Archive for May, 2009

ASIAN LIME CILANTRO SALAD

This is not my recipe, but from this site: http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever

I like this salad because it’s so colorful and flavorful 🙂 I did a couple modifications to mine… I actually made mine without the linguine noodles and put grilled chicken in there instead.  I’m sure with the noodles it’s wonderful.  I only did one bell pepper, because i’m lazy.  I also added less brown sugar (heaping 1 tbsp) and soy sauce (about 2-3 tbsp instead).. just enough to taste.   In addition, instead of 1 whole can of cashews, I just used a small handful of trader joe’s lime and cilantro cashews… which I LOVE in any salad! 😉 ps- this recipe makes large servings for about 4-6.

SALAD INGREDIENTS:

1 package of asian linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic (optional)
2 hot peppers or jalapenos, chopped (optional)
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

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May 19, 2009 at 9:56 pm Leave a comment

GREEN SMOOTHIES

Green smoothies are such a delicious way of getting excellent nutrition through whole, raw foods.  They taste SO much better than they appear to and are so easy and inexpensive to make.

First, you choose your green base:  eg. spinach, kale, chard.  most fruits mask the spinach taste, the kale and chard take a little more to get used to 🙂 i would suggest de-stalking the kale and chard and only mixing the leaves.

Then simply add in fruit! They can be fresh or frozen.  Some examples may be mangoes, bananas (ripe!!), apples, oranges, berries… whatever combination you like.

In addition, you can add sources of protein if you want to make a meal out of it or as a powerhouse drink.  Some great sources are egg whites, flaxseed meal/oil, protein powders, skim/soy milk, or my favorite- greek yogurt!

To make: Add in about 2-3 handful of greens in to a blender.  Add in fruit, mix.  Add in protein source or additional ingredients, mix.  You can also blend in ice cubes to make it into a thick, chilled smoothie.  If you prefer your smoothie to be thinner, splash in some water or liquid (eg. skim milk, water, coconut milk, almond milk)

Here are some suggested combinations:

– kale / frozen 1/2 banana / almond milk / vanilla soy protein powder ( my favorite!!!!)

– spinach / mango / 0% greek yogurt

– spinach / frozen banana / mango / coconut milk

– kale / apples / carrots

May 4, 2009 at 2:17 pm Leave a comment


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