White Bean Salad

Servings: 4-6

Prep time: 20 minutes

Ingredients

For the dressing:

2 tablespoons olive oil

Juice of 1 lemon

1 tablespoon Oregano

2 teaspoons Garlic Powder

1 teaspoon Celtic or Pink salt 

½ teaspoon Black Pepper

For the Salad:

1 can (13.5 ounces) of white beans, washed, strained and dried

¼ cup fresh dill 

1/2 cup Greek feta (optional)

1/4 cup chopped or sliced red onions

1 cup halved red cherry tomatoes 

Instructions

To make the dressing: In a small bowl, combine olive oil, lemon juice, oregano, garlic powder, salt and black pepper. Using a fork, whisk until smooth consistency.

To make the salad: In a large salad bowl, add beans, lemon juice, feta cheese, red onions and cherry tomatoes. Add the desired amount of dressing and gently toss to combine.

Apple Kale Salad

Makes 4 servings

Ingredients

6 cups torn fresh kale leaves, stems removed

1 rib celery, finely sliced

1 English cucumber, seeded and chopped

1 large green apple, cored and diced

1/4 cup pecans, roughly chopped (optional)

1/4 cup dried cranberries (purchase the ones w/out sugar) or sweetened with natural juice

Dressing:

2 tsps. Dijon mustard

2 Tbsps. Vegenaise

Celtric or pink salt & freshly ground black pepper, to taste, (1/2 teaspoon each)

2 Tbsps. apple cider vinegar or lemon juice

2 fresh garlic cloves, minced

Instructions

Whisk all of your dressing ingredients together really well.

In a large salad bowl add in the prepared kale; Drizzle in your dressing and use your clean hands to massage the kale leaves for a few minutes. It helps soften them up.

Add celery, cucumber, apple, pecans, and cranberries.

Quinoa and Kale Salad

Ingredients

2.5 cups cooked quinoa or millet

1 bunch kale (about 8 oz.)

1 small cucumber, peeled and chopped

3 green onions, white part, thinly sliced

1 tomato, diced

3 tbsp lemon juice

2 tbsp olive oil

1 garlic clove, minced

1/8 tsp of cumin

½ tsp Celtic salt

Instructions

Add quinoa or millet to 5 cups of water in a medium saucepan.

Bring to a rapid simmer, then cover and continue to simmer gently until the liquid is absorbed, about 15-20 minutes. If the quinoa or millet isn’t quite done, add an additional ½ cup of water and continue to cook until absorbed.

Strip the kale leaves away from the stems. Discard the stems or slice them very thinly.

Cut the kale leaves into narrow strips. Rinse well and set aside. Mix cucumber, kale, onions, and tomato together.

Combine vegetables with quinoa or millet.

Dressing: Combine in a jar lemon juice, olive oil, salt, and garlic. Shake together and pour over quinoa or millet and vegetables. Mix well. Chill before serving.

Classic Extra Creamy Hummus

Serves: 6

Prep Time: 25 min

Cook Time: 30 min

Ingredients

2 cans organic chickpeas

chickpea liquid from 1 can

1/2 to 1 cup good quality tahini (add 1 more cup to make it extra creamy)

Juice from 1 lemon

3-4 cloves of garlic

1-2 tsp salt (add more or less to taste)

1 tsp black pepper

Optional Toppings:

sliced red onion

roasted chickpeas

cherry tomatoes

chopped fresh parsley

lemon wedges

crushed red pepper

Instructions

Blend all the ingredients together in a blender or food processor.

Once creamy and smooth, transfer into a shallow pan and spread into a thin layer.

Top with your choice of toppings and enjoy!

Carrot Pineapple and Raisin Salad

Ingredients

4 Large peeled carrots - Grated on the fine side of the box grater, or the finer food processor disc.

1 can pineapple - Crushed pineapple, undrained or can use fresh 1.5 to 2 cups crushed.

1/4-1/2 cup raisins - black raisins, no sugar added or sulfates, soaked.

1/2 cup vegenaise

juice of 1 lemon

*You will need about 4 medium carrots to make 2 cups of grated or shredded carrots.

Instructions

In a small bowl, mix together the pineapple, raisins, mayonnaise, and lemon juice. Mix well and then toss with the shredded carrots. Serve and enjoy!

Roasted Sweet Potato Salad

Ingredients

10 cups sweet potatoes, about 3 large, chopped evenly into bite-size chunks

1 Tablespoon olive oil

1 Teaspoon pink or Celtic salt

4 ounces baby spinach, chopped

1/2 cup red onion, chopped very small

3 Tablespoons lemon juice

1/3 cup dried cranberries (sweetened with juice)

1 avocado, chopped in chunks

ground black pepper, to taste

1-2 Tablespoons hemp seeds, optional

Instructions

Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with oil and salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. While the potatoes are roasting, add the chopped spinach, onion, dried cranberries and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and salt. Add ground pepper to taste. Sprinkle on hemp seeds (optional). Serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.

