Archive for January, 2013

Romaine, Grapefruit, & Red Onion Salad

Tuesday, January 29th, 2013

I love this winter salad because of the combination of tart grapefruit, crunchy onion, and creamy avocado dressing.

Dressing:
1/4 cup apple cider vinegar
1 1/2 tablespoons raw honey
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 cup olive oil
1 rip avocado, peeled and pitted

Salad:
1/2 red onion, thinly sliced and soaked in ice water for 15 minutes.
1 large or 2 small heads of romaine
1 large grapefruit, peeled and sectioned

Drain onion and pat dry. Combine lettuce, onion, and grapefruit in a bowl.

To make the dressing, combine all the ingredients in a blender until smooth and creamy. Thin with water if necessary. I like to transfer the dressing to a squirt bottle (a plastic agave nectar bottle works well). Drizzle each salad plate with the dressing. Top with lettuce mixture, and drizzle more dressing on top.

This salad is so pretty and so easy. Try it out at your next dinner party!


Asian Carrot Slaw

Saturday, January 12th, 2013

IMG_2084

This is a colorful dish that looks great on a buffet table!

2 tablespoons rice vinegar
1 tablespoon miso
1 small clove garlic
1 tsp. chopped fresh ginger
1½ teaspoons nama shoyu or wheat free tamari
1/3 cup olive oil
6 large carrots, peeled
1 green onion, chopped
sea salt
black pepper
sesame seeds

Combine first six ingredients in a blender and blend until smooth. Shred carrots in a food processor. Combine carrots with green onion in a bowl, and toss with dressing. Season with salt and pepper, and garnish with a sprinkle of sesame seeds.


Kale & Quinoa Salad

Sunday, January 6th, 2013

IMG_2067

This is a great stick-to-your-ribs winter salad!

3/4 cup quinoa
7-8 large curly kale leaves, tough stems removed
2 tablespoons fresh lemon juice
1 unpeeled gala apple
1/3 cup chopped pecans
1/3 cup currants or dried cranberries
2 tablespoons olive oil
sea salt and black pepper

You can cook or sprout* (see below) your quinoa. If cooking, rinse quinoa in a fine mesh sieve and combine with 1 1/2 cups of water and a pinch of salt in a saucepan. Bring to a boil over medium high heat. Reduce to low, cover, and simmer for 15 to 20 minutes. Drain any remaining water and let cool.

Wash and dry the kale. Cut the kale into strips and combine with lemon juice and 1 tsp salt in a large bowl. Massage the juice and salt into the kale with your hands for about 2 minutes. Add the quinoa and remaining ingredients to the bowl and season with pepper. Serve immediately or will keep in the frig about a day.

IMG_2059 IMG_2061*Sprouting quinoa is very simple. Put rinsed 3/4 cup of quinoa in a bowl and cover with 1 1/2 to 2 cups filtered water. Let soak for about 6 hours or overnight. Drain and rinse. Let sit on the counter for 1 day. That’s it! Rinse again and you are ready to use!