Spinach Caesar Salad

(Excerpts from Hooked on Raw by Rhio)

  • 1 large bunch spinach
  • 1/2 cup pumpkin seeds, ground
  • 1-2 garlic cloves, pressed
  • 1/2 lemon, juiced
  • 1/2-1 tsp. prepared Dijon mustard
  • 2 tbsp. olive oil (extra-virgin)
  • dash of Celtic sea salt
  • sprinkle of freshly ground white pepper
  1. Rinse the spinach very well under running water, one leaf at a time. Make sure there is no soil or sand in the bottom part near the roots. Sand in your salad is not tasty! Once clean, spin the spinach leaves dry in a salad spinner and put into a large bowl. Tear or cut leaves into bite-size pieces.
  2. Grind the pumpkin seeds. I like to use a kitchen utensil called a Salad- Shooter¨ (see Kitchen Equipment), or you can use a coffee or nut grinder. Add the ground seeds to the spinach and toss well. (The pumpkin seeds are a substitute for the Parmesan cheese used in conventional Caesar salad recipes).
  3. In a small bowl, blend 1 or 2 pressed cloves of garlic, lemon juice, Dijon mustard, olive oil, a sprinkle of white pepper and Celtic sea salt. Pour over the spinach and toss well.

Serves 2. Best eaten when freshly made.

NOTE: For traditional Caesar Salad, substitute 1 large head of romaine lettuce for the spinach in the above recipe.

Hooked-on-Roots Salad

  • 1 cup grated sweet potato
  • 1 cup grated daikon radish
  • 1 cup grated rutabaga
  • 1 cup grated Jerusalem artichoke
  • 1 cup grated beet
  • 1/2 cup pumpkin seeds, grated
  • 1 1/2 large avocados
  • 1-2 garlic cloves, pressed
  • 1-2 tbsp. lemon juice
  • Celtic sea salt, to taste (optional)
  1. Wash the roots with a vegetable brush but don’t peel, unless you see a part that looks bad. Cut all blemished parts out. Make sure the roots are not waxed. I’ve seen rutabagas heavily waxed, and in that case it is wise to peel.
  2. Grate all the roots and put into a bowl. A handy tool for this job is a Salad-Shooter™ (see Kitchen Equipment). Add mashed avocado, grated or ground pumpkin seeds (the SaladShooter¨ works for seeds also), pressed garlic, a squeeze of lemon juice and a dash of Celtic sea salt and blend well.

Serves 4. Keeps for 2 days in the refrigerator.

NOTE: This is a delicious way to introduce raw roots to people who say they “just can’t eat raw roots.” This salad also seems to be good for warming the body on cold Winter days. 

Watercress and Red Bell Pepper Salad

  • 2 bunches watercress, chopped
  • 3 red bell peppers, julienne
  • 1/2 cup pumpkin seeds, ground
  • 3 tbsp. dehydrated onion, flaked or powdered (or use fresh minced onion, to taste)
  • 1-2 garlic cloves, pressed
  • small piece of fresh ginger, pressed (use garlic press)
  • 1/2 lemon, juiced
  • 1 tbsp. flaxseed oil (or use 1 tbsp. of half flaxseed oil and half sesame oil)
  • Nama Shoyu or Celtic sea salt, to taste (optional)
  • for garnish: clover or alfalfa sprouts
  1. Mix the first four ingredients together in a large bowl. Set aside.
  2. In a small bowl, blend the oil, lemon juice and seasonings, to taste. Pour over the salad and toss well. Transfer to serving bowls and garnish with clover or alfalfa sprouts all around the edge.
  3. Serves 2-4, depending on how hungry you are. Keeps 1 day in fridge.


Curried Sugar Snap Peas

  • 3 cups sugar snap peas, Chinese snow peas or any edible podded peas, julienne
  • 3 tbsp. freshly grated coconut
  1. De-string the peas and prepare julienne.
  2. Mix peas with the freshly grated coconut and set aside in a bowl.


  • 1 tbsp. olive oil (extra-virgin)
  • 1/2 medium lemon, juiced
  • 1 date, pitted, soaked and mashed
  • 1/2 tsp. ground brown mustard seeds
  • 1/2 tsp. ground cumin seeds
  • 1/2 tsp. garam masala
  • 1/4 tsp. turmeric powder
  • pinch asafoetida
  • Nama Shoyu to taste or sprinkle of Celtic sea salt
  • garnish: 2 tbsp. freshly chopped cilantro
      1. Mix the oil, lemon juice, mashed date, spices and seasoning. Pour this dressing onto the peas and toss well. Sprinkle with chopped cilantro.

Serves 2.