Winter Crunch Salad

from Whole Foods magazine:

1 cup small broccoli florets
1 cup small cauliflower florets
3 carrots, peeled and sliced thin
1 apple, chopped

Salad dressing
1 tsp orange zest
2 T orange juice

Toss together and top with toasted, salted cashews.

Szechwan Carrot Soup

1 medium onion

2 stalks celery

1 garlic clove, minced

1 tsp vegetable oil

1 lb carrots, cut 1″ (or baby carrots uncut)

1/2″ piece of fresh ginger (peeled & sliced)

1/4 tsp pepper flakes

3 cups chicken broth

1 1/2 Tbsps soy sauce

1/2 Tbsp peanut butter

1 tsp sugar

1 tsp Sesame Oil (I use toasted)

1 cup milk

From The Art of Doing Stuff.