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Monthly Archives: July 2013

Kale + Cherry Salad with Caramelized Onions

High nutrient kale, paired with sweet, antioxidant rich cherries, makes this sassy salad a nutrient packed, party in your mouth. I like to use red onions for caramelizing because they are sweeter when cooked down, but feel free to use yellow, white, vidalia or even shallots if you prefer.

The dark cherry juice used for the dressing has been known to help insomnia, as well as support the cleansing of the blood. This salad is an all around healthy feast for the body!

INGREDIENTS (Serves 4 – as a side salad)

  • 1 head curly Kale, stems stripped, broken into small pieces and massaged with a drizzle of olive oil
  • 1 large red onion, thinly sliced into ¼” round
  • 2 teaspoons olive or coconut oil
  • 1/3 cup walnuts

CHERRY BALSAMIC DRESSING

  • 1/3 cup black cherry juice (unsweetened)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil

 

Quinoa Snap Pea Salad with Peaches + Mint

Quinoa paired with fresh, sweet snap peas and peaches gives this salad tons of texture and delectable flavor.

Feel free to use nectarine or apricots if you do not like peaches. You can also substitute the apricot nectar for peach nectar in the dressing.

 

INGREDIENTS

  • 2 cups cooked quinoa
  • ½ cup roughly chopped snap peas
  • 1 ripe peach, pitted and chopped
  • 1 cup chickpeas, drained & rinsed
  • 1 scallion, thinly sliced
  • ½ red or orange bell pepper, de-seeded + diced
  • 3 tablespoons freshly chopped mint

Place all ingredients into a large bowl and toss with Apricot Vinaigrette. Serve room temperature or chilled.

 

APRICOT VINAIGRETTE

  • ¼ cup apricot nectar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons grade B maple syrup
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil

Blend all ingredients together until smooth.

Tropical Kale Salad w/Blueberry Balsamic Dressing

Another delicious way to use one of the highest nutrient dense foods available to us, Kale!

This kale salad will have you hooked with it’s tropical fruity delight. Use fresh, organic berries to comply with the Dirty Dozen rule (berries are one of the highest sprayed pesticide crops.)

Take it to a potluck or picnic and it’s sure to please even the pickiest of palates!

 

INGREDIENTS

  • Serves 4 (as a side salad)
  • 1 head curly Kale, stems stripped, broken into small pieces and massaged with
  • drizzle of olive oil
  • 1/2 pint fresh organic strawberries, de-hulled and cut into quarters
  • 1 cup fresh blueberries
  • 1 yellow bell pepper, diced
  • ¼ c. finely diced red onion
  • ¼ c. shredded coconut
  • ¼ c. pinenuts, lightly toasted
  • ¼ c. golden raisins (or regular)

Place all ingredients together in a large bowl. Toss with dressing.

 

BLUEBERRY BALSAMIC DRESSING

  • ½ cup fresh blueberries
  • 1 tablespoon Dijon Mustard
  • ¼ c. balsamic vinegar
  • 1 tablespoon Grade B Maple Syrup or any other low glycemic sweetener
  • 3 tablespoons olive oil
  • ½ tsp sea salt

Blend dressing ingredients together in a blender until smooth.

“It’s Peachy Green” Smoothie

My Peachy Green smoothie is peachy keen alright. It’s light and tropicalicious. It will transport you right to the islands. Adding spinach or kale gives it even more of a powerful, nutritious punch.

INGREDIENTS

  • 10 oz unsweetened nut milk of choice
  • 1/2 frozen banana
  • 1/2 cup frozen peaches
  • 1/4 cup frozen pineapple
  • 1 scoop vanilla protein powder
  • 1 tablespoon raw almond butter
  • 2 large handfuls raw spinach or kale

Place all ingredients into a high-powered blender and blend until smooth and creamy.

Honey’d Apricot BBQ Sauce

Slather this sauce on veggie burgers, Portobello mushrooms and vegetable skewers. It’s sweet and tangy, and will have you hooked on first taste.

Buy ripe apricots as they will give this delectable sauce the sweetest flavor.  Who needs bottle bbq sauce when you can make your own with fresh fruit?

 

INGREDIENTS

  • 2 teaspoons olive oil or coconut oil
  • ½ yellow onion, diced
  • 1 garlic clove, minced
  • 1 tsp freshly grated ginger
  • pinch red pepper flakes
  • 5 medium ripe apricots, pitted and cubed
  • 1-28 oz. can fire roasted crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 tablespoons blackstrap molasses
  • ¼ cup raw + local honey of choice
  • 1 tablespoon Bragg’s
  • Sea salt to taste

 

In a medium sized saucepan, heat oil over medium heat. Saute onions, garlic, ginger and red pepper flakes until onions are soft. Add apricots and a splash of water. Stir to combine and cook down for about 5-7 minutes, until apricots are soft and mushy. Add tomatoes, tomato paste, molasses, honey, Braggs and sea salt. Stir to combine. Turn heat to low and let simmer about 15-20 minutes. Puree using hand blender to desired consistency.

Raw Peach Lavender Compote

Summer is my favorite time of year because fresh fruit is SO abundant, especially stone fruit. Nectarines and peaches are at their peak during this season, so take advantage!

This simple dish is raw, and takes minutes to make. You can use it on ice cream, as a relish on crackers and more. Make sure to pick ripe peaches that are ready to be eaten. You can also use nectarines or apricots as a substitute.

 

INGREDIENTS

  • 5 ripe peaches, pitted and cut into ¼” cubes
  • Juice of 1 lemon
  • 2 tablespoons raw local honey
  • 2 teaspoons dried lavender buds

Place peaches in a medium size bowl. Add remaining ingredients and stir to coat peaches. Let sit for about 20 minutes to marinate. Serve over vegan or dairy free ice cream.

Honey Ginger Miso Dressing

I love to use raw, local honey in dressings and sauces. If you don’t want to use honey, then maple syrup or coconut nectar is a good replacement for this delicious & spicy dressing.

Dip fresh veggies into it or drizzle it on a salad, for a spicy, sweet punch.

 

INGREDIENTS

  • 1 tablespoon grated fresh ginger
  • 1 tablespoon mellow white miso
  • ¼ c. apple cider vinegar
  • juice of ½ lime
  • 1-2 tablespoons sage honey (depending on your tastes)
  • 3 tablespoons extra virgin olive oil

Placeall ingredients in a blender, and blend until smooth or whisk together in a bowl.

Avocado Lime Pudding w/Pistachio Crumble

Creamy avocado paired with cashews and lime make this delectable pudding not only delicious but good for you too.

Top with the Pistachio crumble for a little added crunch.

 

INGREDIENTS

  • 1 ripe avocado
  • 1-1/4 cup cashews, soaked for 1 hour
  • ¼ c. lime juice, freshly squeezed
  • ¼ c. raw + local wildflower honey or Maple Syrup
  • ½ cup coconut milk
  • 1 teaspoon vanilla extract

Place all ingredients in a high-powered blender, and blend until creamy smooth. If too thick, add more coconut water. Spoon into dessert dishes and chill for 2 hours. Top with pistachio crumble.

 

PISTACHIO CRUMBLE

  • 1 cup pistachios, shelled
  • ¼ cup raw, shredded coconut
  • 5 large dates, pitted
  • 1-2 tablespoons raw, local honey
  • dash sea salt

Pulse all ingredients in a food processor until sticky and combined into a crumbly topping.