- 1 medium zucchini, julienned or spiraled
- 2 large carrots, julienned
- 1 cup thinly sliced red cabbage
- 3/4 cup frozen edamame, thawed (or try tofu)
- 3 green onions, thinly sliced
- 1 tablespoon hemp seeds
- 1 teaspoon sesame seeds
- Mix and serve!
Warm Spring Salad
- 1 cup uncooked quinoa (or try spelt berries, but note they are not GF)
- 1/2 tbsp extra virgin olive oil
- 1 leek, sliced into rounds or half moons
- 2 garlic cloves, minced
- 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
- 1 cup diced strawberries (optional)
- 3/4 cup fresh or frozen peas
- 1 cup fresh parsley, roughly chopped
- 2-3 tbsp extra virgin olive oil, to taste
- 3 tbsp fresh lemon juice
- 1/4 tsp fine grain sea salt, to taste
- lemon zest, for garnish
- Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.
- Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley. Heat for a few minutes and then remove from heat.
- Whisk together the dressing ingredients (olive oil, lemon juice, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt & enjoy! This would also be lovely with nuts or seeds sprinkled on top.
Go-To Kale Salad
- 4 cups (packed) torn kale leaves, stems removed
- 1 tbsp hemp, flax, or avocado oil (or use extra virgin olive oil in a pinch)
- 2 tbsp fresh lemon juice
- Herbamare (or sea salt), to taste
- 1 radish, thinly sliced into rounds
- 1/2 large avocado, chopped
- 1/2 English cucumber, chopped
- 1 celery stalk, chopped
- 1/3 cup red onion, chopped
- handful pomegranate seeds
- 1-2 tbsp hemp seeds
- Tear leaves off kale stems and discard stems. You can save the stems for juicing or blending if you wish. Break leaves into bite-sized pieces. Wash and dry thoroughly.
- Place kale in a large bowl and drizzle on the dressing ingredients (oil, lemon). With your hands, “massage” the dressing into the kale until all leaves are coated. Sprinkle on Herbamare (or sea salt).
- While the salad marinates, chop the vegetables. Mix into kale and serve, topped with hemp seeds if you desire.
Dinosaur Dill Crunch Salad
- 1 (15-oz) can chickpeas, drained and rinsed
- 2 cups white vinegar
- Few pinches of kosher salt
- Extra virgin olive oil, to lightly coat
- 2 garlic cloves
- 1/4 cup + 2 tbsp fresh lemon juice
- 1.5 tsp tahini
- 2 tbsp water
- 1 tbsp extra virgin olive oil
- 1.5 cups packed fresh dill, stems removed and roughly chopped
- 1/2-3/4 tsp kosher salt
- 1-2 small bunches Dinosaur kale (also called Lacinato or Tuscan kale) OR 1 large bunch curly kale
- Other greens if desired (I used a couple large, de-stemmed collard leaves)
- 1 English cucumber, chopped small
- 1/2 red onion, chopped
- 1 batch of Lemon Dill Tahini dressing (below)
- few tablespoons of sesame seeds, toasted if preferred
- 1/2 batch of Salt & Vinegar chickpeas
- Salt and vinegar chickpeas: Preheat oven to 425F and line baking sheet. In a pot, bring 2 cups white vinegar to a boil and add pinch of salt. Add in drained and rinsed chickpeas and bring to a boil for 1 minute (no longer). Some skins may fall off and that’s normal. Turn off heat and let the chickpeas sit in the vinegar for 30 minutes. Drain the chickpeas, place into pot, and light coat with a tiny bit of oil and a few pinches of kosher salt. Place on pan and roast for 35-40 minutes at 425F, until golden and crispy. Halfway through baking, give the pan a shake to rotate the peas. Keep an eye on them to avoid burning, especially near the end. Leave on pan until ready to eat. They are best served fresh as they get soft when stored.
- Dill dressing: In a mini chopper or food processor, mince the garlic. Now add in the rest of the ingredients, except for the dill, and process until smooth. Give the dill a rough chop and add into processor and process until smooth. Should keep in an airtight container for 5-8 days in the fridge.
- Salad: Prep all salad ingredients and add into a large bowl. Massage your desired amount of the dressing into the leaves and let it “marinate” until ready to serve. Add roasted chickpeas on top along with a drizzle of more dressing and sesame seeds.
- 2 heads broccoli (1 bunch), stems removed
- 1 head cauliflower, stems removed
- 2.5 cups shredded carrots
- 1/2 cup sunflower seeds
- 1 cup currants
- 1/2 cup finely chopped fresh parsley
- 1/2 cup raisins
- 4-6 tbsp fresh lemon juice, to taste
- Kosher salt (1/4-1/2 tsp salt)
- Kelp granules or Herbamare (optional)
- In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
- Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.
- Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.
- Note: I saved the stems for a stir-fry later on in the week.
High Protein Quinoa Almond Berry Salad
- 1 pint strawberries, sliced (2.5-3 cups)
- 16 oz. fresh blueberries (1.5-2 cups)
- 1 cup cherries, pitted and sliced
- 10 drops Kal Liquid Steva (add more drops if needed)
- 1 tsp balsamic vinegar
- 1 tbsp fresh lime juice (or lemon)
- Pinch of kosher salt
- 1/2 cup almonds, chopped
- Cook quinoa according to package directions.
- Meanwhile, chop the fruit and place in a large bowl.
- Mix the dressing ingredients (maple syrup, balsamic, lime juice, salt) in a small jar and adjust to taste if necessary. Note: You may have to double the dressing recipe if your salad is quite large.
- Fluff cooked quinoa with a fork and add to large bowl with fruit. Combine. Pour on dressing and mix well. Serve immediately or chill in the fridge until serving time. Serves 2-3 as a main dish or 4-6 as a side.
Shredded Kale & Arugula Salad
- 1 bunch of kale, finely chopped
- 1 cup of arugula, finely chopped
- 2 large garlic cloves
- 1/4 cup fresh lemon juice
- 2-4 tablespoons of extra virgin olive oil, to taste
- 1/4 teaspoon of black pepper
- 1/2 cup of cranberries
- 1/2 cup of pecans, crushed
- Optional: 1 apple, chopped
- Mix all ingredients in a large mixing bowl