Mirin & Maple Roasted Almonds

Sweet but not too sweet, these mirin & maple roasted almonds are a welcome addition to the recipe collection. This is my first recipe for roasted nuts and it's about time they appear here. The idea for the mirin & maple glaze came about from my Mirin & Maple Tempeh Stir Fry. I wasn't sure how this was going to turn out as this was something unusual for me but they came out great! It's simple flavors with sweetness from the mirin and maple, warmth from the cinnamon and chipotle, and a tad bit salty. And did you know, almonds are the most alkalizing nut. They're balancing, nourishing and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for one day. They make for a great snack anytime of day. They're easy to stash and take along with you when you need a little something to get you through. These roasted almonds are really easy to put together and once ready will be done in 30 minutes. No reason to not have a batch of roasted almonds on hand when they're so easy to make!

Start with fresh raw almonds. Mix your mirin, maple and spices.

Add in your ingredients and toss to coat. Layer on baking sheet and roast.

Remove from the oven, let cool and harden. And then you have beautifully glazed almonds that taste wonderful, will please your senses and satisfy your hunger. Be ready, these will be slightly addicting!

These roasted almonds are good things in little packages and make for great gift ideas too! 

Mirin & Maple Roasted Almonds

Ingredients

• 3 cups raw almonds (about 1 lb.)
• 3 tablespoons mirin
• 2 tablespoons pure maple syrup
• 1/2 teaspoon cinnamon
• 1/8 teaspoon chipotle powder
• generous pinch or two minereal salt
• 1 tablespoon white and/or black sesame seeds

Preheat oven to 350 degrees F.

In a small bowl, combine the mirin, maple syrup, cinnamon, chipotle powder and salt, mix well.

Put almonds in a large bowl, add the glaze and toss to coat. Add in sesame seeds and combine.

On a large baking sheet (a rimmed one would be ideal), spread mixture in an even layer...it's ok if some clump up. You may even like to sprinkle a little salt on top of the almonds for a little extra saltiness! Bake for 20 - 25 minutes, stirring once.

Remove from oven, let cool and harden.

Notes:

I recommend sourcing the best mirin you can get. Read the ingredient label and choose ones that are brewed traditionally and do not contain additives like corn syrup or use artificially produced koji enzymes. A good mirin will run you around $10 dollars and is worth the little extra compared to cheaper brands that use additives. You can also use it in the other recipe that calls for mirin as mentioned in the first paragraph. It's great to use in marinades and stir fry's. You can use it to glaze your pie crusts and pastries too, giving them a beautiful shiny finish. It may also be used in making desserts such as poached fruit and puddings. 

I went a little easy on the spices so adjust to your preference. If you like a little more heat add a tad bit more chipotle powder. I find these to be great without any spice as well, simply having the mirin, maple and salt as flavoring.

You may want to line your baking sheet with parchement paper for ease of clean up. I didn't personally use any and once cooled from the oven they did tend to stick to the bottom. I had to do a little scraping which didn't hurt my almonds one bit and just made for a little extra effort when cleaning the baking sheet. It's your call!

Enjoy!

Sweet but not too sweet, these mirin & maple roasted almonds are a welcome addition to the recipe collection. This is my first recipe for roasted nuts and it's about time they appear here. The idea for the mirin & maple glaze came about from my Mirin & Maple Tempeh Stir Fry. I wasn't sure how this was going to turn out as this was something unusual for me but they came out great! It's simple flavors with sweetness from the mirin and maple, warmth from the cinnamon and chipotle, and a tad bit salty. And did you know, almonds are the most alkalizing nut. They're balancing, nourishing and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for one day. They make for a great snack anytime of day. They're easy to stash and take along with you when you need a little something to get you through. These roasted almonds are really easy to put together and once ready will be done in 30 minutes. No reason to not have a batch of roasted almonds on hand when they're so easy to make!

Start with fresh raw almonds. Mix your mirin, maple and spices.

Add in your ingredients and toss to coat. Layer on baking sheet and roast.

Remove from the oven, let cool and harden. And then you have beautifully glazed almonds that taste wonderful, will please your senses and satisfy your hunger. Be ready, these will be slightly addicting!

These roasted almonds are good things in little packages and make for great gift ideas too! 

Mirin & Maple Roasted Almonds

Ingredients

• 3 cups raw almonds (about 1 lb.)
• 3 tablespoons mirin
• 2 tablespoons pure maple syrup
• 1/2 teaspoon cinnamon
• 1/8 teaspoon chipotle powder
• generous pinch or two minereal salt
• 1 tablespoon white and/or black sesame seeds

Preheat oven to 350 degrees F.

In a small bowl, combine the mirin, maple syrup, cinnamon, chipotle powder and salt, mix well.

Put almonds in a large bowl, add the glaze and toss to coat. Add in sesame seeds and combine.

On a large baking sheet (a rimmed one would be ideal), spread mixture in an even layer...it's ok if some clump up. You may even like to sprinkle a little salt on top of the almonds for a little extra saltiness! Bake for 20 - 25 minutes, stirring once.

Remove from oven, let cool and harden.

Notes:

I recommend sourcing the best mirin you can get. Read the ingredient label and choose ones that are brewed traditionally and do not contain additives like corn syrup or use artificially produced koji enzymes. A good mirin will run you around $10 dollars and is worth the little extra compared to cheaper brands that use additives. You can also use it in the other recipe that calls for mirin as mentioned in the first paragraph. It's great to use in marinades and stir fry's. You can use it to glaze your pie crusts and pastries too, giving them a beautiful shiny finish. It may also be used in making desserts such as poached fruit and puddings. 

I went a little easy on the spices so adjust to your preference. If you like a little more heat add a tad bit more chipotle powder. I find these to be great without any spice as well, simply having the mirin, maple and salt as flavoring.

You may want to line your baking sheet with parchement paper for ease of clean up. I didn't personally use any and once cooled from the oven they did tend to stick to the bottom. I had to do a little scraping which didn't hurt my almonds one bit and just made for a little extra effort when cleaning the baking sheet. It's your call!

Enjoy!

reade more... Résuméabuiyad

Persimmon & Grape Baked Oatmeal

I had my first persimmon about a year ago. I've always admired their bright color and shape. Finally having picked one up, I fell in love at first taste. They have their own unique flavor...a sweet cinnamony flavor that I look forward to when they're in season. This recipe came about as I had a couple lying around. After a quick google search for persimmon recipes I decided to put them in a baked oatmeal, which by the way is a first for me. I found a baked oatmeal recipe for persimmons and cranberries which looked great and also one for persimmon and apple. I happen to have red grapes on hand, and after looking in my trusted Flavor Bible saw that persimmons and grapes compliment each other. I've so been wanting to try grapes from the oven so it was born this persimmon & grape baked oatmeal. The baked grapes are warm and juicy, while the persimmons are soft and flavorful. I also used a vanilla bean as I ran out of vanilla extract which was a nice touch and treat. If you have one on hand give it a try! I was super pleased with this combination of ingredients, although it sounds strange, but it's full of flavor, texture and not to mention your home will smell wonderful as it bakes. This is so easy to put together and well the worth the wait! 

