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Recipes

…unflower Seed Risotto It’s Alive! Sprouted Chickpea Hummus Kaniwa Farewell to Summer Salad Kichadi: The Realistic Reset Late Summer Abundance Bowl Meatless Monday with Martha Stewart – Moroccan Carrot Ribbons and Black Lentils Meatless Mondays with Martha Stewart – Black Chickpea Wraps with Tarragon Yogurt Meatless Mondays with Martha Stewart – Earth Bowls Meatless Mondays with Martha Stewart – Massaged Kale Salad and Grapes with Poppy Seed Dressi…

Summer Cobb Salad with Coconut Bacon

Summer Cobb Salad with Coconut Bacon

…ime. It’s also a very special feeling being in Canada for the whole spring-to-summer transition once again. It’s one of my favourite things, watching this little part of the world turn green and warm, for the lakes and rivers to invite us in, for the farmers’ markets to burst with local goodness, and for the long days to stretch into equally enchanted nights. I don’t cook a whole lot this time of year – I like to keep my food really fresh, mostly…

Kaniwa Farewell to Summer Salad

…ere I am world, grilled and gorgeous!     Print recipe     Kaniwa Farewell to Summer Salad Serves 4 ½ cup / 125g kaniwa (quinoa or millet would also work) 1 cup water ½ tsp. sea salt 2 ears fresh corn on the cob 1 small zucchini 1 bunch / 175g green beans quick pickled onions (optional, recipe below) ghee or coconut oil olive oil to garnish salt and pepper goat’s feta, if desired Directions: 1. Soak kaniwa for up to 8 hours or overnight if possibl…

The Best Lentil Salad Ever

The Best Lentil Salad Ever

…ils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days. Copyright 2012 My New Roots at mynewroots.b…

Warm Salad Month: Wild Rice, Butter Bean, and Garlic Roasted Carrot Salad

…5. Now all the elements come together: Drain and rinse beans in cool water to stop the cooking process. Pour dressing over warm beans and toss. Let sit for 5 minutes or so. Drain the rice if any water remains, cool slightly. Mix with beans. Toss in the carrots, scraping the pan to add garlic oil to the remainder of the ingredients. Throw in some paper-thin onions slices, a heap of fresh, chopped dill, and grind some black pepper to finish. 6. Serv…

Fattoush Salad with Za’atar

…, crumble raw flax crackers (or your crunchy topping of choice) and fold into salad. Enjoy immediately. Fattoush Salad Dressing Ingredients: ¼ cup extra virgin cold-pressed olive oil ¼ cup freshly squeezed lemon juice zest of 1 lemon (organic, un-waxed if possible) 1 tsp. raw liquid honey or maple syrup 2 – 4 cloves garlic, minced a couple pinches of sea salt a pinch of black pepper Directions: 1. Put all ingredients in a jar with a light-fitting…

The Epic Travel Salad

The Epic Travel Salad

…red of the narrative saying that the first day of the new year is the time to atone for all our dietary sins. Why do we need a specific day to act as a reason to start treat ourselves well? If there a New Year’s resolution to pull out of this post, it should be to resolve to make yourself delicious food when you go anywhere. Avoid the overpriced convenience food, no matter how healthy it is, since nothing sold in a package will ever compare to the…

Summer Stuffed Patty Pans

…reate a lid. Next, scoop out the inside flesh, leaving a ½” rim around the top to hold the lid in place. Reserve the flesh and roughly chop, set aside. Rub the inside and outside of each squash with a little olive oil, coconut oil or ghee (to prevent drying out in the oven). If you cannot get the squash to sit evenly, slice off a little of the bottom to create a flat surface (be careful not to cut too deeply and create a hole in the bottom. 2. Hea…