I know that coleslaw seems more like a summer food but cabbage is still in season right now and coleslaw seems like a perfect side dish to so many of my favorite meals… BBq beef brisket, Carnitas and my most favorite: fish tacos! I love this slaw alongside any hearty and meaty dish or just by itself with a drizzle of sriracha. I don’t make the typical cole slaw. I love lots of flavor so I add lots of different veggies and also on occasion I add some pineapple. Here is my favorite version of an “Island” coleslaw with a simple, nutritious and DELICIOUS dressing. Ingredients: ½ head green cabbage, chopped ½ head red cabbage, chopped 3 carrots, grated ½ bunch cilantro, finely chopped 3 green onions, finely chopped 1 jalapeno pepper, minced 1 C finely diced Pineapple (optional) ⅓ C toasted slivered almonds Dressing: ⅔ C good quality mayonnaise (I prefer using avocado oil mayo) 2 T apple cider vinegar 3 T raw honey salt & pepper to taste Directions: 1. Chop all the Veggies and Mix them together 2. Whisk together the dressing 3. Toss salad and enjoy!
This is probably my favorite salad. It is definitely my favorite way to eat raw broccoli. This salad has a great crunch with broccoli, carrots and toasted almonds. then you get a little bit of sweet with the raisins and honey. It is well balanced and a great way to get raw food into your diet. Salad ingredients: 1 head of Broccoli, finely chopped 2 carrots, grated 1/2 cup red onion, finely chopped 1/2 cup parsley, chopped 1/3 cup Thompson seeded raisins 1/2 cup toasted, slivered almonds Dressing: 2/3 Cup good quality mayonnaise (I prefer avocado oil mayo) 2 TBS. Raw Apple Cider Vinegar 3 TBS. Raw Honey Salt & Pepper to taste Directions: 1. Combine all the salad ingredients. 2. Mix the dressing ingredients until well blended. 3. Pour over salad and toss. This salad keeps up to 5 days in the refrigerator and does a great job of holding it’s “crunchiness”. This is a super easy but nutrient dense recipe. Give it a try! Enjoy!
This dressing is a complete hormone balancer. No supplements needed here! I often teach how to make this in my classes but it’s high time I share it here because its such a good recipe to have on hand. I’m obsessed with this dressing because we often only think of dressing when we want to add flavor to a salad. However, this one not only tastes good also does wonders for your hormones! It feels like cheating honestly, in such a good way! The Ingredients in this dressing work to detox the liver, remove bad or fake estrogens from the body and help to build up good hormones. It’s full of healthy fat and fiber along with a little sweetness from the goji berries. I’ve noted beside each ingredient how it helps your body, I’m always looking for new ways to incorporate these ingredients into other dishes, they are that good for you! Ingredients: 2 TBS. Balsamic Vinegar (I use Neopolitan from Olive Oil Taproom) 2 TBS. Extra Virgin Olive Oil (I use Picoult from OOTR) 1 tsp. Chia seeds (removes bad estrogen) 1 tsp. Goji berries (detox the liver) 1 tsp. Maca powder (builds good hormones) ½ tsp. Flax seeds (removes bad estrogen) ½ tsp. sea salt Freshly ground pepper 1 TBS. water if needed for consistency Directions: 1. Place all ingredients in the food processor (except olive oil). 2. As food processor is going add the olive oil in a slow steady stream and blend until well mixed. Can […]
I just love the flavors of summer produce: tomatoes, basil, bell peppers, hot peppers, cucumber, blackberries, blueberries, peaches and so many more! When I am in the middle of winter I find that I crave those fresh sunny fruits and vegetables and have found a way to have those year round. I buy up as much as I can afford each week and freeze them. It’s way more fresh and cost-effective than buying frozen veggies and fruit at the grocery store. It’s best to buy fruits and vegetables in the summer as they are always less expensive in season. Also, when you freeze them yourself you know exactly where they came from and that nothing was added in the freezing process. As summer sets in, remember that colder weather will come and you will long for these delicious foods. So buy a little extra each week, you’ll be surprised how much it adds up and you can stash away for the winter. Here is my method: Berries: Put berries on a parchment paper lined cookie sheet, make sure they are not touching and freeze. Note: I first freeze them on a cookie sheet to make sure they don’t clump together. Much easier for grabbing just a handful for smoothies etc. Then date, label and move to a quart size bag. I keep adding to the bag each week until full and freeze as many bags as I can over the summer. Use in desserts and smoothies. Peaches: Peel and slice. Place single layer on […]
I know it doesn’t feel like it yet, but Fall is approaching and that means all the delicious root veggies are coming. Squash is already beginning to appear at the farmers market. I love to buy up plenty each time I go. It lasts a while when stored in a cool, dry place and I can make it later in the week if I need to. Butternut squash is one of my favorites in the squash family because of its sweetness, especially after roasting. This salad really highlights the squash and the salty, smoky bacon is a great balance. The pumpkin seeds provide the crunch and pomegranate seeds are a really fun burst of flavor with every bite. Goat cheese tops it off with rich and creamy texture and also gives you a bit of a tang. Not only is the salad delicious but it is beautiful to look at. We eat with our eyes first and making beautiful looking food is a part of enjoyment! You could add some shredded chicken to this for a great midweek supper or as a side on the weekend when entertaining family and friends. It will be a hit for sure. This recipe will hold up in the fridge for about 4 days so a great make ahead as well. Give it a try! Ingredients: 1 Large bunch of kale, curly or Tuscan, de-stemmed and chopped 1 Butternut squash, peeled, seeded and cubed 4 Slices thick cut bacon ¼ cup toasted pumpkin seeds ¼ cup […]
I love slaw as a side with almost anything! Its such a good way to get in my veggies, fiber and raw food all in one dish! This slaw is a twist on my original favorite slaw recipe. I changed it up a little with some more winter veggies and added ginger and turmeric to the dressing. I could do another blog post about Turmeric and maybe I will one day but suffice it to say, Turmeric is a very healing spice and brings a warm, comforting flavor to any dish. Enjoy this winter slaw!! Ingredients: 4 C shredded green cabbage 2 C shredded red cabbage 2 C shredded Tuscan kale 1 C shredded Brussels sprouts ½ C shredded carrot ½ C chopped parsley 1 C toasted pistachios Dressing: ⅔ C mayo 2 T apple cider vinegar 3 T raw honey ¼ tsp ground ginger ½ tsp ground turmeric salt & pepper to taste Directions: 1. Mix together all the chopped veggies. 2. Whisk together all the dressing ingredients and pour over top. Mix well! 3. Toast the pistachios on medium heat until fragrant, use a spatula to keep them moving. 4. Add the nuts, give your slaw one last mix, season with a little more salt and pepper and enjoy!
