Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Thursday, March 12, 2015
Chicken and Avocado Salad Recipe with Lime and Cilantro Low Carb Gluten Free
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| I thought this Chicken and Avocado Salad with Lime and Cilantro had a perfect combination of flavors! |
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this salad is something I've made over and over since my sister Pam first told me about it. I wasn't too fond of the original photo of the finished dish, so when I made it again recently I also updated the photo; enjoy!)
I love the way social media spreads good ideas around the web, and this salad is my version of one my sister Pam got from a friend, who found it on Pinterest. The e-mail I got from Pam had just a list of ingredients and some suggestions, so when I made the salad I kind of made up my own directions. Then when I got ready to post my salad, I wanted to credit the source if I could find it, and when I copied what Pam had sent me and entered it into the search on Pinterest I found Avocado Chicken Salad from Becoming Betty. My version has larger chunks of chicken and avocado, and I made the lime and mayonnaise into more of a dressing, while the original version is more mixed together. This salad was so good that the amount I made above didn't even last a day at my house (although I *did* have help eating it from Jake.) If you like these ingredients, I promise this salad is going to be a keeper!
I love the way social media spreads good ideas around the web, and this salad is my version of one my sister Pam got from a friend, who found it on Pinterest. The e-mail I got from Pam had just a list of ingredients and some suggestions, so when I made the salad I kind of made up my own directions. Then when I got ready to post my salad, I wanted to credit the source if I could find it, and when I copied what Pam had sent me and entered it into the search on Pinterest I found Avocado Chicken Salad from Becoming Betty. My version has larger chunks of chicken and avocado, and I made the lime and mayonnaise into more of a dressing, while the original version is more mixed together. This salad was so good that the amount I made above didn't even last a day at my house (although I *did* have help eating it from Jake.) If you like these ingredients, I promise this salad is going to be a keeper!
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Baby Arugula Salad with Turkey Italian Sausage and Red Pepper Strips Low Carb Gluten Free
Baby Arugula Salad with Italian Sausage and Red Pepper Strips reminds me of one of my favorite pasta dishes.
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I'm trying to get better about using up little bits of things that are in the fridge, and a few weeks ago I found myself with just two links of spicy turkey Italian Sausage and no idea how to use it. I sat down in my office chair and paged through a few cookbooks and quickly spotted a recipe for Spinach Salad with Italian Sausage in Bon Appetit Fast Easy Fresh. I didn't have spinach, but I had one of those little tubs of baby arugula, and since I love Spaghetti with Italian Sausage and Arugula, I thought maybe a salad with baby arugula and Italian sausage might be a winner as well. If you're a fan of arugula, I promise this Baby Arugula Salad with Turkey Italian Sausage and Red Pepper Strips is really wonderful; I thought all the flavors here were perfect together.
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Recipe for Spicy Cabbage Salad with Tomatoes Radishes and Celery Puerto Rican Cabbage Salad
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| This slightly-spicy cabbage salad got three thumbs way up when I tested the recipe! |
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this Spicy Cabbage Salad with Tomatoes, Radishes, and Celery is one of those amazing salad combinations where the sum is so much greater than the parts. And since we're welcoming March with a new header featuring cabbages, this salad is perfect for that reason as well.)
The minute I saw the Puerto Rican Cabbage Salad on Champaign Taste, I knew I was going to make some version of this salad, since I adore cabbage salad, and cabbage is one of The World's Healthiest Foods. When I made the salad I loved it, and it got two thumbs up from my sister Val and brother-in-law Jon as well, and I'd say this salad is already destined to be a favorite. After doing a little internet research about Carribean cabbage salads, I did tweak the recipe a bit, upping the crunch factor with radishes, adding some chopped celery leaves and green onions, and using just a touch of lime juice in the dressing. With those changes I don't know how authentically Puerto Rican the recipe is, so if you're a food purist you may just want to call this "cabbage salad." No matter what you call it, if you try this recipe I predict you'll love it just as much as I do.
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Chicken Pesto Zucchini Noodle Salad Low Carb Gluten Free Can Be Paleo
A delicious zucchini noodle salad with pesto-marinated chicken and a pesto vinaigrette.
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I've been making zucchini noodles with the Spiralizer all summer long, and I need to get busy sharing the new recipes I've come up while some of you have a surplus of zucchini. I created this Chicken Pesto Zucchini Noodle Salad with help from my niece Kara, and we both agreed it was easy to make and really tasty. What bumped up the flavor here was marinating the chunks of chicken in the pesto vinaigrette for a few hours before we tossed the salad together, along with additional pesto vinaigrette that's tossed with the noodles. I've been making Basil Pesto with Lemon with the basil I'm growing in big pots along my front sidewalk, but if you don't have homemade pesto this salad will still be delish with pesto from the store. You could also make a dairy-free or Paleo version of this by switching the dressing to Basil Vinaigrette made with homemade vinaigrette.
