Kale/nut/apple salad with balsamic vinegar/maple syrup dressing

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You can make a large batch of this, eat some immediately, then divide it into individual servings and have an easy-to-grab lunch or dinner the next day too!  It keeps well for a day or two in the refrigerator and in a container with a lid or plastic wrap to protect it from the open-air.

Ingredients:

large bunch of chopped kale, or a large bag of chopped kale

several handfuls of various raw seeds and nuts (pecans, walnuts, sunflower seeds, sesame seeds, etc.)

2-3 diced apples, use both colors

handful of dried cranberries that are not coated in white sugar (fruit juice as the preservative is fine)

Place ingredients in a large bowl.

For the dressing:

2/3 cup filtered water

1/2 cup 100% pure olive oil

1/4 cup balsamic vinegar

1 1/2 tbsp Bragg’s liquid amino

1 tbsp stone ground mustard

Whisk ingredients in a bowl until thoroughly mixed and pour over the kale salad.  Massage into the kale, nuts and fruit until all the kale is moistened with the dressing.  

Refrigerate any un-eaten portion for up to 2 days.

 

 

Summer Greens and Vegetable Salad with Balsamic Dressing

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You will need:

Romaine, Bok Choy, spinach, kale, arugula, wild greens like katuk (your favorite combo of leafy greens)

Combo of summer vegetables – yellow squash, red onion, green bell pepper, zucchini, broccoli, etc.

Chop vegetables into bite-size pieces and lightly steam, then cool to room temperature in a bath of chilled water.

Arrange leafy greens on a plate with the steamed veggies on top (after they have cooled).

Drizzle with the following amazing dressing recipe!

For the dressing:

5 tbsp olive oil

2 tbsp balsamic vinegar

2 tbsp apple cider vinegar

1 tbsp lemon juice

1 tsp dijon mustard (optional)

1/8 tsp garlic powder

1 tsp Italian seasoning or your favorite herbal seasoning blend

pinch of sea salt

(sesame seeds, sunflower seeds, raw pumpkin seeds, walnuts, etc can be used as extra toppings)

Lemon/Berry Spritzer


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(freeze glasses first)

carbonated mineral water

fresh squeezed lemon

stevia

1.  Squeeze lemon juice out of lemon, use 1/2 to whole lemon, depending on how strong you want your drink.

2.  Add a small amount of stevia, fill frozen glass half full of carbonated water.

3.  Stir drink well using a fork, stirring it hard enough to create a foam top.  Add ice, then fill the rest of the glass up with fresh carbonated water.

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Add berry flavor!

Select a few handfuls of your favorite berry/s.

Using a pestle and mortar, smash the berries into pulp and juice.

Push the pulp through a small-grade strainer and add to the lemon and stevia in step 1 above.

Lemongrass chia topping on fresh fruit

You will need:

1 large or 2 small lemongrass stalks, outer leaves removed and the inner stalk chopped into 2-inch pieces

2 cups water

raw honey

1/2 tsp 100% pure vanilla (not made from corn syrup)

chia seeds

cinnamon (optional)

assorted fruit of your choice, chopped up into bite-size pieces

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1.  Place water and chopped up lemongrass into blender, blend until the grass is pulverized.

2.  Strain water into a bowl, making sure to get all the lemongrass pieces out.

3.  Add vanilla and small increments of raw honey, stir and taste and add more until it is sweet enough for you.

4.  Add about 1/3 cup chia seeds, stir until thoroughly mixed, then cover and put into refrigerator for about 20 minutes.  Add more water if it gets too thick.

5.  Pour chilled lemongrass/chia seeds sauce over a bowl of fruit and enjoy!

Options: Black sesame seeds, white sesame seeds, sunflower seeds, raw pumpkin seeds, raisins, dried cranberries, figs, etc.

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Avocado and tomato sandwich on sprouted grain bread

You will need:

Sprouted grain bread (found in the freezer section of most grocery stores)

ripe avocado

tomato, sliced

romaine

spinach

your favorite organic mustard

“Earth Balance” Mindful Mayo, or your favorite healthy mayo substitute

“Galaxy Nutritional Foods” sliced cheeses, your favorite flavor

(go to this link to find out more about vegan cheese – www.galaxyfoods.com/galaxy-products/soy-cheese/veggy/)

1.  Place a slice of cheese on on half of the sprouted grain bread, then toast both slices of bread just until warm and soft.

2.  Add mustard and Earth Balance Mayo to the empty slice of bread.

3.  Using a large spoon, lift the avocado out of the shell in “shavings” and arrange on bread.

3.  Top with tomato slices, romaine or spinach (or both), and anything else you like on your sandwiches.

4. Enjoy!

Broccoli and apples with a tasty dressing

You will need:

1-2 heads broccoli, cut into bite-size pieces

(you may want to VERY lightly steam the broccoli, but not actually cook it)

1/2 cup chopped scallions

3-4 tbsp dried cranberries

1 cup apple, diced

1/2 cup seeds i.e. sesame, pumpkin, sliced almonds

For the dressing:

1/2 cup 100% pure olive oil

1/3 cup apple cider vinegar

4 tbsp plain goat kefir, or greek yogurt w/t live probiotics

2 tbsp purple (or sweet) basil, chopped

sea salt

1. Toss all the main ingredients in a large bowl.

2. Make the dressing and season it with sea salt, then toss with the main ingredients.

3. Chill for 30 minutes, serve.

(In the image, the broccoli is served with sweet potatoes that have been sliced into “fries” using a special grater for vegetables, then cooked in 2 tbsp coconut oil and sprinkled with sea salt.  Stone ground mustard as the condiment.)