My friends here in San Francisco, Karen and Suji, have a company called Reset which offers an alternative to the traditional juice cleanse. The juices are supplemented by one nutritious meal a day, and these meals are absolutely incredible. At first I thought it was just because I had been drinking juice all day, but then I had them when I wasn’t even on a cleanse and realized how much they really stood out on their own. They’re some of the best and most nutritious food I’ve ever eaten.

With all the rich, indulgent food coming up this holiday season, I asked them to share a recipe for their amazing macrobiotic salad so we can all create our own mini reset amongst the holiday hustle. The dressing alone is absolutely incredible. I invited them over here a couple weeks ago to take some photographs and share their story + process.

Here’s how to create it on your own…

A little background on Reset. It was born after a life-changing trip Suji and Karen took to Portland together a couple years ago. They discovered a great local, healthy food scene and realized their own needs to eat well and live well as mothers. Sitting in Harlow, an amazing vegetarian eatery in Portland, drinking spicy ginger teas and eating bowls full of goodness they felt refreshed, reinvigorated and RESET.  They knew they wanted to feel this way more often and share that feeling with others. And so Reset was born!

The macrobiotic salad contains so many healthy ingredients and flavors, it’s an incredible combination. It’s mostly assembly. Here’s how it’s put together:

It starts with a Hijiki Salad which combines hijiki (re-hydrated), rice vinegar, edamame, sesame oil, agave, diced scallions and and toasted sesame seeds.

The hijiki salad is mixed with brown rice and red quinoa.

Next comes the dressing! Here’s their recipe for the AMAZING carrot miso dressing. I plan on making a big batch of this and putting it on everything.

Carrot Miso Dressing:

Combine in a blender:
1/4 cup water
2 tbsp rice vinegar
1 tbsp canola oil
1 tsp sesame oil
1 tsp tamari
1 tbsp miso (red or white)
1 tbsp tahini
2 tbsp chopped fresh ginger
2 tbsp chopped shallots
1/2 cup chopped carrot

Blend. Add salt and pepper to taste. Makes approximately 1 cup.

Arrange on a plate with shredded kale and other cut vegetables like:

Scoop the hijiki salad on top of the kale. The veggies over the salad, and dressing on the side.

Finally, top with toasted sesame seeds!

I can attest this salad is one of the best things I’ve ever tasted. I’m a huge fan. Thanks Suji and Karen for sharing the process and recipe!

Photography by Liz Stanley