Fruity Rainbow Seaweed Salad

Picture is to come.

This serves one :)

1 avocado pitted and cubed
1 mango pitted and cubed
1/2 cup strawberries halved
2 tbsp sauerkraut
2 shakes kelp flakes
1 tbsp fresh mint chopped
2 shakes nutritional yeast
juice of 1 lime
1/2 cup kelp noodles

Toss all the ingredients together. Enjoy :) 

Throw together dinner

My husband made this salad yesterday, and it was amazing.  We had some mixed salad from the CSA we get from, so it was red leaf lettuce, green leaf lettuce and rucola.   He made up the salad dressing, it somewhat reminded me of a thai peanut/thousand island... I'm not sure but it was impressive, and took him less than 5 minutes to throw together.


Tangy Thai Cashew Dressing
1/3 cup of cashews
2 tsp olive oil
dash of zesty spice (salt alternative)
1/4 of water
1-2 tbsp of sesame seeds
1 tsp of agave
1 tsp of sriracha
dash of thai peanut dressing
1 tbsp balsamic vinegar

Blend in a vitamix, or other blender :)
These ingredients may need to be adjusted a bit, my husband likes to
explain ingredients by the 'dash' of something or 'handful'
I saw him put some of the ingredients in, so these are my best estimates
otherwise you can follow his advise and put 2 handfuls of cashews
and a dash of everything else... and just enough water to help it blend.
It's a very creamy and rich dressing, definitely a new favorite :)


Potatoes and Asparagus
2 russet potatoes peeled and cubed
1 bunch of asparagus roughly chopped
1-2 tbsp of oil
3 dashes garlic powder
3 dashes onion powder
4-5 dashes black pepper
2 dashes of salt

Bake on 350 F, for 45 minutes.  

Hearty greens & quinoa salad with walnut-sesame dressing

Lunch or dinner for 2 with some leftovers :)

Steamed Vegetables
1/2 radicchio sliced thinly
1 bunch broccolini roughly chopped 1-2 inch pieces

Black lentils + Quinoa
1/2 cup of lentils
1/2 cup of quinoa

Arugula and Yellow Beet Salad
3 cups of spinach
2 cups of baby arugula
1/2 yellow beet grated, or thinly sliced

Walnut-Sesame Dressing 

1/4 cup walnuts

1/4 cup cashews

2 tbsp sesame seeds

2 tbsp almonds

1 tbsp vinegar

1 cup of water

3 tbsp nutritional yeast

1/2 tsp garlic powder and onion powder each

1 tbsp basil
1 tsp agave
1 micropinch of stevia

Garnishes
sriracha sauce
2 slices of tomato
3 yellow beet sticks

Wash the lentils and quinoa, and put in a pot, fill the pot with water until the water covers the lentils and quinoa by about an inch.  Bring to a boil, then simmer until water is evaporated, about 20 minutes.



After lentils have been set on the stove, steam the vegetables until the broccolini is bright green and the radicchio has wilted slightly.  While the vegetables are steaming, cut the salad ingredients and place in a bowl. Place all of the ingredients for the dressing in a high powered blender like a vitamix and blend until smooth. Garnish with sriracha.

Place 1-2 cups of salad on the plate.  Follow with a 1/4 cup of steamed vegetables, 1/4 cup of quinoa and lentils and 5 tbsp of dressing.  Garnish with tomato and beets.

 Mix well and enjoy :)

Tri-bean and Falafel Salad with Strawberry Chipotle Salsa

I ended up making this salad because I wanted some kind of a taco salad, but I had no tomatoes, but I did have strawberries.  It may sound like a pretty strange combination, but it's amazing.

Tri-bean and Falafel Salad 
5 servings

5 cups of chopped romaine or other salad greens
1 yellow bell pepper chopped
3 celery sticks chopped
1 can of tri-beans
5 roughly chopped falafels


Strawberry Chipotle Salsa 
8 oz strawberries chopped or roughly food processed
1/4 cup of cilantro chopped
2 tbsp of adobo sauce
juice of 2 lemons
1 tsp of lemon zest
1 tbsp of oil
4 dashes of pepper
2 dashes of salt

Garnish
1-2 sliced strawberry
1-2 peel streaks of lemon

Toss the ingredients of the salad together.  Mix the ingredients for the salsa.  Combine both the salsa and the salad together, garnish the top of the salad (optional) and serve.

Mu Shu Inspired Cooked Salad

Mu Shu Salad
3 large servings

1 head of cauliflower thinly sliced and roughly chopped
1/4 head of purple cabbage sliced and roughly chopped
1 onion sliced
1 bunch of swiss chard
2 tbsp of sesame seeds

Sauce:
1/4 cup of soy sauce
1/4 cup of almond butter
2 tbsp of vinegar (balsamic, rice or wine)
1 tbsp of sesame oil
1 1/2 tsp of sriracha sauce
1/4 tsp of black pepper
1 1/2 tbsp of molasses
1 tsp of ginger powder
1/2 tsp of onion powder
1/2 tsp of garlic powder
dash of salt

Garnish:
3 sprigs of cilantro (optional)
1-2 tbsp of peanuts (optional)

Put 1 tbsp of oil in the pan and fry the onions until soft.  Add the cauliflower and cabbage, cook until slightly soft, but still mostly crunchy.  Mix the sauce separately until well combined.  Add to the cooking vegetables, add the swiss chard and sesame seeds.  When the swiss chard wilts, then the dish is done.  Turn off the heat garnish with cilantro and peanuts and serve with tortillas, rice or plain.

Protein Packed Green Salad

Protein Packed Green Salad
serves 3-4
1 package of baked tofu chopped(or make it yourself)
1 marinated and chopped portobello mushroom
1/2 cup sunflower sprouts
1/2 bundle kale finely chopped
1 cup romaine chopped
1 celery chopped
1 tomato chopped

Marinade
2 tbsp balsamic
2 tbsp lemon juice
2 tbsp coconut aminos (can use other soy sauce)
2 tbsp sunflower seed oil (other oil works as well)

Dressing
3 tbsp tahini
2 tbsp balsamic
1 tbsp lemon juice
2 shakes garlic powder
3 tbsp of water
1 tsp agave
---stir until creamy and smooth

Marinate the mushrooms first.  Put them face up on a plate.  After mixing together the marinade, pour it onto the mushrooms.  Let it soak for 30 minutes, they can also bake for 15 to speed up on the process.

Toss the kale, sprouts, romaine, celery, tomato, tofu together.  Whip together the dressing and stir it into the salad.

Once mushrooms are ready to go, chop them up to also add them.