Home Archives for RECIPES SALADS
November 2, 2018

Fennel and Apple Salad

Fennel and Apple SaladThis fennel and apple salad is refreshing on a warm day. Kids like its crunchiness, and the maple syrup and apples make for a fun way to get some of the benefits of fennel, such as aiding digestion, into your diet.

Serves: 8

Prep time: 10 minutes

Ingredients

  • 2 Bulbs fennel, including stalks
  • 2 Large apples, your choice
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon sea salt

Directions

Step 1
Slice fennel stalks into small pieces. Quarter the fennel bulbs and remove core. Slice remainder into small pieces.
Step 2
Slice apples in half, then quarter each half. Remove core and slice remainder into small pieces.
Step 3
Add in remaining ingredients. Toss together, season to taste. Serve.
Filed Under: APPETIZERS, OTHER VEGETABLES, RECIPES, SALADS
July 6, 2013

Pine Nut Cheese Recipe

 Pine Nut Cheese RecipeHere’s a delicious, dairy-free, raw, vegan nut cheese recipe. You could substitute other nuts for pine nuts, as pine nuts are somewhat expensive.

Serves:  1 cup

Prep time:  10 minutes

Cook time:  45 minutes

Source:  Culinary Farmacy

Ingredient

  • 1 cup pine nuts (soaked overnight, rinsed and drained)
  • 1 head garlic
  • 2-3 tablespoons extra-virgin olive oil
  • 1 heaping tablespoon sweet white miso
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon sea salt

Directions

Preheat the oven to 400F. Cut the flower end of the garlic head off, and wrap it in tinfoil after drizzling in olive oil. The garlic will take 40-45 minutes to roast. Once the garlic is done, let it cool.

Remove the garlic paste and add with all other ingredients to a food processor. Blend the ingredients together until very smooth and creamy.

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Filed Under: FERMENTED FOODS, RECIPES, SALADS Tagged: , , , , , , , ,
April 10, 2013

Lentil Salad with Lemon-Rosemary Vinaigrette

Lentil Salad with Lemon-Rosemary VinaigretteThis easy-to-prepare lentil salad works nicely as a main salad or side dish.  It’s GAPS and SCD-legal.

Serves:  8

Prep time:  10 minutes

Cook time:  45 minutes

Source:  Rustic Italian (Williams-Sonoma): Simple, Authentic Recipes for Everyday Cooking

Ingredients

For the vinaigrette:

  • 2 large lemons, freshly squeezed and zested
  • 1 tablespoon fresh rosemary (minced)
  • 2 pinches sea salt
  • 1/2 cup extra-virgin olive oil

For the lentils:

  • 3 cups carrots (peeled and coarsely chopped)
  • 1 bunch asparagus
  • 2 large shallots (cut lengthwise into thin wedges)
  • 2 tablespoons ghee or coconut oil (melted; if you want a dairy-free version, use either ghee or coconut oil)
    sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1-1/2 cup French lentils (small greenish/black)
  • 1 bay leaf
  • 1 clove garlic (crushed flat but left whole)

Directions

For the vinaigrette:

In a bowl, whisk together the lemon juice, rosemary and 1 teaspoon sea salt. Slowly drizzle in the olive oil, whisking constantly until emulsified. Let stand at room temperature while you make the salad.

For the lentils:

Preheat the oven to 350F. Add the carrots, asparagus and shallots to a baking dish and drizzle with melted ghee or coconut oil and toss to coat. Season with 1/2 teaspoon sea salt and a grinding of pepper. Spread out into a single layer. Roast until browned in spots and tender but not mushy, about 30 minutes. Remove from the oven and tent loosely with aluminum foil to keep warm.

Meanwhile, in a saucepan, combine the lentils, bay leaf, garlic, and 4 cups of water and bring to a boil over a medium-high heat. Reduce the heat to medium-low, cover, and cook at a gentle simmer until the lentils are almost tender, but still slightly undercooked, 12-15 minutes. Stir in 3/4 teaspoon salt, recover and cook until the lentils are tender but still hold their shape, about 10 minutes longer. Drain the lentils in a colander placed in the sink. Discard the bay leaf and the garlic.

Transfer lentils to a large salad bowl and add the carrots and shallots. Pour the vinaigrette over the salad and toss gently to combine. Serve warm.

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Filed Under: BEANS & LEGUMES, RECIPES, SALADS, SIDE DISHES Tagged: , , , , , , , ,
March 25, 2013

Dandelion Salad with Warm Hazelnut Vinaigrette

Dandelion Salad with Warm Hazelnut Vinaigrette The bitterness of dandelion greens makes them an excellent digestive agent in this dandelion salad – perfect for spring!

