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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.

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Matt Bennett is a Holistic Health Educator with a passionate focus on raw, living foods, and detoxification. Matt has been living a raw vegan lifestyle since 2011, and has experienced the healing of many of his childhood health conditions throughout that time. He now enjoys inspiring people to eat more raw fruits and vegetables through his books, social media, and his monthly newsletter at https://myrawintuition.com.

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Today’s Recipe:

In A Pickle 5-Star Salad

1 large head of romaine lettuce, chopped (360 g / 12 .5 oz)

1.5 cups napa cabbage, finely chopped (114 g / 4 oz)

1/4 cup cilantro, chopped (4 g / .1 oz)

1/4 cup red onion, chopped (50 g / 1.75 oz)

1 carrot, shredded or chopped (60 g / 2 oz)

1/3 cup raisins (50 g / 1.75 oz)

2 green apples, sliced or chopped (350 g / 12 oz)

7 - 10 grape tomatoes, halved (70 g / 2.5 oz)

Add all ingredients to a large salad bowl and mix well.

Dressing: Pickle Spice (1 - 2 Servings)

3 Tbsp sunflower seeds (27 g / 1 oz)

2 Medjool dates, pitted (48 g / 1.5 oz)

1/2 lemon, peeled (29 g / 1 oz)

1 clove garlic (3 g / .1 oz)

1 tsp pickle spice seasoning (4 g / .1 oz)

3/4 cup distilled water (178 g / 6 oz)

Add all ingredients to a blender.

Blend until smooth.