Raw Pad Thai With Peanut Ginger Dressing - The Healthy Hour. When I went down to Tulum earlier this summer, I knew the beaches would be beautiful, the atmosphere laid back and chic, but I had no idea the food would be so fresh and amazing.
Normally, our Mexico vacations aren’t exactly the healthiest when it comes to food—there’s a lot of greasy chips, guacamole, heavy rice dishes, and margaritas happening. But Tulum was different. Fried pear with asparagus, walnuts and blue cheese. March 10, 2013 I promise that this recipe will end the “not really a breakfast” posts.
A quinoa salad full of spring. Quinoa salad with peas, favas, feta mint and lemon I returned from Tuscany last Saturday night where I had spent ten amazing days teaching a food and lifestyle photography workshop.
My head jet-lagged and full of beautiful scenery. The rolling hills, the wildflowers everywhere, the faces, the food. Black Quinoa & Kale Salad. © 2009 Green Kitchen Stories So, a couple of days ago we wrote about our box of organic treats.
We tried a salad recipe that came along but switched the fried leek for sprouts, since we both fancy sprouts. The thing that makes this salad dance is the mustard and lemon dressing that you mix into the quinoa. It tastes really amazing, a bit like christmas but the lemon makes it so fresh, and we had to make it over and over again, because we couldn’t stop eating it. Really. Black Quinoa & Kale SaladServes 4 1 1/2 cup black quinoa (cooked) Dressing: 4 tbsp olive oil ½ organic lemon (peal and juice) 2 tbsp hot english mustard salt and pepper 4 big leafs of Kale (Borecole) 2 red apples 1 handful sprouts 100 g goat feta cheese. GRILLED EGGPLANT WITH HERBED QUINOA. Entrée, Side, Gluten Free, Summer Hugh Forte · I'm not even sure where to start with the sentiments on this one, because the past week or two has sort of taken me under.
Mixed Greens with Pears, Goat Cheese, Dried Cranberries and Spiced Pecans. Tropical Mango Salad with Cilantro Lime Dressing + Grilled Shrimp. This recipe is a little out of the ordinary for us, since 1. it includes seafood, of which there are only 5 other recipes on our site 2. it’s not terribly local or seasonal (though the radishes, peppers, and salad greens are!).
But, we like to consider ourselves flexible: we do eat fish or meat on occasion, and we do buy things like mangoes even though they’ll never grow in Indiana. This salad was incredibly worth the flexing. ROAST BEETROOT SALAD. This little mix got enough likes on my instagram to convince me to get it down on paper (/screen/blog).
The idea came from some beetroots in my fridge that began going soft, next to a beautiful tub of fresh ricotta (it was still warm when I picked it up in the shop that morning!) , and the sultanas I’d just nibbled on as I was including them in an apple crumble. Welcome to my brain. A big note on beetroots! Roasted Beetroot & Carrot Salad with Chèvre. BUTTER LETTUCE SALAD WITH TAHINI-HONEY DRESSING — Sprouted Kitchen. This seems to be the season of new cookbooks because I have quite a few I want to share with all of you.
This recipe hails from the soon to be released cookbook Keys to the Kitchen by Aida Mollenkamp. It arrived on my doorstep shortly after I had a passionate conversation (on my part, of course) over breakfast with Hugh about how important it is for cookbooks to be practical. In a generation where a lot of people lean more towards convenience food, I find it so important to encourage the actual cooking of real foods, which seems most successful when offering approachable, healthful recipes. Of course I love when there are lots of pictures and the design is attractive, (duh) but I really appreciate when the recipes featured are ones you would make for a weeknight dinner, something special when guests come over or a new idea for a sweet treat to have on hand for coffee breaks.
Aida's book reminds me of a modern day Joy of Cooking. Meatless Mondays with Martha Stewart – Massaged Kale Salad and Grapes with Poppy Seed Dressing. Everyone enjoys a good massage now and again.
As it turns out, so does kale. I first heard about massaged kale at Cru, a restaurant in Los Angeles. The menu described the kale as “rubbed,” and having no idea what that referred to, I ordered the salad out of curiosity. Once the dish arrived, I noticed something right away: the kale was nearly a different color and texture. Fresh Strawberry Basil Quinoa Salad with Goat Cheese, Sunflower Seeds & Lemon Vinaigrette. Jun 11 Ummm hi.
Quinoa Salad with Snap Peas. Cutting back on meat forces you to get a little more creative in your diet. Quinoa has become one of our favorite discoveries, and not just for its exotic name (pronounced KEEN-wah – you may need to say it a few times to make it stick). Quinoa is a grain packed with protein (more than any other grain, according to the experts). For those of you who ponder these things, it is also one of the few complete proteins that come from a plant. What’s more interesting is that it’s one of those foods that both is good for you and tastes great! Spinach Salad with Apples, Walnuts and Goat Cheese - A Cedar Spoon. Curried Chickpea Salad.
Looking for some new lunch ideas? We’ve been trying to think of some ways to mix up our lunch time to keep things interesting. Asian chicken salad. Vietnamese prawn salad. Marinated Kale Salad. I know that raw kale may sound terrible, but trust me it can be really amazing. I’ve been teaching this salad a lot in my cooking classes and despite a lot of scepticism to begin with, everyone absolutely adores the end result.
It’s one of my all time favourite recipes too, and I make it all the time – it’s just so easy, so delicious and it makes me feel so awesome. The trick to getting kale delicious is to make it wonderfully soft and tender, which we do by massaging the leaves with a delicious dressing of tahini, tamari and apple cider vinegar or lime. This breaks down the cell wall of the kale, allowing it to wilt, absorb all the incredible flavours and become insanely good. Before I get onto the recipe I just quickly just have to say that Deliciously Ella is turning two this week, which is so exciting! Ingredients for one serving: For the salad.
TheModelFoodie - Home - Chickpea, Avocado, Cucumber & Feta Salad. What's your definition of a salad? Lettuce, tomato, cheese and dressing? Fine, it has it's place, but this becomes boring after the first mouthful. Am I right? The world of salads is vast and anything but boring. A plate full of varying salads is my perfect summer lunch and there is no need to limit portions eating this way. Using favorite ingredients to create simple dishes that lift a plate, salads are really simple. Roast Squash and Feta Quinoa. As a kid, I despised butternut squash. I don’t know what it was about it, I just wouldn’t go near it. Over the years my taste buds have grown up (probably more than I have) and I’ve learned to love it. This is pretty good news when it comes to health benefits, the guys over at wholeliving.com say: “Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice.