Serves 4
Prep time: 10 minutes

Slaw:
1 cup watercress, ends trimmed
1 cup shredded cabbage
1 cup sprouted beans, mung or 3 bean combo
1 cup shredded carrot
Edible flowers, optional

Dressing:
1 tablespoon grated ginger, whole frozen ginger grates best
1 teaspoon barley miso
1/2 tablespoon toasted sesame tahini
3 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
2 tablespoons light agave nectar or honey
Sea salt & fresh ground black pepper, to taste

In a large bowl combine the slaw ingredients, set aside. In a small glass bowl combine dressing ingredients, and whisk until creamy. Drizzle the dressing over the slaw and toss. Cover and refrigerate for 1 hour. Serve cold. This is perfect after a long weekend in New York with all the flying and not so clean food. I make it a point to go straight to the health food store and stock up on fresh organic produce after being away.

Preheat oven to 350 F. Use a juicer to make carrot and ginger juice. Use the fibrous carrot “waste” as the shredded carrot. In a large mixing bowl, place flour, sucanat, baking powder, baking soda, cinnamon, and salt; combine well. In a small bowl, combine carrot and ginger juice with water, vinegar, vanilla, and oil; whisk well. Add carrot juice to flour mixture, stir until well combined. Gently fold in shredded carrot and dried cherries. Pour into a large well oiled cake pan. (I like my heart shaped bunt pan) Bake 1 hour, or until a toothpick comes out clean. Remove from oven and allow to cool. If a bunt pan was used, gently turn cake over on a decorative platter and gently tap until the cake releases.

Spiced Ginger-Coriander Frosting:
1/2 cup coconut oil
1/2 cup raw slivered almonds
1/4 cup maple syrup
1 teaspoon vanilla extract
2 teaspoons fresh ginger, minced
1/2 teaspoon ground coriander
1/2 teaspoon turmeric, for color
Saffron threads optional for garnish
Fresh flowers optional for garnish

Place above ingredients in a food processor, and blend until smooth. Transfer to a pourable container, and carefully drizzle over the top of the cake. Sprinkle saffron threads over the top lightly for an exotic look. Just before serving place fresh flowers in the center or off to the side. (Be sure the flowers are bug free, found that one out the hard way!)