Green Papaya Salad

November 26, 2020 by Patsy L Holden

You will need:

1 large green papaya, peeled, seeded, quartered lengthwise

1 small onion

2 large carrots

2-3 thin slices from a purple cabbage head, quartered

1/4 cup raw pumpkin seeds

Dressing:

1/3 cup fresh lime juice

3 tbsp liquid coconut amino

1 tbsp coconut palm sugar

1 large garlic clove, minced

dash of sea salt

Optional additions: cilantro, celery, parsley, basil, tomatoes, asparagus, spinach, chives, etc.

Instructions:

1. In a food processor, using the shredding blade, shred the green papaya, onion and carrots into toothpick shreds. Combine in a bowl, add the pumpkin seeds.
2. In a blender, combine the lime juice, coconut amino, coconut palm sugar, minced garlic and seal salt. Blend until the garlic is pulverized and all ingredients are blended well.
3. Add the lime juice mixture to the shredded vegetables and toss well. Refrigerates well for 3-4 days.

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

April 1, 2016 by Patsy L Holden

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

January 11, 2015 by Patsy L Holden

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

March 23, 2013 by Patsy L Holden

(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.

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

October 27, 2012 by Patsy L Holden

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

****

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.