Persimmon & Grape Baked Oatmeal

Ingredients

• 1 fuyu persimmon, peeled and diced
• 1 cup red grapes (use your favorite color grapes)
• 2 cups rolled oats
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/2 cup chopped pecans or walnuts
• pinch mineral salt
• 2 cups unsweetened almond milk
• 1/3 cup pure maple syrup
• 1 vanilla bean, split lengthwise and seeds scraped or 2 teaspoons vanilla extract

Preheat oven to 375 degrees F.

In medium bowl combine the oatmeal, cinnamon, cardamom, pecans and salt. In another bowl combine the milk, syrup and vanilla. Add wet mixture to the dry mixture, mix well. Add in persimmon and grapes, mix again.

Place mixture into a lightly greased 9 x 9 baking dish and bake for 40 minutes. Serve warm with a splash or two of non-dairy milk over top. 

Serves 4 or 2 generously.

Notes:

Sub in fresh cranberries for the grapes. Try using diced apples of choice in place of the persimmon. Use more of either of the fruits if you like. 

Enjoy!

I had my first persimmon about a year ago. I've always admired their bright color and shape. Finally having picked one up, I fell in love at first taste. They have their own unique flavor...a sweet cinnamony flavor that I look forward to when they're in season. This recipe came about as I had a couple lying around. After a quick google search for persimmon recipes I decided to put them in a baked oatmeal, which by the way is a first for me. I found a baked oatmeal recipe for persimmons and cranberries which looked great and also one for persimmon and apple. I happen to have red grapes on hand, and after looking in my trusted Flavor Bible saw that persimmons and grapes compliment each other. I've so been wanting to try grapes from the oven so it was born this persimmon & grape baked oatmeal. The baked grapes are warm and juicy, while the persimmons are soft and flavorful. I also used a vanilla bean as I ran out of vanilla extract which was a nice touch and treat. If you have one on hand give it a try! I was super pleased with this combination of ingredients, although it sounds strange, but it's full of flavor, texture and not to mention your home will smell wonderful as it bakes. This is so easy to put together and well the worth the wait! 

Persimmon & Grape Baked Oatmeal

Ingredients

• 1 fuyu persimmon, peeled and diced
• 1 cup red grapes (use your favorite color grapes)
• 2 cups rolled oats
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/2 cup chopped pecans or walnuts
• pinch mineral salt
• 2 cups unsweetened almond milk
• 1/3 cup pure maple syrup
• 1 vanilla bean, split lengthwise and seeds scraped or 2 teaspoons vanilla extract

Preheat oven to 375 degrees F.

In medium bowl combine the oatmeal, cinnamon, cardamom, pecans and salt. In another bowl combine the milk, syrup and vanilla. Add wet mixture to the dry mixture, mix well. Add in persimmon and grapes, mix again.

Place mixture into a lightly greased 9 x 9 baking dish and bake for 40 minutes. Serve warm with a splash or two of non-dairy milk over top. 

Serves 4 or 2 generously.

Notes:

Sub in fresh cranberries for the grapes. Try using diced apples of choice in place of the persimmon. Use more of either of the fruits if you like. 

Enjoy!

reade more... Résuméabuiyad

Rustic Apple & Pear Crisp

This simple rustic apple & pear crisp comes from The Physicians Committee of Responsible Medicine. I subscribe to their emails and receive their recipe of the week and almost daily informative articles. I love what they stand for in the way of health and animals rights. They are against the use of animals in medical and scientific experimentation and have fought hard to eliminate the use of animals in schools, universities and labs across America. They embrace a plant based diet and promote it as the preferred diet to prevent and reverse many health issues. They've made great strides for both humans and animals. By promoting new ways of thinking and changing old outdated systems their work is a most positive breath of fresh air! I thank PCRM for everything they do as their work is extremely important. To find out more about their inspiring work please take a moment to watch this short video (be warned it may bring a few tears): Opening the Doors to Compassion

I'm happy to share one of their recipes here and have a few others in mind from their collection as well. This recipe was actually shared back in September, I bookmarked it and decided to finally give it a try. It was delicious! I've always loved apple crisps, or crumbles as they are referred to in the UK and Australia. They're just one of those simple pleasures that I've never tired of. Something about the soft apples, cinnamon and crispy oatmeal topping that I just love. And with the abundance of apples and pears this time of year it seems the perfect time to enjoy these fall fruits together. This was even a hit with my daughter who said she'd like to have this around the house more often. I changed the recipe slightly, you can find the original here. This would be good with a scoop of vanilla non-dairy ice cream and extra cinnamon on top. I didn't add any here but feel free to add a scoop to your bowl. Alone this crisp is healthy as can be. Not only does it make a great dessert but it can double as a nice breakfast idea as well. I can literally sit and eat this all day long! 

Pick your favorite apples and pears. I love Fuji apples for their sweetness and crispness, and I also added a granny smith for tartness and variation. Pears can be a variety or simply a few of the same. 

Wash, core and dice your apples. I prefer to leave the skin on but feel free to peel your apples. Mix your apples and pears with lemon or lime juice, cornstarch, sugar and cinnamon, mix well. I didn't have any fresh lemons on hand and used a bottled lime juice I had available. If you find yourself in this situation, the lime juice will do just fine. You can also mix this right in your baking dish making for one less dish to wash.

Layer your apples, top with granola mixture and bake...

Once done, let cool and share the love! 

Rustic Apple & Pear Crisp

Ingredients 

• 3 medium apples, cored and chopped (peel if you prefer)
• 3 medium pears, cored and chopped (peel if you prefer)
• 3 tablespoons fresh lemon juice
• 1 tablespoon cornstarch or tapioca starch
• 1 tablespoon coconut or organic pure cane sugar
• 1 heaping teaspoon cinnamon

Topping

• 1 3/4 cup quick or regular oats (I used quick oats)
• 1/4 cup almond meal, optional
• 1 cup finely chopped walnuts
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon mineral salt
• cinnamon, to garnish 

Preheat oven to 350 degrees F.

Wash apples well. Slice, core and dice apples and pears. In a large bowl (or right in your baking dish), combine apples, pears, lemon juice, cornstarch, sugar and cinnamon. Mix well and layer into a 9 x 9 baking dish. 

