elements needed for human health, as well as trace elements such as selenium. I toss them with cabbage, cilantro, and bok choy in a light and fresh vinaigrette that brings out their best qualities. Must Have SLAW 1 (0.9-ounce) package mixed sea vegetables, soaked in water for 7 minutes and drained (I use SeaVegi’s Sea- weed Salad Mix) 2 cups thinly sliced savoy or Napa cabbage 1 cup thinly sliced bok choy 1/4 cup chopped fresh cilantro DRESSING 5 tablespoons rice vinegar 2 tablespoons coconut aminos 2 tablespoons freshly squeezed lime juice 1 tablespoon coconut nectar 1 clove garlic, minced 2 tablespoons grated fresh ginger TOPPING 2 tablespoons hemp seeds Must Do 1. To make the slaw: Add the drained sea vegetables, cabbage, bok choy, and cilantro to a large bowl. 2. To make the dressing: Whisk together the rice vinegar, coconut aminos, lime juice, coconut nectar, garlic, and ginger in a small bowl. Pour it over the entire bowl of slaw and toss to combine. 3. Top the slaw with the hemp seeds. 4. Place in the refrigerator for an hour or overnight to allow the flavors to marinate. Serve cold. The slaw keeps in an airtight container for 3 days. SERVING SIZE: 1 CUP Calories 50; Total Fat 0.0g; Protein 1.4g; Cholesterol 0.0g; Sodium 110mg; Fiber 5.9g; Sugars 2.0g; Total Carbo- hydrate 8.8g Rosemary & Fig Galette-lets MAKES 4 GALETTE-LETS I love fig season. But it is very short and sweet, so I always run to the farmers’ market on the two or three Sundays that they have fresh figs and grab whatever is available. I usually can’t finish them all, so I end up making these galette-lets, and they are such a treat. They are so easy to make, as the crust comes together quickly in a food processor, and then you just strategically dole out your figs and you’re off to the races. The rosemary lends an earthiness, which really brings it home. Must Have CRUST © Hundred-to-One LLC 2017. All rights reserved.