Delicata Squash, Pomegranate & Arugula Salad. Celery Salad with Lentils, Dates and Almonds. STRAWBERRY ARUGULA SALAD WITH BASIL & BLACK RICE. Nectarine Salad with Cucumber, Basil and Goat Cheese. Bombay Carrot Salad with Cashews and Raisins. Cabbage Mango Slaw.
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. I miss it. I miss our students who enthusiastically joined us in every trip and every exercise. I returned home to some beautiful handmade Mother’s Day presents that Jon and Miren had made for me while I was away. 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. There’s plenty of cool cafés and restaurants that offer healthy and tasty meals—juices, smoothies, raw dishes, and buddha bowls. And you can enjoy them while staring out into the turquoise ocean. It’s basically a healthy foodie’s paradise. My favorites were… The Real Coconut: We went back 4 times in 10 days. Posada Margherita: I want my future summer house to look like this place. Restaurare: The best vegan mexican food! Raw Love: Cute raw vegan café that’s right off the beach.
Today’s dish is inspired by the Almost Raw Pad Thai dish from Raw Love, which was hands down the BEST zoodle dish I’ve ever had. Tools Notes. 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. Asian chicken salad. 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. Sweet Potato Quinoa with Caramelized Hazelnuts. 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. The soft and delicate, tender and deep dark green leaves were a far cry from the thick and rubbery, silvery-green kale I knew. I began experimenting with massaged kale at home and yielded amazing results. When kale is massaged, its cellulose structure breaks down and wilts, so the leaves that were once tough and fibrous become silky.
The massage itself is simple. Massaged kale obviously makes a great base for salad, but you can also add some to sandwiches, stir-fries, even pesto. Directions: 1. 2. Fried pear with asparagus, walnuts and blue cheese. March 10, 2013 I promise that this recipe will end the “not really a breakfast” posts.
Mixed Greens with Pears, Goat Cheese, Dried Cranberries and Spiced Pecans. 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. Here’s a take on this chickpea salad, revamped for fall to incorporate apples. With a light, yogurt-based curry dressing, it’s a fresh alternative to a tuna or egg salad. Try it for lunch in a sandwich or wrap, or as a snack spread on crackers. We originally devised the recipe to be a filling for cabbage wraps (using some beautiful cabbage from the market); however, they unfortunately had some logistical challenges. Give it a try for a new way to look at lunch! Curried Chickpea SaladMakes 2 to 3 servings – double as necessary Notes: All quantities are approximate – this recipe is very forgiving, so adjust to your own tastes! What To Do 1 Prepare the fresh ingredients: Drain and rinse the chickpeas (if canned); place them in a bowl and mash them a bit with a potato masher or fork until they break down in consistency. 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. 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. Vietnamese prawn salad.