Apple Pomegranate Salad

Ingredients:
  • 1 bunch lettuce
  • 1 cup arugula leaves
  • 1 cup baby spinach
  • 1/2 cup shredded red cabbage/carrots
  • 1 apple, peeled and sliced
  • 1/2 cup pomegranate seed
  • 1 1/2 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon agave syrup
  • 1 teaspoon balsamic vinegar
  • 5-6 blueberries, fresh or frozen
  • feta cheese
  • roasted walnuts

Instructions:

  1. Mix the dressing in a bowl – olive oil, lemon juice, agave syrup, balsamic vinegar and blueberries (mash the blueberries to get color).
  2. Add the sliced apples to the dressing.
  3. Add agave to the roasted walnuts and mix.
  4. Arrange salad on a plate. Top with pomegranate, walnut and feta.
  5. When ready to serve, mix dressing with apples and serve.
Apple Pomegranate Salad
Advertisements

Parfait Wrap

IMG_1106

Ingredients:

  • Lavash bread (can be found at Whole Foods/Trader Joe’s)
  • Greek yogurt
  • fresh strawberries (sliced into small pieces)
  • fresh blueberries
  • granola

Directions:

  1. Lay out one piece of bread. Spread  yogurt onto the bread.
  2. Lay out strawberries, blueberries, and granola on top.
  3. Roll the bread and cut it into bite-sized slices. Serve and/or enjoy immediately.

 

Apple-Cherry Crumbles

Serves 4 people.

Apple-Cherry Crumbles

Apple-Cherry Crumbles

  • 2 fuji apples (peeled and sliced)
  • 1 cup cherries (fresh or frozen)
  • 1/4 cup all purpose flour
  • 2 tsp cinnamon
  • 1/2 cup brown sugar
  • 1 1/2 cup Quick oats
  • 1/2 tsp baking powder
  • 1/4 cup apple juice (any type)
  • 1 tsp lemon juice
  • 1/4 cup crushed walnuts

Instructions:

  1. Preheat the oven to 350 degrees.
  2. Mix the apples, cherries, 1 teaspoon flour, 1 teaspoon cinnamon, the lemon and apple juice, and 1 tablespoon brown sugar in a large bowl.
  3. In a separate bowl, combine the remaining ingredients (including the leftover cinnamon, brown sugar, and flour) and mix well.
  4. In a greased baking pan, spread the second blend on top of the apple mixture. Cover with aluminum foil and bake for 1 hour at 350 degrees. **After 45 minutes, remove the aluminum foil and continue to bake for 15 more minutes.**

*Crumbles can be enjoyed with ice cream if desired.

**Peaches, strawberries, blueberries, apricots, and pears can be substituted in for cherries or apples.

Red Cabbage and Green Apple Salad

Red Cabbage and Green Apple Salad

Red Cabbage and Green Apple Salad

Ingredients:

  • 1/2 of a green apple, sliced into very thin pieces
  • 1/2 cup red cabbage (shredded)
  • 1/2 tsp agave syrup
  • 1 tbsp Peanut Sauce*
  • crushed peanuts (to taste)
  • cilantro leaves (to taste)

Instructions:

  1. Arrange the cabbage and apple slices on a plate. 
  2. Drizzle the agave syrup atop the apple slices.
  3. Drizzle the peanut sauce over the salad.
  4. Sprinkle the crushed peanuts and cilantro leaves on top of the salad (to taste) and serve.

*For Peanut Sauce:

  • 2 tablespoon peanut butter
  • 1/2 tsp seasme oil (any oil works)
  • 1/2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 cup water
  • salt and pepper (to taste)

Directions for Peanut Sauce: Mix everything together in a small bowl.

**Sauce can be refrigerated for up to a week.

***Green cabbage and red apple can be substituted for red cabbage and green apple.

“Sprouts” Salad

IMG_1919

Ingredients:

  • 1/2 cup sprouted* mung beans
  • 1/2 cup red garbanzo beans [channa]
  • 1 tbsp sprouted fenugreek seeds  [methi – search for it in wikipedia]
  • 1 tbsp fresh cilantro leaves
  • 1 tbsp lemon juice (adjust to taste)
  • salt and pepper (to taste)

Directions:

  1. Mix everything together and serve.

*To sprout mung beans, garbanzo beans, and fenugreek, soak each separately overnight. Next, drain the remaining water using a strainer and let the beans, chickpeas, and fenugreek rest for one day. Refrigerate after all beans sprout. These sprouted beans may be refrigerated for 3-4 days.

Black Bean and Corn Salad

IMG_1908

Ingredients:

  • 1 cup (canned) black beans
  • 1/4 cup fresh or frozen sweet corn
  • 2 red/yellow mini peppers (diced)
  • 1/4 cup red onion (chopped)
  • 1 tbsp fresh coriander leaves (chopped)
  • 1 tsp roasted cumin seeds (crushed)
  • 1 tsp taco seasoning
  • hot sauce of your preference (to taste)
  • 1 tbsp lemon juice (to taste)
  • salt and pepper (to taste)

Instructions:

  1. Open the can and rinse the beans.
  2. Microwave frozen corn for one minute.
  3. Add everything (except hot sauce) together in the bowl.
  4. Add hot sauce as desired.

*Salad can be eaten immediately or can be kept in the fridge for a day.

*Cooked quinoa or couscous can be added to the salad.

Thai Mango Salad With Peanut Sauce

IMG_1873

Ingredients:

  • 1 bunch lettuce (washed and chopped)
  • 1 mango-ripe but hard (sliced in matchstick shape)
  • 1/2 cup tofu (pressed and sliced thin)
  • 1/4 cup grated carrot
  • 1/4 cup grated red cabbage
  • 1 tbsp green onion
  • 2 tbsp roasted peanuts (crushed)

Peanut Sauce*:

  • 2 tablespoon peanut butter
  • 1/2 tsp seasme oil (any oil works)
  • 1/2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 cup water
  • salt and pepper (to taste)

Instructions:

  1. Remove all the water from the tofu. Then, press the tofu under anything heavy for 30 minutes.
  2. Slice the tofu into thin slices and saute for 3 minutes. Cool for 5 minutes.
  3. Mix all the salad ingredients except the peanuts in a bowl.
  4. For Peanut Sauce: Mix the sauce ingredients together in a small bowl.
  5. Place the salad on a plate. Top with the peanut sauce and crushed peanuts. Serve immediately. 

*Peanut sauce can be refrigerated for up to a week.