RAW BEET, CARROT & KOHLRABI SALAD Hands-on time: 15 minutes Time to table: 15 minutes Serves 4 1 generous pound total of beets, carrot and kohlrabi, trimmed 1 tablespoon olive oil 1 tablespoon honey Zest and juice of a lemon Fresh dill, chopped Few drops of Tabasco Grate the beet. (There's no need to peel, the grater will just push the skins back.) Grate or chop the carrot using a mandoline / Benriner. (There's no need to peel.) Slice off the thick skin of the kohlrabi with a…
Mediterranean Chickpea SaladFor the Salad: 1 (15 oz) Can garbanzo beans (aka chickpeas) 1/8 cup Flat leaf parsley, chopped 1/2 cup Red bell pepper, diced 1/2 cup Roma tomato, diced 1/8 cup cup olives, sliced 2 oz Reduced fat feta cheese, crumbled 1/8 cup Red onion, finely chopped For the Dressing: 1/2 tbs Lemon juice 1/2 tbs Red wine vinegar 1/4 tsp Garlic, chopped 1 tbs Plain low fat greek yogurt Pinch Salt and pepper (or to taste) Optional: Pinch of stevia 1/2 cup English cucumber, diced
Grated raw beet salad 1/2 pound beets
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 tablespoon minced chives, mint or parsley (or a combination)
Salt to taste
Leaves of 1 romaine heart
1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.
2. Combine the orange juice, lemon juice and olive oil. Toss with…
5 beets, I used golden and red
1/4 cup raw cider vinegar
1 tablespoon olive oil
1/4 cup water
Himalayan salt and pepper to taste
For the beet chips
Mix together cider vinegar, oil and water. Set aside.
Slice the beets very thin. I used a mandoline for this.
Soak the sliced beets in the water mixture for about 10 minutes. You may have to toss to coat.
Spread on screens, sprinkle with salt and pepper. Dehydrate at 145 for 45 minutes, reduce…
Cucumber Dill Greek Yogurt Salad 4 large cucumbers (about 2 pounds) 4 tablespoon plain greek yogurt (I used 0% fat) 1 tablespoon dill 1 tablespoon rice vinegar (substitute red or white wine vinegar if needed) ½ teaspoon sugar ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon garlic powder
The French named Mirepoix is a mixture of three diced vegetables: carrots, celery, and onion. It is traditionally used as a flavor base for soups, sauces, stews, and a wide variety of recipes. For this recipe the soup base is the soup.
3 cups diced carrots
1 cup diced celery
1/2 cup diced yellow or white onion
1 tablespoon fresh squeezed lemon juice
1 1/2 tablespoons extra virgin olive oil
Marinated Cucumber Salad
2 cucumbers, sliced very thin
1 sweet onion, sliced very thin
1/2 cup raw apple cider vinegar
1/2 cup water
juice from 1/2 lemon
2 tablespoons organic evaporated palm coconut sugar
Himalayan salt and pepper
1 teaspoon chili flakes
1. Mix marinade ingredients together.
2. Toss in cucumbers and onions.
3. Let marinate overnight in refrigerator.
Garden Herb Roll ups Ingredients
For the wraps:
6 large collard leaves
3 Roma tomatoes, thinly sliced
For the Pumpkin Seed Pâté:
2 cloves of garlic
½ cup Brazil nuts
½ cup lemon juice
1½ cups pumpkin seeds, soaked for 4-6 hours, drained and rinsed
¼ cup olive oil
¾ teaspoon salt
¼ cup parsley
¼ cup basil
¼ cup dill
For the Marinated Veggies:
2 cups baby spinach
1½ cups shredded carrots
¼ cup onion, very thinly sliced
2 tablespoons olive oil
2 teaspoons lemon…
Ingredients for 2 servings
1 yellow Thai mango
150 gr snap peas
2 tbsp tamarind juice
1 tsp agave
Slice mango,chop snow peas,coriander and mint. Using a spiralizer,make zucchini noodles and cucumber ribbons. To make the dressing,mix tamarind juice,lime juice,agave and salt. Toss together zucchini noodles,the snow peas and the fresh herbs and mix in the dressing. Top with cucumber and mango slices and serve.