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Recipe for Chicken Black Bean Avocado and Radish Salad with Lime and Cilantro
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| Grab some radishes and make this Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro. (If you're a cilantro hater I'd just leave it out and double the green onion.) |
I made this Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro several times to get the flavors just right, and when I was making the final version (with the addition of radishes for color and a little crunch) my brother Mark, his wife Lisa, and their daughter-in-law Lindy dropped by just as I was starting the recipe. I convinced them to hang around while I made the salad and took photos, which might be the best excuse ever for a rather messy-looking bowl of salad that could have been styled a bit more carefully! Being close enough for family members to drop in is just one of the things I absolutely love about the new house. And by the way, I fed my visitors this salad, as well as leftovers from a casserole that hasn't made it to the blog yet, and both dishes were definitely a hit!
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Red Cabbage and Chicken Asian Salad Recipe with Tangy Cilantro Dressing
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| An amazingly-delicious salad that's a real treat for Phase One! |
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. This salad is a recipe where I subbed sugar snap peas for carrots to make it Phase One, and it's something I could eat over and over. If you're not a cilantro fan, I'd just use more green onion.)
I'm always a fan of cruciferous vegetables, so when I saw a recipe in Cooking New American with red cabbage, chicken, and cilantro, of course I wanted to try it. I love the flavor and crunch of red cabbage, and when I'm making a lettuce salad for lunch, it's one of the first things I'll add. In this salad red cabbage was the main ingredient, and I realized too late it would have been nice to use my beloved mandoline to get the cabbage a bit thinner, but even with slightly thicker cabbage, you can tell I loved this flavor combination:
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Recipe for Rich Salad with Hearts of Palm Avocado and Radicchio Low Carb Gluten Free
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| Maybe because of the pricey ingredients, this vegan salad with hearts of palm is called Rich Salad! |
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and all during November I've been spotlighting vegetables and salads that I'd love for Thanksgiving. Now it has been brought to my attention that not everyone wants salad for Thanksgiving (you know who you are) but personally I'd love a salad like this to balance out the other higher-carb foods. Check out the my Top Ten Thanksgiving Recipes or all the other Thanksgiving Recipes if you're still working on your menu!)
I love hearts of palm, a tasty and low-carb delicacy that I learned to like years ago when I worked at Le Parisien, a French Restaurant in Salt Lake that's no longer in business. For years I would rarely buy them at grocery store prices, but that changed when Costco started selling them in two-packs of 25 oz. jars at a price that was a lot more affordable. Now they're something I always have in my pantry. Still this Rich Salad with Hearts of Palm, Avocado, and Radicchio includes avocado, radicchio, butter lettuce, and pine nuts, all things that aren't really everyday ingredients which may be why it's called Rich Salad! But when you need something for a special dinner party, this is a delicious salad that's sure to impress, and if you can get those two-packs of hearts of palm from Costco, you can have it a little more often.
I love hearts of palm, a tasty and low-carb delicacy that I learned to like years ago when I worked at Le Parisien, a French Restaurant in Salt Lake that's no longer in business. For years I would rarely buy them at grocery store prices, but that changed when Costco started selling them in two-packs of 25 oz. jars at a price that was a lot more affordable. Now they're something I always have in my pantry. Still this Rich Salad with Hearts of Palm, Avocado, and Radicchio includes avocado, radicchio, butter lettuce, and pine nuts, all things that aren't really everyday ingredients which may be why it's called Rich Salad! But when you need something for a special dinner party, this is a delicious salad that's sure to impress, and if you can get those two-packs of hearts of palm from Costco, you can have it a little more often.
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Recipe for Leftover Turkey or chicken Salad with Indian Spices Lemon and Cilantro
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| Here's a Phase One turkey salad to get you back to reality after Thanksgiving! |
You can't go wrong with any of my leftover turkey ideas, but this delicious salad with leftover turkey (or chicken) is an especially good option for anyone who wants to get right back on the healthy eating plan after the big day of indulgence. This Phase One salad features leftover chunks of turkey with a dressing that's partly made with non-fat Greek yogurt and seasoned with Indian spices. The finishing touch is chopped cilantro, but if you're not a cilantro fan I would just use more green onion.
