper, diced
• one celery stalk, diced
• half of a small red onion, sliced thin
• one avocado, diced, and sprinkled with lemon juice
• 1/4 cup green olives
• 1 Tbsp. fresh herbs (parsley, cilantro, chives, thyme, rosemary -  your choice)

Toss all diced veggies together, set aside.  Blend the following ingredients to make the dressing, and stir it into veggies.  Cool in frig for at least 30 minutes before serving.

Dressing:

• 2 Tbsp. Raw tahini
• 1/8 tsp. cumin
• 1/8 tsp. nama shoyu
• 1/4 tsp. agave
• 1 Tbsp. lemon juice
• 1 Tbsp. water
• Salt to taste

Use a juicer for best results.  Using a blender will give you a smoothie version - still nutritious, but you will be taking in a lot more fiber, which will slow the absorption of key enzymes.  Always use organic produce if and when possible.

• 1 head romaine lettuce
• 6 stalks of kale  (or 3 handfuls of fresh spinach)
• 1 lemon, peeled  (use 2 if lemons are small)
• 1/2 inch piece of fresh ginger
• 2 to 3 small apples (Gala or Fuji are best)

Process all ingredients through the juicer in order.  Pour into a glass and enjoy immediately (note: nutrients diminish, juice is best consumed within 20 to 30 minutes of juicing).  Depending on size and age of vegetables and fruits recipe may yield 8 to 12 ounces.  It can easily be doubled.