Category Archives: salad

Monday, October 1, 2012

Sweet and Simple Mango Dressing with Three Delicious Salad Ideas

This harvest moon is just gorgeous and I can’t WAIT to start decorating for fall. However, I’m finding it hard to get in the mood here when it’s 100 flippin’ degrees outside. Yellow leaves, hot apple cider, scarecrows and soup are the farthest things from my mind. All I want to do is jump in a pool, sip smoothies, and eat salads. So keeping with the theme here of hot fall nights, I am sharing three fun and easy salad ideas, all topped with one simple mango dressing. Theoretically, you could just blend up a super ripe mango and use that as a dressing, but I’ve added just a few other ingredients to give it some depth of flavor. I know we will get our cool down soon. Until then, you’ll be seeing more warm weather dishes here on The Tasty Alternative. Salud.

Sweet and Simple Mango Dressing:

Ingredients:

-1 VERY ripe mango, peeled and chopped (2 cups)

-1 tablespoon apple cider vinegar*

-1 tablespoon balsamic vinegar*

-3 tablespoons filtered water

-1 tablespoon oil (I use grapeseed)

-1/8 teaspoon salt

How To:

1. Blend all ingredients in food processor (or blender of choice) until smooth.

2. Will keep in fridge up to 4 days.

Notes:

*If the mango is not super ripe, I recommend adding a sweetener.

*vinegar variations: you could add just 2 tablespoons of apple cider vinegar. Alternatively, you could add in just two tablespoons of balsamic vinegar, but the color will turn very dark. Any vinegar would work really, perhaps even lemon juice.

Here with Salad #1 we have a spinach and spring mix topped with crispy red apple, pumpkin seeds, dried figs and dried apricots. Pistachios or walnuts would also taste fabulous, as would chopped Asian pear or crunchy kohlrabi.

Salad #2 is fiesta inspired. Spinach, romaine, and spring mix topped with garlic sauteed black beans, red onion, roasted pumpkin seeds, avocado and tomatoes. The mango dressing is the perfect sweet flavor against the savory toppings. Grilled chicken, green peppers, cilantro or cashew sour cream would also be fabulous on this salad.

Lastly, salad #3. A bed of spinach and spring mix topped with roasted sweet potatoes, roasted pumpkin seeds, diced shallot and dried cranberries. The warm sweet potatoes wilt the greens just enough and the splash of cool sweet mango adds quite the flavor dimension. Roasted delicata or butternut squash would taste divine, other ideas for this salad include fresh or dried figs, nectarine, or roasted sunflower seeds.

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Slightly Indulgent Tuesdays, Fat Tuesday, Raw Foods Thursday,

Posted by Amber at 5:11 am

Labels: main dish, salad, vegan, vegetarian.

20 Comments

Vicky October 1, 2012 at 6:51 pm
I LOVE your salad dressing and salad ideas! Such a beautiful post!
Reply
Lauren October 1, 2012 at 7:02 pm
Mango dressing?!?! This is an entirely new concept to me and it looks SO amazing! I cannot wait to try this tonight! I have some chopped mango in my freezer and the rest of the ingredients in my pantry.
Reply
gfe--gluten free easily October 1, 2012 at 7:07 pm
Wow, that dressing looks awesome! I love mango. I’m embarrassed to say that my last one got buried in the fridge until it was too late. 🙁 Now as far as my salad choices … I’d have to go with #2 or #3, but they all look and sound terrific! 🙂

Thanks, Amber!
Shirley
Reply
Laura October 1, 2012 at 8:57 pm
Ahh I am not alone-it is sooo hot here too! I am sweating right now. We got spoiled with some cool days a few weeks ago and now back to the hot grind. These salads look perfectly cooling and scrumptious. Mango dressing is the perfect way to get my kids to eat salad!
Reply
[email protected] October 2, 2012 at 1:21 am
ooh! I could have this dressing everyday. Heck I could drink it hehehe.
Reply
Heather @Gluten-Free Cat October 2, 2012 at 1:41 am
Oh goodness, you weren’t kidding! We ARE on the same wavelength with salads! These literally made my mouth water! Mangoes just went on the grocery list. I’m trying to decide between Salads 2 & 3. I might have to start with 3 because just imagining the rich flavors with the tangy dressing is making me hungry! Love these! You are brilliant! (Please link up your dressing to Raw Foods Thursdays this week!!!)
Reply
Jen October 2, 2012 at 2:24 pm
I love these salad ideas Amber! I’d eat every one of them happily! I love the idea of mango dressing. Thanks for sharing.