In a medium size bowl, combine oats, almond meal, walnuts, maple syrup, vanilla and salt, mix well. Spread oat mixture evenly over the apples and sprinkle with a little cinnamon. 

Bake for 35 - 40 minutes, or until apples and pears are fork tender. Let cool 5 - 10 minutes before serving. 

Serves 6 generously. 

Notes: 

Make gluten free by using gluten free oats. 

Feel free to use almonds, pecans or other nuts and seeds of choice in place of the walnuts.  

Peel your apples if you prefer. I leave the skin on for the fiber and less work. Plus I love the rustic look and different colors the skin brings to the dish. If serving for everyday I won't bother to peel the apples but if serving for company I may consider peeling them. You may also like to dice your apples a little smaller than shown or cut them into thin to medium slices.

Add fresh cranberries for a splash of color. This is especially nice around the fall & winter holiday's.

Change the recipe to just be an apple crisp if you like, or vice versa. 

From my heart to yours...Enjoy!

This simple rustic apple & pear crisp comes from The Physicians Committee of Responsible Medicine. I subscribe to their emails and receive their recipe of the week and almost daily informative articles. I love what they stand for in the way of health and animals rights. They are against the use of animals in medical and scientific experimentation and have fought hard to eliminate the use of animals in schools, universities and labs across America. They embrace a plant based diet and promote it as the preferred diet to prevent and reverse many health issues. They've made great strides for both humans and animals. By promoting new ways of thinking and changing old outdated systems their work is a most positive breath of fresh air! I thank PCRM for everything they do as their work is extremely important. To find out more about their inspiring work please take a moment to watch this short video (be warned it may bring a few tears): Opening the Doors to Compassion

I'm happy to share one of their recipes here and have a few others in mind from their collection as well. This recipe was actually shared back in September, I bookmarked it and decided to finally give it a try. It was delicious! I've always loved apple crisps, or crumbles as they are referred to in the UK and Australia. They're just one of those simple pleasures that I've never tired of. Something about the soft apples, cinnamon and crispy oatmeal topping that I just love. And with the abundance of apples and pears this time of year it seems the perfect time to enjoy these fall fruits together. This was even a hit with my daughter who said she'd like to have this around the house more often. I changed the recipe slightly, you can find the original here. This would be good with a scoop of vanilla non-dairy ice cream and extra cinnamon on top. I didn't add any here but feel free to add a scoop to your bowl. Alone this crisp is healthy as can be. Not only does it make a great dessert but it can double as a nice breakfast idea as well. I can literally sit and eat this all day long! 

Pick your favorite apples and pears. I love Fuji apples for their sweetness and crispness, and I also added a granny smith for tartness and variation. Pears can be a variety or simply a few of the same. 

Wash, core and dice your apples. I prefer to leave the skin on but feel free to peel your apples. Mix your apples and pears with lemon or lime juice, cornstarch, sugar and cinnamon, mix well. I didn't have any fresh lemons on hand and used a bottled lime juice I had available. If you find yourself in this situation, the lime juice will do just fine. You can also mix this right in your baking dish making for one less dish to wash.

Layer your apples, top with granola mixture and bake...

Once done, let cool and share the love! 

Rustic Apple & Pear Crisp

Ingredients 

• 3 medium apples, cored and chopped (peel if you prefer)
• 3 medium pears, cored and chopped (peel if you prefer)
• 3 tablespoons fresh lemon juice
• 1 tablespoon cornstarch or tapioca starch
• 1 tablespoon coconut or organic pure cane sugar
• 1 heaping teaspoon cinnamon

Topping

• 1 3/4 cup quick or regular oats (I used quick oats)
• 1/4 cup almond meal, optional
• 1 cup finely chopped walnuts
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon mineral salt
• cinnamon, to garnish 

Preheat oven to 350 degrees F.

Wash apples well. Slice, core and dice apples and pears. In a large bowl (or right in your baking dish), combine apples, pears, lemon juice, cornstarch, sugar and cinnamon. Mix well and layer into a 9 x 9 baking dish. 

In a medium size bowl, combine oats, almond meal, walnuts, maple syrup, vanilla and salt, mix well. Spread oat mixture evenly over the apples and sprinkle with a little cinnamon. 

Bake for 35 - 40 minutes, or until apples and pears are fork tender. Let cool 5 - 10 minutes before serving. 

Serves 6 generously. 

Notes: 

Make gluten free by using gluten free oats. 

Feel free to use almonds, pecans or other nuts and seeds of choice in place of the walnuts.  

Peel your apples if you prefer. I leave the skin on for the fiber and less work. Plus I love the rustic look and different colors the skin brings to the dish. If serving for everyday I won't bother to peel the apples but if serving for company I may consider peeling them. You may also like to dice your apples a little smaller than shown or cut them into thin to medium slices.

Add fresh cranberries for a splash of color. This is especially nice around the fall & winter holiday's.

Change the recipe to just be an apple crisp if you like, or vice versa. 

From my heart to yours...Enjoy!

reade more... Résuméabuiyad

Cranberry Walnut Chickpea Salad Sandwich

Chickpeas are just about the most versatile bean I've ever come across. They pair well with so many flavors making them the ultimate bean in my book. No wonder they are loved by so many! They may not have as much protein or fiber as black beans and cannellini beans, but chickpeas come in close enough with 15 grams of protein and 12 grams of fiber per 1 cup. They are a nutrient dense food with good carbohydrates the body needs and are low in fat with only 4 grams of fat per 1 cup. And the other beans are not nearly as versatile as the chickpea. You can make savory chickpea pancakes with the flour, add them to ratatouille, stews, salads, make hummus, falafels, roast them as a snack and the list goes on and on. They are the greatest bean ever and I can't wait to put them into new recipes here in the future. I have lots of ideas for these little guys!

And we'll start by adding this super awesome Cranberry Walnut Chickpea Salad Sandwich to the collection. If you didn't already know, chickpeas make for great sandwich fillers too!

You may already be familiar with my 'Chickpea of the Sea' Salad and my other classic Mashed Chickpea Salad. This one is just as delicious but with a sweet flair that I just know you'll fall in love with! I assure you that this will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich. Full of texture and flavor this has become my new favorite. It's a hearty salad that will comfort you and leave you feeling completely satisfied. This can be served as a traditional or open faced sandwich. Or simply serve on a bed of lettuce and skip the bread. You may even find that you love the salad all by itself without any accompaniment! I can easily eat this straight from the bowl all day long. :)

 
Slice your celery, feel free to add in some celery leaves if you can. For the scallions, when slicing use both the green and white parts. Roughly chop your walnuts. When buying cranberries, use organic whenever possible (I like the ones from Trader Joe's, they're so brightly colored too!). You can also use fresh chopped cranberries!



