I’m truly excited about the start of this New Year! I want to thank all you amazing blog readers and members of my holistic community for making 2013 one wonderful year! Last year was a fantastic and busy year of hard work, plus some time for rest and relaxation, growth, and discovery. During the year I experienced many personal and professional milestones that had a major impact on my life. In 2013, I released my first holistic cookbook, developed lots of tasty new recipes for the blog, and got the opportunity to help many one-on-one clients and blog readers experience better health and immunity.
I’m really grateful for all your online support, emails and beautiful comments last year and I can’t wait to see what 2014 brings! I achieved many of the goals which I set for myself in the beginning of 2013 and now I’m ready to move forward with even more exciting programs and services to help all of you feel vibrant and filled with energy in 2014! My first recipe for 2014 is a refreshing orange fennel salad that I absolutely adore!
Before I share my salad recipe, I want to let all of you know that I have been hard at work for the last three months creating a new radiance detox cleanse program that will be available in 2014! This comprehensive new detox cleanse program will help you become your most radiant self in 2014! I’m so excited to share this detox cleanse with all of you because it does not involve water fasting, only drinking juices, deprivation, or extreme detox diets that are too hard to follow or stick with. You will be enjoying delectable whole foods recipes like the ones on my blog that are designed to help your body quickly remove toxins, reduce chronic inflammation, and lose weight effortlessly while you get clean and radiant! Click here to check out my new radiance holistic detox cleanse program!
Our easy to follow wellness program includes 100 mouthwatering detox recipes, a step by step detox guide, daily suggested meals, shopping lists, my best emotional detox tips, personal care product recommendations, and some amazing bonuses from our fabulous partners! This program will help you get fast results and maximum benefits in a short period of time. So you don’t miss out on the detox cleanse launch, be sure to sign up for our email updates either in the right side bar or right corner of the homepage so you can get all the latest info on this life changing program! I look forward to sharing this new program with you soon! Stay tuned.
For the blog, I decided to create several light salads and smoothie recipes for the month of January to help all of you start 2014 with cleansing and light foods that will help you get back on track after all the holiday indulgences. I will be sharing these recipes over the next few weeks so keep visiting so you can get all the tasty goodies! The first salad is a delicious orange fennel salad with orange maple dressing that I can’t stop eating! This salad comes together in minutes and can be enjoyed at lunch or dinner.
Fennel has a fantastic flavor similar to licorice or anise that enhances the oranges used in this salad. Fennel’s crunchy texture and flavor is great when served raw in salads. Fennel is another nutrient-dense vegetable that is rich in antioxidants, phytochemicals, vitamin C, iron, potassium, calcium, folate, and fiber. Fennel also contains anethole a phytochemical that has been shown to reduce inflammation and protect the body from degenerative diseases.
Please be sure to let us know how we can help empower you to be your most vibrant and healthy self in 2014 by sending us a email on what you would like to receive more help with on your journey to wellness this year.
If you enjoyed this recipe, check out my holistic cookbook that’s packed with 154 tasty whole foods recipes and 50 pages of healthy living tips! Deliciously Holistic is for sale as a eBook for only $15.00 or as a print book on Amazon! Find out more about the cookbook or get the eBook by clicking here.
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Orange Fennel Salad
Vegan, Paleo, Gluten-Free, Dairy-Free
1 large fennel bulb
2 large oranges—peeled and cut into thin slices
3 cups organic mixed baby greens—washed and patted dry
Orange maple dressing
Orange Maple Dressing
Vegan, Paleo, Gluten-Free, Dairy-Free
Makes around ¾ cup
2 tablespoons organic maple syrup—grade B (I used this brand)
2 teaspoons Dijon mustard
2 tablespoons—organic raw apple cider vinegar (I used this brand)
2 tablespoons fresh orange juice
½ teaspoon Himalayan Pink salt (I used this brand)
Pinch fresh ground black pepper
½ cup extra virgin olive oil (I used this brand)
1. Blend all ingredients for the orange maple dressing except the olive oil in a small glass jar and whisk with a fork until smooth.
2. Add olive oil, screw top on jar and shake until the olive oil is blended in. Taste and add additional pink salt if you like. Set aside while you make the salad. Shake dressing again right before tossing with the salad. Dressing will last for 1 week in the refrigerator.
1. Remove green stalks from the top of the fennel bulb. Remove tough outer layer and reserve 1 teaspoon of the leafy green fennel fronds to top salad with.
2. Slice dark bottom off of the fennel bulb and slice bulb in half. Remove core of fennel. Thinly slice the fennel halves vertically into ½ inch slices with a knife or on the mandoline.
3. Toss fennel slices with orange slices, baby greens and enough orange maple dressing to coat everything. Place on serving plates and top with the reserved fennel fronds. Enjoy immediately!