Toasted Sesame Carrot Salad
-3 carrots shreaded
-1 teaspoon Toasted Sesame oil
-1/4 cup mixed Raisins and Cranberries
-1/4 cup Pecans
-1/4 cup Walnuts
-1/4 cup fresh Shreaded coconut
-1 teaspoon Raw Apple cider vinegar (please choose organic because of the apples)
-1/2 teaspoon dijon mustard
Mix, mix, mix and enjoy!
Yes, that’s a mouthful of a tittle. But boy was this salad yum!
My camera is out of batteries, so no photos of this radiant salad.. sadness!
Grapefruit and Avocado salad with Clementine-Ginger Dressing: (original recipe)
-One clementine (juice of)
– 1/2 teaspoon grated Ginger
-Parmesiano Regiano fine grated slices
-salt, and pepper
cut the grapefruits peel, making sure to cut through the pith (it will not taste good in the salad). Cut the grapefruit into quarters until the pieces are small and bite size. Slice the avocado. Place on each plate, a small handful or two of baby spinach. Add the slices of avocado, along with the chunks of grapefruit. Juice one clementine, and add a half a teaspoon of the ginger, and a sprinkle of salt and pepper. Drizzle this dressing over the salad! Place the fine slices of the grated cheese, and enjoy!
This is yum!
I haven’t had pasta in a long time, but this one was perfect! Bright green pasta for a cold winter day!
Kale and Goat Cheese Whole Weat Winter Pasta:
-Small bunch of baby Kale (or full sized kale)
-3 ounces of goat cheese
-2 gloves garlic
-1/3 cup olive oil
-salt and pepper
-whole weat pasta (I used Organic from whole foods I bought a while ago!)
Bring to boil a large pot of water (you will use this latter for the pasta too), when the water is boiling, add the kale leaves and cook for three minutes, they will have wilted down by then. Take the leaves out, and keep the water in the pot. Add the pasta and cook as you would usually (just reusing water here!). Combine the leaves, with the goat cheese, the olive oil, the salt and pepper, and the thyme leaves in the vitamix or food processor, blend to make the sauce! When the pasta is ready, drain and pour the sauce on top! Serve hot!
Enjoy your baby greens 🙂
I really love the sweetness of this! no more tart beets, sorry-bout-it!
Roasted Pickled Beets with Honey-Mint Dressing: Original recipe
-One jar of homemade or market bought local pickled beets
-2 tablespoons Balsamic vinegar
-Sprig of fresh mint (mine is still growing, even with the freezing weather)
-1/4 cup Honey
-1/4 cup pickled beet juice
-Salt & Pepper
-teaspoon of Extra virgin Olive Oil
-Goat cheese (optional)
Roast beets in the olive oil on medium heat. when the have started to be really roasted, add the balsamic vinegar and comtinue to roast, when decolorating begins (5 minutes), turn to medium low heat, and add all other ingredients. Add a little crumbled goat cheese when serving! Serve warm
Recipe adapted from: Whole Foods Market recipes (http://www.wholefoodsmarket.com/recipes/3012)
Two tomatillos, some salt, pep., and remember cilantro and a little lime juice.
What an awsome salad. Me and Alyssa made this over Thanksgiving, on our Veggie Feast day. Another whole foods trip that was well worth the price!
Greens and fig Salad:
-Fig and Walnut Dressing
-Rainbow Collard greens with Rainbow roots.
first meal of my thirdy days eating one meal fully raw.
Dressing is homemade.
– Baby Green Spinach
-Poppy seeds to garnish.