Roughly mash your chickpeas. I decided to double this batch using 3 cups of chickpeas instead of 1 1/2 so you'll have plenty of leftovers. And you'll be glad you have them! Add in the remaining ingredients and mix. About as simple as it gets, which is why I love chickpea salads!

There you have it...serve on your favorite bread. I have it paired here with a fruit, nut and seed loaf.

Cranberry Walnut Chickpea Salad Sandwich

Ingredients

• 3 cups cooked or 2 cans (15oz) garbanzo beans (chickpeas), drained and rinsed
• 1 cup celery, diced 
• 1/2 cup organic dried cranberries (chopped fresh would be great too)
• 1/2 cup walnuts or pecans, roughly chopped
• 1/2 cup scallions (green onions), thinly sliced, white & green parts
• mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each)

Dressing

• 6 tablespoons (1/3 cup) tahini or vegan mayo
• 4 tablespoons (1/4 cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar)
• 2 tablespoons water (only needed if using tahini)
• 2 teaspoons pure maple syrup

To serve

• leafy lettuce of choice
• bread of choice

Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if your a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.

In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.

Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.

Notes:

Add extra of anything you like, and vice versa if your not keen on an ingredient use less or omit! One particular ingredient may be the vinegar. I'm not much of a vinegar fan but I loved the orange muscat champagne vineagar and found I used quite a bit and loved it!

Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.

For the dressing, I have only made this using tahini since I do not use any kind of store bought vegan mayos. If using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this reicpe with tahini...it is seriously so good that you would never know and it is much better/cleaner for you than the store bought mayos!

Enjoy!

Chickpeas are just about the most versatile bean I've ever come across. They pair well with so many flavors making them the ultimate bean in my book. No wonder they are loved by so many! They may not have as much protein or fiber as black beans and cannellini beans, but chickpeas come in close enough with 15 grams of protein and 12 grams of fiber per 1 cup. They are a nutrient dense food with good carbohydrates the body needs and are low in fat with only 4 grams of fat per 1 cup. And the other beans are not nearly as versatile as the chickpea. You can make savory chickpea pancakes with the flour, add them to ratatouille, stews, salads, make hummus, falafels, roast them as a snack and the list goes on and on. They are the greatest bean ever and I can't wait to put them into new recipes here in the future. I have lots of ideas for these little guys!

And we'll start by adding this super awesome Cranberry Walnut Chickpea Salad Sandwich to the collection. If you didn't already know, chickpeas make for great sandwich fillers too!

You may already be familiar with my 'Chickpea of the Sea' Salad and my other classic Mashed Chickpea Salad. This one is just as delicious but with a sweet flair that I just know you'll fall in love with! I assure you that this will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich. Full of texture and flavor this has become my new favorite. It's a hearty salad that will comfort you and leave you feeling completely satisfied. This can be served as a traditional or open faced sandwich. Or simply serve on a bed of lettuce and skip the bread. You may even find that you love the salad all by itself without any accompaniment! I can easily eat this straight from the bowl all day long. :)

 
Slice your celery, feel free to add in some celery leaves if you can. For the scallions, when slicing use both the green and white parts. Roughly chop your walnuts. When buying cranberries, use organic whenever possible (I like the ones from Trader Joe's, they're so brightly colored too!). You can also use fresh chopped cranberries!



Roughly mash your chickpeas. I decided to double this batch using 3 cups of chickpeas instead of 1 1/2 so you'll have plenty of leftovers. And you'll be glad you have them! Add in the remaining ingredients and mix. About as simple as it gets, which is why I love chickpea salads!

There you have it...serve on your favorite bread. I have it paired here with a fruit, nut and seed loaf.

Cranberry Walnut Chickpea Salad Sandwich

Ingredients

• 3 cups cooked or 2 cans (15oz) garbanzo beans (chickpeas), drained and rinsed
• 1 cup celery, diced 
• 1/2 cup organic dried cranberries (chopped fresh would be great too)
• 1/2 cup walnuts or pecans, roughly chopped
• 1/2 cup scallions (green onions), thinly sliced, white & green parts
• mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each)

Dressing

• 6 tablespoons (1/3 cup) tahini or vegan mayo
• 4 tablespoons (1/4 cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar)
• 2 tablespoons water (only needed if using tahini)
• 2 teaspoons pure maple syrup

To serve

• leafy lettuce of choice
• bread of choice

Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if your a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.

In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.

Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.

Notes:

Add extra of anything you like, and vice versa if your not keen on an ingredient use less or omit! One particular ingredient may be the vinegar. I'm not much of a vinegar fan but I loved the orange muscat champagne vineagar and found I used quite a bit and loved it!

Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.

For the dressing, I have only made this using tahini since I do not use any kind of store bought vegan mayos. If using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this reicpe with tahini...it is seriously so good that you would never know and it is much better/cleaner for you than the store bought mayos!

Enjoy!

reade more... Résuméabuiyad

Stuffed Winter Squash + Quinoa, Cranberry & Pistachio

This is the time for winter squashes and all their wonderful flavors. These stuffed squashes would make for a pretty presentation on any holiday table, or simply enjoy anytime during the season for a flavorful and filling meal. This recipe can be dressed up fancy or kept simple, depending on your mood or occasion. Keep it to a few ingredients while adding more to add complexity to the dish. I've made this with just six ingredients (squash, quinoa, cranberries, pistachios, oil and salt) and it was great, adding a few other components give it more depth and flavor. This recipe is more of a template for you to create a quinoa stuffing to your liking. I encourage you to play around with the ingredients adjusting to your personal tastes. 

I decided to do both the acorn and delicata squash with this because they both work so well here. You can use one or the other, or both for variation at the table. I love the delicata squash because the skin is edible. The acorn squash on the other hand may have a tougher, and possibly bitter, skin making it less likely that you'll be able to eat it but it does make for a great bowl. So either way, they both are great and can cook together if doing both. 

Quinoa is my favorite grain, well technically it's a seed but can be prepared like a grain. It's a complete protein, full of fiber and a good source of calcium, magnesium and iron making it a great alternative to grains. And it's gluten free. It's perfect for those on a plant based diet and those seeking nutritionally dense foods. Served warm or cool, quinoa tastes great and is such a versatile grain. Here I used a blend of pearl and tri-colored quinoa. I like blending the two so there is just a few specks of the darker quinoa.

Add in some festive colors from the pistachios and cranberries and this dish is as appealing looking as it is good, and good for you!

