Confetti Salad

If I am lucky I can be home to either prepare lunch or dinner, in which case I will make an extra large salad leaving enough for a later meal. I often just throw something together with the produce on hand, nothing fussy. I find a salad alone can be filling and substantial enough when various toppings are added, such as avocado, seeds, nuts, olives, etc.. Not all salads are worth sharing, but this one seemed to blend so nicely and just might be a new stand by.

Confetti Salad:

-1/2 head cabbage shredded thin
-1/2 head spinach chopped
-1 red pepper sliced thin 1/2 inch long pieces
-1/4 red onion diced
-1 yellow beet grated
-6 inch diakon piece grated

Dressing:

-juice of 1 lemon
-1 garlic clove minced
-2 tablespoons apple cider vinegar
-2 tablespoons olive oil
-1 tablespoon dulse
-cayenne, sea salt, and pepper to taste

Topping:

hemp seed, olives, and avocado went very well.

Toss all salad ingredients in large colorful bowl and pour dressing over, folding in gently. Serve straight away or store for no longer than 24 hours.

Serves 2-4

Coconut Lemon Bars

I am a fan of the Lara Bar and have been trying to emulate the recipe for months now. I always end up with something equally delicious, but little resemblance to the Lara Bar. I had since forgotten about my fraudulent attempts and saw a Lemon Coconut Bar recipe by Ani Phyo that sounded inviting. However, I altered the recipe a bit, mainly swapping the almonds for walnuts. Low and behold it tuned out just like the Lara Bar... only better because it's fresh! They make a perfect power snack for hiking, road trips, or a day on the go. I am excited at this new recipe and I think their are many fun diversions to try. I can see goji berried in this particular recipe being a sweet addition. Any other Ideas?

Coconut Lemon Bars

-1 cup walnuts
-8-10 pitted Mejool dates
-seeds of 1 vanilla pod
-juice and zest of one lemon
-1 cup shredded coconut
-1-2 Tablespoon water if needed

Place all ingredients in food processor and pulse until texture is somewhat sticky but leaving small bits and pieces. Place mix on wax papered pan/plate and press flat with spatula to desired thickness. Chill for at least 2 hours, and best over night.


makes 10 bars

Collard Wraps with Sun-Dried Tomato Pate

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The collard wrap is ever versatile and can accompany any number of ethnic foods. I typically do either an Asian style wrap with avocado, spouts, dikon, and a miso dip, or Mexican with black beans or nut pate, cilantro, tomato, and avocado. However, with this recipe I went for a simple Italian style wrap.

Sun-dried Tomato Pate

-1/2 cup soaked sunflower seeds (walnuts are great & pine nuts are even better)
-1/4 cup soaked sun-dried tomatoes(in warm water at least 1 hour)
-3 Tablespoons of water from soaked tomatoes
-juice of 1/2 lemon
-2-3 garlic cloves
-1 green onion stalk
-1/4 small red onion
- 1/4 head parsley chopped
-sea salt, pepper, and cayenne to taste

Place soaked sunflower seeds, tomatoes, and water in food processor and pulse briefly. Place all remaining ingredients, except parsley into processor and pulse until desired consistency is reached. Lastly, fold chopped parsley into pate in separate bowl as to not turn the spread green.

Collard Wrap Assembly:

Taking a large collard leaf, derib and cut length wise to make two wraps. Repeat with as many wraps as needed. Soaking wraps in lemon water will help make them softer but is not necessary. I rarely do this unless I am feeding those with more delicate tastes. Like making sushi, it makes things a load easier to have a clean work space with desired ingredients prepared in small bowls. This wrap included a fare serving of Sun-dried tomato pate as the base and then layered with additional chopped sun dried tomatoes(soaked), heavy hand full of spouts, finely chopped kalamata olives, and fresh dill. Place a fair amount of ingredients a forth of the way up the leaf(length wise) and role tightly towards yourself. Collard wraps are quite tough and can pack a fare amount of sustenance. Like sushi, one can be shown but in the end it just takes practice and a bit of boldness.
Serve wraps right away, or role in wax paper to take for lunch.

Lentil Apricot Salad

This recipe was inspired by a local co-op's lentil salad that included similar ingredients but was cooked, and contained less vibrant greens. The salad is quite satisfying and it could easily be a main dish for an energizing meal. The tangy fruit, pungent collards, and earthy lentils blend this salad into a divine combination.

