Roasted Beetroot & Citrus Salad with Orange-Ginger Dressing

This flavorful salad has a base of mixed greens and citrus fruits, topped with roasted beets and pistachios, then dressed with a zesty orange-ginger dressing. Enjoy!

Makes 2-3 servings

Ingredients:

• 5 small red beets, peeled & sliced into wedges
• 5 small golden beets, peeled & sliced into wedges
• olive oil
• salt & pepper
• 1 1/2 oranges, peeled & sliced into wedges
• 1/2 of a grapefruit, peeled & sliced into wedges
• A few handfuls of mixed greens
• 1/4 cup of pistachios
• orange-ginger dressing (recipe below)

Ingredients for dressing:

• 2 Tbsp of apple cider vinegar
• 2 Tbsp of honey
• 2 Tbsp of orange juice
• 1 Tbsp of olive oil
• 1/2 tsp of grated ginger
• 1/2 tsp of orange zest

1. Preheat the oven to 400 degrees Fahrenheit.
2. Line a baking tray with foil. Place the beet wedges on the tray and drizzle with olive oil. Next, season with your desired amount of salt and pepper. Bake for about 35 minutes, or until beets are tender.
3. Make the dressing by whisking together all of the dressing ingredients in a small bowl.
4. Arrange the salad on a plate. Layer the mixed greens first, followed by the oranges & grapefruit, then the beets, and lastly the pistachios. Finally, drizzle the dressing on top of everything. Add more salt and pepper if desired.

Benefits of this recipe:

-Beets are high in antioxidants, contain anti-inflammatory properties, supports brain health, supports digestion, can improve athletic performance, and keeps blood pressure in check.

-Oranges have been shown to decrease blood cholesterol levels, prevent anemia, is a great source of fiber, and is very high in vitamin C.

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

 

Greek Veggie Protein Salad

This Greek Veggie Protein salad was created when I was trying to cook a quick and healthy meal filled with protein and some delicious vegetables…..and it turned out delectable! This makes a wonderful lunch or a light dinner. Enjoy!

Preparation + Cook Time: 45 minutes

Makes about 5-7 servings

Ingredients:

• 1/2 C Lentils
• 1/2 C Quinoa
• 5 Tbsp Olive Oil (divided)
• 4 C Riced Cauliflower
• Salt and Pepper to taste
• 1 Can Chickpeas, Drained
• 1/4 C Tahini
• Juice of 1 Lemon
• 2 C + 2 Tbsp Water (divided)
• 1 Tbsp Apple Cider Vinegar
• 1/2 tsp Minced Garlic
• 1/3 C Red Onion. chopped
• 1 C Sliced Radish
• 1 C English Cucumber, chopped
• 3 C Shredded Carrot
• 1/4 C Chopped Greek Pepperoncinis
• 1 C Roughly Chopped Parsley

Instructions:

1. In 2 separate pots, cook the 1/2 C of lentils in 1 C of water and the 1/2 C of quinoa also in 1 C of water. They cannot be cooked together as they have different cooking times. When cooked, drain and set aside to cool.
2. In a wok, saute the 4 C of riced cauliflower in 1 Tbsp of Olive Oil. Season with salt and pepper to taste. Saute for 8 minutes until cooked through. Set aside to cool.
3. In a large bowl, combine the cooled lentils, quinoa, and riced cauliflower. Add the chickpeas.
4. Add the red onion, radish, cucumber, carrot, pepperoncinis, and parsley to the bowl and stir.
5. Make the dressing: In a small container combine 1/4 C tahini, juice of 1 lemon, 2 Tbsp water, 4 T olive oil, 1 Tbsp apple cider vinegar, salt and pepper to taste, and 1/2 tsp minced garlic. Whisk together. Pour the dressing over the salad and combine until it is thoroughly mixed through.
6. Serve in bowls.

