RECIPES
Microgreens Mexi Salad with No-Bean Cilantro Cumin Crumble and Smoked Dressing
Microgreens and Mexican spices are the stars of this delicious raw salad RECIPE AND PHOTOGRAPHY BY DANIELLE ARSENAULT Internationally renowned raw-food chef, plant-based nutrition educator, award-winning vegan influencer, author of seven cookbooks, outdoor enthusiast, mama and founder of Pachavega Living Foods Education and The Raw Food Chef Alliance from Ometepe, Nicaragua.
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his fresh, crunchy, flavourful salad sneaks in the nutrient-density of a hundred baby plants! Pound for pound, fresh sprouts and microgreens are some of the most nutrient-dense food we can eat. They pack all the nutrition into one tiny little package. No longer are they just a decoration, you can make a whole salad from them.
92 I Summer Outdoor & Travel Issue I IMPACT MAGAZINE