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Wednesday, March 11, 2015
Summer Means Tomato Salad with Goat Cheese and Things Im Thinking About on Tuesday 8 19 14
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| For years I've loved this Summer Tomato Salad with Goat Cheese, Basil Vinaigrette, and Fresh Herbs. |
It's tomato salad and tomato sandwich season, and even though my new town has a weekly farmers market where I've been stocking up on tomatoes, cucumbers, and zucchini, I can't get over how much I'm missing my garden. I love all the summer veggies, but tomatoes are the summer treat I wait for every year, and my favorite way to eat them is this Summer Tomato Salad with Goat Cheese, Basil Vinaigrette, and Fresh Herbs. I've probably been making this salad for at least 20 years and I never get tired of it. (The other two tomato salads I make over and over are Middle Eastern Tomato Salad and Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette.) I'm savoring summer for at least another month here before I'm willing to even think about fall, so a lot more tomato salads are going to be on the menu!
And I'm seriously investigating the idea of a greenhouse so I can grow things away from the deer and other critters for next year. If anyone has greenhouse suggestions, I am all ears!
And I'm seriously investigating the idea of a greenhouse so I can grow things away from the deer and other critters for next year. If anyone has greenhouse suggestions, I am all ears!
Now here are a few more things I've been thinking about . . .
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Recipe for Greek Salad Spaghetti Squash Bowl
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| I'm not sure why I decided to combine Greek Salad and Spaghetti Squash, but this Greek Salad Spaghetti Squash Bowl was definitely a winner. |
First, thanks to everyone who has given nice feedback about the makeover and new features for Kalyn's Kitchen. I'm thrilled with the new design, especially the way it will make it easier for anyone who wants to find recipes that are Gluten-Free, Vegan, Meatless, Paleo, Low Carb, or things that Can Freeze. I am so happy with the new design; thanks again to the fabulous Rand and Jennette!
People ask me all the time where I get recipe ideas, and while it's true I spend plenty of time looking at cookbooks and food magazines and cruising around other food blogs, sometimes an idea just pops into my head and I have no idea where it came from. That's what happened with these Greek Salad Spaghetti Squash Bowls. My sister Pam gave me a spaghetti squash and it hung out on the counter for at least a week while I wondered how to make it into some kind of interesting Meatless Monday dish. Then one day I suddenly had the thought to top the cooked spaghetti squash with a Greek Salad mixture, including plenty of lemony vinaigrette that would drip down and flavor the squash. I tried this out on my nephew Jake (who is NOT a fan of spaghetti squash) and he gobbled it up, so I think it's fair to say that this recipe is a winner!
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Roasted Cauliflower Salad with Italian Sausage Tomatoes Kale and Basil Vinaigrette Low Carb Gluten Free
You won't miss the pasta in this Roasted Cauliflower Salad with Turkey Italian Sausage, Tomatoes, Kale, and Basil Vinaigrette.
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I guess I'm having a little fling with cauliflower because this Roasted Cauliflower Salad with Turkey Italian Sausage, Tomatoes, Kale, and Basil Vinaigrette is the latest in a string of fun cauliflower experiments. In the last few months I've shared Cheesy Baked Cauliflower Tots, Roasted Cauliflower Salad with Feta, and Fried Cauliflower Rice with Shrimp, and all of them had that special something that means the recipe is going to be a repeater in my kitchen. That's also true for this latest cauliflower experiment where I used roasted cauliflower as the base of the salad and combined it with browned turkey Italian Sausage, cherry tomatoes, and barely wilted kale. If it's a bit hot to use the oven where you are, use a toaster oven to roast the cauliflower. (And I should probably be sharing something like this pasta salad the week of Father's Day, but unless dad is a cauliflower-avoider, I promise this salad is so delicious you won't even miss the pasta!)
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Saturday, March 7, 2015
Eggless Egg Salad Sandwich A Delicious Low Calorie Vegan Lunch
Extra firm sprouted tofu crumbled with a dough blender.
Follow your heart flaxseed and olive oil, reduced fat vegenaise.
Reduced fat vegenaise mixed with turmeric and relish juice.
Crumbled tofu with celery, dill, sweet relish and vegenaise.
Vegan egg salad sandwich on toasted multigrain bread.
Whats for Lunch?
Sandwiches can be a challenge for new vegans. Once you take common sandwich ingredients like tuna fish, turkey and cheese off the table, you may feel inclined to head for the fake, overly processed vegan meats and cheeses. Ive never been a big fan of these and many of them dont taste very good. Some also are packed with way too much salt.
