Category Archives: Salads

Multinational Cucumber Salad

Ingredients

  • 1 Tbsp olive oil
  • ½ tsp black mustard seeds
  • ¼ tsp cumin seeds
  • 1 Tbsp sucanat, honey, maple syrup, or coconut sugar*
  • 3 medium cucumbers, peeled and deseeded
  • 1 jalapeño pepper, deseeded and diced
  • ½ cup roasted peanuts (or almonds or walnuts)
  • ⅓ cup dried large-flake coconut, toasted
  • 2 Tbsp fresh lemon juice
  • scant ½ tsp fine grain sea salt
  • 1 handful fresh cilantro and mint, chopped

Instructions

In a small pan, warm the oil and toast mustard and cumin seeds. Once the seeds become fragrant, add sucanat (or other sweetener of choice). *If you are using a granulated sugar, add a tablespoon of water so the sugar doesn’t harden. Stir frequently over medium heat for 1 minute. Remove from heat and cool slightly. Cut the cucumbers into half moons. Add pepper, nuts, coconut, lemon juice, salt, herbs, and the oil and seed mixture. Stir to evenly distribute the ingredients. Enjoy!

 

Super Food Tabouli

I keep running out of hemp seeds, and the other day wished for a way to buy hemp seeds in bulk. That wish manifested in ONE day – faster than anything else I’ve ever wished for! Doing a grocery store tour at Wegman’s, I saw on a low shelf a rather large 5 lb bag of hemp seeds, and felt as if I just won the jack pot! So now I don’t have to ration them or worry about running out ever again. I can get my protein, omega 3’s, minerals, fiber, etc so easily and with so many different meals, including smoothies. So today, I decided to use my hemp seeds for a super food tabouli. I made this like you’d make any other salad, not measuring anything really, just a handful of this, a sprinkle of that, and it came out perfect. Try it and enjoy!

Remember, everything is approximate.

  • 1 small bunch of fresh parsley, large stems removed, and roughly chopped
  • a few scallions, sliced
  • a handful of grape tomatoes, sliced in half
  • a quarter of an organic, English cucumber, diced
  • about a half cup hemp seeds
  • juice from a half of a lemon
  • a generous drizzle of cold pressed olive oil
  • a couple pinches sea salt
  • a sprinkle of pepper
  • a garlic clove, crushed
  • a sprinkle of oregano
  • a sprinkle of cumin
  • half of an avocado, cubed

Add all ingredients except avocado to bowl, and mix. Add more seasoning, to taste. Fold in the avocado. Enjoy!

 

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Lentil Salad

This fiber, protein, and nutrient rich salad is so easy to prepare, and totally addictive!

Ingredients

1 cup red lentils, soaked overnight, drained, and rinsed
1 onion, chopped
1 tomato, chopped
1 cucumber, peeled and chopped
¼ cup extra virgin olive oil
⅛ cup raw apple cider vinegar (such as Bragg’s, found in health food section)
Freshly squeezed lemon juice
Sea salt, to taste
1 head romaine lettuce

Instructions

Mix the lentils, onion, tomato, cucumber in a medium bowl. Pour the oil and vinegar over the salad and mix well. Season with sea salt and a squeeze of lemon. Toss again. Let marinate in refrigerator for a few hours. Chop the romaine, and arrange on a plate. Top with the marinated lentil mixture.

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Kale Rejuvenation Slaw

This is Chef Charlotte’s award winning salad, that everyone who’s ever tried it loves! You will enjoy an amazing energy boost, glowing skin, and satisfaction.

Ingredients

1 large bunch kale
Juice of one lemon
¼ cup fresh parsley
2 Tbsp extra virgin olive oil
1 tsp sea salt
½ cauliflower head, broken up into very small florets;
1 red beet, shredded
1 yellow beet, shredded
1 carrot, shredded
1 apple, shredded
½ small red onion, finely chopped
1 avocado, diced
¼ cup raisins
¼ cup sunflower seeds

Instructions

Remove stems from the kale. Cut kale leaves into bite-sized pieces. Blend the lemon juice, parsley, oil, and sea salt together until smooth. Pour over the kale and massage it into the leaves until the kale is bright green and tender. Add cauliflower, beets, carrot, apple, and onion to kale and toss. Fold in avocado, and gently toss. Sprinkle with seeds and raisins.

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