I need to share this with you before I wolf it down. Thai inspired salad: shredded carrots, white and red cabbage, and chopped cucumber. Dressing: I didn't measure anything out (doh! Next time) but I used juice from 1 whole lime, sesame seed oil, rice vinegar and about 1 tbs smooth organic peanut butter. Blend dressing together then add in cilantro for the last 10 seconds. If you like it sweeter I bet you could add some honey. So so so good. #thaisalad #homemade #healthyfood
With its strong flavors of curry, garlic, and black pepper, you'd assume the inspiration for this ultra-savory baked potato would be a dinner at an Indian restaurant. As it turns out, this is a combination I grew up eating for breakfast, and still continue to make this day, loving that my mornings begin with the fragrance of cooked spices and lightly wilted greens.
Detox Kale Salad - 25 mins roasting time. 4 oz baby kale 1 large sweet potato, chopped into bite-sized pieces 1 tsp coconut oil or olive oil (or spray of either) 6 hearts of palm, chopped 1/2 cup pumpkin seeds (roasted or raw) 1/2 cup dried cranberries For the dressing: 3 T balsamic vinegar 1/2 cup extra virgin olive oil 1 T dijon mustard 1.5 tsp honey 1 squirt of anchovy paste (optional) salt and pepper, to taste