White Light Salad


We planted the seeds for High Vibrational Beauty well over a year ago when we dreamed of creating a guide to the life we love and live. After writing, editing, tasting and perfecting its recipes and taking photographs on repeat, we're finally in the homestretch. Our book is due out this spring. April 3rd to be exact and we couldn’t be more excited. Today we share its first bit of content, a wintry salad to hydrate and nourish. Get inspired, feed yourselves with light and embrace your own healing rituals. We’ll be here to guide you. And if waiting’s not your thing, preorder High Vibrational Beauty today. Elevation awaits.

A raw salad incorporating the deep tastes of winter with the dreamier days of summer, this dish is an elegant and easy meal to have on the table in no time. Ground down with the flavor of cauliflower, and rise up with the taste of citrus. Yin and yang, all around.

Serves 2 to 4

By Kerrilynn Pamer


1 head cauliflower, florets thinly sliced (about 4 cups)

1 small fennel bulb (including fronds), thinly sliced

13 cup parsley, chopped

12 cup slivered almonds, toasted and chopped, or 12 cup activated almonds, chopped (see Note)

2 oranges

1 tablespoon minced shallot

2 tablespoons brown rice vinegar

12 teaspoon Himalayan pink salt

12 teaspoon raw honey

14 cup olive oil 14 cup currants


Combine the cauliflower, fennel (including fronds), parsley and almonds together in a large bowl. Set aside.

Supreme the oranges (cut into segments without membranes). Reserve the segments. Hold the membrane over a small bowl and squeeze to extract the juice. Add the shallot, vinegar, salt and honey, and combine. Slowly pour in the oil to emulsify. Add the currants and let sit for 10 to 15 minutes, or until they become plump.

Pour the mixture over the cauliflower and mix well. When ready to serve, gently fold in the reserved orange segments.

Note: Feel free to substitute any other toasted seed or nut in place of the almonds.

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