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Salads
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Quinoa
Salad with Avocado & Yogurt Dressing
Salad
Ingredients:
4 cups Quinoa, cooked
2 Cucumbers
1 Red and 1 Yellow Bell Pepper
2 Tomatoes
4 Celery Stalks
6 Scallions
2 Carrots, grated or shredded
1 small Jicama, grated
4 Tbs. Kelp
Dressing Ingredients:
1 Avocado - medium, peeled and cubed
1/2 cup Yogurt, plain
1 Tbs. Onion, finely chopped
2 Tbs. Parsley, finely chopped
1 tsp. Dill, finely chopped
1 Garlic Clove
1 Tbs. Lemon Juice, fresh squeezed
Method:
Chop all salad ingredients fine and put into large bowl.
Mix all the dressing ingredients in a blender until smooth.
Add yogurt according to individual taste and texture preferences.
Chill and serve over salad.
Variations/Recommendations
Add 1 cup cilantro, basil or parsley to the salad.
Serves
6
_____________________________Carrot & Lemon Salad
Ingredients:
2 cups Carrots, grated
1 1/2 Tbs. Lemon Juice
1 1/2 Tbs. Extra Virgin Olive Oil
2 1/2 tsp. Mint, chopped
2 tsp. Parsley, chopped
1 1/2 Orange Juice, fresh squeezed
2 Tbs. Raisins
Method:
Mix all ingredients, chill and serve.
Variations/Recommendations
Dates can be substituted for raisins.
Serves 2
_____________________________Spinach & Sprout Salad
Ingredients:
1 bunch of Spinich - small
8 oz. Bean Sprouts, fresh
4 oz. Jicama, diced
1 oz. Ginger, grated
Sea Salt, dash
Method:
Wash and drain the spinach and bean sprouts thoroughly.
Toss all the ingredients together!
Variations/Recommendations
Chilling the Jicama before preparation adds taste and texture.
Serves 2
_____________________________Heavenly
Sprouts
Ingredients:
2 cups Carrots, grated
1 container Alfalfa Sprouts
4 oz. Sunflower Sprouts
1 cup Celery, minced
6 Tbs. Extra Virgin Olive Oil
5 Tbs. Tomato Juice
3 Tbs. Lime Juice
Method:
Mix together the oil and juices for the dressing.
Toss together vegetables and pour dressing over salad.
Variations/Recommendations
Season to taste with sea salt or kelp powder.
Serves 2
_____________________________Apple Surprise Salad
Ingredients:
1 bunch of Spinich - small
4 oz Sunflower Sprouts
1 Golden Apple, diced
1 oz. Ginger, grated
6 Tbs. Extra Virgin Olive Oil
1 1/2 tsp. Orange Juice, fresh squeezed
3 Tbs. Raisins
Method:
Wash spinach thoroughly. Blend the ginger, oil, orange juice
and 1 Tbs. of raisins. Combine the apple, reamaining raisins
and vegetables, pour on the dressing and enjoy!
Variations/Recommendations
Dates can be substituted for raisins.
Coconut can be added to taste.
Serves 2
_____________________________Beet
and Jicama Delight
Ingredients:
1 bunch of Spinich - small
2 Beets - average size, julienned
6 oz. Jicama, julienned
3 Dates, pitted and thinly sliced
1 Golden Apple, diced
6 Tbs. ExtraVirgin Olive Oil
1 oz. Ginger, grated
Method:
Wash spinach thoroughly. Place a bed of spinach in a bowl.
Place the beets and jicama pointing to center of bowl. Add
apple and dates for color and texture. Blend the oil and ginger
until smooth for the dressing.
Variations/Recommendations
Keep the beets and the jicama cold to keep them crunchy!
Serves 2
_____________________________Avocado
Salad
Ingredients:
5 Avocados
4 Tomatoes, diced
3 Zucchini, finely shredded
3 Green Onions, thinly sliced
1-2 tsp. Dulse (dried seaweed)
1/2 Garlic Clove
Method:
Cut the avocado lengthwise, then twist to open. Remove the
pit. Score
avocado meat first lengthwise, then across to form crisscross
pattern.
Scoop out and put into a bowl. Add remaining ingredients and
mix gently.
Serves 6
_____________________________Roasted
Garlic Spread
Ingredients:
2 Garlic Bulbs, whole
Extra Virgin Olive Oil
Method:
Heat oven to 350° F. Cut off 1/4 inch of top of garlic
bulbs head. Place garlic head in small covered baking pan.
Drizzle and rub well with extra virgin olive oil into each
garlic clove. Bake at 350° f for 60 to 90 minutes.
Allow to cool and squeeze out a roasted garlic paste from
each clove.
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