Nut butters with low sugar jam or hummus with roasted red peppers and other veggies are two good options for lunch. Heres another: egg salad without the eggs!
Takes Minutes to Make
Just crumble the tofu (I like to use a dough blender but you can use a fork or knife or just crumble it with your hands). Mix is a few ingredients like minced celery, dill and sweet pickle relish and stir in a low fat vegenaise mixed with turmeric. Season to taste and youre eggless egg salad is done!
Get creative and add chopped olives, chives or red onion or minced red bell pepper. The combinations are endless. Without the bread, each serving is just a bit over 100 calories!
Follow Foods For Long Life on FACEBOOK !
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Vegan Egg Salad Sandwich
[makes 3 sandwiches]
1/2 package of extra firm tofu * (about 8 ounces)
1 stalk celery, minced (1/2 cup)
2 tablespoons sweet pickle relish
2 tablespoons reduced fat vegenaise **
1/2 teaspoon turmeric
1 teaspoon pickle relish juice
1 teaspoon dried dill
sea salt to taste
ground black pepper to taste
6 slices multigrain bread, lightly toasted
1 large tomato, thinly sliced
Dijon mustard for the bread (optional)
* I prefer Wildwood Sproutofu made from sprouted soybeans
** I like Follow your heart flaxseed and olive oil reduced fat vegenaise
Dry the extra firm tofu and crumble into a medium bowl using a dough blender, fork or just crumble with your hands.
Add celery and sweet pickle relish and set aside.
In a small bowl or cup, mix together the vegenaise, turmeric and sweet pickle juice.
Add the vegenaise mixture to the crumbled tofu and gently mix until combined.
Mix in dill and salt and pepper to taste.
Lightly toast the bread.
Spread some dijon mustard on three slices of toast, if desired.
Divide the egg salad and spread evenly over the 3 slices and add tomatoes.
Cover with the remaining 3 pieces of toast and serve immediately or cover with plastic wrap and put in your lunchbox.
Per sandwich: 263.9 calories, 9.6 g fat, 0.9 g saturated fat, 0 mg cholesterol, 16.6 g protein, 31.7 g carbohydrates and 5.9 g dietary fiber.
Without the bread, 3 servings: 114.9 calories, 7.6 g fat, 0.9 g saturated fat, 0 mg cholesterol, 7.9 g protein, 5.4 g carbohydrates and 1.2 g dietary fiber.
A Simple Vegan Ambrosia Salad
Day 6 of our “One Month Raw Food Cleanse”
I got on the scale this morning and was surprised to see that I’ve already lost 1 ½ pounds! That’s about 1.3% of my body weight in only 5 days. And, I’ve been eating three delicious meals, several snacks and dessert every night. What a fun way to cleanse!
Cleansing on an all raw food diet is so much easier than doing a juice fast. I have always had low blood sugar so if I tried to do a fast of any kind, I would get shaky and very irritable (just ask my husband!). But on a raw food diet, you will be satisfied and the dishes can be interesting and delicious. For one entire month, you avoid processed foods and nourish your body with ones that are fresh, alive and full of enzymes. A cleanse like this will also lessen the severity of the cleansing reactions. These reactions occur when the body starts to release toxins that have accumulated from eating processed and unhealthy foods. You may have headaches, flu-like symptoms, or just feel tired. You may still experience these on a raw food cleanse but the symptoms can be much milder. These symptoms are a normal part of detoxification. Hopefully, over the one month time you are on raw food, it will happen gradually and gently.
Today’s recipe is an old favorite—Ambrosia salad. This salad, however, will omit the processed sugar, marshmallows, sour cream, cool whip and other unsavory things people tend to put into it. This recipe is quick and easy to prepare and is very high is vitamin C.
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Vegan Ambrosia Salad [2 lunch servings or 4 desserts]
1 1/2 cups fresh pineapple, diced
1 large banana, sliced
1 1/2 cups organic red grapes, cup in half
1 1/2 cups honeydew melon, diced
1/3 cup shredded raw coconut
2 tablespoons freshly squeezed orange juice
1 tablespoon fresh orange zest
Combine fruit and coconut with orange juice and zest. Gently toss and serve.
Per dessert size serving (4): 151 calories, 2.2 g fat, 2 g saturated fat, zero g cholesterol, 1.6 g protein, 33.8 g carbohydrates and 3.1 g fiber.
