Creamy Kale Salad

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Creamy Kale Salad
 
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Another interesting and delicious way to have kale as your main ingredient
Author:
Recipe type: Salad
Cuisine: Vegan
Serves: 6 to 8
Ingredients
  • Approx. 7 to 8 cups Kale - chopped into "bit size" pieces
  • " 1 to 2 cups carrots and/or Daikon radish - shredded
  • DRESSING:
  • ¼ Cup Tahini
  • 1 tsp Lemon Juice
  • ¼ Cup Dates - Chopped
  • ½ Cup Water [Can use Coconut Water for a slightly exotic taste]
  • 1 Glove Garlic
  • ½ tsp Sea Salt
Instructions
  1. Add all dressing ingredients to blender and blend until smooth and well mixed.
  2. Mix kale and carrots or radish together in bowl.
  3. Add dressing and massage well by hand into kale mix. To "soften" the kale you may add a little flax seed or olive oil.

 

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RED CABBAGE SALAD

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- RED CABBAGE SALAD
 
This is a great side salad, quick and simple to make.
Author:
Recipe type: Salad
Cuisine: American
Ingredients
  • 1 medium size red cabbage
  • 1 small red onion
  • ½ cup freshly squeezed orange juice
  • ½ cup freash coriander leaves chopped
  • DRESSING
  • ½ tsp honey
  • 2 tbsp organic apple cider vinegar
  • ¼ tsp flaxseed oil
  • 1 AIm ALpine Wild Garlic capsule opened
Instructions
  1. Finely chop the cabbage and onion
  2. Add the coriander leaves and orange juice
  3. Mix well
  4. Dressing can be added or kkept seperate.
Notes
This salad is very tasty and the coriander leaves give it a unique flavor.
May be keep for several days refridgerated.

 

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RAINBOW SALAD

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Rainbow Salad
 
A simple and easy to prepare summer salad
Author:
Recipe type: Salad
Cuisine: American
Ingredients
  • 2 Corn Cobs [or 2 cups frozen corn kernels]
  • 2 cups Cherry Tomatos [ Sliced in half lengthwaise]
  • 1 small red pepper
  • ½ Cup Red Onion
  • 1½ Cups Red Onion [very finely chopped or sliced]
  • ½ tsp Sea Salt
  • ¼ tsp ground peepper
  • ½ tbsp flaxseed oil
Instructions
  1. Cut the kernels off the corn cobs [ or thaw frozen kernels]
  2. Place in bowl
  3. Add remaining ingredients to bowl
  4. Mix gently to create rainbow effect
  5. Add pepper and oil to taste
  6. Mix again and serve slightly chilled.
Notes
Will not keep very long.
Best served and eaten soon after mixing
Can reduce red onion to ¼ cup and add ¼ cup green (spring) onion for added color.

 

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MARINATED KALE SALAD

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MARINATED KALE SALAD
 
Prep time
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Recipe type: Salad
Serves: 8
Ingredients
  • 8 Cups Kale - cut into small pieces
  • 2 carrots - julienned
  • ½ white turnip - julienned
  • 1 cup mushrooms - chopped thinly
  • ½ cup toasted almonds or pinenuts
  • DRESSING
  • ½ cup olive oil
  • ⅓ cup orange juice
  • 2 Tbs tamari
  • 2 Tbs Lemon juice
  • ½ Tbs Semame oil
  • ½ jalapeno pepper - no seeds
  • fresh ginger
  • 1 Tbs Tahini
  • 2 dates
  • salt to taste
Instructions
  1. Blend all dressing ingredients in a blender
  2. Sprinkle the oil,lemon juice and salt on the Kale and massage with your hands.
  3. Add carrots, turnip and almonds together with the dressings and mix with the Kale.
  4. Add the mushrooms last and mix with your hands gently.
  5. Enjoy

 

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FRESH BROCCOLI SALAD

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FRESH BROCCOLI SALAD
 
Prep time
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Recipe type: salad
Ingredients
  • 3 cups of chopped broccoli
  • 2 gloves of finely chopped garlic
  • 2 Tbs of finely cropped coriander
  • 1 tsp of cummin seeds
  • ¼ cup extra virgin Olive oil
  • 1 lemon juiced
  • ½ tsp of sea salt
Instructions
  1. Wash and finely chop broccoli - include garlic. Keep chopping until the broccoli is about 1 cm pieces.
  2. Place broccoli into large bowl. Add rest of the ingredients and mix well .
  3. Cover and let sit in fridge for 1 hour.

