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April 27, 2017

April 22, 2016

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November 9, 2015

 

  • 2 cups walnuts

  • 1 Tbs. cumin

  • ½ Tbs. coriander

  • 2 Tbs. low sodium tamari

  • 1 tsp. chili powder

  • Salsa

  • Cherry Tomatoes, halved

  • Avocado, sliced

  • Optional: Nutritional Yeast

 

Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again. You now have your taco 'meat'! 

 

On a plate of salad greens, sprinkle 2 tbsp of the taco 'meat' and add a handful of halved cherry tomatoes, 1/4-1/2 of an avocado, a few tablespoons of salsa, a squeeze of lime, some freshly ground pepper, and a sprinkle of nutritional yeast for a cheesy addition if you prefer. 

 

If you are on the go, you can also make Burritos and wrap the ingredients above in a collard leaf. Also very delicious! 

July 22, 2015

This salad is always wildly popular when I bring it to parties, and gets wolfed down quickly by everyone, including  the men. I hope you enjoy! 

 

Ingredients:

  • 1/4 cup red wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 tablespoon chopped fresh thyme

  • 3/4 cup olive oil

  • 2 5-ounce bags mixed baby greens

  • 1 1/2 cups dried cranberries (about 7 ounces)

  • 1 small red onion, very thinly sliced

  • 1 1/2 cups candied pecans

  • 1 5.5-ounce log soft fresh goat cheese, crumbled (about 1 1/4 cups)

Whisk together the vinegar, mustard, and thyme, and then continue whisking as you slowly add the olive oil. Set aside. Add the salad ingredients together in large bowl, and add dressing. 

July 6, 2015

This is my favorite kale salad and a huge people pleaser. I make a lot (either for a party, or just for leftovers for me!) If you don't want as much, just halve the ingredients. Big thanks to my amazing friend, Naomi for this delicious recipe! 

 

Dressing

  •  Juice of 3 Limes

  • 2 teaspoons ground cumin

  • 1 teaspoon mild chili powder

  • 3/4 cup extra virgin olive oil

  • Coarse sea salt and freshly ground pepper

Combine the lime juice and spices first. Slowly whisk in oil, and then season with salt and pepper.

 

 

Salad

  •  2 heads curly kale

  • 2 cans organic (!!) corn

  • 3 cups cherry tomatoes, halved

  • 1/2 cup red onion, diced

  • 1/2 cup fresh cilantro, chopped

  • 8 oz good sheep feta

Separate kale from the main stem, and tear into small pieces. Add dressing and massage the dressing into the kale. Then add in corn, tomatoes, onion, and cilantro. Toss well, and top with feta.

 

 

 

June 30, 2015

From the amazing Love & Lemons <3

 

 

Avocado Tahini Sauce:

 

  • 1 small avocado (or ½ a large one)

  • 1½ tablespoons tahini

  • 2 tablespoons lemon juice

  • 1 small garlic clove

  • 1 tablespoon olive oil

  • 2 tablespoons water

  • salt and pepper

Salad:

 

  • 2 cups kale, thinly sliced

  • 2 cups shaved brussels sprouts

  • ¼ cup radishes, sliced into matchsticks

  • ¼ cup thinly sliced carrots

  • ½ cup white beans

  • ¼ cup sliced almonds, toasted

  • 1 cup chopped basil

 

Instructions

 

  • Place avocado, tahini, lemon juice, garlic, and olive oil into a food processor. Pulse, then add water salt and pepper and blend until creamy.

  • In a large bowl, toss the kale, brussels sprouts, radishes and carrots with half the dressing. Mix well, then let it sit at room temp for about 15 minutes.

  • Add white beans, almonds, basil and as much of the remaining dressing as you like. Taste and add more salt, pepper, and lemon juice as needed.

April 18, 2014

Ingredients:

  • 1 red onion, thinly sliced or diced

  • 1 garlic clove, minced

  • 1 cup pitted kalamata olives, coarsely chopped

  • 1 cucumber, chopped

  • 1 cup cherry tomatoes, halved

  • 1/2 cup olive oil

  • 1/4 cup red wine vinegar

  • 3 tbsp fresh dill, chopped

  • 1 cup crumbled Goat Feta (5 ounces)

  • 10 ounces Arugula

 

    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!

February 5, 2014

  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

  • Goat Cheese

  • Olive Oil

  • Honey

  • Fresh Sage (or dried)

  • Dried Parsley

  • 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...

September 14, 2013

Fun Fact: I gave this recipe to my wedding caterers! It was a huge hit.

 

  • Salad Greens

  • 2 Tomatoes, sliced

  • 1/2 Red Onion, thinly sliced

  • 1 Avocado

  • 1 tbsp Cilantro, finely chopped

  • Juice of 2 Limes

  • 2 tbsp Olive Oil

  • Salt & Pepper to taste

 

   Whisk the cilantro, lime juice, olive oil, salt and pepper together to make dressing. Combine all other ingredients in a large salad bowl, then add dressing. Mix well. A great compliment to latin-themed dishes!

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