Jen
Reply
glutenfreehappytummy.com October 6, 2012 at 1:47 am
oh Amber, that dressing sounds marvelous! i love anything mango. this is perfect! and what beautiful salads!
Reply
Chaya October 7, 2012 at 3:48 am
You are going to keep me in salads for a while. I couldn’t select a favorite so I featured all three photos on My Meatless Mondays. Thanks for making it so easy on me.
Reply
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[…] This lovely mango dressing that you can add to any salad or on top of grilled chicken breasts (I usually don’t include the balsamic vinegar though) […]
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Jordina March 3, 2015 at 7:57 am
I LOVE this dressing! I have some spinach, mangoes and apples at home, just have to buy a couple more of things and I will do this for dinner 🙂

•The Health Blog for the Lazy Girl•
Reply
- Amber June 24, 2015 at 3:48 pm
  Oh thank you! We love it too.
  Reply
Karen March 25, 2015 at 5:17 pm
Fantastic dressing. I have been using it on spinach and baby kale with tomatoes, avocados and maroon carrots. That’s been lunch 2 weeks in a row.
Reply
- Amber June 24, 2015 at 3:45 pm
  Oh yummy. Sounds great! Thank you for sharing. It’s one of our favorites too. 🙂
  Reply
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Thursday, June 21, 2012

Candy Cane Beet, Strawberry and Black Plum Salad with a Ginger Lemon Honey Dressing.

Okay, so how GORGEOUS are these beets?! Have you ever tried a candy cane beet (aka Chioggia beets)? Before you click away because beets aren’t your thing, hear me out. Not all beets are created equal. If you can get your hands on this variety, please give them a try. You will be pleasantly surprised by their mild (almost sweet), tangy flavor. They are perfect in salads and wonderful raw. And my kids even love them. It sort of tastes like kohlrabi meets radish (meets a carrot)? Hard to describe the flavor. Anyway, I’m smitten with these candy striped cuties.

Salad Ingredients:

-4 oz of spring salad mix

-6 oz black plums (5 small plums), small chop

-3 oz strawberries (6 strawberries), small chop

-4 candy cane beets, sliced (or your favorite cut)

-1/4 cup ginger lemon honey dressing

-(optional: walnuts & green onions)

Ginger Lemon Honey Dressing:

-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon freshly grated ginger
-2 tablespoons oil (I used grapeseed)
-1 1/2 tablespoons honey
-Pinch of salt

How To:
1. Prepare salad fixens’
2. In a small bowl, whisk together dressing ingredients.
3. Pour dressing on salad immediately before serving.
4. Serves 4

You can find candy cane beets by looking at the stems!

Health benefits of beets
(content source)

Garden beet is very low in calories (contain only 45 kcal/100 g), and contain only small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.

The root is rich source of phytochemical compound Glycine betaine. Betaine has the property of lowering homocysteine levels in the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation, which is otherwise can be harmful to blood vessels. High levels of homocystiene in the blood results in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.
Raw beets are an excellent source of folates; contains about 109 mcg/100 g (Provides 27% of RDA). However, extensive cooking may significantly depletes its level in food. Folates are necessary for DNA synthesis in the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.
It contains significant amounts of vitamin-C, one of the powerful natural antioxidant, which helps body scavenge deleterious free radicals one of the reasons for cancers development.
Beet greens (tops) are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots.Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.
The root is also rich source of niacin (vit.B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6) and carotenoids, and minerals such as iron, manganese, and magnesium.
In addition, the root indeed has very good levels of potassium. 100 g fresh root has 325 mg of potassium or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.

