Name: Asian Slaw
Total time: 20 min
Yield: 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

Asian Slaw

October 11, 2015/in Salad, Sides basil leaves, cabbage, shredded, carrot, peeled and sliced, cider vinegar, cilantro, chopped, cucumbers, sliced, granulated sugar, green onions, sliced, parsley, chopped, soy sauce, Sweet chili sauce, tomatoes, seeded and diced, vegetable oil, worcestershire sauce Salad, veggie, salad 0 stars/by GboLey7

Asian Slaw

Try this crisp, tangy side packed with veggies.

CourseSalad, veggie, salad

Servings	Prep Time
6	20 mins

Servings	Prep Time
6	20 mins

Asian Slaw

Try this crisp, tangy side packed with veggies.

CourseSalad, veggie, salad

Servings	Prep Time
6	20 mins

Servings	Prep Time
6	20 mins

Ingredients

Servings:

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.

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Fruited Quinoa

May 7, 2015/in Gluten Free, Low Sodium, Salad, Sides allspice, chicken broth, cinnamon, dried fruit, quinoa Side Dish 0 stars/by GboLey7

Fruited Quinoa

CourseSide Dish

Servings

7

Servings

7

Fruited Quinoa

CourseSide Dish

Servings

7

Servings

7

Ingredients

1 1/2 cup chicken broth
1/3 cup dried fruit such as prunes, raisins, apricots, cranberries
1 cup quinoa
1/4 tsp allspice
1/2 tsp cinnamon

Servings:

Instructions

bring broth to boil. Add fruit, quinoa, allspice, and cinnamon. Turn to medium low heat or simmer and cover 15 minutes. Turn off heat and let stand about 10 minutes. Fluff with fork, add salt to taste.

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Orange Beet Salad with Dandelion Greens

March 26, 2015/in Gluten Free, Local Ingredients, Salad black pepper, Extra Virgin Olive Oil, feta cheese, Garbanzo Beans, ground cumin, iodized sea salt, Organic orange juice, Organic orange zest, Pickled Beets, pistachios, salad greens/by GboLey7

Orange Beet Salad with Dandelion Greens

Servings	Prep Time
5	15 Minutes

Servings	Prep Time
5	15 Minutes

Orange Beet Salad with Dandelion Greens

Servings	Prep Time
5	15 Minutes

Servings	Prep Time
5	15 Minutes

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

Servings:

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!

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The Heart Salad

March 23, 2015/in Salad avocado, balsamic vinegar, black pepper, Extra Virgin Olive Oil, fresh dill, hemp oil, Sea Salt, slivered almonds, Spinach leaves, sprouts, strawberries/by GboLey7

The Heart Salad

Servings	Prep Time
4	20 minutes

Servings	Prep Time
4	20 minutes

The Heart Salad

Servings	Prep Time
4	20 minutes

Servings	Prep Time
4	20 minutes

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

Servings:

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.

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Warm Winter Salad

January 23, 2015/in Salad, Veggies acorn squash, almonds, collard greens, eggs, hemp oil, thyme, turmeric, vinegar/by TN57gb0

Warm Winter Salad

Enjoy better eye health with this delicious winter salad!

Servings	Prep Time
9.96	25 minutes

Servings	Prep Time
9.96	25 minutes

Warm Winter Salad

Enjoy better eye health with this delicious winter salad!

Servings	Prep Time
9.96	25 minutes

Servings	Prep Time
9.96	25 minutes

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

Servings:

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.

Recipe Notes

complete nutrition notes

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Savory broccoli tahini slaw

January 23, 2015/in Salad, Veggies apple, broccoli, mustard, parsnip, red onion, tahini/by TN57gb0

Savory broccoli tahini slaw

Great side with chicken or sandwiches.

Servings	Prep Time
14.43	15 minutes

Servings	Prep Time
14.43	15 minutes

Savory broccoli tahini slaw

Great side with chicken or sandwiches.

Servings	Prep Time
14.43	15 minutes

Servings	Prep Time
14.43	15 minutes

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

Servings:

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.

Recipe Notes

nutrition notes click here

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Watercress and Cucumber Salad

January 22, 2015/in Salad, Veggies artichoke hearts, black pepper, celery, cucumber, hemp oil, lemon juice, red onion, watercress/by TN57gb0

Watercress and Cucumber Salad

Servings

8

Servings

8

Watercress and Cucumber Salad

Servings

8

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

Servings:

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.

Recipe Notes

complete nutrition notes click here

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Fall Fruit and Kale Salad

January 22, 2015/in Salad, Veggies Do it All Dressing, feta cheese, grapes, kale, onion, oranges, pumpkin seeds/by TN57gb0

Fall Fruit and Kale Salad

Servings	Prep Time
10	20 minutes

Servings	Prep Time
10	20 minutes

Fall Fruit and Kale Salad

Servings	Prep Time
10	20 minutes

Servings	Prep Time
10	20 minutes

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

Servings:

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!

Recipe Notes

nutrition notes

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Do It All Dressing

January 22, 2015/in Condiment, Dressing, Salad black pepper, garlic, lemon, fresh, olive oil, oregano, salt, thyme, water/by TN57gb0

Do It All Dressing

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

Servings

10

Servings

10

Do It All Dressing

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

Servings

10

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

Servings:

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.

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Asian Slaw

Fruited Quinoa

Orange Beet Salad with Dandelion Greens

The Heart Salad

Warm Winter Salad

Savory broccoli tahini slaw

Watercress and Cucumber Salad

Fall Fruit and Kale Salad

Do It All Dressing

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