Mixed Herb Salad with Lemon-Tahini Dressing

Mixed Herb Salad with Lemon-Tahini Dressing

This mixed herb salad with hemp seeds and lemon-tahini dressing is light and refreshing.

Ingredients (Serves 2-4):
1 container of grape tomatoes, halve the tomatoes
1 cucumber, seeded
red onion, diced (as little or as much as you prefer)
2 Tbsp hemp seeds
1 small bunch of parsley, chopped
2 Tbsp fresh dill
4 cups romaine lettuce, chopped

Lemon-Tahini Dressing:*
4 Tbsp raw tahini
4 Tbsp water
2 Tbsp fresh lemon juice
1 Tbsp hemp oil
pinch of salt

*For variation, add a clove of garlic and cayenne pepper.

In a large bowl, combine the tomatoes, cucumber, red onion, hemp seeds, parsley and dill. In a small  bowl, whisk the tahini, water, lemon juice, hemp oil and salt until smooth. Add the preferred amount of lemon-tahini dressing to the salad and toss. Serve on a bed of romaine lettuce.

Walnut Tacos with Fresh Tomato Salsa

Walnut Tacos with Fresh Tomato Salsa

The following recipe has been adapted from Rawvolution by Matt Amsden.  His cookbook is one of my favorites for raw cuisine. Ground walnuts seasoned with Mexican spices, topped with fresh tomato salsa and wrapped in collard greens...I have made this recipe several times and it is delicious and healthy!

Ingredients:
1 1/2 cups raw walnuts, ground in a food processor
1 1/2 tsp ground cumin
3/4 tsp ground coriander
2 Tbsp Nama Shoyu (If you don't have this, substitute with reduced sodium Tamari)
4 medium collard green leaves
1 cup romaine lettuce, shredded

Fresh Tomato Salsa
2 cups tomatoes, chopped (I used a mixture of heirloom and sweet yellow tomatoes)
3/4 cup fresh cilantro, chopped
1/2 cup yellow onion, chopped
2 Tbsp lime juice
1 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp ground cumin
3/4 tsp ground coriander
1/4 tsp cayenne pepper
3/4 tsp salt

Combine all of the fresh tomato salsa ingredients in a bowl and set aside. Grind the walnuts in a food processor. In a separate bowl, combine the ground walnuts, cumin, coriander and mix well. Then, add the Nama Shoyu and mix again. Evenly distribute the walnut filling in the center of each collard green leaf. Then, add shredded lettuce and top with the fresh tomato salsa.

FYI: If you cut the thicker stem out of the lower part of the collard green, it is easier to wrap.

Mixed Greens with Pineapple and Orange

Mixed Greens with Pineapple and Orange

Sometimes, I just want to keep things simple. This salad is the perfect example of such simplicity. All you need to do is cut up some pineapple and oranges and add to a bowl of mixed greens. That's it! The juices from the fruit naturally dress the lettuce. This healthy meal is very refreshing particularly during the warm months. Feel free to add variety with fruits such as blueberries and strawberries.

Falafel Tacos

Falafel Tacos

Sometimes, I find myself staring into the fridge thinking, "There's nothing to eat". However, most of the time I end up throwing ingredients together that I already have so I do not have to make another trip to the store.  My most recent hodgepodge meal was falafel tacos. Yes, I have made falafel from scratch on several occasions but sometimes I am into the immediate gratification resulting from an effortless meal. I would have to say that -by far- the best fully cooked, frozen falafels are from Trader Joe's.

Trader Joe's 'Heat & Eat' Falafel

Ingredients (quantity depends on the number of servings):
Tortillas (I used Mission's corn & wheat blend tortillas)
Falafel (Trader Joe's)
Hummus
Lettuce
Cucumber, diced
Tomato wedges
Kalamata olives, chopped
Red onion, sliced and diced

Warm up the falafel according to package instructions either in the microwave for 1-2 mins or bake in the oven for 15 mins. Cut the cucumber, tomato, olives and red onion. When falafel is ready, warm the tortillas. Spread a Tbsp of hummus on each tortilla. Add lettuce, falafel pieces, cucumber, tomato, olives and red onion. Fold the tortilla and enjoy your falafel taco!

Black Bean & Quinoa Salad with Chili Lime Dressing

Black Bean & Quinoa Salad

Quinoa (pronounced keen-wah) is a grain-like seed and was a staple crop of ancient Incan civilization. This superfood is a complete protein and is full of phytonutrients and antioxidants. Usually, I will make a large batch of quinoa earlier in the week and use the leftovers to make another dish or two throughout the week.

Ingredients for the Salad (serves 2) :
2 cups cooked quinoa (1/2 cup dry)
1 15oz. can black beans, drained and rinsed
1/2 cup red pepper, chopped
1/2 cup yellow pepper, chopped
1/2 cup orange pepper, chopped
1/4 cup diced red onion
2 scallions, green tops only, chopped (or omit red onion and use entire green onion)
1/4 cup fresh cilantro, chopped

Ingredients for the Chili Lime Dressing:
1 jalapeño, diced
1 clove garlic
1/4 cup extra virgin olive oil
juice from 2 limes
1 tsp ground cumin
salt and pepper, to taste

If you do not have any cooked quinoa on hand, place 1/2 cup quinoa and 1 cup water in a saucepan and bring to boil. Reduce to simmer, cover and cook until the water is absorbed (approx. 15 mins).
Open can of black beans, drain and rinse. Chop the red, yellow and orange peppers. Dice the red onion and/or green onions. Chop the cilantro. Combine all of the ingredients in a bowl.

To make the dressing: Put diced jalapeño, garlic, olive oil, lime juice, cumin and salt & pepper in a mini food processor. Process until blended.

Make sure the quinoa has cooled before adding it to the rest of the ingredients in the bowl. Then, add the dressing. Combine and serve.

Summer Squash Noodles with Mushrooms & Broccolini in Marinara Sauce

Summer Squash Noodles with Mushrooms, Broccolini and Marinara

I finally broke out my spiralizer for the first time since I purchased it months ago. I have to say it is a handy tool, indeed. This dish took less than 15 minutes to prepare and lightly sauté. The great thing about this recipe is you can eat it raw too!

Ingredients:
2 summer squash
1 cup broccolini, chopped
1/2 cup cremini mushrooms, sliced
1 cup prepared marinara sauce (I used Lucini's Tuscan Marinara)*
1/4 cup fresh basil, chopped

Make the squash noodles using the spiralizer or use a vegetable peeler to create ribbons. Chop the broccolini and slice the mushrooms. In a wide pan, sauté the broccolini and the mushrooms in a dab of oil (to minimize fat, use water or veg broth instead) for 1 minute on medium heat. Add the squash noodles and cook for an additional 2 minutes. Add the marinara and heat for another 1-2 minutes. Remove from heat. Finally, add the chopped basil. Serve immediately.


Cooking times will vary depending on preference. I like my vegetables crunchy and full of flavor.
Also, since I used a store-bought sauce, I didn't feel the need to season the dish any further with salt or pepper. I found this dish to be simple, light and satisfying! Enjoy!


*Substitute with a raw marinara recipe