_____________________________________________________
Shared on: Summer Salad Sundays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Potluck Party Friday Raw Foods Thursday

Posted by Amber at 10:40 pm

Labels: go ahead honey, salad, SCD, summer cuisine, vegetarian.

16 Comments

Vicky June 22, 2012 at 12:25 am
This looks so refreshing and I love the candy cane beets we can’t get them here unfortunately 🙁
Reply
glutenfreehappytummy.com June 22, 2012 at 3:39 am
Hi Amber! Oh my gosh those beets are so pretty! i love the stripes! They’re beets with a fashion sense:) And I bet this salad is delicious with the plums….wow, yum! I can’t wait until I can eat beets and plums — this salad will definitely be on my list of things to make! Thanks for sharing! have a wonderful weekend:)
Reply
Heather @Gluten-Free Cat June 25, 2012 at 7:25 pm
Oh how I love raw beets, but I’ve never tried candy cane beets! I will be looking for them. This salad is just packed with delicious flavors. Beets with fruit is just genius! And i love that it’s packed with nutrients as well. Thanks so much for sharing!
Reply
Chaya June 25, 2012 at 9:16 pm
This salad is ingenious and it is beautiful. Thanks for sharing it on My Meatless Mondays.
Reply
shopannies June 26, 2012 at 5:21 pm
thanks for sharing love the post I learned a bit myself thanks

come see what we shared at http://shopannies.blogspot.com/2012/06/flank-steak-with-grilled-mango-and.html
Reply
Debbie @ Easy Natural Food June 26, 2012 at 9:36 pm
Love those candy cane beets, but I’ve never heard of them before, and don’t ever remember seeing them at the Farmer’s Market 🙁 This salad sounds so tasty with the plums and strawberries! Thanks for sharing with Summer Salad Sundays.
Reply
homecookedhealthy June 27, 2012 at 2:05 pm
Beautiful!
Reply
Anne @ Quick and Easy Cheap and Healthy June 29, 2012 at 12:45 am
Never heard of candy cane beets! They look scrumptious, though.
Reply
Kaylee July 2, 2012 at 1:32 am
Never seen those kind of beets but they look so fun! Thanks for sharing on Mealtime Monday and I can’t wait to see what you link up this week!

Kaylee
http://www.couponingncooking.com
Reply
Carole July 2, 2012 at 2:11 am
This all looks just amazing.
Reply
[email protected] Off Friday July 3, 2012 at 4:36 am
Another amazing recipe! It looks delicious. Thanks for sharing.
Reply
[email protected] July 3, 2012 at 4:37 pm
These beets look amazing!!!!
What a lovely happy-looking salad 😉
Thanks for sharing it at the Potluck Party. xo
http://www.lifeologia.com/potluck-party-celebrating-canada-day-and-fourth-of-july-with-healthy-recipes-vegan-and-gluten-free/
Reply
gfe--gluten free easily July 3, 2012 at 5:59 pm
You have made a salad some serious “eye candy” with this recipe, Amber! Gorgeous!

xo,
Shirley
Reply
Linda July 4, 2012 at 12:24 am
I have never seen candy cane beets. They’re gorgeous! I only recently discovered golden beets. Thanks for sharing this strawberry recipe at Gluten Free Wednesdays.
Reply
sharon July 7, 2012 at 8:10 pm
This salad looks delicious! I have to keep my eyes peeled for these beets at the farmers market! I notice you used grapeseed oil. I am SO confused about grapeseed oil. I read some articles that says its good and healthy to use and others that say its in the same category as canola and vegetable oils. I use it to sauté with when I don’t want to use coconut oil but have been debating if I should continue using it or not.
Reply
Heather @Gluten-Free Cat May 15, 2013 at 11:00 am
I’m so glad you linked this up to Raw Foods Thursdays! I’ll be featuring your salad tomorrow! I’ve been juicing beets all week, and can’t get enough of them. I’ll be looking for these candy cane beets to make this salad soon. Summer plums are just around the corner too!

