Serving the Ann Arbor community since 1979, we offer local and organic produce; fresh grass-fed and organic beef; organic chicken, pork, lamb and turkey; fresh seafood, gourmet deli & more.
Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
A colorful way to get the cruciferous veggies into your diet.
Diet Types: Low Calorie, Vegetarian
Ingredients:
  • 1 bowlful fresh spinach, washed, patted dry and torn into pieces
  • 1/4 wedge red cabbage, shredded thinly
  • 2 kirby cucumbers, peeled and cut in thin half moons
  • 3 scallions, chopped coarsley
  • 1/2 cup silken soft tofu
  • 1/2 cup water
  • 3 limes, juiced
  • 3 tablespoons Balsamic Vinegar
  • 1 clove garlic, crushed
  • 1 tablespoon low-fat mayonnaise
  • 1 tablespoon Liquid Aminos
  • 1/4 cup Sunflower seeds
  • Serves: 6
    Cooking Time: Under 30 minutes
    Instructions:
    Place vegetables in a bowl. Blend remaining ingredients in a blender until smooth. Pour over salad and toss to coat. To toast Sunflower seeds, place them in a dry skillet over medium heat. Stir or shake the pan frequently until the seeds are light brown. Remove from heat source and allow to cool before tossing in with the salad.

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