Sunburst Salad


1 ripe cantaloupe

3 ripe peaches

3 ripe nectarines

6 ripe plums, assorted variety

1/2 pint Padron peppers

1/2 small, sweet onion, diced

1/2 C Basil, thinly sliced plus whole leaves for garnish


1 lime, juiced

1/2 lemon, juiced

1 tsp honey

2 Tbsp olive oil

Salt to taste

Skin the cantaloupe and remove the seeds.  Slice cantaloupe about 1/2 inch thick and arrange (like the rays of the sun) on a large platter so that the melon covers the entire surface.  Set aside.

Dice onion so that you have about 1/3 cup.  Cut peppers in half and remove seeds.  Dice the peppers and add them to the onions.  Add thinly sliced basil to the mixture.  Toss with a pinch of salt and set aside.

Slice all of the stone fruit thin enough so they will lay out nicely on top of the cantaloupe (chunky wedges are not preferred).  Save the peaches until you are ready to assemble to prevent browning.

For the dressing, you will want about 1/4 cup of juice.  If necessary, add a little cider vinegar.  Whisk contents until well blended.

In a large bowl, toss all of the stone fruit with about half of the dressing.  Close your eyes and get a visual picture of a beautiful sun in your mind.  Arrange fruit on top of the cantaloupe to match your vision.  When complete, toss the pepper, onion, basil mixture with some of the dressing.  Sprinkle the mixture on top of your sunburst.  Spoon remaining dressing over the top of the entire dish.  Garnish with additional whole basil leaves.

Serves 14


Sarah’s Favorite Smoothie


  • 1 Cup Dairy or Almond milk
  • 1 Frozen, ripe banana, broken into chunks
  • 2 Tbsp Peanut or Almond butter
  • 2 tsp Unsweetned Cocoa powder
  • 1/4 tsp Cinnamon


  • 2 Tbsp of Chia or Flax seeds


  1. Blend banana and milk together in a blender until smooth. Add remaining ingredients and blend until smooth and well mixed.



Liver Support Recipe
Wild Rice Salad

I created this recipe to highlight several liver cleansing foods (celery, cauliflower, arugula and parsley) along with some anti-inflammatory helpers (turmeric and ginger in the dressing).  It is delicious and very satisfying.


1C Wild Rice, cooked per package directions

2 Stalks celery, chopped

2 C Cauliflower, blanched (see note below)

2 C Arugula

1/2 bunch of parsley, finely chopped

2-3 Tbsp Pumpkin seeds (“pepitas”)

1/4 C Golden raising

1 C Red grapes sliced

While the rice is cooking, prepare all other ingredients and place in a large mixing bowl.  Once the rice is cooked, let it cool for 30 minutes.  Add to the mixing bowl and stir to combine.  Add salad dressing to taste.

Note:  to blanch cauliflower, cut the head into small, bite sized pieces.  Boil a large pot of water.  When water is ready, put cauliflower in and cook for 3 minutes.  Remove from heat and drain in a colander immediately.  Run cold water over the cauliflower or immerse in an ice bath to stop the cauliflower from cooking further and becoming mushy.  Drain in the colander again and let dry before adding to the mixing bowl.


1/4 C lemon or orange freshly squeezed juice

1/2 C extra virgin olive oil

1 Shallot, minced

1/2 tsp turmeric

1/2 tsp ground ginger (or 1 tsp fresh, minced)

Combine all ingredients in a glass jar.  Shake vigorously until well blended.  Alternatively, add ingredients to a blender and blend until combined.



Cheese less Mac


  • 16 oz Whole wheat elbows
  • 2 Cups Almond, cashew, macadamia or hemp milk (rice milk would not be recommended)
  • 2 Tbsp All-purpose flour
  • 2 Cups Daiya cheddar (or another non-dairy cheese), shredded
  • 1 Recipe Cashew cream (see additional recipe below)
  •  Freshly ground pepper (to taste)
  • 2 Pinches Cayenne
  • 1/2 tsp Nutmeg (Ground)
  • 1/4 Cup Pecorino Romano Cheese (Grated) – this cheese is sheep’s milk so it should be less inflammatory

Cashew Cream

  • In a food processor or blender, combine 2 C raw cashews, ~3/4 – 1 C water and ¼ C nutritional yeast. Puree until smooth.  The consistency should be similar to pureed cottage cheese; thick but still easy to get out of the machine.  Add salt, garlic powder, and/or cayenne to taste and blend until combined.


  1. Coat two 6 cup baking dish with cooking spray.
  2. Bring large pot of salted water to a boil. Add pasta and cook 3 minutes less than the package directions. Drain pasta and return to pot to dry excess water over low heat. Set aside to cool.
  3. In a food processor, follow the directions for cashew cream. Once complete, set aside.
  4. Heat 1 1/2 cups of the dairy free milk of your choosing in a medium sauce pan over medium heat. With the reserved 1/2 C of milk, whisk in 2 Tbsp flour until smooth. Once milk is scalded, add flour/milk mixture and whisk until thickened. Add Diaya cheddar and whisk until melted.  Season with salt, pepper, cayenne and nutmeg to taste. Allow sauce to cool for a few minutes before continuing.
  5. Combine with cashew cream until blended.
  6. Pour sauce over pasta. Stir to combine. Transfer to prepared baking dishes.
  7. Sprinkle Romano over the casseroles. Cover and bake at 375 degrees until top is golden and the sauce is bubbling. About 40 minutes.

Note:  this is a double recipe.  I always make one for dinner and freeze the other one for another night.  Cover the second one with plastic wrap, then foil.  Chill in the fridge before freezing.  Defrost completely and remove plastic wrap before baking.  Recover with the foil and bake as instructed above.



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