Stuffed Winter Squash + Quinoa, Cranberry & Pistachio

Ingredients

• 2 large or 3 small acorn or delicata squash
• maple syrup
• olive oil
• 1 cup quinoa, rinsed well 
• 1 3/4  cup water
• 1/2 cup dried cranberries
• 1/2 cup pistachios
• 2 tablespoons finely minced shallot, optional
• mineral salt & freshly ground pepper to taste
• juice of 1 lemon

add complexity to the quinoa by adding one or more of the following to suit your taste:

• pinch red pepper flakes
• 1/2 cup chopped parsley (if your a mint fan, try 1/4 cup fesh mint)
• 1 - 2 teaspoons fresh thyme 
• drizzle of olive oil

Preheat oven to 375 degrees F.

Wash and dry squash. Slice each squash in half lengthwise, remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil and/or maple syrup. sprinkle with a bit of mineral salt. Place on baking sheet cut side up. Bake in oven for 35 - 40 minutes, or until squash is tender and pierces easily with a fork.

While squash is cooking add 1 3/4 cup water and 1 cup quinoa to a medium size pot. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid and let set 15 minutes. Add pistachios, cranberries, shallots, salt, juice of lemon, and any other optional ingredients. Toss to combine.

Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve.

Notes: 

For the quinoa I used a blend of 1/2 cup white and 1/2 cup tri-color quinoa. Feel free to use all of one type or mix and match to your preference.

Seek out organic cranberries if possible. Unsweetened is best but can be hard to find. The ones I have here are from Trader Joe's which are organic but sweetened.

Enjoy!

This is the time for winter squashes and all their wonderful flavors. These stuffed squashes would make for a pretty presentation on any holiday table, or simply enjoy anytime during the season for a flavorful and filling meal. This recipe can be dressed up fancy or kept simple, depending on your mood or occasion. Keep it to a few ingredients while adding more to add complexity to the dish. I've made this with just six ingredients (squash, quinoa, cranberries, pistachios, oil and salt) and it was great, adding a few other components give it more depth and flavor. This recipe is more of a template for you to create a quinoa stuffing to your liking. I encourage you to play around with the ingredients adjusting to your personal tastes. 

I decided to do both the acorn and delicata squash with this because they both work so well here. You can use one or the other, or both for variation at the table. I love the delicata squash because the skin is edible. The acorn squash on the other hand may have a tougher, and possibly bitter, skin making it less likely that you'll be able to eat it but it does make for a great bowl. So either way, they both are great and can cook together if doing both. 

Quinoa is my favorite grain, well technically it's a seed but can be prepared like a grain. It's a complete protein, full of fiber and a good source of calcium, magnesium and iron making it a great alternative to grains. And it's gluten free. It's perfect for those on a plant based diet and those seeking nutritionally dense foods. Served warm or cool, quinoa tastes great and is such a versatile grain. Here I used a blend of pearl and tri-colored quinoa. I like blending the two so there is just a few specks of the darker quinoa.

Add in some festive colors from the pistachios and cranberries and this dish is as appealing looking as it is good, and good for you!

Stuffed Winter Squash + Quinoa, Cranberry & Pistachio

Ingredients

• 2 large or 3 small acorn or delicata squash
• maple syrup
• olive oil
• 1 cup quinoa, rinsed well 
• 1 3/4  cup water
• 1/2 cup dried cranberries
• 1/2 cup pistachios
• 2 tablespoons finely minced shallot, optional
• mineral salt & freshly ground pepper to taste
• juice of 1 lemon

add complexity to the quinoa by adding one or more of the following to suit your taste:

• pinch red pepper flakes
• 1/2 cup chopped parsley (if your a mint fan, try 1/4 cup fesh mint)
• 1 - 2 teaspoons fresh thyme 
• drizzle of olive oil

Preheat oven to 375 degrees F.

Wash and dry squash. Slice each squash in half lengthwise, remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil and/or maple syrup. sprinkle with a bit of mineral salt. Place on baking sheet cut side up. Bake in oven for 35 - 40 minutes, or until squash is tender and pierces easily with a fork.

While squash is cooking add 1 3/4 cup water and 1 cup quinoa to a medium size pot. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid and let set 15 minutes. Add pistachios, cranberries, shallots, salt, juice of lemon, and any other optional ingredients. Toss to combine.

Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve.

Notes: 

For the quinoa I used a blend of 1/2 cup white and 1/2 cup tri-color quinoa. Feel free to use all of one type or mix and match to your preference.

Seek out organic cranberries if possible. Unsweetened is best but can be hard to find. The ones I have here are from Trader Joe's which are organic but sweetened.

Enjoy!

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Mushroom, Pepper & Basil Stir Fry

This recipe is one of those on a whim recipes that just came about from cleaning out the fridge. I had all the ingredients in my kitchen, put them together and even shared my dish on Facebook and Instagram last week. It went well and I decided to put it into the recipe collection. I originally made this without any oil, using water to stir fry my vegetables. I simply forget that you can do that with great tasting results and will do it more often from now on. You could also use veggie broth for extra flavor if you like. In this recipe you'll have the option to either use oil or the water as you like. Since then I've been buying the ingredients to make this because it's just that good. I love basil and this stir fry is really all about the basil! I'm lucky enough to live in So Cal and have access to fresh basil year round. I use two cups in this recipe but feel free to add more if you like! I hope you're able to find it readily available too. As for the other vegetables, you can mix them up using whatever you like. That's what I love about stir fry's is that they are so versatile. Try using different colored bell peppers, zucchini, bean sprouts, broccoli or carrots adding or replacing anything you don't care for...pretty much anything will work here. 

Lately, I've been buying tofu labeled either 'Sproutofu' from Wildwood or 'High Protein' from Trader Joe's. Both are high protein and extra firm. I find these do not need to be pressed making them a bit easier to work with in that you can skip the pressing process. They are so dense that there is no room for water to collect. Simply open your package, cut as desired and cook. It takes on the flavors surrounding it very well and has a nice tender texture. If you can find these in your local store, I highly recommend giving them a try. If you can't find these then you will still want to press your tofu for this recipe to release as much water as possible. 

So simple to assemble and serve!

Mushroom, Pepper & Basil Stir Fry

Ingredients

• 8 oz. mushrooms, sliced
• 1 red & green bell pepper, julienned
• 1 large onion, sliced
• 3 cloves garlic, chopped
• 2 cups basil, lightly packed
• 1/4 cup tamari, coconut aminos or soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon corn starch
• red pepper flakes, to taste (I used 2 teaspoons)
• 1 - 2 tablespoons sesame, coconut, olive or grapeseed oil OR water stir fry (see notes)
• 10 oz. extra firm tofu, cubed (high protein pref), cut into 3/4 inch cubes
• cooked grain of choice to serve (brown, basmati or jasmine rice...quinoa or soba noodles would be great too)
• black or white sesame seeds, for garnish

If using non-high protein tofu, start by pressing your tofu (if using high protein tofu as mentioned above there is no need to press). Place your block of tofu either between a few sheets/or folded paper towel OR between a clean folded dish cloth. Place a heavy book, or pot, on top and let sit for about 20 minutes. Remove weight and cube your tofu. 

