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

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You can make a large back 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 from the produce area at most grocery stores

several handfuls of various raw nuts (pecans, sunflower seeds, sesame seeds, cashews, black seed, etc.)

1-3 diced apples, depending on how large your entire recipe is

handful of raisins and/or dried cranberries

Place ingredients in a large bowl.

For the dressing:

2/3 cup filtered water

1/2 100% pure olive oil

1/4 cup balsamic vinegar

1 1/2 tbsp Bragg’s liquid amino

1 tbsp stone ground mustard

Whisk ingredient sin 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.  

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

 

 

Leafy green salad with vegetables tossed in balsamic dressing

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You will need:

Romaine, bok choy, spinach and kale leaves (or your favorite combo of leafy greens) chopped into bite-size pieces

Yellow squash, red onion, green bell pepper, radish, tomato etc. chopped into bite-size pieces

For the dressing:

Olive oil

Balsamic vinegar

Apple cider vinegar

Lemon juice

Dijon mustard (optional)

Garlic powder

Basil, cilantro, dill, oregano, or your favorite combo of herbs

Sea salt and fresh-ground black pepper

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

1.  Combine the oil and vinegar at a 3-to-1 ratio, (for example, 6 tbsp oil to 3 tbsp vinegar).  I like to use the balsamic and the apple cider vinegar together, half one and half the other, for my total vinegar ratio.  The balsamic vinegar gives it the taste I like, the apple cider vinegar gives me some extra health benefits.

2.  Once you have your oil/vinegar mixture the way you like it, squeeze some lemon into it, add about 1-2 tsp of the dijon mustard (optional), and then add some garlic powder and herbs in the amounts that you like.  Don’t be stingy, this is how you will flavor the salad and make it delicious!  Finally, top it off with some sea salt and black pepper and mix well.

3.  Toss the chopped vegetables with the oil and vinegar mixture, then add to the leafy greens for a salad that fills you up and tastes great!

Tempeh “Nacho” Dip with tomatoes and Mexican seasoning

Tempeh "Nacho" dip

Replace your ground beef nacho dip with this vegan version!

You will need:

1/2 – 1 block tempeh (see below), grate the amount you plan to use with a food grater

coconut oil

1/2 medium white onion, diced

3-5 carrots, diced

Cherry tomatoes, halved

1-2 garlic cloves,  minced

1 package of your favorite organic Mexican/taco seasoning

1/4 cup filtered water

Fresh scallions, chives, cilantro and basil chopped

Celtic sea salt

Sprouted grain tortillas

Grass-fed butter or coconut oil

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1.  In a skillet, heat the coconut oil and cook the onions and carrots until almost soft.  Then add the halved cherry tomatoes and minced garlic.  Cook for 2-3 minutes more, tossing several times.  Cover to keep heat inside the skillet.

2.  Uncover, then add the Mexican seasonings, about 1/4 cup of filtered water, and mix well.  Cover and let cook for 1 minute, stir it once while it cooks.

3.  Uncover, add chopped herbs and toss, remove from heat.  Season with Celtic sea salt if needed.

4.  Toast several of the sprouted grain tortillas until they are crisp, let cool, then break into “chips.”  You can spread butter on them, then season with Celtic sea salt and/or herbs before toasting.

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.)

Italian Herbed Tomato

Tomatoes (and carrots) both have a unique characteristic…they are healthy for you cooked OR raw!

You will need:

organic tomatoes, halved

coconut oil

fresh herbs such as oregano, basil, marjoram

sea salt

1.  Spread coconut oil on each tomato half.  Sprinkle with the herbs (about 1/2 to 1 tsp of each herb per tomato half) and sea salt.

2.  Bake at 350 degrees for 10-15 minutes, or until cooked and the peel just starts to separate from the flesh of the tomato.

Raw Seed/Blueberry/Spinach Salad w/t Raspberry Vinagrette

Large handful of raw spinach

3-5 dandelion leaves, finely chopped

1 kale leaf

chia seeds

sliced almonds

raw pumpkin seeds

chopped raw walnuts (optional)

Handful organic, raw blueberries

(In this picture, there are also wood sorrel leaves sprinkled on top of the salad!  Wood sorrel is a wild, edible (and tangy) weed that grows abundantly in most of the United States.)

Raspberry dressing:

1/4 cup raspberry vinegar

3-4 tbsp coconut palm sugar (or use a tiny amount of Stevia)

2 tsp dijon mustard

1/2 cup 100% pure olive oil

(check the ingredient label, if it does not say this it is probably cut down with canola oil)

Whisk all ingredients together.

1.  Toss spinach with chopped dandelion leaves and then assemble on plate.

2.  Sprinkle nuts on top of spinach, add dressing, enjoy!