1. Rainbow salad - vegan raw

ingredients example

• olive oil (organic cold pressed)
• spices
• nutritional yeast
• apples
• mixed lettuce green and purple, arugula leaves
• purple cabbage shredded
• cherry tomatoes halved
• cucumbers sliced
• carrots sliced
• sweet patatoes grated
• walnuts soaked & rinsed well
• hemp seeds
• sprouts 

how

1. Pour your favorite salad dressing in the bottom of the jar
2. Add any hard chopped vegetables
3. Add any sprouts, or soaked-activated: nuts, seeds
4. Add a layer of harder ingredients sprouts, grated vegetables such as sweet potato, sliced cabage, cucumber, etc.
5. Add any medium soft vegetable like: avocados or tomatoes
6. last add the salad leaves like: salad, spinach, small sprouts, herbs (dill, bvasil, parsley)

Recipe:

Add 4 tablespoons dressing in the jar + 1/2 t Himalayan salt + black pepper to taste + 1 cup chopped cucumber + ¾ cup bell pepper + ½ cup red onion + ⅓ cup celery + cup (sprouted) lentils +  ¾ cup fonio  or quinoa  + ⅓ cup chopped soaked walnuts +  ⅓ cup parsley + salad leaves.

Cover and refrigerate for up to 5 days

 

2. Middle east themed jar

Put in jar:  hummus (buy ready or make yourself: Food proces or blend: water + (sprouted) ckickpeas + tahin + lemon juice * H - salt + garlic - all to taste) + cucumber + onion slices + grated sweet potato-carrot + olives + toamtoes cherry tomatoes or sliced biger ones + salad leaves + alfa alfa sprouts + dash of middle east spices go to a local store and browse experiment and learn

Tip: if you add 1/2 beetroot you have a pink hummus if you add 1 t curry or curcuma you have a yellow and if add 3 sundried tomatoes you have a red hummus. 

 

3.  Cream of Zucchini Soup

In blender >2 ½ c water + 1 zucchini, chopped (about 1 c) + 1 stalk celery, chopped (remove the ´hairs´+ 1 T lemon juice + 1 t mellow white miso and/or nutritional yest  + ½ t crushed or grated garlic (1 clove) + ¼ t H salt + dash cayenne pepper + 1 T olive oil + 1 avocado, chopped + 1 T fresh minced dill, or 1 tsp dried > Place all of the ingredients except the olive oil, avocado and dill in a blender. Blend until smooth. Add the olive oil and avocado and blend until smooth. Add the dill and blend briefly just to mix. Serve immediately.

Can keep some avo and dill for topping separate before blending

 

4. Italian theme jar

Put in jar: 4 or more T olive oil + garlic - H salt- black pepper to taste + 1/2 T balsamico + cucumber cubes + zuchetti (buy a small tool to make spaghetti from zuchini add then in some salt to let it become softer, rinse and add to jar + slices of sundried in oil tomato + some olives + red and or yellow bell pepper (cubed or sliced) + cherry tomatoes + generous amount of basil + salad leaves + arugula is very Italian - so try to find these.

Tip 1: you can also make this dip and put this under in the jar: Sundried Tomato Spread and Dip. 1 or 1/2 zucchini, peeled and chopped + 3 T lemon juice + 3 T olive oil + 2 garlic cloves + 1 t paprika powder + 1 t H-salt or to taste + pinch of cayenne + 6 T raw tahini  > Combine all the ingredients. Place in blender and puree until smooth. Tips. can also serve as a roll-up on lettuce leaves with tomatoes and sprouts. Store in a glass jar for up to 4 days.

Tip 2: nutyritional yeas is the vegan parmesan and fullof vitamins B so great addition for taste- and nutrition values

 

5. Thai red curry theme jar

Put in jar: first the sauce > blend: 3 t raw tahini or almond butter + 1 t organic un-pasteurised apple cider vinegar + 1t ginger + 1 clove garlic, chopped + red chilies to tast or 1/4 t cayenne (or chili powder) + dash of coriander, cumin, black pepper + 1 t tamari + 1 t un-pasteurised dark miso + 1-3 t water (depends on preference for thickness) + coconut milk. Then add noodles: 1 small or medium zucchini > use a vegetable peeler / spiralizer, peel the zucchini over and over until it's almost all peeled into strips. Sprinkle salt over this and set aside. The salt softens the zucchini. Repeat with the carrot but do not add salt + sprouts

 

6. Herbs the provence theme jar

Put in jar: olive oil + garlic + 1 T herbs the provence* dried version or go for fresh herbs chop well + 1/2 T French red wine vinegar + cucumber cubes + cauliflower (grated) + zuchetti (recipe 4) sweet potato (grated) + tomatoes (chopped) + great amount of fresh salad & basil

* thyme, rosemary, majoran, oregano. They may also contain other herbs such as basil, bay leaf, hyssop, tarragon, summer savory, parsley, fennel, and chervil.

 

7. India spicy them jar

Put in a jar: a mix with olive oil and coconut milk + H-salt + black pepper + curcuma + cumin + cayenne pepper + coriander + sprouted lentils + cucumber cubes + cauliflower ( grated) + sweet potato (grated) + tomato + salad

 

8. Green herbs & green pesto jar

Put in a jar: make pesto: olive oil + basilicum + H-salt +  black pepper +lemon juice (little) + garlic + soaked & rinsed walnuts or pine nuts or cashews > blend or food process. Now add this first in the jar then chopped cucumber + stalks of sellery chopped + zuchetti + kale (chopped fine) + broccoli (chopped fine) + green cabbage ( finely chopped) + spring onions (finely chopped also the green sprigs + generous handfull salad + basil