Potato Pea and Carrot Salad

Ingredients

2 large Yukon potatoes – cooked

2 large carrots – cooked

3 hard boiled (optional)

8-9 kosher pickles (no dye or food coloring added)

1 small yellow onion very finely chopped

1 (15 oz) canned organic sweet peas

1/2-1 cup Vegenaise to taste

fresh parsley, dill or scallions for garnish

Instructions

Do not peel the vegetables. In a medium pot, place 2 large potatoes and 2 large carrots. Cover with water, bring to a boil over medium-high heat, reduce the heat to low. Cook the carrots for 15-20 mins and take out with kitchen tongs or couple forks, and potatoes for 30-35 mins. (Pierce with knife to check if vegetables are cooked through before taking them out. Do not overcook!)

Boil 3 eggs if you are using them in your recipe. Let the cooked ingredients stand at room temperature to cool before peeling and chopping.

Chop the pickles and place in a bowl. Peel potatoes, carrots and eggs. Thinly slice 1 the onion, 2 large carrots, 2 large Yukon potatoes, and 3 boiled eggs if you are using them. Chop the sliced ingredients and place in a bowl.

Tip: Squeeze the juices from the pickles with your hands and add to the salad. (it’s important you do this step to prevent the salad from dripping with excess amount of pickle juice). Rinse 15 oz canned peas in cold water and add to the salad.

Add Vegenaise, a pinch of black pepper, mix well and enjoy.

Sweet and Savory Anti-Inflammatory Salad

Servings: 4

Ingredients

2 cups fresh spinach

1 cup kale chopped finely

1 cup purple cabbage finely chopped or shredded

4 whole green onions chopped

1 cup black cherries or you can substitute with other berries

1/2 cup avocado cubed

Dressing Ingredients

1 cup blackberries

1/2 cup walnuts

1/2 cup kale, packed

4 cloves garlic

2 large green onions

1 tbsp fresh dill packed (or another fresh herb of your choice)

3/4 cup of fresh lemon juice

Instructions

Place all the ingredients in a bowl, drizzle some of the dressing on top of your salad.

Broccoli Salad

Ingredients

For the salad

3 cups broccoli florets (about one large bunch)

1/2 cup finely diced red onion

1/4 cup raw sunflower seeds unsalted

1/2 cup dried cranberries no sugar, oil nor sulfates added (optional)

1 cup cauliflower chopped

For the dressing

1 cup Vegenaise

2 tablespoons of lemon juice

1/2 teaspoon pink or Celtic salt

1/4 teaspoon pepper (optional)

1/2-1 teaspoon raw honey (optional)

Instructions

In a large bowl, combine the broccoli, onion, sunflower seeds, cranberries and cauliflower.

In a small bowl, mix together the mayo, honey (if using), lemon juice, salt and pepper. Pour the dressing over the salad and toss until evenly distributed. Cover and refrigerate for 2 hours or for up to 2 days.

Oriental Noodle Salad

Ingredients

1 package Soba (Japanese pasta)

1 large carrot, cut into matchsticks or noodle shape

3 cups chopped broccoli finely chopped (or snow peas or green beans, cut diagonally)

1 cucumber, peeled, thinly sliced or noodle shape

1/2 cup slivered scallions

1 1/2 Tablespoon toasted sesame oil

2 Tablespoons Bragg Liquid Aminos

1 clove garlic, finely minced or (1 teaspoon grated fresh ginger root)

Slivered scallion for garnish

Instructions

Cook pasta according to package directions. Rinse under cold running water until cool. Chop into 2-inch lengths. Set aside.

In a pot of boiling water, blanch carrots for 1 minute, and broccoli for 2 minutes. (If substituting, cook peas 1 minute or green beans 2-3 minutes.) Drain and plunge into a bowl of cold water to stop cooking. Drain. Mix with cucumber and scallions.

Thoroughly combine sesame oil, Liquid Aminos, and garlic or ginger. Toss together with the noodles and vegetables and top with scallion. Enjoy.

Cabbage and Apple Slaw

Ingredients

2 cups finely shredded green cabbage

1/2 cup thinly sliced red bell pepper

1/3 cup finely shredded purple cabbage

1/2 cup green apple shredded

2 tablespoons seasoned rice vinegar or lemon juice

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

Instructions

Toss cabbage, apple, bell pepper, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.

Refrigerate for a couple hours prior to serving.