Menu for Day 6
Today I had a strawberry smoothie for breakfast (when using strawberries in a smoothie, wash the strawberries well but don’t remove the green tops as they also provide important nutrients). For lunch I had a double serving of today’s featured “vegan ambrosia salad”. I’ll be snacking today on nuts and raw crackers as well as red bell pepper and jicama slices with raw hummus. And for dinner I will have a large serving of my friend Bernadette’s recipe, “Everything in the Garden” dinner salad. I’ll share that recipe with you soon. Tonight we’ll make some raw tropical chocolate truffles for dessert—see February 12, 2009 posting).
Weight Loss Recipes Light Caesar Salad
1 cos lettuce
- 100g Greek or natural yoghurt
- 2 tbsp olive oil
- 6 tbsp grated Parmesan cheese
- 1 garlic clove, chopped finely
- 1 tbsp Worcestershire sauce
- Juice and zest of ½ a lemon
- 2 slices of wholemeal bread, cut into cubes
- Salt and pepper, to taste
Heat your oven to 180C. Place bread onto a baking tray and cook for 5-10 minutes until crispy and browned. Make the dressing by mixing the yoghurt, olive oil, half of the Parmesan, garlic, mustard, and lemon with salt and pepper. Chop the lettuce and place in a salad bowl. Add your croutons, then top with the salad dressing. Toss to combine. Add the rest of the Parmesan before serving.
Serves: 4. Calories per serve: 210.
Source: http://www.losebabyweight.com.au/recipes/lamb-and-beetroot-salad/
Karinas Garlic Vinaigrette Salad Dressing Kid Friendly Gluten Free And Delicious!
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| My daughter-in-law, Karina, cutting lettuce for our salad. Thanks Karina for sharing your wonderful recipe with me and the Foods For Long Life followers! Follow Foods For Long Life on FACEBOOK ! |
Recipes from the Visit
My kids and grandkids were here for the past week for our annual get together. Most parents feel overwhelmed when there are that many mouths to feed but luckily, all my kids are amazing cooks! During the week I not only got to cook them my favorite recipes but they cooked some wonderful dishes for me too! So this week, Ill be featuring their recipes.
How she get Kids to Love Salad
My daughter-in-law, Karina, is a fabulous gardener. Much of the food she feeds her family comes from her raised bed garden. Living in Portland, Oregon, shes able to successfully grow many types of lettuce both at home and at her childrens school where she is active in their vegetable garden program. My grandchildren (ages 5 and 8), and apparently all the kids at school, love her salad and beg for more! (You would not believe how these little guys attack a bowl of salad!) I attribute this to her wonderful salad dressing. I have often asked her how she makes it and, like many cooks, she responded, "I add a little of this and a little of that.....". This time I wouldnt let her off the hook! I took a pad and pen and had her instruct me how to make it. She didnt know the exact measurements at first so it took a while to measure, taste, and adjust, but eventually we got a recipe for me to share with you! Here it is:
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| Infused with crushed garlic, this dressing uses 2 types of vinegar. |
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| My grandchildren adore soy sauce, but in this dressing they all prefer the taste of Bragg liquid aminos which is similar to soy sauce. Although its gluten free, it does have more sodium than Ohsawa Nama Shoyu raw soy sauce (960 mg vs. 720 mg per tablespoon). |
Karinas Salad Dressing
[makes 1 cup or 16 tablespoons]
2 cloves garlic, crushed and minced
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons raw, unfiltered apple cider vinegar
1 tablespoon plus 1 teaspoon Bragg liquid aminos
1 teaspoon raw honey *
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon finely ground black pepper
* For vegans who avoid honey, substitute your favorite sweetener (agave, raw sugar, etc.).
Its important to really smash the garlic (I use the side of a big knife and my fist) and then finely mince it. This will allow its flavor to infuse into the dressing.
Combine all ingredients in a small jar with a lid. Tighten the lid and shake vigorously for one entire minute.
Let sit for at least an hour. In fact, the longer it sits, the better. It will last in the refrigerator for up to 2 weeks.
Toss desired amount with salad greens and serve.
Per tablespoon: 64.8 calories, 7.0 g fat, 1.0 g saturated fat, 0 mg cholesterol, 0.1 g protein, 1.3 g carbohydrates and 0 g dietary fiber.
