Salads

Salad Dressings

 

Ingredients:

  • 3 cups mixed greens: plantain, spinach, arugula, parsley
  • 2 TBSP nut butter or flax oil (optional)
  • 1 medium avocado OR 2/3 C soaked nuts
  • Juice of 2 lemons
  • 1⁄2 teaspoon sea salt
  • 1⁄2 cup water
  • 1 clove garlic
    pinch cayenne (optional)Instructions:
    Blend everything in your high-speed or personal blender. If you don’t have room for the greens start with blending half and then add the rest. This recipe also works with a bit of cucumber in place of some of the greens. Brilliant! Make sure to taste for saltiness and sourness and adapt to your own preferences. Let me know what you made in the comments and how you adapted this for YOU!

    Photo caption: Here is a photo of one of the salads I made on the road. There were plenty of edible flowers to pick so the salad looks gorgeous. Just use whatever you have on hand, yours will be pretty too!

newIMG_2711This weeks’ recipe was designed to be rich in lemon and dill to balance out the flavours of some of the saltier sea vegetables. If you are not using sea vegetables in your salad you may wish to add a pinch more salt. I have worked to balance the omega 3 and 6 fatty acids in this dressing as well as adding some ingredients specifically for the trace minerals. You can use this as a dip if you don’t have any plates or cutlery or, if like me, you don’t want to do dishes. 🙂
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Ingredients

  • ½ cup cashews
  • ¼ cup sun-dried tomato
  • 2 tablespoons water
  • 1 whole lemon, juiced
  • 1 teaspoon Himalayan Salt
  • ½ teaspoon onion powder
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons olive oil
  • 2 tablespoons red onion
  • ¼ cup fermented vegetables of your choice, optional

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The more I learn about folic acid being added to foods the more compelled I am to stay away from nutritional yeast, one of my previous food addictions. Until I can find a source of organic unfortified nutritional yeast nearby I’m taking it easy on the stuff. Today I felt like adding a bit of that cheesy (read more…)

Salad Fixings

 

Ingredients:

  • 3 cups mixed greens: plantain, spinach, arugula, parsley
  • 2 TBSP nut butter or flax oil (optional)
  • 1 medium avocado OR 2/3 C soaked nuts
  • Juice of 2 lemons
  • 1⁄2 teaspoon sea salt
  • 1⁄2 cup water
  • 1 clove garlic
    pinch cayenne (optional)Instructions:
    Blend everything in your high-speed or personal blender. If you don’t have room for the greens start with blending half and then add the rest. This recipe also works with a bit of cucumber in place of some of the greens. Brilliant! Make sure to taste for saltiness and sourness and adapt to your own preferences. Let me know what you made in the comments and how you adapted this for YOU!

    Photo caption: Here is a photo of one of the salads I made on the road. There were plenty of edible flowers to pick so the salad looks gorgeous. Just use whatever you have on hand, yours will be pretty too!

This salad topper is something that I often keep in my purse just in case I end up eating somewhere strange and opt for the salad because it is the only thing on the menu I would like to eat. I have been known to keep a lemon in my purse too so that I would have everything I need to have complete control of my salads in unknown restaurants. (read more…)

Salads

Enjoy this simple salad and celebrate the time you took to prepare something wholesome, healthy and delicious for yourself.  I love the flavours of arugula mixed with walnuts and mango.  Ataulfo mangoes are just coming into the stores here and it is time to celebrate with salad. (read more…)

This salad features arugula, spinach, garlic, spirulina, nori, pumpkin, sunflower and hemp seeds for some of those essential minerals and amino acids for good serratonin and dopamine production.

t = teaspoon
T = tablespoon
C = cup (read more…)

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