This is a perfect summer dish that uses veggies fresh from the farmer's market!
Ingredients:
1 tablespoon canola oil
1/2 cup chopped green onions (about 4)
1 garlic clove, minced
1 cup sliced fresh okra (about 4 ounces)
1 cup chopped red bell pepper (about 1)
1 finely chopped seeded jalapeño pepper
1 cup fresh corn kernels (about 2 ears)
1 (15-ounce) can black beans, rinsed and drained
1/3 cup minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
If you're looking for something a little different for lunch, this is it! Plus, hemp seeds are delicious and are a great source of protein and omega 3's!
This salad is wonderful, particularly when made with farmer's market fresh vegetables!
Ingredients:
2/3 cups (uncooked) hard red wheat berries
2 ears corn
1/2 lb asparagus
1 cup diced tomato
4 Tbsp pesto vinaigrette (recipe here), or your favorite vinaigrette
kosher salt
fresh ground black pepper
This salad is light and tasty and is a snap to put together! It's a welcome addition to any summer meal!
This is a wonderfully fresh and wholesome salad dressing that's easy to make!
Buckwheat is such an underappreciated grain! It's full of fiber and minerals and is a satisfying part of this unique and very filling salad.
INGREDIENTS:
1 cup buckwheat groats
2 cups water
½ tsp salt
½ chayotte or cucumber, finely diced
12 large green olives, pitted and quartered
1 small yellow bell pepper, diced
1 cup broccoli florets, chopped
¼ cup red onion, finely chopped
50g walnut, chopped
½ cup fresh dill, chopped
2 tbs fresh mint, chopped
juice of 1 lime
2 tbsp white wine vinegar
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
Raw apple cider vinegar is amazing for your health! It's full of enzymes and nutrients and promotes an alkaline state. It helps to aid digestion and many people have found it to help with weight loss. This recipe is an easy way to add some raw apple cider vinegar to your diet (we recommend Bragg's, it's the best)!
Ingredients:
1 garlic clove, minced
1 tablespoon Dijon mustard
1/4 cup raw apple cider vinegar
2 tablespoons fresh lemon juice
1-2 tablespoons raw honey, as needed for sweetness
1/3 cup extra-virgin olive oil
salt and pepper, to taste
This is one of my favorite fruit salads. It's so unique, and the different flavors meld wonderfully together.
1/2 medium honeydew, seeded, flesh scooped with a melon baller
1/2 medium English cucumber, seed membrane scraped out, cut into half moons
1/2 pound seedless green grapes, cut in half (about 1 1/2 cups)
Juice of 1/2 lime
1 teaspoon canola or olive oil
1 teaspoon water
1 teaspoon honey
1 1/2 teaspoons poppy seeds
4 large fresh mint leaves, thinly sliced
Bulgur is a wonderful, quick cooking, high fiber, and high protein grain!
Ingredients:
1 cup bulgur
2 cups water
2 cups torn kale
1 apple, chopped
½ cup chopped pecans
¼ cup dried cranberries
1 chopped avocado (optional)
¼ cup crumbled goat cheese (optional)
For the vinaigrette:
Juice of 1 orange
3 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 teaspoon honey
1 teaspoon minced ginger
½ teaspoon salt
¼ cup chopped fresh parsley
I don't know if a better detox salad than this exists, it is that good. It is full of flavor and antioxidants, and will surely help to put you on the right track after the indulgences of the holidays.
For the dressing:
1/3 cup grapeseed oil
1/2 cup lemon juice, fresh
1 tablespoon ginger, peeled and grated
2 teaspoons whole grain mustard
2 teaspoons pure maple syrup, optional
1/4 teaspoon salt, or to taste
For the salad:
2 cups dinosaur kale, tightly packed and thinly sliced
2 cups red cabbage, thinly sliced
2 cups broccoli florets
2 large carrots, peeled and grated
1 red bell pepper, sliced into matchsticks
2 avocados, peeled and diced
1/2 cup fresh parsley, chopped
1 cup walnuts
1 tablespoon sesame seeds
Eating clean can be absolutely delicious. This salad can help to both detox the body and aid in boosting metabolism while helping you to feel full.