Vegan And Gluten Free Antipasto Salad The Perfect Start To A Holiday Dinner
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| Everyone loves antipasto salad- A real holiday pleaser! Follow Foods For Long Life on Facebook. Preview Health Begins in the Kitchen. Follow me on Pinterest. |
Antipasto Salad
You know its Thanksgiving, Christmas, or Easter when my cousins all post pictures of their gorgeous antipastos. But this year, Im leaning towards an antipasto salad. Whats the difference you might ask? Well, an antipasto is usually a large platter with ingredients such as olives, artichoke hearts, roasted red peppers, etc., all laid out in a beautiful and creative fashion. If youre not vegan, youll see provolone, bocconcini (small mozzarella balls) or chunks of salami on the platter as well. An antipasto salad has many of the same components but also has more raw salad ingredients such as cucumber, romaine lettuce, raw onions, cherry tomatoes, bell peppers, and more, in a Italian dressing. I find the antipasto salad a little easier to serve and you dont have your guests picking out their favorite ingredients :-)
So for those of you coming to my Thanksgiving feast this year, expect to see a huge platter of this delicious vegan and gluten free antipasto salad!
Feel free to substitute your favorite fresh salad or olive bar ingredients for the ones listed in this recipe. Or just add more ingredients. At dinner last night, while consuming (and testing!) an entire platter of this salad, my husband mentioned that I left out radishes, his favorite. So we quickly cut up a bunch of them and threw them on! So if I left out something you love, please dont hesitate to make modifications.
Box Beans - A Healthy Alternative to Most Canned Beans
My fathers favorite antipasto ingredient was garbanzo beans. Even though he is no longer with us, I always include garbanzos in my holiday salad to make me feel like hes at the table.
When shopping for garbanzos this week, I was very excited to discover that Whole Foods now sells them and other beans in little boxes that are BPA free! BPA, or bisphenol-A, is an industrial chemical that is commonly found in the lining of cans. Beans are one of the only things that I still buy in cans so it is worrisome. There are companies, like Eden Foods, that make cans without a BPA lining but these companies are few and far between. BPA is an endocrine disruptor because it mimics the bodys hormones and is linked to an increased risk of infertility, obesity, breast and other cancers. So if you can find these cute boxes of BPA-free beans, they are a better choice than canned beans that have BPA linings.
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| Whole Foods sells beans in boxes. A great option when trying to avoid BPA linings in canned goods. |
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Antipasto Salad
Vegan and Gluten Free
[makes 8 servings]
3 tablespoons extra virgin olive or cold-pressed hemp oil (or a mixture of both)
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons balsamic or red wine vinegar
1 large clove pressed or finely minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced red onions
1 cup halved cherry tomatoes
1 cup peeled, halved and sliced English cucumbers
1 cup seeded and sliced red bell pepper
1/4 to 1/2 cup mixed, pitted marinated olives
1/2 cup marinated artichoke hearts
1/2 cup marinated button mushrooms
1 1/2 cups cooked garbanzo beans (15 oz can or 13 oz box)
1 large head of romaine lettuce, cleaned and chopped
Mix the oil, lemon juice, vinegar, garlic, salt, and pepper in a large bowl and whisk until combined. Stir in the onions and let them marinate while you are preparing the remaining ingredients.
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| Let the onions marinate in the dressing while you prepare the remaining ingredients. |
Add the remaining ingredients and toss until well combined.
Spoon onto a large, shallow platter and serve.
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| A large shallow platter makes a nicer presentation than a tall salad bowl. |
Check out other healthy and delicious vegan and gluten-free Thanksgiving and holiday favorites.
Friday, March 6, 2015
Pomelo And Avocado Salad Raw Gluten Free Whats That Giant Yellow Thing In The Produce Department
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| Pomelo is a bit sweeter than grapefruit - delicious with avocado! Follow Foods For Long Life on Facebook and Pinterest. |
The Giant Pomelo
For years I would walk past this giant yellow citrus in the grocery store, not really knowing what it was or what to do with it. But curiosity eventually overcame my reluctance and I brought one home.
Pomelo, or citrus maxima, is native to Southeast Asia and tastes like a mild and sweeter grapefruit. Its dwarfs the size and price of a grapefruit. I paid $3.99 for a single organic pomelo in Whole Foods but it yielded over a pound of cleaned sections that are packed with vitamin C.
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| A pomelo (right) next to a very large grapefruit. |
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| This pomelo weighed 2.5 pounds before cleaning. |
How to Clean
I like to use everything I can on a pomelo so first I zest some of the skin. I use the zest in salad dressings and when baking muffins.
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| I use my microplane zester to grate the pomelo. |
After getting enough zest, I use a potato peeler to remove some peel to use to flavor my water.
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| Pomelo peel adds a delicious flavor to drinking water. |
To peel the pomelo, slice the top and bottom (enough to reach the top of the fruit.) Score the sides and peel off the thick skin.