Hugs!
Heather
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Tuesday, May 22, 2012

Raw Cauliflower Apricot Curry Salad (SCD) and The Whole Earth Festival

Every year over Mother’s Day weekend the most awesome festival is held here in town on the UC Davis campus. It’s called The Whole Earth Festival. Now, you know I’m passionate about the environment, and so I get super excited about this festival. It’s a no-waste event, which means great efforts are made to create zero landfill waste. This is an amazing feat considering the size of this event. But this is a model concept that ALL festivals should adopt. I personally gave up on Earth Day festivals years ago. The waste produced by these gatherings was so counterintuitive, and for me, there was a sharp sense of detachment to the heart of the cause: THE EARTH. See below for pictures of The Whole Earth Festival, featuring eco friendly gifts, vegan, raw, and vegetarian food booths, music, pertinent environmental causes, and a glorious sense of community. I made a raw dish inspired by one of my favorite restaurants, Lydia’s Lovin Foods, a local company from the Bay Area. I have pictures of the food below (they offer organic, raw, vegan, sugar free, gluten-Free, eco-Friendly cuisine). These are MY kinda peeps, ya’ll. So awesome.

Raw Cauliflower Apricot Curry Salad

Ingredients:

Salad Mix

-1 1/2 pounds cauliflower, chopped (two small heads)

-7 ounces dried Turkish apricots (preservative free)

-1 cup raw cashews, small chop

-3 medium carrots, small chop

-2 ounces yellow onion, small dice (about a 1/4 onion)

Dressing

-1/2 cup oil (use a neutral oil – my fave is grapeseed)

-1 heaping tablespoon green curry paste (or any curry of choice)

-1/2 teaspoon salt (or to taste)

-1 teaspoon honey (vegans, use coconut sugar or other vegan sweetener of choice)

-1/8 to 1/4 teaspoon ground turmeric (I used 1/8, some might like more)

-1 teaspoon to 1 tablespoon garlic granules (I used 1 tablespoon, some might light less – you could also use fresh minced garlic to your taste).

-Fresh ground pepper to taste

How To:

1. In a bowl add dressing ingredients and whisk to combine. Check for seasoning and spice factor.

2. Combine salad mix and dressing in shallow dish (like a roasting dish, this just makes it easier to mix together) then transfer into glass storage and refrigerate overnight (or least 8 hours). Serve cold.

3. Serves 6 to 8.

The Whole Earth Festival: Davis, CA (May 11, 12, & 13)

Skylar and Ethan rocken’ out to the groovy music

Later in the day…the crowd enjoying the music

Yoga anyone?

I love walking around looking at the booths

here are some of my favorites

This booth is made entirely of sticks.

How’s that for eco friendly – no plastic!

Fun area for the kids:

Mommy and Sky doing some yoga

THE FOOD!

Here’s my favorite booth: a local company I adore.

See below for pictures of the food and what we ate!

This is a no waste event, so they provide plates and utensils, or bring your own.

We bring our own

Snacks before lunch

Lunch

Raw Middle Eastern Plate:

Dolmas grape leaves with Raw “Rice,” a scoop of

Coconut Almond Hummus & Lydia’s Crackers topped with Sesame Dill Sauce served with Greek Salad

French – Mex Crêpe:

(made with sprouted buckwheat)

black beans, salsa fresca, avocado, spouted beans, & greens

topped with a “Kreemy”Chili Sauce

My loves.

What a great day!

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays Fat Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Food Wednesdays, Pennywise Platter Thursday, Simple Lives Thursday, Frugal Follies, Tastetastic Thursday, It’s a Keeper Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Potluck Party Friday, Summer Salad Sundays, Raw Foods Thursday,

Posted by Amber at 11:25 pm

Labels: festivals, raw, salad, SCD, sides, summer cuisine, vegetarian.

8 Comments

Vicky May 22, 2012 at 11:34 pm
I am so envious! What a fantastic day out! And the food looks wonderful!

