This dressing is decadent and versatile, we had it over a medley of colorful, crisp veggies with a side of soft, steamed broccoli.
2/3 cup almond butter
1/3 cup tahini
2/3 cup water
1/4 cup white miso
2 Tbsp lemon juice
2 Tbsp apple cider vinegar
a thumb size of fresh ginger, peeled
2 cloves garlic, peeled
a drizzle of toasted sesame oil
salt, pepper, and red pepper flakes to taste
Blend until creamy, add more water if dressing is too thick.
This is what happens when you decide to use every herb, spice, and green in your fridge.
Serves one hungry person.
1/3 bunch kale, stems removed and chopped
1/3 bunch dandelion greens, chopped
1/3 bunch romaine, chopped
1-2 avocado’s, chopped
4 raw olives, pitted and chopped
4 sun dried tomatoes, chopped
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh dill, chopped
1 Tbsp fresh mint, chopped
1 Tbsp fresh thyme, removed from stem
1 clove garlic, minced
sliver of jalapeno, seeds removed and chopped
juice of one lemon
1 Tbsp horseradish or dijon mustard
sea salt, to taste
Mash half your avocado into the greens with your hands until softened. Add remaining ingredients, toss and season to taste.
I’m a married lady! I’m just finishing up the most incredible weekend of my life and enjoying indulging in some richer dishes and more complicated recipes. I’ve kept goat cheese to a minimum (I used to eat it almost every day), mostly because since the juice feast I really haven’t wanted it. Well it’s made a comeback in a gorgeous way with this overwhelmingly flavorful Greek-ish salad.
1 head romaine, chopped
2-4 cloves garlic, minced
small handful fresh basil, chopped
2 Tbsp fresh thyme
2 Tbsp fresh rosemary, minced
1 Tbsp fresh mint, minced
1/3 large cucumber, seeded and diced
1/3 small red onion, thinly sliced
1/2 small red bell pepper, thinly sliced
1/2 small yellow bell pepper, thinly sliced
4 kalamata olives, pitted and chopped
4 castelvetrano olives, pitted and chopped
2-3 oz goat or sheep feta (preferably raw)
A sprinkle of red pepper flakes (if you like a little heat)
a few drops of liquid stevia (optional)
sea salt and freshly cracked pepper, to taste
a few splashes of balsamic vinegar or the juice of one lemon
a drizzle of cold pressed olive oil (optional)
Toss and enjoy.
In my Wheatgrass and the Wedding Dress posts I mentioned my concern over the dress (and my irritation overbeing one of “those brides” who diets before the wedding). When the big day arrived, the dress slipped on easily and the day was everything I hoped it would be and more. If you glance over to my profile photo you might notice the name change 🙂 I’m taking my wife’s name and basking in the bliss of knitting together our little family.
I took a trip to our local Asian market and brought home several bags worth of goodies that I wouldn’t usually find on my standard Trader Joe’s run! This delicious salad was a result of that trip- It was eaten following a lunch of guava fruits (which I had for the first time!) and a dessert of durian custard!
1 clove garlic, minced
2 green onions, chopped
1 stalk celery, chopped
1/2 cup raw okra, sliced
1/2 cup cabbage, shredded
1/2 cup cilantro, chopped
2 cups spinach, chopped
1 ripe avocado, diced
4 Tbsp hot curry powder
juice of 1-2 limes
salt, pepper and NuNaturals Orange Stevia to taste
Stir ingredients together until avocado and spices are creamed throughout.
1 can sliced hearts of palm
1 ripe avocado, chopped
1 handful parsley, minced
1 clove garlic, minced
1/4 cup leeks, sliced
juice of one lime
salt and pepper
Toss and season to taste.
This delicious dessert-of-a-salad was inspired by my Strawberry Citrus Cheesecake Salad. I’m sure it would be delightful with any berry but I’ll have to experiment to be sure 😉
5 oz baby spring mix
1 cup fresh blueberries
3 oz raw goat cheddar, shredded
juice of three lemons
3-4 droppers of NuNaturals vanilla or regular stevia
sea salt and pepper
Toss, mushing the berries a bit as you go and season to taste.
This was a re-creation of a salad I fell in love with while having a rare evening out at a restaurant. The Humboldt Fog (a glorious goat cheese) is what really takes it over the top, you really only need a teeny piece in every bite for major flavor explosion. We found ours at Whole Foods but there is also a link below- I highly recommend trying it at least once!
4 white onions
4 cups arugula
2 oz humbolt fog
1 lemom, zest and juice
salt and pepper, to taste
Peel and thinly slice onions on a mandoline. Place a pat of organic butter in a pan and heat on medium. Cook onions for 30-45 minutes until soft and shrunken down. Add a splash of balsamic vinegar. Fill two bowls with arugula, dress with lemon juice and zest and top with caramelized onions and a chunk of cheese.
Filed under Recipes, Salad