Ask Charles Marble

Broccoli Soup

2 cups broccoli

2 cups sprouts (sunflower, buckwheat, peat shoots, clover or any combination)

1 cup celery juice

3 dates

1 Tbsp flax oil or extra virgin olive oil

1 tsp dry mustard

¼ tsp Celtic sea salt

2 Tbsps Nama Shoyu

¼ cup dulse flakes

2 Tbsp nutritional yeast

Preparation: Broccoli Soup

In a blender, mix all ingredients and serve.

Confetti Salad

Ingredients

2 carrots, shredded

1 to 2 parsnips, shredded

1 turnip or beet shredded

White or daikon radish shredded

2 cups mixed baby greens

2 cups sunflower sprouts

1 cup slivered red pepper

1 cup green cabbage shredded

½ cup cucumber rounds cut in ½

¼ cup chopped parsley

¼ cup chopped celery

2 green onions chopped

½ small white onion finely chopped

Juice of one lime

2 tablespoons dulse or kelp flakes

2 tablespoons grated coconut

Preparation

Avocado Dulse Salad

Ingredients

1 ripe avocado, mashed

1 ripe tomato, fine diced

½ cup Dulse, rinsed and chopped

¼ finely diced red bell pepper

¼ finely chopped red onion

1 celery stalk, fine chopped

1 tbsp extra virgin olive oil

1 tbsp lemon juice

Combine and mix well. Serve.

Sea Vegetable Salad

For the pickled cherries:

1 cup sour cherries, pitted and halved

½ cup vinegar, preferably apple cider vinegar

3 tablespoons agave nectar

For the sweet miso dressing

½ cup white miso

1/3 cup agave nectar

¼ cup soy sauce

¼ cup sesame oil

¼ cup lemon juice

¼ cup chopped ginger

For the salad

1 ounce dried wakame

1 ounce dried hijiki

1 ounce dried arame

1 large cucumber, peeled, seeded, and julienned

2 large beets, peeled and julienne...

“Seafood” Salad

1 cup mixed dry sea vegetables soaked in water

1 cup thinly sliced celery

1 cup shredded carrot

½ cup chopped fresh parsley

½ cup snipped dulse leaf

¼ cup diced onion

Preparation:

1. In a mixing bowl, combine the hydrated sea vegetables, celery, carrot, parsley, dulse, and onion.

2. In a blender, combine the dressing ingredients. Blend well and season to taste.

3. Combine the dressing and salad mixture. Let stand at least 30 minutes bef...

Mock Tuna Salad

For The Salad

3 cups soaked raw sunflower seeds

  (See note*), ground in a food processor

3-4 stalks celery, diced

½ bunch scallions, diced

2 tbsp dulse flakes

¼ cup dried dill

For The Dressing

1 ½ cups Thai coconut water

6 cloves garlic, peeled

1 cup fresh lemon juice

1 tbsp sea salt

2 ½ cups raw macadamia nuts, cashews, pine nuts, or combination

In a large mixing bowl, combine all of the salad in...

Hijiki Corn Salad

2 cups fresh corn kernels

½ cup hijiki, soaked 15-30 minutes

½ cup finely chopped red bell peppers

¼ cup finely chopped red onions

2 Tbsp cold-pressed olive oil

2 Tbsp fresh lemon juice

¼ tsp Celtic salt

Preparation: Hijiki Corn Salad

Combine all ingredients, toss gently

Cauliflower with Dulse and Arugula

Ingredients

3 cups chopped cauliflower

2 cups chopped arugula

½ cup finely diced red bell pepper

20 Greek sun-dried olives, pitted & chopped

1 clove garlic, pressed

1 tbsp dulse flakes

1 tsp dried oregano

1 ½ tsp extra virgin olive oil

1 tsp fresh lemon juice, optional

Preparation

In a food processor, pulse the cauliflower until finely chopped. Set aside in a mixing bowl. Again in the food processor, finely chop the arugula. Add to the mixing bow...

3 large onion peeled and cut in ½

¾ cup flax seed fine ground

¾ cup sunflower seed fine ground

¼ cup tamari

1//4 cup olive oil

¼ cup water

In food processor with slicing blade cut onion into slices.

Transfer to large mixing bowl and add remaining ingredients and mix by hand until onions are well mixed and softened. It is best to repeatedly “squish” the onion mixture through fingers to get onion to soften. Spread thin even amount of mixture onto dehydrator tray with teflex or parc...