Prepare your vegetables. In a small bowl, combine the tamari, maple syrup, corn starch and red pepper flakes. Set aside.

In large skillet/wok, heat oil/water over medium high, add onions, garlic, bell peppers and mushrooms. Stir fry for 5 minutes. Add in the wet mixture and toss to coat. Add in basil and tofu, mix well and cook another 5 minutes, or until vegetables are just softened, tofu is warmed and sauce has thickened. Add more tamari and pepper flakes to taste.

Serve over grain of choice (I used a sprouted brown rice here) with a sprinkle of sesame seeds on top.

Notes:

Feel free to use a larger block of tofu if you like. No need to buy a larger block and not use it all. It will just make your meal more protein packed. Feel free to omit the tofu all together if you like!

Try doing a water or vegetable broth stir fry in place of using oil. Use 1/4 cup water/broth in place of the 1-2 tablespoon oil.

Bon Appetit!

This recipe is one of those on a whim recipes that just came about from cleaning out the fridge. I had all the ingredients in my kitchen, put them together and even shared my dish on Facebook and Instagram last week. It went well and I decided to put it into the recipe collection. I originally made this without any oil, using water to stir fry my vegetables. I simply forget that you can do that with great tasting results and will do it more often from now on. You could also use veggie broth for extra flavor if you like. In this recipe you'll have the option to either use oil or the water as you like. Since then I've been buying the ingredients to make this because it's just that good. I love basil and this stir fry is really all about the basil! I'm lucky enough to live in So Cal and have access to fresh basil year round. I use two cups in this recipe but feel free to add more if you like! I hope you're able to find it readily available too. As for the other vegetables, you can mix them up using whatever you like. That's what I love about stir fry's is that they are so versatile. Try using different colored bell peppers, zucchini, bean sprouts, broccoli or carrots adding or replacing anything you don't care for...pretty much anything will work here. 

Lately, I've been buying tofu labeled either 'Sproutofu' from Wildwood or 'High Protein' from Trader Joe's. Both are high protein and extra firm. I find these do not need to be pressed making them a bit easier to work with in that you can skip the pressing process. They are so dense that there is no room for water to collect. Simply open your package, cut as desired and cook. It takes on the flavors surrounding it very well and has a nice tender texture. If you can find these in your local store, I highly recommend giving them a try. If you can't find these then you will still want to press your tofu for this recipe to release as much water as possible. 

So simple to assemble and serve!

Mushroom, Pepper & Basil Stir Fry

Ingredients

• 8 oz. mushrooms, sliced
• 1 red & green bell pepper, julienned
• 1 large onion, sliced
• 3 cloves garlic, chopped
• 2 cups basil, lightly packed
• 1/4 cup tamari, coconut aminos or soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon corn starch
• red pepper flakes, to taste (I used 2 teaspoons)
• 1 - 2 tablespoons sesame, coconut, olive or grapeseed oil OR water stir fry (see notes)
• 10 oz. extra firm tofu, cubed (high protein pref), cut into 3/4 inch cubes
• cooked grain of choice to serve (brown, basmati or jasmine rice...quinoa or soba noodles would be great too)
• black or white sesame seeds, for garnish

If using non-high protein tofu, start by pressing your tofu (if using high protein tofu as mentioned above there is no need to press). Place your block of tofu either between a few sheets/or folded paper towel OR between a clean folded dish cloth. Place a heavy book, or pot, on top and let sit for about 20 minutes. Remove weight and cube your tofu. 

Prepare your vegetables. In a small bowl, combine the tamari, maple syrup, corn starch and red pepper flakes. Set aside.

In large skillet/wok, heat oil/water over medium high, add onions, garlic, bell peppers and mushrooms. Stir fry for 5 minutes. Add in the wet mixture and toss to coat. Add in basil and tofu, mix well and cook another 5 minutes, or until vegetables are just softened, tofu is warmed and sauce has thickened. Add more tamari and pepper flakes to taste.

Serve over grain of choice (I used a sprouted brown rice here) with a sprinkle of sesame seeds on top.

Notes:

Feel free to use a larger block of tofu if you like. No need to buy a larger block and not use it all. It will just make your meal more protein packed. Feel free to omit the tofu all together if you like!

Try doing a water or vegetable broth stir fry in place of using oil. Use 1/4 cup water/broth in place of the 1-2 tablespoon oil.

Bon Appetit!

reade more... Résuméabuiyad

Apple Harvest Quinoa Salad + Sweet Tahini Dressing

Bring on the apples!

A little sweet, a little tart and a then a little more sweet...this quinoa salad is a wonderful mix of flavors and sensations. 

And then if it couldn't get any better, in comes the dressing...

Without the dressing this salad can stand alone, especially with a nice hint of the cinnamon. But let me tell you, a good drizzle of this dressing adds whole new layer of yum factor. This is my first time having this sweet tahini dressing and I was amazed at how good it tasted. It's a wonderful creamy sweet dressing that so easy to make. The sesame paste isn't bitter here at all and mixes very well with sweetness. It would make for a nice twist on the Waldorf Salad. Yes, more ways to use tahini! I am now officially addicted to this new find. I also found myself using it as a dip for sliced apples. So good...better than caramel with apples I think! It has a unique flavor that I cannot expain, it is something you must experience for yourself if you haven't already. 

As for the salad, you can make it in one pot and uses common ingredients so you can whip this up anytime. You can also add/subtract ingredients to suit what you have on hand or to suit your taste. I love versatility and this salad allows for that. I know you will be fond of this combination and hope you put it on your must try list. It's a nice fruit fall salad...and a keeper! 

Lot's of flavor, texture and simple deliciousness in every bite. And, it's 100% percent good for you!

Apple Harvest Quinoa Salad + Sweet Tahini Dressing

Ingredients

• 1 cup quinoa (I used tri-color)
• 1 3/4 cup water
• 1 lemon, juice of
• 2 large apples, cored and diced (1 green + 1 red pref.)
• 1 1/2 cup grapes, sliced in half (I used red & green)
• 1 stalk celery, thinly sliced
• 1/4 cup raisins
• handful chopped almonds
• a few large mint leaves, julienned
• 1/2 teaspoon cinnamon, or to taste

Sweet Tahini Dressing

• 1/3 cup tahini
• 1/4 cup water
• 2 tablespoons pure maple syrup
• 1/2 teaspoon cider vinegar, or to taste (optional)

Rinse your quinoa in a fine mesh sieve. In a medium size pot, add water and quinoa, bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove cover and let set 15 minutes, fluff with a fork.

