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Monthly Archives: July 2013
Monthly Archives: July 2013
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)
CHERRY BALSAMIC DRESSING
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
Place all ingredients into a large bowl and toss with Apricot Vinaigrette. Serve room temperature or chilled.
APRICOT VINAIGRETTE
Blend all ingredients together until smooth.
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
Place all ingredients together in a large bowl. Toss with dressing.
BLUEBERRY BALSAMIC DRESSING
Blend dressing ingredients together in a blender until smooth.
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
Place all ingredients into a high-powered blender and blend until smooth and creamy.
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
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.
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
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.
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
Placeall ingredients in a blender, and blend until smooth or whisk together in a bowl.
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
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
Pulse all ingredients in a food processor until sticky and combined into a crumbly topping.