1/2 head Savoy cabbage
1/2 head red cabbage
1 Fuji apple
1/4 red onion
1/2 cup walnuts, roughly chopped
1/2 cup golden raisins
For the dressing:
2 tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper
1/3 cup nonfat Greek yogurt
2 teaspoons agave nectar
1 teaspoon fennel seeds
1/2 teaspoon sea salt
This is a great salad recipe that's light enough for a hot day in September, but is nice and filling. Barley is a wonderful, fiber filled grain that will help you to feel fuller, longer.
1 1/2 cups pearl barley (not quick-cooking)
Coarse salt and freshly ground pepper
2 tablespoons finely chopped shallots (about 1 medium)
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
3/4 cup roughly chopped fresh herbs
I had a customer ask for some healthy salad dressing recipes, since she was allergic to soy (and many prepackaged dressings contain soy). In doing some research I came across this webpage, which has a full list of healthy, natural salad dressings which are easy to make and don't require exotic ingredients. I'm partial to the Sweet Asian dressing which I've reposted below, but she has several others on the site which sound delicious!
1/3 cup olive oil
3 Tablespoons apple cider vinegar
2 teaspoons soy sauce
2 teaspoons honey
Pinch of dried ginger or 1/2 tsp fresh zested ginger root (preferable)
Spices to taste
Ingredients:
For the dressing:
To assemble:
• 3 tablespoon(s) olive oil
• 2 tablespoon(s) balsamic vinegar
• 1 clove(s) garlic, finely chopped
• 1 teaspoon(s) granulated sugar
• Kosher salt
• Pepper
• 2 can(s) (15 1/2 ounces each) black-eyed peas, rinsed
• 2 plum tomatoes, cut into 1-inch pieces
• 1 small red bell pepper, cut into 1/2-inch pieces
• 1 jalapeño (seeded for less heat, if desired), finely chopped
• 1/2 cup(s) roughly chopped fresh flat-leaf parsley
1 cup whole buckwheat groats
2 cups water
1/2 tsp sea salt
1 large handful fresh flat-leaf parsley, finely chopped
juice from 1/2 lemon, or more to taste + more for the asparagus
1 drizzle cold-pressed olive oil or rapeseed oil + more for the asparagus
1 tbsp honey, preferable unheated
1 bunch asparagus (approx. 15 spears)
4 thin slices wholegrain sourdough rye bread
1 bunch radishes (approx. 15), sliced
1 lb. strawberries, sliced
10 slices of shaved parmesan cheese
1 small handful pea sprouts
1/2 cup brown rice
1/2 cup black heirloom rice
1/4 cup barley
1/4 dried winter wheat berries
1 large sweet onion, rough chopped
6 ounces grape tomatoes, sliced
4 green onions, sliced
1 tablespoon toasted sesame oil
6 ounces sliced white mushrooms
Kosher salt
Freshly ground black pepper
½ cup toasted chopped pecans (optional)
1.5 cups raw rye grain
small bunch kale, washed and stems and ribs cut off
1/2 pomegranate, seeds recovered
few sprigs of lemon thyme
1 tbsp pomegranate balsamic
1 tbsp lemon extra-virgin olive oil
Dressing
2 tbsp lemon extra-virgin olive oil
2 tsp apple cider vinegar
1/4 tsp dry mustard
pinch of salt
freshly ground black pepper
3 ears of corn, shucked
Extra virgin olive oil
sea salt and freshly ground black pepper
pumpkin seeds, for garnish
3-4 medium tomatoes (heirloom if available), roughly chopped
1/2 small red onion, thinly sliced, rinsed under cold water (helps to remove the bite), drained, patted dry
handful of basil leaves, roughly chopped
Cumin-lime dressing (recipe to follow)