While quinoa is cooking, prepare your dressing by combining ingredients in a small bowl. Mix well and set aside to let the flavors relax into eachother. Add more water, 1 teaspoon at a time, to thin as needed. To thicken add more tahini. It should be thin enough to drizzle. Dressing serves four.

Core and dice apples, top with lemon juice and toss gently (I did this right on the cutting board to not dirty up another bowl). Prepare the remaining ingredients. Add the apples, grapes, celery, raisins, almonds, mint leaves and cinnamon to the quinoa, mix well. Taste for flavor adding more cinnamon if you like.

Spoon into serving dishes and serve with a good drizzle of the sweet tahini dressing. Serves 4 - 6

Notes: 

I used 1 granny smith and 1 fuji apple. Feel free to use your favorite apples.

This recipe is just a template...feel free to sub in unsweetened cranberries for the raisins (I use raisins because they contain no added sugars and I can find organic ones easily). Opt to leave the celery or grapes out using just apples (or use any combo you like). Add in a grated carrot for more color. Add more cinnamon if you like. Try using pecans instead of almonds. Try serving with some leafy greens. Have fun playing around with this making it your own.

Store at room temperature if eating within a few hours or store in the refrigerator until ready.

Enjoy!

Did you make any changes or have suggestions that others might find helpful? 

Please share your experience with us. :)

Bring on the apples!

A little sweet, a little tart and a then a little more sweet...this quinoa salad is a wonderful mix of flavors and sensations. 

And then if it couldn't get any better, in comes the dressing...

Without the dressing this salad can stand alone, especially with a nice hint of the cinnamon. But let me tell you, a good drizzle of this dressing adds whole new layer of yum factor. This is my first time having this sweet tahini dressing and I was amazed at how good it tasted. It's a wonderful creamy sweet dressing that so easy to make. The sesame paste isn't bitter here at all and mixes very well with sweetness. It would make for a nice twist on the Waldorf Salad. Yes, more ways to use tahini! I am now officially addicted to this new find. I also found myself using it as a dip for sliced apples. So good...better than caramel with apples I think! It has a unique flavor that I cannot expain, it is something you must experience for yourself if you haven't already. 

As for the salad, you can make it in one pot and uses common ingredients so you can whip this up anytime. You can also add/subtract ingredients to suit what you have on hand or to suit your taste. I love versatility and this salad allows for that. I know you will be fond of this combination and hope you put it on your must try list. It's a nice fruit fall salad...and a keeper! 

Lot's of flavor, texture and simple deliciousness in every bite. And, it's 100% percent good for you!

Apple Harvest Quinoa Salad + Sweet Tahini Dressing

Ingredients

• 1 cup quinoa (I used tri-color)
• 1 3/4 cup water
• 1 lemon, juice of
• 2 large apples, cored and diced (1 green + 1 red pref.)
• 1 1/2 cup grapes, sliced in half (I used red & green)
• 1 stalk celery, thinly sliced
• 1/4 cup raisins
• handful chopped almonds
• a few large mint leaves, julienned
• 1/2 teaspoon cinnamon, or to taste

Sweet Tahini Dressing

• 1/3 cup tahini
• 1/4 cup water
• 2 tablespoons pure maple syrup
• 1/2 teaspoon cider vinegar, or to taste (optional)

Rinse your quinoa in a fine mesh sieve. In a medium size pot, add water and quinoa, bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove cover and let set 15 minutes, fluff with a fork.

While quinoa is cooking, prepare your dressing by combining ingredients in a small bowl. Mix well and set aside to let the flavors relax into eachother. Add more water, 1 teaspoon at a time, to thin as needed. To thicken add more tahini. It should be thin enough to drizzle. Dressing serves four.

Core and dice apples, top with lemon juice and toss gently (I did this right on the cutting board to not dirty up another bowl). Prepare the remaining ingredients. Add the apples, grapes, celery, raisins, almonds, mint leaves and cinnamon to the quinoa, mix well. Taste for flavor adding more cinnamon if you like.

Spoon into serving dishes and serve with a good drizzle of the sweet tahini dressing. Serves 4 - 6

Notes: 

I used 1 granny smith and 1 fuji apple. Feel free to use your favorite apples.

This recipe is just a template...feel free to sub in unsweetened cranberries for the raisins (I use raisins because they contain no added sugars and I can find organic ones easily). Opt to leave the celery or grapes out using just apples (or use any combo you like). Add in a grated carrot for more color. Add more cinnamon if you like. Try using pecans instead of almonds. Try serving with some leafy greens. Have fun playing around with this making it your own.

Store at room temperature if eating within a few hours or store in the refrigerator until ready.

Enjoy!

Did you make any changes or have suggestions that others might find helpful? 

Please share your experience with us. :)

reade more... Résuméabuiyad

Detox Salad + Ginger Lime Cardamom Dressing

It's detox time! After a weekend of trials with the last recipe Pizza Pie + Balsamic Tomato Sauce + Roasted Vegetables, it was time for some fresh, detoxifying foods. This lovely salad is inspired by the energizing detox salad from Mildreds. I was able to put this together rather simply using most of the ingredients listed while adding my own flair with a few ingredients like cardamom. I've had cardamom on hand and have wanted to use it for a while now. It can be an optional ingredient in the dressing if you don't have it but it is a wonderful addition that I think you'll love if you have it on hand. This salad came out truly wonderful and I'm so pleased to share it with you. I can literally make a large batch of this salad and eat it all day long, for a few days on end to boot. It's what's for dinner, and lunch tomorrow! The flavors pair and mingle well for my taste, and I think those of you who love detox salads will definitely find this combination pleasing on many levels. It has a bit of sweetness from the raisins, carrots and apple, a little earthiness from the beets, a slight sour from the lime juice, and some zest from the ginger and cardamom. Add to that how colorful it is, healthy, nutritious, easy to make and so fresh...it's a detox keeper!

I love being able to incorporate beets into my diet. They are one of those foods that I don't eat often enough but this salad is a perfect place to use up this highly beneficial vegetable. Here we can use the beets and the greens...a win all around! If you can't find the beets with their greens, use chopped spinach, dandelion greens, even lacinato kale (aka: dinosuar or tuscan kale) would be great. As for the beets, feel free to use golden beets instead. Red beets can be a bit messy. For this reason I decided to chop my beets instead of grating them, which tends to really leave a red wet mess. But of course, feel free to grate your beets if you rather. It will give extra moisture to your salad if you do. Even grating the apple will release a lot of moisture adding extra juices as well (at least for fuji apples). Do what feels best to you!

