I’ve been wondering what to do with those gorgeous yellow and green-striped squash I’ve been seeing hanging around the supermarket.
Per my usual, I’m either gonna grind it up (smoothie) or green it up (salad). In this case, I chose to green it up! Not the most simple recipe ever, but if you cook and boil while you chop, it only takes a few more than 20 minutes. And there’s plenty to go around or last all week in the fridge.
Preheat oven to 400
Slice Delicata Squash longways and spoon out seeds
Slice squash in to 1/4 inch slices
In a baking dish toss with olive oil and sea salt and ground pepper
Option to add chopped tomato to dish
Cook for 15-20 minutes, tossing 1/2 way through.
Boil 1 cup quinoa with 2 cups water, turn to med heat and cook until water is gone
Slice 3 organic celery sticks
Chop one organic orange or red pepper
In a large salad bowl Combine:
Cooked Quinoa, chopped veggies, 3 cups organic spinach.
Once squash is cooked and soft, add to salad.
Use olive oil, and salt and pepper to taste, or add ~ 1/2 bottle Annie’s Goddess Salad dressing
Whether Steelhead, Coho, or Sockeye,
This Salmon Salad is a “MUST TRY”.
Phenomenal Health benefits from leafy greens:
Anti-aging, cancer-prevention and healthier spleens*!
Savory seasoning to suit your palate,
if you like-a da’ spice, up you can dial it!
Quinoa (“keen-wah”) is a healthy grain,
It’s good for your waistline and packed with protein!
Let’s keep this simple:
Grill, bake or buy a cooked piece of salmon or wild fish or humanely-treated meat of your choice.
Add 1 cup Quinoa to 2 cups boiling water, add a bouillon cube or spices of your choice (thyme, sea salt, ground pepper, basil) cook on medium-low heat x ~ 10 minutes, until water is gone.
Cover dinner plate with arugula (or green of your choice)
Scoop out desired amount of cooked quinoa and place atop arugula.
Place deliciously prepared (or purchased) fish atop quinoa
Drizzle with lemon, basaltic vinegar and olive oil or your favorite dressing, if you prefer.
*I don’t know a scientific study based on greens’ impact specifically to the spleen, however every organ and cell is likely to benefit from nutrient dense foods like leafy greens.
Need to give your salad some girth without bulking up?
Wild Rice is the perfect grain to making your salad more filling without packing on pounds in the process. Wild rice has twice the protein of brown rice, is high in fiber and essential minerals and vitamins.
The arugula bring the benefits of leafy greens. It’s alkalinic and detoxifying, high in chlorophyll and antioxidants, and is anti-inflammatory. Sun dried tomatoes deliver calcium and magnesium, which are great for cardiovascular health. So this salad is a super hearty, super healthy serving of goodness!
let cook until water gone (~ 45 min)
While rice is cooking, in a large dish combine:
1/2 5 oz sleeve goat cheese
1/2 cup chopped Sun Dried Tomatoes
4-5 cups of arugula
1 Tbsp olive oil
1 tsp ground black pepper
1 tsp dried basil
1 /2 tsp sea salt
Serve on bed of arugula.
Serve Warm or cold.
Keeps in Fridge all week.
Tastes great in a toasted tortilla.
In The South, people like slaw. Not necessarily over the holidays; usually with BBQ, seafood, and picnics. But trust me, this dish will fit in and any feeding affair!
While I fancy myself a Southerner, I actually never liked slaw (or Sweat Tea or Potato Salad, but don’t tell my Southern comrades!)
However, my best friend’s mom used to make an Asian slaw that was ‘Rah-dic-u-lous-ly’ good, at least as far as slaw goes. It did include the both the noodles and the seasoning packet from an Oodles o’ Noodles bag–which at the time was a staple of mine.
Y’all remember those right? 99 cent packages of dried noodles in a variety of flavors, like “chicken” “beef” and “Oriental” . They were pretty much all I ate in college, besides late night “Bull Whips” (which were just over-priced bread sticks from a nearby pizza joint, but that’s another blog for another day).
This recipe is a healthier version of Asian slaw with REAL ingredients inspired by the dear “Cindle Sue”. Merry Christmas, Y’all!
In a sealable container (preferably glass) combine all of the following
1 bag of organic broccoli and carrot slaw (I used Trader Joe’s organic slaw ~8 oz bag)
1/2 cup almond slivers or Sesame Seeds
1/3 cup rice vinegar
1/3 cup olive oil
1/4 cup soy sauce
2 Tbsp honey or maple syrup
It’s better if served several hours after prep or the following day, to let the veggies absorb the flavors and marinate.
Makes 6-8 servings.
Keeps in the fridge all week!
Prep time: 10 minutes
4-6 cups arugula
1-2 cups chopped mushrooms (dealer’s choice of ‘shroom)
1 sleeve of organic gluten-free soba noodles
1 jar Annie’s Shiitake Dressing (this dressing is currently made with soy sauce with wheat in it, so you can use your favorite dressing or THIS YUMMY SAUCE instead, if you’re gluten-free)
1/4 -1/2 red onion chopped
1 heirloom tomato sliced
Sea salt and ground pepper to taste
Brake soba noodles in half and add to a quart sized pot of boiling water
While noodles are boiling (takes about 7 minutes)
Chop onions and mushrooms, slice tomatoes
In a large bowl combine/mix all the ingredients (of course, you’ve fully cooked and drained soba noodles)
Eating it with chopsticks will will help you eat more slowly and eat less, so give that a try!