Tarragon Potato Salad; Vegan + Gluten Free

This light and delicious potato salad is perfect to bring to a summer BBQ, or a potluck dinner. Use red bliss, or heirloom potatoes for an even yummier salad and leave the skins on for extra nutrition. The tarragon gives it a very special flavor that will delight your taste buds.

INGREDIENTS

• 3 lbs. Red bliss potatoes or combo of red, purple & creamy yellow (red, white & blue), unpeeled & chopped into small 1/2” inch cubes
• 1/2 small red onion, finely diced
• 1 green onion (scallion), finely chopped
• 2 teaspoons dried tarragon (replace with dried dill if not available)
• 1/4 Grapeseed Oil Vegenaise
• 1 teaspoon grainy mustard
• 2 tsp freshly squeezed lemon juice
• 1 tablespoon Bragg’s Apple Cider Vinegar
• Sea salt and pepper to taste

Boil potatoes until tender but not too soft. Drain and cool. In a large bowl, combine potatoes with remaining ingredients and stir to combine. Season with salt and pepper. Cover and refrigerate until cold. If salad becomes dry after a day or two, add a bit more mayo.

Raw Kale and Apple Salad w/Avocado Lime Dressing

This salad is great for a BBQ, Potluck or Summer party. The avocado lime dressing adds the perfect creamy finish with a little garlicky touch. Don’t forget to de-stem and massage your kale!

INGREDIENTS

• 1 head curly kale, de-stemmed and torn into small pieces
• 1 green apple, diced
• ½ avocado, diced
• ¼ cup thinly sliced red onion
• ¼ cup dried cranberries
• ¼ cup pine nuts

Place all ingredients into a large bowl and toss with dressing.

AVOCADO LIME DRESSING

• 1/2 ripe avocado
• juice of 2 limes
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 garlic clove

Blend all ingredients together into a blender until smooth and creamy.

Kale + Cherry Salad with Caramelized Onions

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.

Chick Pea “Tuna” Salad

I love this simple and delicious “fake-take’ on Tuna Salad using chick peas as the base…DELISH and a staple in my fridge. Serve it rolled up in a Gluten Free Rice Tortilla or scoop onto a bed of baby greens!

INGREDIENTS

• 2 cans chickpeas, drained & rinsed
• 1/2 small red onion, diced
• 2 tbl capers, drained
• 1 tbl freshly chopped dill
• 1/4 c. chopped walnuts or almond slivers
• 3 tbl grapeseed Vegenaise
• 1 tbl dijon
• 1 tbl apple cider vinegar
• sea salt & pepper to taste
• 2 tsp dulse flakes (optional)

Using a food processor fitted with the S-blade, grind chickpeas until flaky. Transfer to a bowl. Add remaining ingredients a mix well with a fork to incorporate. Season with salt & pepper.

Quinoa & Strawberry Salad w/ Citrus Dressing

Karma Chow’s Recipes in Tony Horton’s book, “Bring It”! Yumalicious!

Kids, I know that most of you are aware that I wrote the recipes in P90X creator, Tony Horton’s book, Bring It, but not all of you own the book, so I wanted to share some of these delectable delights with you here on Karma Chow! Of course, this shouldn’t deter you from buying this awesome book, as Tony put together a revolutionary plan for all levels of exercisers, even non-exercisers that are thinking of starting. It even includes a simplified version of my 30-day Vital Life Cleanse, which has helped hundreds of people change their eating habits into a healthy lifestyle and build a new awareness around What they are eating, When they are eating and Why they are eating!

One of my favorite recipes in the book is the Brussels Sprout Saladwith Cranberries and Almonds. Most people don’t like Brussels sprouts but this recipe has converted a lot of those ‘haters’ into lovers of these nutrient packed, cruciferous orbs. This recipe was inspired by a salad that I love and eat often at LaGrande Orange in Santa Monica, which is now known as M Street Kitchen. I’ve gotten pretty close to replicating it, without the cheese of course! I hope you will enjoy it as much as I do

INGREDIENTS

• 1 lb. Brussels Sprouts, end cut off and thinly sliced or shredded
• 1/2 c. almonds, smoked or roasted
• 1/2 c. dried cranberries, preferably apple-juice sweetened
• Lemon Vinaigrette (see below)
• Sea Salt & Freshly Cracked Pepper

Blanch Brussels sprouts in boiling water for 3 minutes. Drain and set aside to cool. Once cool, place in a large bowl and add almonds and cranberries. Toss with vinaigrette and season with salt and pepper. This salad will be better the next day when the flavors marry in the refrigerator over night! Great to bring to a party or bbq and share with your friends!

LEMON VINAIGRETTE

• Juice of 1 lemon
• 1/4 c. olive oil
• 1/2 c. brown rice vinegar
• 1 tbs dijon mustard
• 1 tbs agave nectar
• 1 shallot, minced finely

Puree all ingredients together in a blender or shake in a shaker bottle. Save remaining dressing to use for other salads.

White Bean & Zucchini Salad

INGREDIENTS

• 2 zucchini, cut in half lengthwise and sliced into 1/4″ pieces
• 2 shallots, diced
• 1/2 yellow onion, diced
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1 c. chopped baby spinach
• 1/4 cup sundried tomatoes, marinated in oil, cut up
• 2 cans white beans, drained & rinsed
• 1 TBS Olive oil
• Sea salt & pepper to taste

In a large skillet over medium heat, saute the onion and shallot in olive oil until translucent and caramelized. Add thyme & sage and stir to combine to release the flavor of the herbs. Add the zucchini and saute until lightly browned. Add spinach and cover pan with lid until spinach wilts. Do not overcook.

Pour into a large bowl with remaining ingredients and stir well to combine. Season with salt and pepper. Serve warm or chilled.

Makes 6-8 servings

Raw Kale Salad with Miso Dressing

INGREDIENTS

• 1 or 2 heads kale, any variety (I like Curly Kale for this salad)
• 1/4 cup dried Organic cranberries
• 1/4 cup Pine nuts
• Extra Virgin First Cold-Pressed Olive Oil
• Sea Salt
• Miso Dressing (see recipe below)

Strip kale of stems, tear into small pieces and soak in a bowl for a minute or two to get rid of any sand or dirt. Drain kale and using a salad spinner, spin the kale dry. Place kale in a large bowl and drizzle with olive oil and a dash of sea salt. Massage kale with your hands for a few minutes until it softens. This helps the kale become easier to digest.

Add cranberries & pinenuts and toss with Miso Dressing.

MISO DRESSING

• 1 shallot, diced
• 1 tbl dijon mustard
• 1 tbl white sweet miso
• 1/4 c. rice wine vinegar
• 1 tsp. maple syrup or agave nectar
• 3 TBL Olive oil
• Blend in a Magic Bullet or shake well to mix.