Lemon Basil Vinaigrette
6 TBSP extra virgin olive oil 2 TBSP fresh lemon juice 1/4 tsp pure salt handful fresh basil, chopped 1/4 tsp black pepper pinch of crushed red pepper Mix =) Store any extras in the fridge. ______________________________________________________________________________________ SIDE NOTES: ~ This is a great dressing if you’re avoiding vinegar (or even if you’re not!). ~ Swap out the basil for any herb (or combination of herbs) you’d like. ~ LEMON JUICE TIP – Sometimes I don’t have fresh lemons on hand when I need them. On the other hand, if I buy a bottle of lemon juice, I’m...
Read MoreTomato Salad
tomatoes, chopped red onion, thinly sliced a swirl or two of extra virgin olive oil a few splashes of balsamic (or red wine vinegar) freshly ground black pepper Optional add-ins: fresh basil, or herbs of choice cucumbers olives whole grain bread, sliced into chunks and toasted feta cheese or mozzarella ______________________________________________________________________________________ SIDE NOTES: ~ There are a lot of options for a tomato salad, but if you’ve got sweet, juicy tomatoes, in season – right off the vine, you don’t need much else! In fact, this type of salad...
Read MoreKale, Collard & Basil Salad
4 curly kale leaves, chopped (stems removed) 2 collard leaves, chopped (stems removed) fresh basil (use as much as you want – I use a lot!) 2 tsps extra virgin olive oil 2 tsps fresh lemon juice 1 garlic clove, crushed 1/8 tsp pure salt dash of cayenne pepper Place kale, collards & basil in a bowl. Combine remaining ingredients & pour over greens. Marinate for 10 mins @ room temperature before serving. Serves 2. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Raw Food Made Easy”. Very easy (indeed)...
Read MoreAsian Style Kale Salad
2 TBSPs extra virgin olive oil 2 tsps mirin (in a bottle similar to soy sauce in the asian aisle) 1 TBSP tamari/soy sauce 1 tsp toasted sesame oil 4 tsps brown rice vinegar 1 tsp maple syrup (or a few drops of liquid stevia) 1 & 1/2 tsps minced ginger 12 leaves lacinato kale, roughly chopped (discarding stems) 1/4 cup tamari-roasted almonds, roughly chopped (optional) Place kale in a large bowl. Whisk together olive oil, mirin, tamari, sesame oil, rice vinegar, maple syrup and ginger. Pour dressing over kale. Marinate for an hour. (optional) When you’re ready to serve, sprinkle...
Read MoreSesame Mustard Tahini Dressing
1/2 cup water 1/2 cup tahini 1/3 cup apple cider vinegar 1 small clove garlic, minced (or pressed) 1 & 1/2 TBSP honey (or approx 9 drops of liquid stevia) 3 TBSP tamari/soy sauce 2 tsp high-quality, dijon mustard 3 tsp toasted sesame oil 1/4 tsp pure salt (more or less) Whisk all ingredients together. Store any extras in the fridge. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Vive le Vegan” – Our favorite salad dressing! ~ Salads are not much to speak of in & of themselves unless you’ve...
Read MoreRice Bean & Cilantro Salad
For the Rice 1 cup Lundberg wehani brown rice 2 cups of water 1 TBSP coconut oil or butter (optional) 1/2 tsp pure salt (optional) For the Vegetables 1 can black beans 1 & 1/2 cups frozen corn, thawed 1 red bell pepper, diced 1 scallion, diced LOTS of fresh cilantro! 1 garlic clove, minced juice of 1 lime (about 2 – 3 TBSP) 1 & 1/2 tsp cumin 1/2 tsp pure salt Combine rice, water, oil and salt in a small pot. Bring to a boil, then cover and simmer for 45 mins. Remove from heat (still covered) and let sit for 10 mins. Fluff with fork, then mix together with the rest of the...
