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Recipe from Salad Time with Vicki

Today I had my monthly event, Salad Time with Vicki. Oh I just love it! It’s so fun to have whoever can come during their lunch break come and eat a salad and sit and talk for a few minutes before you go back to work.

Every month it’s something different. This month we talked about my new book, Surpasses Understanding and the people I’m meeting to help me prepare for the big launch day. I’ll be sure to let you know when and where that will be, but for those who can’t wait, the book is available to purchase on my website here. If you want to know more about my new book and read the first chapter, click here.

I’ve been on my own program, Green Phase 1, for the last two weeks to get myself in shape, running/swimming/biking…BECAUSE ITS SPRING! :) I’m still enjoying skiing at Snowbird and The Canyons and I look forward to some awesome ski runs WITHOUT THE SNOW IN THE CITY…bring it on!

So here’s the recipe I shared today which is something I enjoy on this phase of my program – let me know if you like it!
Xoxo Vicki

 

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1 Zucchini, grated

1Cucumber, cubed

1 Broccoli Stalk, peeled

1/2 Green Cabbage, shredded

Chop:

4 Green Onions

Flowers of 1 Broccoli Stalk

2 stalks Celery

Dressing:

Drizzle with:

Olive Oil

White Balsamic Vinegar

juice of 1 Lemon

1 Garlic Clove, pressed

1/2 tsp. Dill Weed, fresh or dried

Spike, to taste

Mix and Marinate.

Serve over chopped mixed kale. Enjoy!

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About Vicki Talmage

Vicki Talmage, author of "From Bin to Banquet" has been practicing and teaching the art of living well for the last 30 years. Catalyzed by her own journey to free herself from degenerative disease, she stepped out of the medical profession and into alternative health care at the advice of her colleagues. Vicki studied the Dr. Wood colonics method under Darlene Macey, never intending colon therapy to be her career. Using colonics, Raw Foods, wheatgrass juice, and simple herbs, she healed her body. She has been vegan for 30 years and Raw Vegan for the last 17 years

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