Asian Slaw

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Asian Slaw

Try this crisp, tangy side packed with veggies.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad, veggie, salad
Servings 6

Ingredients
  

  • 1/4 cup Sweet chili sauce
  • 2 tbsp cider vinegar
  • 2 tbsp vegetable oil
  • 2 tbsp granulated sugar
  • 1 tbsp soy sauce
  • 1 1/2 tsp worcestershire sauce
  • 3 med cucumbers, sliced
  • 1 large carrot, peeled and sliced
  • 6 med green onions, sliced
  • 3 small tomatoes, seeded and diced
  • 6 cups cabbage, shredded Green or Red
  • 1/4 cup cilantro, chopped
  • 1/4 cup parsley, chopped
  • 6 leaves basil leaves

Instructions
 

  • To make dressing, whisk together chili sauce, vinegar, oil, sugar, soy sauce, and worcestershire sauce until sugar is dissolved.
  • Combine vegetables and herbs. Toss with dressing. Refrigerate for 1 hour before serving.

Orange Beet Salad with Dandelion Greens

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Orange Beet Salad with Dandelion Greens

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Prep Time 15 minutes
Total Time 15 minutes
Servings 5

Ingredients
  

  • 1 16 oz jar Pickled Beets Drained
  • 1 15 oz can Garbanzo Beans Drained and Rinsed
  • 1 tbsp Organic orange zest
  • 1/4 cup Organic orange juice Fresh squeezed
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp ground cumin
  • 1/2 tsp iodized sea salt
  • pinch black pepper
  • 4 cups salad greens suggest try dandelion greens, spinach, arugala
  • 1/3 cup feta cheese optional
  • 1/4 cup pistachios

Instructions
 

  • Mix beets and garbanzo beans in medium bowl. In a small bowl, mix together orange zest, juice, olive oil, cumin, salt and pepper. Combine with beet mixture. Plate greens, and top with beet and orange mixture, then pistachios and cheese. So simple and so yummy!

The Heart Salad

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The Heart Salad

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Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • 1 bag Spinach leaves 10-12 ounces
  • 1 ripe avocado diced into cubes
  • 1 cup sprouts Alfalfa, broccoli, or whatever sprouts you can find
  • 1 tbsp fresh dill
  • 1/2 cup strawberries sliced in half
  • 1/2 cup slivered almonds toasted
  • Dash Sea Salt
  • Dash black pepper

Dressing

  • 1/4 cup hemp oil
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup balsamic vinegar

Instructions
 

  • Wash spinach leaves and put into large serving bowl. Add avocado cubes, broccoli sprouts, and dill, and lightly mix throughout. Top with strawberries and almonds. Combine dressing ingredients in small jar. Shake and drizzle on salad to serve.

Warm Winter Salad

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Warm Winter Salad

Enjoy better eye health with this delicious winter salad!
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Prep Time 25 minutes
Total Time 25 minutes
Servings 9.96

Ingredients
  

  • 1/2 cup hemp oil
  • 10 cups collard greens chopped, fresh
  • 2 each eggs hard boiled, free range
  • 3 cups acorn squash roasted, cooled and cut in cubes
  • 1/4 cup vinegar apple cider, unfiltered
  • 1 tbsp thyme ground
  • 1/4 cup almonds whole
  • 1/2 tbsp turmeric ground

Instructions
 

  • In large skillet or wok, sauté greens in 1/4 cup oil at medium low heat (hemp oil should not be used at high heat). When bright green, turn off heat and add squash. Dressing: In blender, combine other 1/4 cup of oil, vinegar, thyme, turmeric, and almonds. Blend until smooth. Add more vinegar or oil if needed. To serve, place greens and squash mixture on plate. Top with quartered or sliced hard boiled egg, and drizzle with dressing.

Notes

complete nutrition notes

Savory broccoli tahini slaw

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Savory broccoli tahini slaw

Great side with chicken or sandwiches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 14.43

Ingredients
  

  • 3 bunches broccoli fresh
  • 1 each parsnip fresh, raw
  • 1/2 each red onion fresh, large
  • 1 each apple large
  • 1/2 cup tahini
  • 1/3 cup mustard dijon

Instructions
 

  • In large serving bowl, add chopped broccoli, finely diced red onion, apple, and parsnip. add tahini and mustard. Mix. Add pepper, salt, more tahiini or mustard to taste.

Notes

nutrition notes click here

Watercress and Cucumber Salad

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Watercress and Cucumber Salad

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Servings 8

Ingredients
  

  • 3 cups cucumber w/o skin, sliced
  • 2 tbsp lemon juice fresh
  • 2 tbsp hemp oil
  • 1 tsp black pepper
  • 6 cups watercress greens, fresh, chopped
  • 14 oz artichoke hearts
  • 2 stalks celery fresh
  • 1/2 cup red onion chopped

Instructions
 

  • In blender, puree 1/2 of sliced cucumber (could also throw the cucumber skins in the blender, especi ally if organic), and lemon juice. While still running blender, add hemp oil slowly. Add pepper. Rinse and quarter the artichoke hearts. In serving bowl, add cucumber, watercress, artichoke, celery, red onion, and top with dressing. Can crumble on top: cajun season tofu, tempeh, or feta cheese.

Notes

complete nutrition notes click here

Fall Fruit and Kale Salad

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Fall Fruit and Kale Salad

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Prep Time 20 minutes
Total Time 20 minutes
Servings 10

Ingredients
  

  • 8 cups kale kale, curly fresh, chopped
  • 1/2 cup pumpkin seeds roasted, salted
  • 1/2 cup onion red, chopped
  • 5 ea oranges whole, fresh
  • 2 cup grapes red, fresh
  • 8 oz Do it All Dressing
  • 1/2 cup feta cheese

Instructions
 

  • Peel oranges and cut into bite size pieces. Cut grapes in half. Mix fruit with chopped kale, pumpkin seeds, feta cheese, and chopped onion. Add dressing, enjoy!

Notes

nutrition notes

Do It All Dressing

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Do It All Dressing

Dressing is a great marinade for chicken and fish, and excellent on tossed salad.
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Servings 10

Ingredients
  

  • 1/2 cup thyme fresh
  • 1/2 cup oregano fresh
  • 1/2 cup olive oil extra virgin
  • 2 cups water
  • 1 tsp salt kosher, course
  • 2 tsp black pepper
  • 2 cloves garlic
  • 1 whole lemon, fresh medium

Instructions
 

  • In blender, add herbs (remove stems), garlic, water, spices. Squeeze lemon juice into mixture. Blend completely. With blender running, add oil slowly through pour spout on blender lid. Pour dressing into quart mason jar or ot her jar that is easy to pour and store dressing. Dressing is a great marinade for chicken and fish, and excellent on tossed salad.