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| As you can see, the skin is quite thick. |
Tear apart the sections and peel off the membrane to expose the flesh of the pomelo. The membrane is quite tough and thick and not pleasant to eat.
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| Removing the membrane takes a little patience but the effort is well worth it. |
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| 1 cup of pomelo sections provides: 72.2 calories 0.1 g total fat 1.4 g protein 18.3 g carbohydrates 193% of the daily requirements of vitamin C |
You can eat as is or toss in a fruit or green salad. I think it also screams "Italian Ice." Ill have to try that!
Like grapefruit, pomelo pairs beautifully with avocado. Heres a salad I made with that in mind.
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Pomelo and Avocado Salad
Raw Vegan, Gluten Free
[makes 4 servings]
For the dressing
1 clove pressed or finely minced garlic
3 tablespoons freshly squeezed lemon juice
1 teaspoon grated pomelo zest
1 tablespoon extra virgin olive oil
1 tablespoon cold pressed hemp oil
1/4 teaspoon salt
1/8 teaspoon black pepper
For the salad
4 large handfuls of mixed organic greens
1 cup cleaned pomelo sections
1 peeled and sliced avocado
1/4 cup raw English walnut pieces
Make the dressing by mixing all dressing ingredients thoroughly. Set aside.
Toss the greens in a large bowl with enough dressing to coat, reserving some for the pomelo and avocado. Place in 4 individual salad bowls.
Place the pomelo and avocado in the large bowl and gently toss with a small amount of dressing to coat. Place one forth of the pomelo and avocado in each salad bowl spreading them evenly over the greens.
Top each salad with 1 tablespoon of walnut pieces and serve.
Per serving of salad: 135 calories, 10 g total fat, 1 g saturated fat, 701 mg omega-3 and 3360 mg omega-6 fatty acids, 0 mg cholesterol, 3 g protein, 10 g carbohydrates, 4 g dietary fiber, and 23 mg sodium.
Per tablespoon of dressing: 51 calories, 5 g total fat, 1 g saturated fat, 422 mg omega-3 and 1867 mg omega-6 fatty acids, 0 mg cholesterol, 0 g protein, 1 g carbohydrates, 0 g dietary fiber, and 117 mg sodium.
Thursday, March 5, 2015
Black Eyed Pea And Vegan Feta Salad On Romaine
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| Marinated tofu is the "dairy free" feta in this delicious salad. Black-eyed peas are eaten on New Years day for good luck! Follow Foods For Long Life on FACEBOOK . |
Happy New Year!!
Id like to wish you all a happy and healthy 2013. Thanks for inspiring me every day with your interest in healthy eating!
My Annual Lucky Black-Eyed Pea Recipe
If you have been following my blog for over a year, you know that I always eat black-eyed peas on New Years day for good luck- a southern tradition I picked up while living in Texas many years ago. This year Im making a delicious salad with "vegan feta".
If you marinate firm or extra firm tofu in lemon, oil, salt, pepper and oregano, it has the taste and appearance of feta cheese. So for those of you who need to be dairy free or who are just trying to cut down on cholesterol, this is a wonderful substitution. To get some inflammation-busting omega-3 fatty acid in this recipe, I use some hemp oil in the marinade. Its dark green and nutty flavor compliments the extra virgin olive oil.
Besides being a good source of omega-3, this recipe is high in protein and dietary fiber.
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| Tofu marinated in lemon, oil, and seasonings tastes like feta! |
Black-Eyed Pea and Vegan Feta Salad
"Mostly Raw" Vegan, Gluten Free[makes 4 servings]
For the dressing/marinade
2 tablespoons extra virgin olive oil
2 tablespoons cold pressed hemp oil
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon dried oregano
1/8 teaspoon black pepper
3/4 teaspoon salt
For the salad
1/2 block firm or extra firm tofu, diced
1/2 green bell pepper, diced or sliced
1/2 red bell pepper, diced or sliced
1/2 cup red onion, diced
12 pitted kalamata olives, cut in half
1 1/2 cups no salt added canned black-eyed peas, rinsed
2 small heads Romaine lettuce, sliced
Prepare the vegan feta. Mix the salad dressing ingredients in a large bowl until the salt is dissolved.
Add the tofu and toss gently until well coated. Set aside for 10 minutes, tossing occasionally, while you prepare the rest of the salad.
Make the salad. Add the rest of the salad ingredients, except the Romaine lettuce, to the bowl of marinated tofu. Toss gently until well coated.
Divide the Romaine into four large bowls and place one quarter of the salad mixture over each bowl of lettuce. If you would rather mix the lettuce in the large bowl with the tofu before serving, you can do that too.