Serves:  4

Prep time:  10 minutes

Cook time: 2 minutes

Ingredients

  • 2 bunches dandelion greens
  • 2 tablespoons olive oil
  • 3 cloves garlic (minced)
  • 1/4 cup hazelnuts, coarsely chopped (soaked overnight, rinsed and drained, then dehydrated)
  • 1 tablespoon raw apple cider vinegar
  • 2 teaspoons raw, local honey
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Directions

Wash greens, remove stems and chop into 3/4-inch pieces, then place greens in a large mixing bowl. Heat oil in a sauté pan on medium low, then add garlic and nuts, stirring constantly for 2 minutes. Stir in vinegar, honey, salt and pepper, and pour the hot vinaigrette over the dandelion salad and toss well.

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Filed Under: LEAFY GREENS, RECIPES, SALADS Tagged: , , , , , , , ,
March 24, 2013

Cucumber Citrus Seaweed Salad

Cucumber Citrus Seaweed SaladThe sea vegetables in this seaweed salad are an excellent source of minerals, especially iodine, which are extremely important for adrenal and thyroid gland function.

Serves:  8

Prep time: 20 minutes

Ingredients

  • 2 medium cucumbers (peeled and sliced into thin rounds)
  • 4 pinches sea salt
  • 1/2 cup dried wakame
  • 1 large orange (zested and juiced)
  • 1/2 cup fresh cilantro (minced)
  • 1/4 cup scallions (chopped)
  • 6 tablespoons raw apple cider vinegar
  • 2 tablespoons coconut aminos
  • 2 tablespoons raw, local honey

Directions

Place cucumbers and sea salt in a medium bowl. Rub the salt into the cucumbers until water starts to be released. Place a large plate on cucumbers; add a small weighted object on top of plate. Let “press” for 20 minutes.

Soak the wakame in a small bowl with enough water to cover for 10 minutes. Remove seaweed and chop roughly. Discard soaking water.

Place the pressed cucumbers, wakame, orange zest, cilantro and scallions into a bowl. Mix well.

In a small separate bowl, add the vinegar, orange juice, coconut aminos and honey. Stir well. Pour into seaweed salad. Stir well. Cover and marinate in refrigerator for 1/2 hour.

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Filed Under: APPETIZERS, RECIPES, SALADS, SEA VEGETABLES, SIDE DISHES Tagged: , , , , , , ,
February 6, 2013

Cilantro Mint Seaweed Salad

Cilantro Mint Seaweed SaladThe mint and cilantro in this seaweed salad make this a tasty way to incorporate health-promoting sea vegetables into your diet.

Serves:  4

Prep time:  15 minutes

Cook time:  15 minutes

Ingredients

  • 1/2 cup dried arame or wakame (soaked)
  • 1 cup filtered water
  • 1 large red onion (diced)
  • 1 large cucumber (peeled, deseeded and diced)
  • 1/2 large red bell pepper (deseeded and diced)
  • 1/2 bunch fresh mint (minced)
  • 1/2 bunch cilantro (minced)
  • 3 tablespoons flax or toasted sesame oil
  • 1 large lemon (zested and juiced)
  • 1 tablespoon raw, local honey
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Directions

Bring water and seaweed to a boil. Cover and reduce heat to medium for 15 minutes. Remove seaweed and water.

In a large bowl, combine red onion, cucumber, red pepper and cooked arame.

In a separate bowl, whisk oil, lemon juice and zest, honey, sea salt and black pepper. Combine with other ingredients.

Marinate for 30-35 minutes or overnight in the refrigerator.

Add in mint and cilantro; serve the seaweed salad.

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Filed Under: OTHER VEGETABLES, RECIPES, SALADS, SEA VEGETABLES Tagged: , , , , , , , , ,
November 15, 2012

Arugula Salad with Fennel and Orange

Arugula Salad with Fennel and OrangeFennel and orange combine with apple cider vinegar to make this delicious arugula salad. I use toasted nuts for depth of flavor.

Serves:  4

Prep time:  15 minutes

Cook time:  5 minutes

Ingredients

  • 3 oranges
  • 1 lemon (juiced)
  • 1 tablespoon raw apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 fennel bulb (thinly sliced)
  • 16 mushrooms (thinly sliced)
  • 1 red onion (thinly sliced)
  • 6oz arugula or spinach
  • 1/2 cup pecans or other nuts, crumbled and toasted

Directions

Supreme 2 oranges. Juice the other one and mix with lemon juice, vinegar, olive oil and sea salt.

Mix fennel, mushrooms, onion and spinach in a large bowl. Toss with vinaigrette. Put arugula salad on individual serving plates and top with nuts.

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Filed Under: RECIPES, SALADS Tagged: , , ,