This dressing is a part of my Turmeric Bowl recipe but it is so versatile that it deserves its own post. Now that we are in the thick of spring its the perfect opportunity to use all your herbs! I have an abundance in my garden so this dressing is being made just about every week here. Its perfect for a salad with some protein and raw veggies. Ingredients: 1 bunch of fresh parsley 1 clove garlic, chopped 1 tsp. Lemon zest 1 lemon, juiced 1 TBS. raw honey or to taste ⅓ cup olive oil ¼ tsp. Sea salt Freshly ground black pepper Directions: 1. In a food processor, add parsley, garlic, lemon zest, lemon juice, honey, salt and pepper. 2. While the food processor is running, add olive oil in a steady stream. 3. Once the parsley is all processed your dressing is done. Taste to see if you need more honey or salt and pepper. 4. Store in a ball jar in the fridge for about a week, drizzle on any salad!!
This dressing is featured in my Lemongrass Chicken Noodle Bowl recipe but it deserves its own post because it is so delicious and versatile. Whenever I have leftover cilantro, which is the main ingredient here, I pulse it up in my blender and make another batch of this dressing. It really is good on just about anything. Both this dressing and my lemon parsley vinaigrette are perfect for using up extra herbs! Ingredients: Zest of 3 limes Juice of 2 limes 1 TBS. brown rice vinegar 2 TBS. raw honey 1 ½ TBS. Bragg’s Amino Acids 3 TBS. avocado oil 1 jalapeno, seeded 1 handful cilantro Salt & pepper to taste Directions: 1. Add all dressing ingredients into a small blender or food processor. 2. Pulse until desired consistency. (I like my dressing pureed pretty well but you can leave it chunky if you like.) 3. Store in a ball jar in the refrigerator for up to a week.
This salad has been a family favorite for years! Not only is it a great salad, but it is also an amazing salsa served with tortilla chips. The black beans have protein so sometimes I will make a bowl with a bed of greens, some quinoa and this salad for a vegetarian lunch! I hope you enjoy this as much as we do. Black Bean Salad Ingredients: 2 cans black beans (or 4 cups soaked and cooked beans) 1 orange bell pepper 1 red bell pepper ½ medium red onion. Chopped. 2 C cherry tomatoes 1 jalapeno, seeded and chopped finely 1 C corn ( I use Organic frozen corn) 1 handful cilantro, chopped finely Dressing Ingredients: ½ cup olive oil ¼ cup white balsamic vinegar Juice of 2 limes 1 handful cilantro 1 clove garlic ½ tsp sea salt ¼ tsp cracked pepper Directions: 1. Put beans in a large bowl. 2. Finely chop bell peppers, onions, jalapeno, and cilantro. Add to beans. 3. Quarter cherry tomatoes and add to salad. 4. Add corn and combine all the ingredients. 5. For the Salad Dressing: Add vinegar, lime juice, cilantro, garlic, salt and pepper to a food processor or a blender. 6. On slow speed, slowly add olive oil until well blended. 7. Add your desired amount of dressing to the black bean salad and stir. 8. Store any leftovers in a small glass jar in the fridge for up […]
I love beets!! Not only are they great for your liver but they also help balance out your hormones as well. This salad is a really good combination of sweet and salty and I really enjoy the zip that lemon balm gives to the entire salad. In my opinion, though, the toasted coconut really takes it over the top. Enjoy!! Ingredients: 4 C greens (arugula, baby kale, spring mix) 1 C fresh basil, chopped 2 golden beets 1 red beet ½ medium red onion, sliced ½ cup blueberries ⅓ C toasted chopped pecans ⅓ C crumbled feta cheese ¼ C toasted unsweetened shredded coconut Dressing: ¼ C white balsamic vinegar ⅓ C olive oil Juice of 1 lemon 1 tsp lemon zest 1 T raw honey ⅓ C chopped lemon balm Salt & Pepper Directions: 1. Preheat oven to 350 2. Immerse beets completely under water in a medium saucepan, boil beets over medium-low heat until tender. 3. Remove the skin from the beets. (This should be easy if they are boiled) 4. Half the beets and then slice thinly. 5. Toast the pecans and coconut: Chop pecans and layer both the pecans and coconut on a baking sheet covered in parchment paper. Toast until golden. 6. To make the dressing: Add balsamic vinegar, lemon juice, lemon zest, honey, lemon balm, and salt and pepper to a food processor or blender. 7. Start blender on low speed and slowly add olive […]