Read MoreGreen Bean Salad
For the Green Beans 1 pound green beans 1 TBSP extra virgin olive oil 2 TBSP butter, ghee, or coconut oil 1 garlic clove, crushed 2/3 cup bread crumbs (can use gluten free) 1 TBSP chopped fresh parsley For the Dressing 2 TBSP extra virgin olive oil 2 tsp white wine vinegar 1 small garlic clove, crushed 1/4 tsp high-quality, dijon mustard pinch of sugar (or 1 drop liquid stevia) pinch of pure salt Trim beans & cook in boiling salted water 5 or 6 mins, until tender. Drain & refresh under cold water & place in serving bowl. Mix all the dressing ingredients thoroughly. Pour over...
Read MoreKale Avocado & Red Pepper Salad
1/2 bunch of kale, stems removed & roughly chopped juice from half a lemon (about 1 & 1/2 TBSP) 1 TBSP extra virgin olive oil 2 TBSP hemp seeds 1/2 of a red pepper, diced 1 avocado, diced freshly ground black pepper Place kale in bowl. Add lemon juice, olive oil & toss to coat. Sprinkle with hemp seeds. Mix in red pepper & avocado. Add black pepper to taste. ______________________________________________________________________________________ SIDE NOTES: Have been on such a kale kick the past few months. The amounts are all flexible so alter as you see fit. Got this one...
Read MoreWilted Kale Salad w/ Creamy Chipotle Dressing
1 bunch of kale, stems removed & roughly chopped 1/2 tsp pure salt 1 cup grape tomatoes (more or less) (can slice them in 1/2 or leave whole) 1/4 cup hemp seeds For the Dressing: 1 avocado (or substitute tahini) 1/2 of a chipotle pepper (see notes below) 2 TBSP extra virgin olive oil 1 TBSP lemon juice 1/2 TBSP honey (or a drop or 2 of liquid stevia) Place kale into a large bowl, add salt and start to “massage” the kale until it wilts and takes on a cooked texture. Add the tomatoes and hemp seeds to the bowl and mix. Blend all dressing ingredients in a high-speed blender (or...
Read MoreChickpea Salad w/ Sun-dried Tomato Vinaigrette
5 large sun-dired tomatoes packed in oil, drained 1 small garlic clove 1 TBSP red wine vinegar 1/4 cup extra virgin olive oil pure salt & freshly ground black pepper 3 cups cooked chickpeas (or roughly 2 cans) 2 TBSP minced fresh basil or parsley (or more!) Place the sun-dried tomatoes, garlic & vinegar in a food processor. Process, scraping down the sides of the bowl as needed, until the ingredients are minced. Add the oil & process until smooth. Scrape the dressing into a large serving bowl. Stir in the salt & pepper to taste. Add the chickpeas & basil & toss...
Read MoreTempeh Salad Sandwich
coconut oil 8 oz package of soy tempeh, cut into strips 1 TBSP tamari/soy sauce 2 TBSP fresh parsley, chopped (or more) 1 TBSP fresh basil, chopped (or more) 2 carrots, grated 1 scallion, diced high quality mayo to taste Heat the oil in skillet over medium heat and cook the tempeh strips until nicely browned on both sides (adding extra oil as needed). Remove from heat, stir soy sauce, and chop tempeh into smaller pieces. In a medium mixing bowl, add all the ingredients (including mayo) and mix well. ______________________________________________________________________________________ SIDE...
Read MoreChickpea Salad Sandwich
1 can chick peas (rinsed & drained) 1 celery stalk, chopped 1/4 cup onion, chopped (vidalia if available) 1 TBSP lemon juice 3 TBSP high quality mayo 1 TBSP fresh parsley, chopped pure salt & pepper to taste Mash chick peas. Add remaining ingredients & mix well. Eat as a sandwich w/ lettuce & tomato on your favorite bread, or as a salad on a bed of lettuce. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Better Than Peanut Butter and Jelly” ~ In a pinch, can use high quality dried spices...
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