Serve immediately.
Per serving: 289 calories, 18 g total fat, 2 g saturated fat, 0 mg cholesterol, 1.3 g omega-3 and 6 g omega-6 fatty acids, 12 g protein, 23 g carbohydrates, 6 g dietary fiber and 600 mg of sodium.
Raw Vegan Brussels Sprouts Salad With Orange Chia Seed Vinaigrette Dried Cranberries Or Pomegranate Seeds And Almonds Perfect For Thanksgiving!
Love Them or Hate Them?
Most people have a strong opinion about these petite little cabbages. Me and the kids love Brussels sprouts and I made them every Thanksgiving when they were young. But my husbands not a fan and my daughter-in-law, who is just starting to come around, has in the past practically banned my son from eating them. But fear not, Brussels sprouts lovers, I think Ive developed a recipe that everyone can enjoy. Try presenting this colorful dish at your next Thanksgiving or winter holiday feast! Double or triple the recipe for more guests. If youd like, substitute pomegranate seeds for the dried cranberries.
Complete Raw Vegan Thanksgiving Menu
Last Thanksgiving I posted a Complete Raw Vegan Thanksgiving or Winter Holiday menu from raw appetizers to dessert. Its been a very popular post so check it out for lots of great "raw" ideas for Thanksgiving.
Amazing Health Benefits
On cup of Brussels sprouts provides over 100% of your daily requirement of vitamin C and K. Besides broccoli, it contains more glucosinolate (a phytonutrient associated with protecting our cells against cancer) than any other vegetable! They are also a very good source of dietary fiber, vitamin A, folate, thiamin, vitamin B6, folate, potassium and manganese.
This recipe also gives you all the benefits of the amazing chia seed! Each serving provides over 400 mg of ALA omega 3 fatty acid. Check out all my Chia Seed Recipes.
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Raw Vegan Brussels Sprouts Salad with Orange Chia Vinaigrette
[makes 4 servings]
2 teaspoons dried chia seeds
¼ cup water
½ teaspoon fresh orange zest
1 tablespoon freshly squeezed orange juice
1 teaspoon extra virgin olive oil
1 tablespoon raw agave nectar
1 tablespoon raw, unfiltered apple cider vinegar
¼ teaspoon sea salt
2 packed cups thinly sliced Brussels sprouts
2 tablespoons sliced almonds
2 tablespoons dried cranberries (or pomegranate seeds)
In a small bowl, mix chia seeds with water and stir well. Stir several more times over the next 30 minutes while the chia seeds absorb the water.
After the chia seeds have formed a gel, add zest, orange juice, olive oil, agave nectar, apple cider vinegar and sea salt and mix thoroughly. (This dressing can be made ahead and refrigerated).
Mix dressing with the thinly sliced Brussels sprouts, almonds and cranberries and serve.
Per serving: 74.8 calories, 3.2 g fat, 0.4 g saturated fat, 404 mg ALA omega 3 and 603 mg omega 6 fatty acids, 0 mg cholesterol, 2.5 g protein, 11.5 g carbohydrates, and 2.7 g dietary fiber.
Chicken Beetroot and Goats Cheese Salad
This super easy salad uses pantry staples like tinned beetroot with healthy proteins for a filling, nutritious lunch or light dinner.
Ingredients- 2 cups of baby spinach leaves
- Half a chicken breast poached, grilled or taken from a BBQ chicken (I use the breast meat from a BBQ chicken. Just make sure you remove all skin).
- A handful of sweet potato chunks roasted or steamed
- 5 snow pea’s, topped and tailed and cut in half.
- 5 whole baby beetroots (from a can) chopped in half.
- A small wedge of goat’s cheese broken up into smaller pieces.
- Tbsp. olive oil.
- Tbsp. balsamic vinegar.
Directions
- Pat baby spinach leaves dry and place in a large bowl.
- Shred chicken breast into small pieces and place on top of spinach.
- Add sweet potato chunks, snow peas and beetroot.
- Sprinkle goat’s cheese on top of other ingredients.
- Combine olive oil and balsamic vinegar in a small jar or whisk together in a cup/small bowl with a fork and drizzle over the top of the salad (I use a ready mixed oil/vinegar dressing, available at Coles and Woolworths)
- NB you can add any vegetables you like to this combination to up the nutrient count. Grated carrot, corn kernels and cucumber slices all work well. The only limit is your imagination!
Serves 1- Calories per serve – 490
Source: http://www.losebabyweight.com.au/recipes/lamb-and-beetroot-salad/
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