Awesome salad recipe too!
Reply
Liberty May 23, 2012 at 5:28 pm
great recipe – cannot wait to try it – have been eating lots of cauliflower tabouleh recently – looking forward to a change!
Blessings
Reply
Debbie @ Easy Natural Food May 24, 2012 at 7:04 pm
What an awesome festival! Looks like you all had a fantastic time! Love your cauliflower salad recipe, looks so good! I’m trying to get more creative with my salads, so this is good inspiration!
Reply
- Amber May 25, 2012 at 11:52 pm
  Thanks Debbie! Have a great weekend. 🙂
  Reply
Jessica @ Dairy Free Betty May 25, 2012 at 4:28 pm
Love this recipe! And that looks like a fun place – lots of tasty foods!! 🙂
Reply
- Amber May 25, 2012 at 11:53 pm
  Hi Jessica,
  
  Yes! I have to say, I do look forward to the food every year. It’s my favorite event. Always beautiful this time of year. We bike over to the University…just so much fun!! 🙂
  Reply
Laura May 28, 2012 at 5:56 am
I don’t know how I missed this fabulous salad-but so glad I found it! I am really intrigued by the flavors you used in this dish. I don’t think I have ever had apricot and cauliflower together.

I would love to go to this Earth Festival. It looks like such a fantastic event and your kids are absolutely adorable!
Reply
Debbie @ Easy Natural Food July 12, 2012 at 4:46 am
Such a lovely combination of flavors, this is such a tasty salad! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon.
Reply

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Saturday, May 19, 2012

Walnut, Cranberry, and Apple Salad with Raspberry Honey Vinaigrette

We’ve had some gorgeous spring weather with pleasant afternoons and cool nights. Perfect weather for after dinner bike rides and early morning jogs. Something about spring kicks my cravings for salads into high gear. I made this salad last week for Ethan’s birthday party and have made it twice since then. It’s a winner salad. And my kiddos love this it too. It’s just the right balance of sweet and tart and the textures are very pleasing. I just love having prepared salad on-hand ready in the fridge, such an easy snack/lunch. If you’re looking to incorporate a salad into your weekly rotation, perhaps you’ll give this one a try.

Ingredients:

Salad Fixin’s

-1 pound mix of fresh baby spinach and romaine (or your preferred greens)

-1 ½ cups dried cranberries

-1 ½ cups toasted walnuts, chopped

-2 medium size red apples, small chop

-1 cup red onion, small chop

Raspberry Vinaigrette

-1/3 cup balsamic vinegar

-1/2 cup oil (I use grapeseed)

-2 tablespoons of honey

-2 tablespoons of raspberry preserves, no added sugar, preferably (I use this brand)

-1 teaspoon dijon mustard

-1/4 teaspoon salt

-1/2 teaspoon garlic granules (or ½ small garlic clove, minced – check for heat)

-1/8 teaspoon onion powder

How To:

1. In a large bowl, combine salad fixin’s.

2. In a separate bowl add vinegar, honey, jelly, mustard, salt, garlic, and onion powder – whisk.

3. While briskly whisking, slowly drizzle in oil.

4. Add dressing to entire salad (your desired amount, heavy or light) and about 5 minutes before serving. Or drizzle dressing on individual servings bowls.

5. Store leftover dressing in glass container in the refrigerator

Notes:
*Serves 6 – 8 adults.
*Adjust seasoning, sweetness, and flavors to your preference. I like dressings on the tart side, I don’t care for overly sweet. So, make this your own and to your taste preference.

I like to store my leftover dressing in an old honey jar

I make a big batch of salad and store in a glass container, it keeps all week in the fridge.

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania RuRuth’s Real Food 101 (Mondays), Fat Tuesdays, Traditional Tuesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Potluck Party Friday, Summer Salad Sundays

Posted by Amber at 6:19 am

Labels: dairy free, salad, sides, summer cuisine, vegetarian.

