From our kitchen to yours

Annie Raccuglia

It’s spring.

This recipe is from raw food queen/chef Ani Phyo.

If you’re interested in sourcing fresh, sustainably grown produce for this recipe and supporting local farmers, check out

What you need:


  • 1 bunch kale
  • 1/2 bunch mustard greens
  • 1/2 bunch spinach
  • 1 bunch arugula


  • 2 tablespoons fresh thyme leaves
  • 1 clove garlic
  • 1 cup extra virgin olive oil
  • 1/2 cup sunflower seeds
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sea salt

What to do:

Tear those leafy greens into bite size pieces. Chop leftover stems and add to salad. To make the marinade, blend all marinade ingredients until smooth.

Toss salad with marinade and let sit at room temperature for 10 minutes before serving. The longer the greens marinate, the softer they become.

Makes 4 servings.