 

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WATERCRESS AND RED PEPPERS

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Watercress and Red Peppers
 
Prep time
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Nice light meal - you could grill the Red peppers if you want it a bit warmer
Recipe type: Salad
Ingredients
  • 2 large Red Peppers
  • 1 bunch of watercress
  • Olive oil
  • Wine wine vinegar
  • salt and pepper to taste
Instructions
  1. Wash and remove the stems from the watercress.
  2. Cut the Red Peppers into thin strips , removing the seeds
  3. Make a quick vinaigrette by pouring Oil into a jar with the vinegar, some salt and pepper Shake well
  4. Mix all the above together and serve as a great side salad..

 

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CURRIED CARROT SALAD

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CURRIED CARROT SALAD
 
Prep time
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Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 4 cups grated carrot
  • 2 cups snow peas
  • 2 cups diced pineapple
  • 1 cup raisins
  • 1 brunch spring onions
  • Curry Dressing
  • ½ cup Cashew nuts (soaked for 6 hours)
  • ½ cup fresh almond milk
  • 2 tps sweet yellow curry powder
  • ½ tps low sodium Tamari ( or Braggs)
  • 1 Tbps liquid sweetener
  • slat to taste
Instructions
  1. Toss the carrots, snow peas, pineapple raisins and green onions together in a large bowl.
  2. Place all the dressing ingredients into a high speed blender and blend until smooth.
  3. Pour dressing over the salad and mix in well - making sure to cover all pieces.
Nutrition Information
Calories: 202 Fat: 4g Carbohydrates: 42 Protein: 4g

 

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POPEYE’S ENERGY SALAD

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POPEYES ENERGY SALAD
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • Big handful Spinach
  • 2 large Tomatoes
  • 1 ripe Avocado
  • 1 - 2 Tbs Olive oil
  • ½ tsp Celtic Salt or Himalayan Crystal Salt
  • ¼ cup Sun dried Tomatoes (in oil)
  • 1 red bell pepper ( capsicum)
  • 1 green onion ( spring)
  • 1 Tbs chopped capers
  • Dressing: squeeze fresh lemon juice.
Instructions
  1. Chop the Spinach into small pieces and put into bowl.
  2. add 1 - 2 Tbs of olive oil and a small sprinkling of sea salt and massage well into the leaves until they are glistening and look succulent.
  3. Chop avocado into small pieces, and massage well , coating the leaves.
  4. Chop tomatoes into small cubes and add to bowl.
  5. Chop onion, sundried tomatoes and bell pepper and add to bowl.
  6. Mix all ingredients well be hand ( with the oil and avocado - this is great for your hands 🙂 )

 

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FRESH BEETROOT AND PEAR SALAD

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FRESH BEETROOT AND PEAR SALAD
 
Prep time
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Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 large peeled beetroot
  • 2 - 3 ripe Pears
  • 2 Tbs Lemon juice
  • 1 tsp Sea Salt
  • Black pepper to taste
  • 200 gms Feta Cheese
Instructions
  1. Use a Julienne Vegetable Slicer to cut your Beetroot and Pears.
  2. Remember to wear an apron and plastic gloves while cutting the beetroot as it will stain everything including your hands and fingers.
  3. Dress the beetroot and paer matchsticks with the lemon juice and add salt and pepper to taste.
  4. Mix well.
  5. Just before you serve the dish up, crumble the feta over the top.
  6. If you like, you can also add some sunflower seeds.

 

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CASHEW AND APPLE SALAD

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CASHEW AND APPLE SALAD
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1½ Cups Cashew Nuts
  • 1 carrot
  • 1 apples
  • ⅓ Pineapple
  • ½ chopped red onion
  • 1 Tbs Lemon juice
  • ⅛ tsp Sea Salt
  • 1 tsp Dill spice
Instructions
  1. Place all ingredients into your Food processor
  2. Pulse very briefly then look at the mix.
  3. Continue to pulse briefly checking until you get a nice and chucky consistency.
  4. Eat straight away.

 

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