Friday, August 24, 2012

Salads, Salads, Salads

Sprouts Salad (raw)

2-3 cups of sprouts (alfalfa, broccoli, radish)
3/4 cup cherry tomatoes (quartered)
1 avocado (diced)
1-2 tablespoons lemon juice
2 teaspoons olive oil (optional)
1/3 teaspoon sea salt (optional)


Spinach Greens (Salad) (raw)

1 bunch of baby bok choy (torn into pieces)
1 medium sweet onion (cut into rings)
1 bunch spinach greens (torn into pieces)
1 cucumber (skinned and sliced)
carrot shavings for color
fresh or frozen cranberries for color


Garlic & Dill Cucumber Salad (raw)

3 cucumbers (skinned and sliced thinly)
3 cloves garlic (minced)
1 tablespoon dill weed
1 tablespoon lemon juice
1 teaspoon sea salt
turmeric (optional dusting on top)


Garlic & Dill Cucumber Salad w/ Parsley (raw)
(the same as above but add parsley, onion slices and tomatoes)


Monster Toss Salad (raw)

Several fistfuls of various greens, torn
Several red and yellow cherry or grape tomatoes
Scattering of radish sprouts, garnish
Scattering of cilantro, garnish

1 lemon squeezed and pulped
2 tablespoons olive oil
2 medium garlic cloves, minced
sea salt to taste
Cilantro needs lemon juice to activate its full flavor, so after drizzling on the dressing, let the salad stand for 15 or so minutes and the flavors will be fuller.


Garbanzo Bean Stir-fry Salad

1 medium-large onion (sliced)
1/3 head cauliflower (cut into small flowerets)
1 head broccoli (cut into small flowerets)
5-6 stems asparagus (2" segments)
1 bunch kale/mustard greens/spinach (torn in half)
1-2 cups garbanzo beans (cooked)
1-2 cups garbanzo bean broth
cherry tomatoes (quartered)
green onion (sliced)
1 tablespoon lemon juice (optional)
1/2 rounded teaspoon sea salt
Step 1: On medium heat in a large fry pan, put the garbanzo bean broth, cauliflower, broccoli and asaparagus. Cook them enough to soften them and bring out their vivid colors.
Step 2: As vegies are becoming softened, stir in greens briefly and garbanzo beans.
Step 3: Before greens get at their peak of color, add tomatoes and green onions. Cook lightly, perhaps only 3 minutes.
Step 4: Remove from heat. Add salt and lemon juice if using. Serve.


Green Bean Salad

2 cups fresh or frozen green beans
1 small handful macadamia nuts (soaked 1 hours, soak-water tossed)
5-6 cherry tomatoes
1 1/2 teaspoons lemon juice
1 teaspoon olive oil
sea salt
Bring the green beans to a light boil and then simmer till soft but still very green. Dip out the green beans and put in a bowl, add macadamias and chopped tomatoes, sprinkled on salt as desired, then drizzle with the lemon juice and olive oil. Very quick and light.


Green Bean Salad II

2 cups fresh or frozen green beans
2 cups cabbage, sliced thinly
4-5 cloves garlic
1 chunk ginger, grated
5 baby yellow tomatoes, sliced thinly lengthwise
a few stems of parsley as garnish
sea salt
Lightly boil the green beans with the garlic (sliced) and ginger (sliced or grated). Once the green beans are boiled, serve them over a bed of grated or thinly sliced cabbage. Strain out the garlic and ginger pieces and serve with the green beans. Add sliced tomatoes and parley for garnish.


And then just a great big salad supper (one raw and another with cooked green beans) with a cashew or sunflowerseed based dressing!

An extreme salad supper!

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