September 25, 2018 + dinner, gluten free, lunch, Recipes, salad, vegan, vegetarian
vegan Cobb salad
4 cups organic green leaf lettuce, gently chopped 1/2 cup organic cilantro leaves, lightly chopped 2 tablespoons organic dill, chopped 1 organic avocado, seeded and sliced 1 large organic tomato, diced 1 cup organic cucumbers, chopped 2 cups organic purple cabbage, thinly sliced 1/4 cup olives of your choice, optional 2 large organic potatoes, peeled and chopped 4 tablespoons organic unrefined coconut oil 1/2… Read More
October 10, 2017 + gluten free, Recipes, salad, vegan, vegetarian
light Greek salad
2 organic Roma tomatoes, sliced 1/2 of an organic cucumber, sliced 10 kalamata olives 6 large leaves of organic green leaf lettuce, chopped 3 cups organic arugula, chopped 1/2 cup goat cheese (optional) method In two large bowls, combine chopped lettuce and arugula. Add cucumber, tomatoes, olives, and goat cheese. Toss to combine. Drizzle with light dressing of your choice; a Greek vinaigrette… Read More
July 11, 2017 + dinner, gluten free, lunch, Recipes, salad, vegetables, vegetarian
salad platter
6 leaves of organic lettuce 2 organic carrots, julienned 1/2 organic English cucumber, sliced 20 organic cherry tomatoes 4 farm fresh eggs, hard boiled 1 avocado, sliced 1 organic lemon, halved 3/4 cup black beans 1/2 cup mixed olives 1 tablespoon balsamic vinegar 1 tablespoon grapeseed or coconut oil Celtic sea salt and ground pepper method Clean lettuce leaves and allow to dry…. Read More
February 27, 2017 + Recipes, salad, sides & snacks, vegan, vegetables, vegetarian
Japanese cucumber salad
1/4 teaspoon Celtic sea salt 1/8 cup rice vinegar 1 tablespoon coconut aminos 1 teaspoon honey white and black sesame seeds for garnish 1/8 teaspoon sesame seed oil (optional) 1 large organic cucumber method In a medium mixing bowl, combine salt, vinegar, coconut aminos, honey, and sesame seed oil (if using). Whisk until the honey has dissolved. With a sharp knife or… Read More
January 30, 2017 + Recipes, salad, sides & snacks, vegan, vegetarian
potato and cabbage salad
4 cups organic new potatoes, quartered and soaked 1/2 cup organic green cabbage, thinly sliced 1/2 cup organic red cabbage, thinly sliced dressing 1 teaspoon dried dill 1/2 cup organic full-fat coconut milk 1 tablespoon apple cider vinegar 2 teaspoons maple syrup 1/2 teaspoon Celtic sea salt 1/4 teaspoon pepper method Fill a large saucepan three-fourths full of filtered water and heat to… Read More
November 28, 2016 + eggs, Recipes, salad, vegetarian, wild rice
soft-boiled egg and wild rice salad
4 cups organic green leaf lettuce, chopped 2 cups organic arugula, chopped 1/2 bunch asparagus, ends removed 2 tablespoons organic coconut oil 1 cup organic purple cabbage, chopped 1 cup organic carrots, julienned 1/2 cup cooked wild rice 2 eggs Fill two large salad bowls with lettuce, arugula, cabbage, and carrots. Toss to combine. Sprinkle wild rice over the salad. Heat coconut… Read More
black bean quinoa salad
1 can organic black beans, drained and rinsed4 cups cooked white quinoa (about 2 cups raw)1 organic red pepper, seeded and chopped1/4 cup organic sweet onion, finely chopped1/4 cup organic cold pressed olive oil1/8 teaspoon spicy paprikaJuice of 2 limes method In a large mixing bowl combine black beans, quinoa, corn, and red pepper; mix well. Add olive oil, paprika, and lime juice;… Read More
March 1, 2016 + dinner, lunch, Recipes, salad, vegetarian
Brussels Sprout Salad
2 bags Brussels sprouts, ends and outer leaves removed 1 large organic carrot, peeled method In a food processor with the shredder attachment, shred the Brussels sprouts and carrot. Pour into a large mixing bowl and toss to combine. Transfer to a serving bowl, top the salad with the savory crouton topping, drizzle with goji berry dressing (only add dressing if you are… Read More
