Honeycrisp Apple Salad with Candied Walnuts & Dates

This delicious kale salad is seasoned with a simple vinaigrette dressing, topped with sweet honeycrisp apple, chopped dates, and candied walnuts. This is a great salad to pair with a autumn meal. Enjoy!

Preparation + Cook time=  20 minutes

Makes 6 servings

Salad Ingredients:

  • 1 cup of candied walnuts (recipe below)
  • vinaigrette dressing (recipe below)
  • 1 bunch of kale, chopped
  • 1 honeycrisp apple, chopped
  • 7 dates, chopped
  • 1/4 cup of chopped red onion

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Ingredients for the candied walnuts:

  • 1 cup of roughly chopped walnuts
  • 2 Tbsp of maple syrup or honey
  • 1 Tbsp of coconut oil
  • 1 tsp of cinnamon
  • 1/4 tsp of salt

Instructions for the candied walnuts:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a bowl, mix together all of the ingredients.
  3. Line a baking tray with parchment paper. Put the walnut mixture on the baking tray.
  4. Bake for 8 minutes. Take the tray out of the oven and shake the walnuts around. Bake for another 5 minutes.
  5. Take the tray out of the oven and let the walnuts cool down for at least 20 minutes.

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Ingredients for the dressing:

  • 1/4 cup of apple cider vinegar
  • 1/4 cup of olive oil
  • 2 tsp of honey mustard
  • 1 Tbsp of honey or maple syrup
  • dash of salt and pepper

Instructions for the dressing:

  1. Whisk together all of the ingredients in a jar.
  2. Set aside.

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To prepare the salad:

  1. Put the chopped kale in a large salad bowl.
  2. Pour in the dressing and massage into the kale until it is evenly mixed in.
  3. Add the candied walnuts, apple, dates, and red onion. Toss. Serve up!

candy salad

 

 

Vegan Caesar Salad with Crispy Chickpea “Croutons”

Ever since the weather here in California has been so hot, I have been craving fresh salads for almost every meal. I put together a vegan version of one of my favorites: Caesar salad! This caesar contains a dairy-free, homemade dressing and is topped with capers, avocado, slivered almonds, and chickpea “croutons”. Enjoy!

Preparation + Cook Time: 60 minutes

Dressing Ingredients:

  • 1/2 C Unsweetened, Unflavored Cashew Milk
  • 1/2 C Tahini (I prefer Sadaf brand)
  • Juice of 1/2 of a Lemon
  • 2 Tbsp Olive Oil
  • 1/2 tsp Minced Garlic
  • 1 tsp Dijon Mustard
  • 1 Tbsp Nutritional Yeast
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Salad Ingredients:

  • 1 Can of Chickpeas, Drained
  • 1 Tbsp Olive Oil
  • 1 tsp Nutritional Yeast
  • 1 tsp Dried Basil
  • Dash of Salt & Pepper
  • 1 Head of Romaine Lettuce, chopped
  • Avocado, chopped
  • Capers
  • Slivered Almonds

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make your chickpea “croutons”. In a small bowl, combine the chickpeas with the 1 Tbsp Olive Oil, 1 tsp Nutritional Yeast, 1 tsp Dried Basil, and dash of salt & pepper. Transfer onto a lined baking sheet and bake for 45 minutes until the chickpeas are crispy.
  3. While the chickpeas are baking, combine all of the ingredients for the salad dressing in a small container. Whisk together until completely combined.
  4. When you are ready to serve, put the chopped romaine lettuce in a large bowl.
  5. Top the lettuce with your desired amount of the caesar dressing and toss.
  6. Top your salad with chopped avocado, a sprinkle of capers, slivered almonds, and the chickpea “croutons”.

A few of the many benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Tahini is a great source of calcium, helps regulate blood pressure and cholesterol, it can help balance hormones, and  helps improve skin health.

-Romaine Lettuce is a great source of antioxidants, boosts heart health, promotes healthy eye sight, boosts immunity, and helps digestion.

The information on the benefits of the ingredients was researched from http://www.draxe.com

Fruity & Fresh Thai Summer Salad

This salad is inspired by the tasty flavors of Thai cuisine. The fresh mango and pineapple make this dish refreshing and juicy. Enjoy this salad as a perfect light dinner for a warm summer’s night.

Preparation + Cook Time: 40 minutes

Makes about 6-7 servings

Salad Ingredients:

  • 1 C Uncooked Quinoa
  • 3 C Red Cabbage, shredded
  • 3 C Chinese Cabbage, shredded
  • 1 C Carrots, shredded
  • 1 can of Organic Corn
  • 1 C Fresh Diced Pineapple
  • 1 C Fresh Diced Mango
  • 1/3 C Roasted Cashews, chopped
  • 2 tsp Finely Grated Lemongrass
  • 1/4 C Fresh Cilantro, chopped
  • 1/2 C Fresh Basil Leaves, chopped
  • 1/2 C Mint Leaves, chopped
  • 2 Green Onions, chopped

Dressing Ingredients:

  • 3 T Olive Oil
  • 3 T Apple Cider Vinegar
  • 2 T Tamari or Soy Sauce
  • 2 T Honey
  • 2 t Fresh Ginger, grated
  • 1 T Orange Juice
  • 1/4 t Black Pepper
  • 1/4 t Galic, minced

Instructions:

  1. Cook the 1 C of quinoa in 2 C of water. Bring to a boil. Turn to a simmer for about 15 minutes until the quinoa is cooked. Let it cool and set aside.
  2. In a large bowl, combine all of the “salad ingredients” and stir until evenly mixed.
  3. In a separate container, mix all of the “dressing ingredients” with a whisk. Pour the dressing over the salad ingredients and mix evenly with a wooden spoon. Serve up!

