salads

Arugula Salad with Fresh Herb Dressing

Ingredients

Arugula
Cabbage, radishes, carrots, beets, sprouts, etc.
Pumpkin seeds

Dressing:

Handful mint leaves
Handful cilantro leaves
Handful parsley leaves
¼ cup olive oil
3 Tablespoons apple cider vinegar
Pinch salt
Pinch stevia
1 teaspoon dijon mustard

Method

  1. Fill a salad bowl with arugula and add any vegetables you like: thinly sliced red cabbage, grated raw carrot and beet, sliced radishes, etc.

  2. Sprinkle with pumpkin seeds.

  3. In a blender, combine all dressing ingredients and blend until smooth. Taste and adjust, adding salt or stevia as needed.

Comments

Grapefruit and Jicama Salad

INGREDIENTS

2 cups shredded red cabbage
Salt and pepper
2-3 table spoon coconut amino or Braggs amino (to taste)
1 tablespoon rice wine vinegar or other vinegar
 a few drops of stevia
1 teaspoon minced garlic
1 small chili, minced, or dried red pepper flakes to taste
1 tablespoon lime juice, or to taste
1 cup shredded jicama
1/2 cup shredded carrot, optional
2 teaspoons olive oil
1/2 cup coarsely chopped mint leaves
1/4 cup chopped raw pumpkin seeds, optional
2 grapefruits, segmented, tough membranes removed

METHOD

  1. Soak cabbage in salted water to cover while preparing other ingredients.

  2. Mix together soy sauce, vinegar, stevia, garlic, chili and lime juice; taste and add more lime juice if you like.

  3. In a large bowl, combine jicama, carrots and oil.

  4. Drain cabbage, and crush it a bit between your hands. Toss it with other vegetables and oil, then with soy dressing.

  5. Taste and add a bit of salt and pepper if necessary.

  6. Divide among 4 plates and top with mint, nuts and grapefruit. Serve.

Comments

"Caeser Salad”

INGREDIENTS

3-4 baby little gem or 1 large romaine lettuce
½ cup capers
1 cup avocado dressing
Dressing:
1 cup ripe avocado
2 T lemon juice
1 T olive oil
1 cup water
1 tsp salt
1 tsp freshly ground
Handful pumpkin seeds
black pepper, cayenne

METHOD

1. Blend all dressing ingredients
2. Wash lettuce and slice into bite size pieces
3. Toss lettuce with dressing and capers.
4. Top with pumpkin seeds

Comments

Kale Salad with "Goddess” Dressing

INGREDIENTS

1-2 bunch Kale
2 small carrots
1 medium fennel
1 large avocado
1 cup cooked grain
1/2 cup seeds
2 clove garlic
1/2 t salt, or more
2 T fresh lemon juice
1/3 cup EVOO
1/2 ripe avocado
A few drops of stevia
fresh pepper to taste

METHOD

1. Thinly slice de-stemmed kale, carrots, and fennel.
2. Dice avocado
3. Make dressing.  Blend garlic, salt, lemon juice, salt, EVOO, avocado, stevia, and pepper until smooth
4. Mix everything and massage until everything is integrated

Comments

Kale Salad with Cranberries

INGREDIENTS

2 cups cooked grain
3 large bunch curly green kale
1/2 cup toasted seed
Few drops stevia
salt and pepper
2 garlic gloves
4 T apple cider vinegar
1/4 cup EVOO
1/2 red onion
1/2 cup dried cranberries
½ cup seeds

METHOD

1. Make dressing.  Combine stevia, salt and pepper, garlic, vinegar, and olive oil and blend in a blender. (Or with a whisk if you use a garlic press.) Add more of anything to taste. 
2. Drop the onions and dried cranberries into the dressing to marinate.
3. De-stem kale, and slice as thinly as possible
4. Assemble salad.  In a large bowl, combine rice or quinoa, kale, and dressing. I use my hands. Make sure everything is covered with the vinaigrette. That's what makes this salad.
5. Scatter the toasted sunflower seeds or pumpkin seeds over the top and maybe a little more coarse salt and pepper. 
6. Feel free to add any other ingredients: roasted winter squash, sliced fruits, sprouts, etc.

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