Lentil Apricot Salad

-2 1/2 cups spouted green lentils
-1 head collards cut in thin strips
-2 large carrots cut on the diagonal
-1 medium shallot
-1/4 cup dried apricots sliced

Dressing:
-3 garlic cloves minced
-juice of one orange plus zest
-4 Tablespoons olive oil
-sea salt and pepper & cayenne to taste

-1/4 cup pecans

Place salad ingredients in large bowl and toss together, set aside. Mix together dressing and let sit to marinade at least 30 minutes. Before serving pour dressing and message well, especially into greens. Top with pecans, and serve. Great at room temperature or chilled for a later time.

Serves 2-4

Sweet Green Mousse

I have been on a raw kick the last few months and find it increasingly difficult to cook my food! Especially as the days are lengthening and the winter cold has since past, soup and warm dishes just don't sound inviting. It seems the more raw food I eat the better I feel anyhow, so why sway from that? I don't find it necessary to go 100% raw or die, as that kind of rigidity tends to be unsustainable. I just take it with the strides of a day, doing what feels right for the moment.

Anyway, this recipe is a loose variation of many I have been doing the past few weeks. It is a great breakfast treat when your not feeling the "green smoothie". Another great tweak on the recipe is not putting in any liquid and freezing it for a frozen sorbet. This recipe is a great base with myriad adaptations abound... do tell your favorite!

Sweet Green Mousse

-2 frozen bananas
-1 fresh ripe banana
-1 TBL Chia seeds (preferably soaked but not crucial)
-1 TBL Spirulina (or less or more)
-1 small avocado/or 1/2 large
-1/8 cup liquid of choice (nut milk is great, water is fine)

Place ingredients in decending order into high speed blender, blend on high until creamy, adding more liquid if necessary. Serve with a plate of fruit for dipping, on top granola, or freeze for a sorbet.

Mermaid Hair Salad

This recipe was an impromptu creation, when I was in dire need of fresh food. With a heavy dose of greens and choked full of  seaweed's trace minerals, this recipe is ideal after heavy holiday fare. The tofu makes for a more substantial main dish, but is completely optional. The kelp noodles(also known as mermaid hair) can be found at Asian markets and most health food stores.

Recipe: 

-1 head of lacinato Kale cut in fine strips

-1 package of kelp noodles rinsed and cut to desired length

- 1/2 cabbage shaved thin (or one small cabbage)

-2 large carrots diced 

-1 lemon(juice) 

-1/2 cup(or more) red cabbage sauerkraut(or any kind)

-splash olive oil 

-pinch or two of cayenne and sea salt 

optional:

-baked and chilled tofu strips

-sunflower or hemp seeds

combine kale, kelp noodles, cabbage, carrots in large bowl. Put lemon juice, olive oil, cayenne, and  sea salt in small boil and wisk together. Pour dressing over vegetable medley and message gently until well coated and slightly wilted. Fold in the sauerkraut and tofu if using and top with sunflower seeds and extra sauerkraut. This dish is best served after flavors marinade at least 2 hours. 

serves 4-6

Green on Green Salad

Some days need to end on a green note...today was one of those. With a hectic schedule during the day time it can be tricky to eat wholesome on the go. I strive to have at least one super raw salad a day, this one is just that, which can be served along side a main dish or loaded high for a nutritious green meal on its own. The dressing is my all time favorite, and is very simple to make...assuming you have fresh turmeric on hand. 

Salad Recipe:

-1 head spinach 

-12 asparagus spears cut in 2 inch increments 

-1 small head broccoli cut one or two bite sizes

-large handful of green beans chopped in 2 inch increments  

-3 stalks celery diced 

- 1-2 avocados to top

Optional: grated Parmesan, toasted sunflower seeds, Greek olives, etc..

Put a large pot of water on high heat to boil. Fill large bowl with ice cool water(adding ice cubes if you have them) and set aside. When water reaches boil throw asparagus, broccoli, and green beans in covered, for no more than 2 minutes. Quickly drain and plunge greens into ice bath. Roughly chop the spinach and place in large serving bowl with other greens. Drizzle lemon turmeric dressing(recipe below) throughout, tossing lightly. Top with sliced avocado and serve. 

Lemon Zinger Dressing Recipe:

-Juice of one Lemon

- 1-2 cloves garlic

-2 teaspoons diced turmeric(or more)

-1 teaspoon diced ginger root

-2 tablespoons of olive oil 

-pinch of sea salt

Serves 6 sides or 2-3 main