10 Comments

The Cyclist's Wife May 19, 2012 at 6:22 am
This looks great!!
Reply
[email protected] May 19, 2012 at 6:44 pm
I do something similar to make quick raspberry vinegar, but I push raspberries through a sieve and then sweeten with honey to taste. Love fruity salads as I like veg more than fruit and these get me to eat more fruit. Lovely post
Reply
Marilyn May 19, 2012 at 8:02 pm
How many servings does this recipe provide? Thanks
Reply
Amber May 19, 2012 at 8:32 pm
Hi Marilyn,

Great question! I forgot to add that bit of information. I’ve added it to the post. (serves 6 – 8, depending on salad portion size).

Thanks!
Reply
Laura May 21, 2012 at 3:45 am
What a yummy fabulous salad! I love apple and walnuts in a salad together. And if kids will eat it then that makes the salad perfect 🙂
Reply
Jessica @ Dairy Free Betty May 25, 2012 at 4:31 pm
Oooooh this dressing sounds awesome too!! I’ve been so busy and haven’t been reading blogs – but I’m going to make my way through yours in the next few days!!
Reply
[email protected] May 29, 2012 at 1:53 am
Oh this looks fantastic! I can just taste all these flavours in my mouth right now 😉
Love this one 😉
xoxo
Reply
CassidyS June 3, 2012 at 3:58 pm
I made this last week and it was AWESOME!!! I’m putting it on my “recipes that shine” page 🙂

Thanks,
Cassidy
Reply
- Amber June 3, 2012 at 4:01 pm
  Well thanks so much Cassidy!! Glad to hear it was a hit. I’m craving this salad today for sure. It might very well make its way to our dinner table tonight. 🙂
  Reply
Debbie @ Easy Natural Food June 6, 2012 at 10:02 pm
You sure have a knack for making tasty salads (I’m so jealous!) I can’t wait to make this, especially that amazing dressing….drool….drool! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!
Reply

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Friday, May 4, 2012

Chicken, Mango, and Black Bean Salad Topped with Vegan Cilantro Lime Sauce (SCD Friendly)

Last month we were out to dinner at our favorite restaurant, Dos Coyotes (a certified gluten-free establishment)*, and Scott had the most amazing burrito: chicken, mango, and black beans with a cilantro lime sauce. Let’s just say we had the exact same thing the very next night, here at home, SCD style.

Ingredients

-1/2 cup cashews, soaked for 8-10 hours

-1/2 cup cilantro

-1/4 cup filtered water

-3 tablespoons oil

-3 tablespoons fresh lime juice

-1/4 teaspoons salt

-1/4 teaspoon garlic granules

How To

1. Blend above ingredients until creamy

2. Serve with grilled chicken and mango salad (or skip the chicken and rock this salad vegetarian style).

Notes:

*This restaurant (North Davis location) is not only certified gluten free, but also eco-friendly. All their to-go boxes are biodegradable, no plastic is used, no plastic bags, and they utilize sustainable energy sources.

Build your Chicken and Mango salad!

#1: Curly (aka savory) green cabbage

I also mixed shredded romaine with the cabbage

#2: Black Beans

These were soaked for about 48 hours, boiled, then cooked with water, Mexican spice mix, and onion.

#3: Grilled Chicken

Top with mango, red onions, tomatoes, avocado, cilantro lime sauce, and fresh cilantro

Serve with a side of grain free Spanish rice

Salud!

Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Whole Food Wednesdays, Pennywise Platter Thursday, Melt in You Mouth Mondays, Monday Mania, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Super Food Sundays, Summer Salad Sunday

Posted by Amber at 2:46 pm

Labels: main dish, salad, sauces, SCD.

