Instructions

1. In a small saucepan, bring ¾ cup water and the dried hibiscus flowers to a simmer. Turn off the heat and let stand until cool. Pour through a fine-mesh sieve into a bowl.
2. in a food processor, blend the watermelon chunks until liquified. Strain through a fine-mesh sieve lined with muslin into a pitcher; discard any solids. (You should have about 1½ cups watermelon juice.)
3. Stir the hibiscus water, agave nectar, and lime zest and juice into the watermelon juice. Pour the juice mixture into ice pop molds and freeze until firm, about 7 hours.

Instructions

For Salad

1. Peel the broccoli stem and chop, then chop the broccoli and cauliflower florets with a sharp knife or by pulsing in a food processor. Place the chopped broccoli and cauliflower in a large bowl. Add the carrots, kale, and spinach and mix well.
2. Garnish the salad with the sunflower seeds, pepitas, and cranberries. Serve with purple dressing.

For Purple Dressing

1. In a blender, combine the blueberries and lemon zest and juice on high speed until liquified.
2. In a small dry skillet over a high heat, toast the maca, stirring continuously, for about 30 seconds. Add the toasted maca to the blueberries and combine. Season with salt and pepper. use the dressing immediately.