Benefits of this recipe:

-Quinoa is loaded with Potassium and Magnesium which supports a healthy heart. Eating quinoa also supports bone health, a healthy digestive system, and contains disease-fighting antioxidants.

-Cabbage boosts the immune system, fights inflammation and arthritis, reduces osteoporosis risk, and promotes a healthy gut.

-Mango lowers cholesterol, clears the skin, helps eye health, alkalizes the whole body, helps with diabetes, boosts immune system and improves digestion.

-Pineapple boosts immune system, improves digestion, improves fertility, supports heart health, helps mental health, reduces inflammation, and prevents asthma.

The information on the benefits of the ingredients was researched from http://www.draxe.com and http://www.realfoodforlife.com

Creamy Avocado Pesto Salad

I love pesto, so combining a leafy green salad with savory pesto dressing is a no-brainer for me. This salad is packed with the flavors of fresh herbs and lemony goodness. The avocado is loaded with nourishing healthy fats and creates a creaminess to this salad. Enjoy!

Preparation + Cook Time: 30 minutes

Makes about 5-6 servings

For the Pesto Dressing

Ingredients:

  • 1 C Packed Fresh Basil
  • 2 T Fresh Lemon Juice
  • 1/4 C Pine Nuts
  • 1/3 C Raw Cashews
  • 1/4 C Olive Oil
  • 1/4 t Minced Garlic
  • 1 T Water
  • Dash of Salt & Pepper
  • 1 T Nutritional Yeast

Instructions:

  1. Put all of the ingredients for the pesto dressing into a food processor or blender and mix until smooth. Scoop into a bowl and set aside. pesto

For the Salad

Ingredients:

  • 2 Avocados
  • 2 T Fresh Lemon Juice
  • Dash of Salt & Pepper
  • 1 15 oz can of Chickpeas
  • 1/2 a Cucumber, chopped
  • 1/4 C Green Onion, chopped
  • 1/4 C Fresh Cilantro, chopped
  • 6 C  Spring Greens Mix or Arugula
  • 1/4 C Cashews, chopped avo veg

Instructions:

  1. Cut the avocados into small cubes. Put them into a large salad bowl.
  2. Add the lemon juice to the avocados and mix until the avocados are evenly coated. Add a dash of Salt & Pepper. avo chickpeas
  3. Drain the chickpeas. Add to the bowl of avocado. Stir to combine. Now, add the cucumber, green onions, and cilantro. Stir again to combine.
  4. Add the spring greens. Toss the salad and add the pesto dressing. (You may not need to add all of the pesto if you don’t want as much dressing). Add more salt and pepper to taste.
  5. Top with the chopped cashews and serve.

Benefits of this recipe:

–Avocado protects heart health, aids in better digestive health, protects from diabetes, balances hormones naturally, and boosts your mood. It is also great for keeping your hair, skin, and eyes healthy.

-Basil contains disease fighting antioxidants, helps lower inflammation in the body, reduces stress, fights depression and anxiety, supports the liver, and promotes cardiovascular health.

-Salad greens or arugula protects eye health, improves heart health, helps maintain strong bones, improves digestion, helps prevent diabetes, and reduces skin inflammation.

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

 

Super Green Quinoa Salad

This is a very light and easy quinoa salad that everybody will love. I recommend keeping it in the fridge and serving it chilled. It will stay fresh in the fridge for about 5 days. Enjoy!

Preparation + Cook Time: 30 minutes

Makes about 3-4 servings

Ingredients:

  • 1 C Quinoa (uncooked)
  • 3 C (packed) Spinach
  • 1/2 C Fresh Cilantro
  • 1/4 t Minced Garlic
  • 4 T Olive Oil
  • Juice of 1/2 a Lime
  • 1/4 C  Chopped Red Onion
  • 1/2 C Chopped Cucumber
  • 1/2 C Canned Organic Sweet Corn, Drained
  • 1/3 C Toasted Pine Nuts
  • Salt and Pepper

Instructions:

  1. Cook the 1 C quinoa in 2 C of water. This should take about 15 minutes.
  2. While the quinoa is cooking, prepare the green sauce. In a food processor, blend the spinach, cilantro, minced garlic, olive oil, lime juice, salt and pepper to taste, and 2 T of water. The sauce should be almost completely liquified- There should be no large chunks of spinach. Set aside.
  3. Once the quinoa is cooked, put it in a bowl and let it cool.
  4. Add the chopped red onion, chopped cucumber, organic sweet corn, and toasted pine nuts into the quinoa bowl. Slowly stir in the green sauce until the quinoa is covered evenly. Add salt and pepper as needed.
  5. Chill the quinoa salad in the refrigerator until it is ready to be served.

*If you would like to include more protein to this quinoa salad, it tastes great with chickpeas added to it.

spinach

Benefits of this recipe:

-Quinoa is loaded with Potassium and Magnesium which supports a healthy heart. Eating quinoa also supports bone health, a healthy digestive system, and contains disease-fighting antioxidants.

-Spinach aids in detoxifying the body and supporting liver function. It is a great source of fiber, boosts immunity, preserves skin health, and defends against heart disease.

The information on the benefits of the ingredients was researched from http://www.draxe.com

CILANTRO