RECIPE: Simple Spring Salad

Some people taste soap when they eat cilantro.  Stinks to be them!  This salad is easy to make and is a crowd pleaser! (Unless you’re the soapy cilantro type)

Spring salad

In a large bowl combine:

2 cups spinach

2 cups arugula

1 avocado, diced

1/2 can corn  OR even better, the kernels from 2 roasted ears of corn

3 celery stocks, chopped

1/8-1/4 cup pumpkin seeds

1 bunch cilantro to garnish

(optional 1/4 cup chopped jicama and 1/4 cup chopped red onion)

 

And I like it with this simple salad dressing:

1/2 cup Olive Oil

1/2 lemon squeezed

1 tsp yellow mustard

1 tsp maple syrup

salt and pepper

RECIPE: Delicata Squash Salad

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.
delicata squash

INSRTUCTIONS:

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

 

 

RECIPE: Chard Wraps

Looking for the convenience of a wrap with 10 x the nutrition!? This is the recipe for you!

Plenty of menus offer a “healthy wrap” in their Lite Bites or Healthy Options section.

News flash! Most tortillas are loaded with lard, additives and preservatives (to keep them from molding and help them get crispy and brown perfectly!)

Turn any tortilla package over at the grocery store. Look at the ingredients. Now ask yourself, what the heck is THAT doing in my diet?

We scratch our heads wondering why so many people are stricken with cancer, dementia and obesity. Yet we continue to pump ourselves and our kids FULL of hazardous ingredients.

An EASY way to make a wrap super healthy is to use a swiss chard leaf in lieu of a tortilla.  Sure it may take a few go rounds for your family to get on board.  But every transition seems odd at first. (Think station wagons without car seats, choosing wheat instead of white bread or wearing a helmet while biking and skiing).  Soon it becomes your norm!
chard wrap4

INGREDIENTS:

Rainbow Chard or collard greens

Humus

Veggies

1. De-vein several rainbow chard leaves or collard greens (cut stalk out for entire length of leaf) creating a leaf half

2. Smear humus, mustard or salsa on a leaf half. option to add brown rice or quinoa to add bulk

3. slice your favorite veggies (cucumbers, carrots, peppers) and place in wrap

4. option to drizzle with Siracha vinegar or sprinkle with spices

5. roll wrap up. place a toothpick to hold together or use humus to adhere

I make several of these (~10) each sunday and place in glass container in the fridge to draw from all week!

chard wrap5

RECIPE: Greens & Beans Salad

Need a protein-packed, vivacious, vitamin-rich, super-easy salad?

Have I got the one for you! In less time than it takes you to remove your eye make-up, you can whip up this healthy dish!

INGREDIENTS:

4 cups organic mixed greens, spinach and arugula (or greens of your choice)

1 avocado, diced

1 can organic garbanzo beans, rinsed and strained

1 can organic black beans,  rinsed and strained

1/4 red onion, diced (optional)

1/4 cup pumpkin seeds or sunflower seeds (optional)

Combine all of the above together and then drizzle with your favorite dressing. Or try this delish dressing

Put a bird on it (egg or chicken), or roll it in a wrap.

Make a large bowl to scoop from all week!

Arugula, Bean and Avocado Salad

RECIPE: Roasted Red Pepper Sauce

red pepper sauce

Want a simple, crowd pleasing healthy dipping sauce? Try this Roasted Red Pepper Sauce.

It’s so easy to make, your 3 year old nephew could do it, but don’t tell and folks’ll be “oohing” and ‘aahhing” over your creation.

In an attractive serving bowl combine:

1 organic red pepper, roasted and diced (cook in oven or toaster oven 375 x 10-15 minutes while combining other ingredients)

1 jar of fresh salsa (real ingredients, no chemicals/preservatives etc)

2 Tbsp Apple Cider Vinegar

Sea Salt and Pepper to taste

Garnish with parsley or cilantro sprig

RECIPE: Sweet Potato, Black Bean and Cucumber Salad

sweetPotblackbean salad

Tired of your same-old-salad options? Need a fun and healthy something to bring to your neighbor’s backyard Bar-B-Q?

This Zesty Salad is sure to please–your taste buds, your neighbors and your body!

In a Large bowl Combine:

a diced and cooked sweet potato (bake 375 x 20-30 minutes of until soft, while preparing the other ingredients)

1/2 can organic black beans, drained

1/2 can corn, drained (or fresh cooked summer corn! Even better!)

1 sliced organic cucumber

1 sliced avocado

1/2 tomato diced

4 cups of kale (or organic green of your choice)

a few goat cheese or feta crumbles (optional)

sea salt and ground pepper to taste

drizzle with your favorite salad dressing, or try Cilantro and Lime or Ridiculously Good Lemon Dressings