A big thank you to Wendy Bright-Fallon and Debbie Peterson, Integrative Nutrition Counselors from Nourish for hosting our Clean Eating Made Simple Class in Shrewsbury. We had a blast and the recipes were delicious!
Weren't able to attend? You're in luck! We have the recipes for you right here: Crunchy Green Salad: Serves 6 to 8 Recipe from Wendy Bright-Fallon and Debbie Peterson of www.NourishCoaches.com.
DRESSING INGREDIENTS:
INGREDIENTS:
PART ONE:

- 1 medium clove garlic
- ¾ t salt
- ¼ t ground black pepper
- 1 hard-boiled egg, peeled white diced small to add to greens and yolk for dressing
- 3 T sherry vinegar
- 6 T olive oil
- In small bowl, mash garlic clove, salt & pepper, and egg yolk until smooth.
- Stir in vinegar, then whisk in oil.
- 1 head broccoli (about 2 pounds), cut into small florets, stalk sliced thin
- 2 c leafy green of choice (spinach, Romaine, red leaf lettuce, etc.)
- 3 medium scallions, sliced thin
- 1 c celery hearts and leaves, cut into small dice
- 1 small red bell pepper, cut into small dice
- 1 tbsp capers, drained
- ½ c fresh parsley leaves
- Egg white (from dressing)
- In a large serving bowl, toss all ingredients, including egg white; add salt and pepper to taste.
- Add vinaigrette and toss again. Adjust seasonings and serve.

- 1 c fresh parsley (lightly packed)
- 1 c fresh basil (lightly packed)
- ¾ c walnuts, toasted
- 1 tsp fresh thyme leaves
- 2 garlic cloves
- ½ tsp salt, plus more to taste
- ¼ tsp freshly ground black pepper, plus more to taste
- ½ c organic olive oil
- Mix above (minus olive oil) in food processor until finely chopped.
- With the machine running, add the oil.

- ½ c pitted prunes
- ¼ c pitted dates
- 3 tbsp almond butter
- 1 tbsp maple syrup
- 3 tbsp cacao (this is unsweetened, raw chocolate of the highest quality)
- ½ c finely grated unsweetened coconut (optional)