24 Comments

Tessa Domestic Diva May 4, 2012 at 6:07 pm
right up my alley, you know it! What have you been eating? You have been on fire with your posts…I can;t keep up with you you over-achiever! Can’t wait to make this TOO!!
Reply
- Amber May 7, 2012 at 8:47 pm
  Hey girl…
  
  Well, what can I say – I feel great, have my good health about me, the weather is gorgeous and cooking makes me insanely happy! It’s all good!! 🙂
  Reply
gfe--gluten free easily May 4, 2012 at 7:36 pm
Oooh, Amber, I could sure go for this one! I agree with Tessa by the way. I want you to bottle that energy of yours and send it to me, please! 😉

xo,
Shirley
Reply
- Amber May 7, 2012 at 8:48 pm
  Thanks Shirley! I like to take advantage of feeling great and be as productive as possible. It’s my nature I guess. 🙂
  Reply
Nancy May 4, 2012 at 8:04 pm
We just finished our leftovers today of your delicious Carrot Apple Soup and then I saw this post. Wow! Can’t wait to try it. Keep these babies coming.
Reply
- Amber May 7, 2012 at 8:49 pm
  Thank you so much for leaving me a note here Nancy. I’m tickled you enjoyed the soup – it’s one of our favorites and always leaves me feeling awesome!
  
  Have a beautiful week. 🙂
  Reply
Heather @Gluten-Free Cat May 5, 2012 at 2:45 pm
Amber, I LOVE that Cilantro Lime Sauce! I’m bringing a salad today for a Cinco de Mayo dinner, and now I know what to make! Thanks for a delicious recipe!
Reply
- Amber May 7, 2012 at 8:51 pm
  Hi Heather,
  
  I hope you enjoy as much as we do. Fun to have a nice combo of flavors (I’m nuts over cilantro and lime)!
  Reply
Tessa Domestic Diva May 7, 2012 at 11:49 pm
Turned out awesome! I added some avocad obecause I needed to use it and some cayenne for a little zing….wow!
Reply
Amber May 8, 2012 at 3:18 am
Thanks Tessa! You’re the best. So glad you enjoyed it. 🙂
Reply
[email protected] May 16, 2012 at 5:42 pm
Oh geez louis! This looks amazing. We might just have to have this for lunch today!. Thanks for sharing it with us at Whole FOod Wed.
Reply
MickeyDoo June 2, 2012 at 10:11 pm
This looks very tasty… I can only have walnut & pecans, could I replace one of those for the cashews?
Reply
- Amber June 2, 2012 at 11:44 pm
  Hi There Mickey,
  
  The walnuts might work. If you can have dairy, you can make it with a sour cream base. The cashews are just very special in that way – they make a very creamy sauce. Let me know a little more about your diet restrictions and I can assist you a little more with subs. Have a great rest of your day.
  Reply
MickeyDoo June 4, 2012 at 10:39 pm
Hi Amber,
Thanks for getting back to me so quickly.
I can’t have any gluten, dairy, casein, soy, corn, MSG, sugar, beans, seeds, nuts & aspartame. With some exceptions, I can have green beans, walnuts & pecans. Also I have to eat all organic and can have only organic chicken & wild fish. I was so thankful that I could eat coconut. That would be so terrible if I couldn’t… lol Thank you for your wanting to help me, I really appreciate it. It’s been hard, I’ve messed up several times with things that I didn’t know. Thank goodness for bloggers. I really want to get a Vitamix now, I’m saving up for one. 🙂
Hope you have a fantastic day. Michelle
Reply
Amber June 5, 2012 at 3:02 am
Hello Michelle,

My goodness – you sweet thing. I’m sorry to hear about all your restrictions. But with restriction comes possibility! I would try the walnuts for sure as a base. It will be a little grainy, but it will work. Soak for as long as you can…12-20 hours and rinse a few times. I’m also so glad you can have coconut! I use it in so many recipes. Keep me posted on what you come up with okay! 🙂
Reply
The Old-Fashioned Housewife June 17, 2012 at 11:39 am
Hi there! Found you through the Sunday Salads carnival and this all looks too yummy. I especially love that cilantro lime sauce (with cashews no less! yum!) and have pinned it for use very soon. thanks!
Reply
- Amber June 22, 2012 at 10:51 pm
  Hello and nice to meet you and thank you for stopping my and leaving such a nice comment. 🙂
  Reply
mjskit June 17, 2012 at 3:59 pm
What a yummy and healthy salad! That dressing to die for! Delicious!!!!
Reply
- Amber June 22, 2012 at 10:51 pm
  Many thanks!!
  Reply
Debbie @ Easy Natural Food June 19, 2012 at 5:15 am
Love this! Making my mouth water 🙂 The dressing sounds amazing and I can’t wait to try this! Pinned! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon.
Reply
- Debbie @ Easy Natural Food June 22, 2012 at 9:58 pm
  I have chosen to feature your salad this week! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Summer Salad Sundays this coming Sunday. Thanks for linking up and I hope to see you again soon!
  Reply
- Amber June 22, 2012 at 10:52 pm
  Hi Debbie,
  
