As the temperatures rise and the trees bloom our body’s needs change. We leave behind the heavier foods of winter and start craving lighter and raw foods.

Salads are an excellent meal during the spring and summer. They provide us with lots of nutrients and energy from fresh and colorful vegetables. This spring salad combines lots of protein from bean sprouts and lots of fresh and light energy from the variety of vegetables. It is crunchy, delicious, very satisfying and cleansing.

Mix the following ingredients together:
1 container of mixed bean sprouts
1 cup of sunflower sprouts
3 small rainbow carrots, peeled and cut into matchsticks
1/2 daikon, peeled and cut into matchsticks
1 cucumber, cut into matchsticks
1/2 beet, peeled and cut into matchsticks
1/4 red cabbage, sliced
A few leaves of fresh cilantro

This salad will keep in the refrigerator for a few days without dressing.

Serve it drizzled with olive oil and fresh lime juice or try it with Carrot-Ginger Dressing.

Rachel Kieffer is a certified nutrition and health coach* living in New York with her family. She has worked with thousands of clients to transform their health and lives through her private consultation programs, workshops, women’s groups and writing. “I believe that every woman has a birth right to be deeply in love with herself and create a magnificent life that she loves. And that includes a joyous relationship with food, radiant health, and being completely pleased with how she looks.” Please visit to learn more about Rachel’s services.
*Certified by the Institute For Integrative Nutrition and the American Association of Drugless Practitioners (AADP)


April/May/June Issue

This recipe appeared in the April/May/June 2017 issue of Elements For A Healthier Life Magazine on page 90; recipe and photograph by Rachel Kieffer.  Get the issue for $1.99.

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