Easy Crunchy Asian Slaw & BEST Asian Dressing! A simple healthy recipe for Asian Slaw – easy and crunchy, this vegan slaw can be made ahead and is delicious alongside salmon, tofu, or chicken or stuffed into tacos, topped onto burgers, or added to buddha bowls.
A great way to add more veggies into your everyday meals. To be fully alive, fully human and completely awake is to be continually thrown out of the nest. To live fully is to be always in no-man’s land, to experience each moment as completely new and fresh. To live is to be willing to die over and over again. ~Pema Chodron In the next few weeks, beautiful farmers market cabbages will start rolling out if they haven’t already in your area. You’ll find a million uses for this easy, crunchy Asian Slaw recipe.
Crunchy Beet Salad With Goat Cheese And Pine Nuts. FAVORITES. To make soon. Citrus Marinated Red Snapper with Green Chili Sauce and Orange recipe. This recipe is featured in our Recipe of the Day Newsletter.
Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! When was the last time you took a vacation? After two years, I finally decided to take some time off to recharge and it was glorious! (Self-care is all the rage, right?) While all of New York was going through a rough cold week, I was in a bikini, sipping on margaritas and eating my way through some amazing fresh seafood in Miami. Okay, so what is ceviche? BABY KALE SALAD WITH GREEN HARISSA CAULI + CRISPY QUINOA. I can’t do strict diets.
They inspire an otherwise absent rebellious streak in me and I go headlong into a sugar spiral. I remember trying the master cleanse many years ago, fully stocked on all the maple, lemon and cayenne I could stand and I lasted until lunch on the first day. I really like eating. It is much more sustainable for me to find some healthy moderation, because if I set out to not eat ANY sugar, or swear off bread, all I can think about is chocolate and toast. Healthier habits have come from over a decade of caring about wellness, and figuring out what that means to me.
Watermelon, Kale and Feta Salad. I get it. I get it. Everyone is kinda sorting starting to get pumped for fall and sweater weather and blah blah blah, but I’m a California girl through and through and I’d just prefer summer to last forever. Is that really asking too much? Vegan Sesame Crusted Avocado Salad. I have to admit that I had my doubts about this recipe.
While I was coating each avocado wedge in almond flour and sesame seeds, I couldn’t help but think that it was a waste of time (and two ripe avocados) to bake them when they tastes perfectly good au natural in a salad. We’ve done some previous baked avocado experiments and even if some of them were pretty good, they were honestly just as good raw. But David had his mind set on these.
He said that “They will almost look like fried chicken wings” which made me exactly zero percent more keen on the idea. But when we took out the tray with golden crusted sesame avocado wedges from the oven, they did actually look pretty good. So, for all you avocado lovers that already eaten your own weight of guacamole, avocado toasts, avo-choco mousse and other desserts.
This is David & Luise. Remember us? During our almost eight years of blogging we have never left it silent for two months before. We’re going to do what we always do in these situations and blame the kids. Wether we miss a dentist appointment, forget to answer a text message, get a parking ticket or are two months late with a blog post, it’s always our kid’s fault. But we are here now with plenty of new recipe ideas and projects. This recipe has been going on repeat all summer. A simple vegan option would be to replace the halloumi with marinated tofu. Here is a little salad assembling action by Luise. Technically, the Magic Green Sauce is just our take on Chimichuri with a more hippie name. Watermelon & Halloumi Salad with Magic Green SauceServes 4 Start by preparing the sauce. Dice the watermelon and halloumi, quarter the tomatoes and rinse the chickpeas.
Arrange the lettuce in a bowl or on a serving platter. PS! Related. Salad-in-a-jar 101. A few weeks ago, when I posted about my weekly food prep routine, I briefly mentioned that I like to make salads-in-a-jar each week.
Apparently, you all are super interested in my jarred salads because I got so many comments and emails requesting more info! Now, let me note, I am in no-shape-way-or-from the originator of this idea. I’ve seen it pinned from numerous sources in the holy land of Pinterest. Crisp Chickpea & Kale Salad w/ Apricot, Fried Fennel & Tahini Avocado Goddess Dressing - Will Frolic for Food.
It’s a Sunny Sunday.
My husband and I are rolling along the back highways of Virginia, Route 3 to Route 20. Well-kept green fields house Civil War memorials. We whip down the road, grasses bending in the wake. Estates rise out of the fields, tiny in the distance. Huge, far-off magnolias are toy trees. Strawberry, Avocado, and Kale Salad with Strawberry-Apple Cider Vinaigrette. Strawberry, Avocado, and Kale Salad with Strawberry-Apple Cider Vinaigrette I love kale and when it’s topped with big juicy strawberries and creamy avocado, even better.
I feel healthier just by looking at it. Fruit in salads can sometimes be tricky to pull off sometimes, but here the sweet strawberries are a perfect contrast to the more bitter kale. Even if you’re not a huge kale fan, there are so many wonderful textures and flavors in every bite you can’t help but like it.