Creamy Avocado Cilantro Dressing
- 4 generous tablespoons avocado
- 1/3 cup cucumber, chopped and peeled (or English cucumber, unpeeled)
- 1/3 cup tomatillos, chopped
- 1 medium clove garlic
- 3 tablespoons lime juice
- ¼ cup cilantro, roughly chopped
- 1 teaspoon jalapeno, minced
- Sea salt to taste or pinch of stevia
In a blender, add the lime juice and cucumber, and then the tomatillos. Blend adding a teaspoon or so of water if needed to keep the blender in motion. Add the remaining ingredients and blend until creamy
Tip: Tomatillos are a healthy acid alternative to vinegar and do not interfere with digestion.
- 1/2 large avocado
- 3/4 large globe tomato
- red onion, small slice
- Jalepeno pepper, small slice
- 2 small carrots, peeled
- 1 small lime, juiced
- 1 – 2 handfuls of cilantro
- small piece of ginger
Blend in a high speed blender until super creamy.
Season to your taste.
- 2 heads fresh broccoli, chopped
- 1 head fresh cauliflower, chopped
- 1/2 cup chopped red pepper
- 1/2 cup chopped green pepper
- 1/2 red onion, chopped
- 1 cup tomatoes, chopped
- 1 large carrot shredded
Mix all ingredients in a large bowl.
- 2 avocados
- 1/4 cup fresh lemon juice
- 2 tsp sea salt
Mix in a food processor then toss into salad.
Refrigerate until serving.
- 1 cup uncooked quinoa
- 2 cups water
- 1/4 cup red onion, diced
- 1/2 – 3/4 lemon, squeezed
- 1/4 cup (about 10) kalamata olives, pitted and sliced
- 2 tbsp sesame oil
- 2 cups cucumber, peeled and diced
- 1 cup cherry tomatoes, quartered
- salt and fresh pepper, to taste
Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
Drizzle the oil over the quinoa, add salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.
Makes 6 servings – Size: 1 generous cup (Makes over 6 1/4 cups)
Very yummy for a summer picnic salad! Make ahead of time to let the flavors blend! Also remember that beans have a higher calorie content. This is a great healthy replacement for those summer potato and macaroni salads.
2 tbsp Balsamic Vinegar
2 tbsp sesame oil
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Ground Cumin
1/2 tsp Chili Powder
3 Tbsp Cilantro (fresh) (more if you love cilantro)
1 15 oz. can organic Black Beans- drained and rinsed
1/2 cup Green Peppers (also may add yellow/orange/red peppers)
1/2 cup Red Ripe Tomatoes
1/4 cup Red Onion
In small bowl mix balsamic vinegar, oil, salt, black pepper, ground cumin, and chili powder. Set aside.
Drain and rinse black bean. Chop green peppers, tomato, cilantro and onion.
In large bowl add black beans, green peppers, tomato, cilantro and onion. Toss with vinegar mixture. Garnish with cilantro. Cover and refrigerate overnight.
Makes 12 servings
Black Bean Salad #2
LIKE ANY BEAN SALAD, this one is best made ahead of time so the flavors can reach their full potential before serving. Again, watch your calories with the beans!
- 2 cups red onion
- 2 cups yellow onion
- 1 jalapeno pepper
- 5 garlic cloves
- 1/4 cup carrots
- 1/3 cup celery
- 2 green onions or scallions (white parts only)
- 1 can (16 ounces) organic black beans
For the dressing
- 4 tbsp lemon juice
- 1/4 tsp cumin
- 1/2 tsp fresh oregano
- 1/4 tsp cayenne pepper
- 3 tbsp. sesame oil
Julienne the red and yellow onions. Mince the jalapeno and garlic. Peel and dice the carrots and celery. Thinly slice the green onions. Drain and rinse the black beans.
On medium heat, in a sauté pan, heat a small amount of the coconut oil. Add the red and yellow onions and sauté for 4–5 minutes. Turn down the heat and cook the onions for an additional 15 minutes or until they are brown and caramelized. Stir frequently so the onions cook evenly—don’t burn. Add the jalapenos and garlic and cook for 5 additional minutes so the garlic browns slightly. Cool mixture.
In a large bowl, mix thoroughly the beans, green onion, carrots, celery, and sautéed onion mixture.
Dressing: In a small bowl, add the lemon juice, cumin, oregano and cayenne pepper. Slowly whisk in oil.
Pour dressing over black bean mixture. Gently mix until dressing thoroughly covers all beans.
Makes 4 servings
1 cup quinoa
2 cups water
1/2 seedless cucumber, chopped
1/2 cup cherry tomatoes
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 tablespoons chopped fresh parsley chopped
1 tablespoon chopped fresh mint
the juice of 1 lemon
2 tablespoons sesame or walnut oil
1/4 teaspoon cumin
1/2 teaspoon kosher salt
Cook quinoa according to package directions with water. Add all other ingredients to a large bowl.
When quinoa is cooked, add to large bowl and stir to combine. Let set for about 15 minutes before serving so that the flavors can combine.
Pear, Walnut & Quiona Salad
2 cups water (chicken broth from you cooked chicken works well)
1 cup quinoa
2 tablespoons walnut oil
1 tablespoon fruity vinegar, such as pear, raspberry or pomegranate
1/4 cup snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 ripe but firm pears, diced
1/2 cup coarsely chopped walnuts or pecans, toasted (see below*)
Bring water or broth to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes.
Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat.
Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. Transfer to the refrigerator to cool for about 15 minutes or serve warm. Serve topped with nuts.
*To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes
Makes 6 servings about 3/4 cup each
This recipe goes well with the Cucumber Roll-ups found on the Vegetable page.
- ¼ cup raspberries
- 3 tablespoons raspberry tea
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 4 Rejuveniix capsules, opened (powder only)
- Dash salt and stevia to taste
Blend raspberries, raspberry tea and lemon juice together followed by the Rejuveniix powder and blend until smooth and the powder is dissolved. Add the Dijon mustard and olive oil and blend well. Add a dash of salt and stevia to taste. Store in a covered container in the refrigerator.
Calories: 26 per tablespoon
Yield: 2/3 cup or approximately 10 tablespoons