In a large bowl, toss the onion, cucumber, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for one hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away!
Mix all the ingredients for Sweet Ginger Scallion sauce in the bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop. Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot. While soba noodles are cooking and sauce is sitting, in a wok or large pot heat 2 tbsp Coconut Oil. Place in carrots and co...
(Adapted from the lovely http://www.detoxinista.com)
My favorite new gadget is my spiralizer. I still cannot quite get over the fact that this dinky little contraption can make pasta-like noodles out of almost anything I put in it! My recent experiments have included zucchini noodles and sweet potato noodles, so I was searching for a great sauce to pair with the latter. This recipe sounds way too healthy to be any good, but I promise you it is! Even my meat-and-potatoes loving husband cleaned his plate. Enjoy!
1 red pepper
2 sweet potatoes, peeled
1 cup almond milk
1 teaspoon dried basil
4 cloves raw garlic
1/2 teaspoon of sea salt
1 cup asparagus, chopped
1 cup crimini mushrooms, chopped
olive oil or organic butter
First, take one of the sweet potatoes and cut off about 1 cup, chopping into pieces. For the remaining sweet potatoes, use your spiralizer (or a vegetable peeler can work too to create noodles) and set them as...
2-4 cloves garlic, smashed and finely chopped to a paste
Sea salt and freshly ground black pepper
1/4 cup organic cold pressed extra-virgin olive oil
1.5 cups red and yellow grape tomatoes, halved
1/3 cup Capers
2 green onions (green and pale green part), thinly sliced
1 small red onion, halved and thinly sliced
1/2 English cucumber, cut into small dice
2 cups Cooked Quinoa
4 tbsp Feta Crumbles
Combine lemon juice, vinegar, oregano and garlic in a small bowl, and then slowly add in the oil while continuing to whisk. Pour dressing over the quinoa and stir well, then adding the rest of the veggies. This mixture can be placed in fridge to cool and allow the flavor to set more, or can also be enjoyed immediately with the feta sprinkled on top.
(From the wonderful Elana at http://www.elanaspantry.com)
These are by far my favorite treat, especially with some vanilla coconut ice cream scooped on top! I highly recommend raw honey over agave in any recipe, but for a lower glycemic option for diabetics the agave is fine.
1 (16 ounce) jar creamy roasted almond butter
¼ cups honey (preferred in my opinion!) or agave for diabetics or vegans
1 tablespoon vanilla extract
½ cup raw cacao powder
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup chocolate chunks (I chop up an Endangered Species Dark Chocolate bar)
In a large bowl, blend almond butter until smooth with a hand blender. Blend in eggs, then blend in honey and vanilla. Blend in cacao, salt and baking soda, then fold in chocolate chips. Grease a 9 x 13 baking dishPour batter into dish. Bake at 325° for 25-40 minutes
This is definitely the best green smoothie I have tasted to date. It tastes like a peanut butter banana milkshake, making it a great recipe for those new to drinking green things. Many thanks to my dear friend Lex Ferrier (lexferrier.com) for sharing this one.
2 Cups Spinach
Handful of Blueberries
1-2 tbsp Almond Butter
Blend all ingredients and serve (this makes one serving). Sometimes I use frozen fruit when I want it a little colder, but I also like it made with fresh fruit!
This salad tastes so good it seems sinful! The way the flavors of the sweet root vegetables come together with the creamy goat cheese over the bitter greens is amazing. Try this for a clear example that healthy eating can feel indulgent!
Root Vegetables, I use carrots, parsnip, turnip, and rutabaga, you can also add yams
Small White Onion
Fresh Sage (or dried)
Apple Cider Vinegar
1 Package of Arugula
Preheat oven to 400. Peel all of your veggies and chop into 1 inch chunks. Place in a bowl and then separately, in a small cup, whisk together 2 tbsp Olive Oil, 1 tbsp Local Honey, 1 tsp fresh, minced sage, salt and pepper. Pour the mixture over your veggies and mix well, then spreading them across a cookie sheet. Place in the oven and cook for 45 minutes, mixing/flipping the veggies half way through. Once they are done, remove to cool slightly. In a small cup, whisk together the dressing of oliv...
(From ‘The Beauty Detox Foods’ by Kimberly Snyder)
2 cups butternut squash, peeled and cubed
2 tsp coconut oil
1/2 tbsp dried rosemary, crushed
Freshly ground black pepper
1 cup quinoa, soaked overnight and rinsed well
2 cups low sodium vegetable broth
1.5 tbsp lime juice
2.5 tbsp minced fresh parsley
1 tsp minced fresh basil
1/4 cup finely minced purple cabbage
1 large or 2 small avocados, diced
Several handfuls of microgreens or clover sprouts, to top
Preheat oven to 375F and grease a baking sheet with coconut oil. Toss the cubed squash with the coconut oil, rosemary, sea salt and pepper to taste. Bake for 20 minutes, then stir and bake for another 20 minutes. Meanwhile, cook the quinoa in the vegetable broth for about 12 minutes, or until soft and fluffy. Add to a mixing bow land mix in the lime juice, parsley, basil, and cabbage. Season with a bit of sea salt and pepper, to your taste. Set aside.