To your healthy life.
INGREDIENTS
Juice of 1 lemon
1/8 cup organic cream of balsamic (Isola)
1 teaspoon salt
1/4 cup organic olive oil
3 tablespoons organic agave or raw honey
1 teaspoon organic garlic powder
1 tablespoon organic Dijon mustard
Dash crushed organic red pepper
*Use an immersion blender to mix all the dressing ingredients.
1 organic mango
1/4 cup organic orange juice
1 tsp organic orange peel
1/8 tsp crushed red pepper or more to taste
2 tbs organic lemon juice
2 tbs honey I used Raw Wedderspoon Manuka Honey (Amazon, Thrive Market, Whole Foods)
1/2 tsp Himalayan sea salt
1/3 cup Organic Olive Oil (Thrive Market Brand)
In a food processor add all the ingredients and blend. Pour into the green bean salad.
Best if refrigerated overnight.
INGREDIENTS
1 – 15 oz can organic garbanzo beans
1 – roasted organic red pepper
1 – roasted organic onion
1/4 cup organic lemon juice (Italian Volcano. Amazon)
1/4 cup organic olive oil (Thrive Market brand)
1/4 cup raw organic pumpkin seeds (GoRaw.com., Vitacost or Iherb or Amazon)
1 clove organic garlic chopped
Dash Simply Organic red pepper flakes
1 teaspoon Simply Organic cumin
1/2 teaspoon sea salt
1 tablespoon white sesame seeds
2 tablespoons organic nutritional yeast (microingredients. Amazon)
PREPARE
Roast the red pepper (cut in half) and onion (cut into 3rds) in the oven on Roast at 400 degrees. Coat the veggies in olive oil.
*open, drain and always save the liquid from the garbanzo beans.
Add to a high speed blender or food processor all of the above ingredients and blend until smooth.
TOMATO/CUCUMBER/GREEN OLIVE SALAD
INGREDIENTS
3-4 organic baby cucumbers
Sweet baby organic tomatoes
Organic Green olives cut up (365 Whole Foods)
Organic Olive oil (Thrive Market brand)
Dried Simply Organic oregano
Sea salt and pepper to taste
In a bowl slice cucumbers, baby tomatoes and olives.
Drizzle with olive oil.
Sprinkle on some oregano, salt and pepper.
Put the salad around a platter with the hummus inside.
Click herehttp://amazon.com to visit Amazon.
Click herehttp://thrivemarket.com
Ingredients
*Blanch green beans for 3 minutes then cool in ice water.
*Pre heat oven to 375° on Roast
*On a parchment lined cookie sheet place the sun chokes evenly on the sheet. Coat them well with olive oil. Salt and pepper them. Roast the sun chokes until tender. Check them in 10 minutes.
*Dressing:
Add olive oil, scallion, garlic, lemon juice, balsamic vinegar, agave, salt and pepper. You can use an immersion blender to mix up the dressing.
*In a large serving bowl add all the ingredient together and toss well.
*I usually use a bowl with a lid so I can make it the night before and shake the bowl
upside down and right side up so the dressing coats the beans.
I used about 25 plum tomatoes. They were on the smaller size.
Cut them in circles.
The tomatoes filled a large bar pan.
Organic spray Olive oil (Thrive Market Brand from Thrive Market)
One handful, fresh organic basil
One handful, fresh organic oregano
3/4 cup organic olive oil (Thrive Market Brand from Thrive Market)
1/8 cup organic vegan butter
1/2 teaspoon salt
1 bulb organic garlic cloves
Preheat oven on roast at 400°
* On a parchment line bar pan place all of the tomatoes cut side up.
*In a small food processor add the basil, oregano, olive oil, vegan butter, salt, and the bulb of garlic. Blend until smooth.
*With a pastry brush, brush on the olive oil mixture, generously.
Roast in the oven about 10-20 minutes depending on size.
1 bunch fresh Kale, washed, dried, torn into small pieces leaving out the stalk.
Salt
Juice of 1 lemon
1 cup diced Apple
2/3 cup Fresh fennel
1/2 cup Red Onion
1/2 Pumpkin seeds
1/2 cup Raisins
DRESSING
1/4 cup olive oil
3 tbs Savory Fig balsamic vinegar
1/8 tsp stevia
3 tbs Kite Hill sour cream (Whole Foods)
2 tbs vegan mayonnaise (Primal Kitchen. Thrive Market or Whole Foods)
1 tbs organic honey mustard
Put the prepped kale in a very large bowl. Sprinkle the kale with salt and the juice of 1 lemon. Knead the kale with clean hands to soften it so the kale is not stiff or bitter.
Add the next 5 ingredients. Toss around (in the bowl).
Make the salad dressing and mix it into the kale ingredients.
Salad Dressing is always the best the next day.
Salads are always quick, easy and so nutritious because most of the ingredients are raw. They are also pretty to look at.
This salad contains:
*Organic Green Beans. Blanch the beans in boiling water for 3 minutes then put them in an ice bath to cool. Drain.
*Organic Heirloom Tomatoes, cut up.
*Organic Baby Cucumbers, sliced thin.
BASIL SALAD DRESSING
1/ 4 cup organic olive oil
1/4 cup organic lemon juice
1 tbs organic gluten free Tamari
2 tbs honey
1 1/2 tsp organic ginger juice (or 1/2-1 teaspoon grated ginger)
1/2 tsp salt
1/4 cup finely chopped organic basil
1 tsp finely chopped organic garlic
1 tsp finely chopped organic shallot
1 tsp organic dried chives
Put all ingredients in a blender and mix well.
Pour on the salad.
Put cut up figs in a bowl. Measure together in a measuring cup the olive oil, lemon, balsamic glaze, citrus fresh essential oil, chopped shallot, and Yacon syrup.
Mix well then pour over figs. Toss figs in dressing. Allow to set for flavors to absorb. In a salad bowl put in the arugula, cut up beets, the fig mixture. Toss. Add the pecans and sprouts.
Put drops do essential oil in watermelon juice and add to cubed watermelon and jicama. Add fresh mint. Toss. Serve chilled.
