Cheese Date Pineapple Balsamic Kale Salad with Candied Cashews

This super healthy salad is extra nutritious because the vegan cheese is made with sea moss, one of the most mineral-dense foods on the planet, along with mineral-rich dates, kale, spiced cashews and enzyme-rich pineapple, making this a bonanza of taste and nutrition. This is just one example of the amazing healthy recipes in our cookbook “Love on a Plate” which can be found at
The spiced cashews video recipe is at (an OLD OLD Markus video)

Cheese, Date Pineapple Salad Recipe Serves 2
2 cups cubed vegan cheese recipe video:
6 dates, cut in half then half again
2 cups kale, torn into bite size pieces
2 cups pineapple, cubed
1 cup spiced, candied cashews
2 green scallions, chopped

Dressing (whisk in bowl till creamy)
3 tablespoons olive oil
3 tablespoons Balsamic vinegar
2 tablespoons apple cider vinegar
2 tablespoons nutritional yeast
salt & pepper to taste

Ricotta Cheese- Makes about 2 cups
2 cups organic almonds
1 cup Sea Moss available at
1 cup (add 2 tablespoons extra water for ricotta) good water

Soak almonds for 45 minutes in good water. Skin almonds by pinching at the fatter tip. Add Irish Moss and 1/2 cup of the water to blender. Blend on high till nuts are creamed. Add a little drizzle if blender is having trouble turning over. Once creamed add remaining water and blend well. Let firm in fridge a few hours.

For Feta cheese, just add 2 tablespoons less water to make it more crumbly

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