 After I started eating, I remembered that the inspired recipe had an option for tofu and thought I'd give it a try. Let me say that it did not disappoint! Believe it or not the tofu was a great addition. I used an extra firm organic tofu and the texture blended right in and added a good dose of protein. Those who are familiar with tofu know that tofu it is a blank slate in terms of flavor and will take on whatever flavors it comes into contact with. Once mixed in it was great. Am I strange to love this? Oh well...I do! :) Tofu is optional but for those who are looking to make a complete meal I recommend adding a serving.

Detox Salad + Ginger Lime Cardamom Dressing

Ingredients

• 1 large beet with greens, beet julienned or grated and greens julienned*
• 1 large apple, cored and diced (I used fuji...use your favorite)
• 2 medium carrots, grated
• 1/2 cup cilantro, roughly chopped
• 1/2 cup organic raisins or golden raisins
• a few tablespoons hemp hearts or sesame seeds, to serve 
• organic tofu, cubed (optional)

Ginger Lime Dressing

• 3 - 4 tablespoons lime juice (lemon is fine too)
• 1 inch knob of ginger, finely grated (i used a microplane)
• 1/8 teaspoon ground cardamom, or to taste**
• 1/2 - 1 teaspoon pure maple syrup or coconut nectar, optional

In a small bowl, mix together the dressing ingredients. Set aside to let the flavors mellow and come together. Check dressing for flavor before serving. 

Prepare your salad ingredients and use 3 to 4 large beet leaves (about 1 cup lightly packed) and place all ingredients in a large bowl. Pour dressing over the salad ingredients, toss to coat. (You can also make this ahead of time and keep refrigerated until ready to serve.)

Serve topped with a good sprinkle of hemp hearts or sesame seeds, and some extra raisins if you like as they add a nice sweetness.  

Serves 2 large portions or 4 -6 small portions. 

*If you don't find beets with the greens, use spinach, dandelion greens or lacinato kale instead. Use golden beets in place of red beets to keep the color mess to a minimum. 

**The cardamom can be optional. If you don't use it often, there is no need to buy this just for the salad dressing although it is delicious and you may find other uses for it either here soon, or elsewhere. If you don't have it, you will still have a great dressing.

Note: This salad taste better the longer your able to let it set and let the flavors mingle. This is a great salad to make in advance and store in the fridge until ready to serve.

Detox away! 

Enjoy...

It's detox time! After a weekend of trials with the last recipe Pizza Pie + Balsamic Tomato Sauce + Roasted Vegetables, it was time for some fresh, detoxifying foods. This lovely salad is inspired by the energizing detox salad from Mildreds. I was able to put this together rather simply using most of the ingredients listed while adding my own flair with a few ingredients like cardamom. I've had cardamom on hand and have wanted to use it for a while now. It can be an optional ingredient in the dressing if you don't have it but it is a wonderful addition that I think you'll love if you have it on hand. This salad came out truly wonderful and I'm so pleased to share it with you. I can literally make a large batch of this salad and eat it all day long, for a few days on end to boot. It's what's for dinner, and lunch tomorrow! The flavors pair and mingle well for my taste, and I think those of you who love detox salads will definitely find this combination pleasing on many levels. It has a bit of sweetness from the raisins, carrots and apple, a little earthiness from the beets, a slight sour from the lime juice, and some zest from the ginger and cardamom. Add to that how colorful it is, healthy, nutritious, easy to make and so fresh...it's a detox keeper!

I love being able to incorporate beets into my diet. They are one of those foods that I don't eat often enough but this salad is a perfect place to use up this highly beneficial vegetable. Here we can use the beets and the greens...a win all around! If you can't find the beets with their greens, use chopped spinach, dandelion greens, even lacinato kale (aka: dinosuar or tuscan kale) would be great. As for the beets, feel free to use golden beets instead. Red beets can be a bit messy. For this reason I decided to chop my beets instead of grating them, which tends to really leave a red wet mess. But of course, feel free to grate your beets if you rather. It will give extra moisture to your salad if you do. Even grating the apple will release a lot of moisture adding extra juices as well (at least for fuji apples). Do what feels best to you!

 After I started eating, I remembered that the inspired recipe had an option for tofu and thought I'd give it a try. Let me say that it did not disappoint! Believe it or not the tofu was a great addition. I used an extra firm organic tofu and the texture blended right in and added a good dose of protein. Those who are familiar with tofu know that tofu it is a blank slate in terms of flavor and will take on whatever flavors it comes into contact with. Once mixed in it was great. Am I strange to love this? Oh well...I do! :) Tofu is optional but for those who are looking to make a complete meal I recommend adding a serving.

Detox Salad + Ginger Lime Cardamom Dressing

Ingredients

• 1 large beet with greens, beet julienned or grated and greens julienned*
• 1 large apple, cored and diced (I used fuji...use your favorite)
• 2 medium carrots, grated
• 1/2 cup cilantro, roughly chopped
• 1/2 cup organic raisins or golden raisins
• a few tablespoons hemp hearts or sesame seeds, to serve 
• organic tofu, cubed (optional)

Ginger Lime Dressing

• 3 - 4 tablespoons lime juice (lemon is fine too)
• 1 inch knob of ginger, finely grated (i used a microplane)
• 1/8 teaspoon ground cardamom, or to taste**
• 1/2 - 1 teaspoon pure maple syrup or coconut nectar, optional

In a small bowl, mix together the dressing ingredients. Set aside to let the flavors mellow and come together. Check dressing for flavor before serving. 

Prepare your salad ingredients and use 3 to 4 large beet leaves (about 1 cup lightly packed) and place all ingredients in a large bowl. Pour dressing over the salad ingredients, toss to coat. (You can also make this ahead of time and keep refrigerated until ready to serve.)

Serve topped with a good sprinkle of hemp hearts or sesame seeds, and some extra raisins if you like as they add a nice sweetness.  

Serves 2 large portions or 4 -6 small portions. 

*If you don't find beets with the greens, use spinach, dandelion greens or lacinato kale instead. Use golden beets in place of red beets to keep the color mess to a minimum. 

**The cardamom can be optional. If you don't use it often, there is no need to buy this just for the salad dressing although it is delicious and you may find other uses for it either here soon, or elsewhere. If you don't have it, you will still have a great dressing.

Note: This salad taste better the longer your able to let it set and let the flavors mingle. This is a great salad to make in advance and store in the fridge until ready to serve.

Detox away! 

Enjoy...

reade more... Résuméabuiyad