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

Mediterranean Bowl with Baked Falafel

Mediterranean cuisine is one of my favorites! It’s fresh, flavorful, and healthy. This mediterranean bowl is centered around crispy, baked falafel paired with a delicious tomato-cucumber salad, lemony quinoa with lentils, fresh vegetables, and a creamy tahini dressing to tie all of the flavors together. I experimented with my falafel recipe several times until I felt like I made the perfect baked falafel. This makes a great dinner or lunch. Enjoy!

Preparation + Cook Time: 80 minutes

Makes about 6-7 servings

For the Falafel

Ingredients:

• 1 16 oz Can of Chickpeas, drained
• 1/2 C Raw Walnuts
• 2 T Chickpea Flour
• 2 T Tahini
• 1 C Fresh Parsley
• 1 C Fresh Cilantro
• 1/2 t Minced Garlic
• Salt and Pepper to taste
• 1 1/2 t Cumin
• 1 t Coriander
• Juice of 1/2 a fresh lemon
• 1 T Water
• 1/2 t Baking Soda
• 1 T Olive Oil
• 1/3 C White Onion, chopped

Instructions:

1. Preheat oven to 375 Degrees F.
2. Put all ingredients in a food processor and blend until completely blended.
3. Line a baking sheet with parchment paper. Scoop a large tablespoon of the batter onto the baking sheet and smooth into a ball shape. Continue doing this until all the batter is used. It should come out to about 15 falafels.
4. Bake for 35 minutes.

For the Bowl

Lemony Quinoa and Lentils Ingredients:

• 1/2 C Uncooked Mixed Lentils (I use Sadaf Brand)
• 1 C Uncooked Quinoa
• Juice of 1/2 a lemon
• Salt and Pepper to taste
• 1/2 t Cumin

Tomato-Cucumber Salad Ingredients:

• 3 Roma Tomatoes, chopped
• 1/2 a Large Cucumber, chopped
• 1/3 C Diced Red Onions
• 1/4 C Fresh Mint, chopped
• 1 T Olive Oil
• Salt and Pepper to taste
• 2 T Apple Cider Vinegar
• Juice of 1/2 a lemon

Creamy Tahini Dressing Ingredients:

• 4 T Tahini
• 6 T Olive Oil
• Juice of 1 lemon
• 1 t Minced Garlic
• 1/4 t Salt
• 1/4 t Pepper
• 2 t Dried Parsley
• 2 t Apple Cider Vinegar

Bowl add-ins:

• Mixed greens (spinach, lettuce, etc.)
• Sliced Radishes
• Hummus

Instructions:

1. Cook lentils in 1 1/2 C Water. Bring to a rolling boil. Once boiled, simmer for 25 minutes until the lentils are fully cooked.
2. In a separate pot, cook the quinoa in 2 C Water. Bring to a rolling boil. Once boiled, simmer for 15 minutes until the quinoa is fully cooked.
3. Once the quinoa and lentils are fully cooked, mix them together. Add the juice of 1/2 a lemon juice, 1 t Cumin, and salt and pepper to taste. Set aside.
4. In a bowl, mix together all of the ingredients for the tomato-cucumber salad. Set aside.
5. In a small bowl, whisk together all of the ingredients for the dressing. Set aside.
6. Prepare your bowls! Start with a layer of a handful of mixed greens. Top it with a scoop of the lemony quinoa and lentils, a scoop of the tomato-cucumber salad, a couple of falafels, a Tablespoon of hummus, and some sliced radishes. Drizzle some creamy tahini dressing over the top.

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.

-Parsley relieves bloating, helps reduce bad breath, is a good source of bone-protecting vitamin K, helps balance hormones, and contains immune-boosting Vitamin C.

-Cilantro rids the body of heavy metals, lowers anxiety, improves sleep, lowers blood sugar levels, prevents urinary tract infections, protects against food poisoning. and supports a healthy menstrual function.

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

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 

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. 
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.

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