  Thank you so much!! Always an honor to be featured along with the other amazing recipes.
  
  Have a great weekend.
  
  Hugs!!
  Reply
Elizabeth February 19, 2013 at 4:44 am
I wanted a sauce for my rice and bean bowl so I whipped up this cilantro lime sauce and ..oh…my …goodness!!
😀 Happy camper over here!
Reply
- Amber March 1, 2013 at 2:22 am
  Thanks Elizabeth! I always love feedback. This is one of my favorite sauces too. So glad you enjoyed it. Thanks for stopping by.
  
  Be Well
  –Amber
  Reply

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Thursday, May 3, 2012

Simple Curtido (El Salvadoran Cabbage Salad) SCD Friendly

A few years ago, my dear friend Deborah introduced me to curtido; and it was love at first bite. I’ve made it many, many times since then. Today this dish holds a special place in my heart, an example of how food connects us. Last October Deborah moved to Connecticut with her family and we miss them all very much. We met when our daughters were just about 2 years old. They were fast friends, and so were we. And we were pretty much inseparable for the better part of four years. Among so many other things, she shared my love of food and cooking. And let me tell you, she can bake a cake like nobody’s business! So whenever I make curtido, I think of my special friend across the country…and smile.

You know I’m a sucker for cabbage. This dish is typically made with slightly wilted cabbage (from a quick blanch) and much more vinegar. However, I prefer to make this raw and wilt the greens in a small amount of vinegar. This dish is best served after marinating for 6-8 hours. My advice is to make it the night before!

Ingredients

-1 lb green curly cabbage, thinly sliced

-2 large carrots, peeled and grated (or julienne)

-4.5 ounces red onion thinly sliced (about 1/2 an onion)

-1/2 cup apple cider vinegar

-3 tablespoons oil

-1/2 teaspoon salt

-1/2 teaspoon dried oregano

-1/2 teaspoon dried cumin

-1/2 teaspoon garlic granules

-1 tablespoon + 1 teaspoon honey (for vegan, add agave or a few drops of stevia)

-A few turns of the pepper grinder

How To

1. In a large bowl combine cabbage, carrots and onions.

2. In a separate bowl (I use a Pyrex), combine vinegar, oil, salt, oregano, cumin, garlic, honey and pepper.

3. Pour vinegar mixture over cabbage.

4. My favorite method for mixing all the ingredients is to cover the bowl with a lid, then shake, shake, shake.

5. Store covered in fridge until ready to serve (at least 6 hours).

This is my son’s favorite salad!

And up next…

Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Pennywise Platter Thursdays, Full Plate Thursdays, Simple Lives Thursdays, Raw Foods Thursday, Wellness Weekend , Fresh Bites Friday, Freaky Friday, Fight Back Friday, Lunch Box Love Fridays, Food Friday GAPS Friendly Fridays,

Posted by Amber at 6:07 am

Labels: raw, salad, SCD, sides, vegetarian.

7 Comments

Laura May 4, 2012 at 1:45 am
This salad looks perfectly crispy and flavorful. I am looking forward to trying this and having another yummy salad my kids will eat. I hope you get a chance to see your sweet friend again soon!
Reply
Amber May 4, 2012 at 2:01 am
Thanks Laura! It’s my fave for sure! It tastes amazing on tacos, or with burritos, beans, etc.

And yes, I am taking a trip with my daughter to Connecticut in a few weeks to visit then heading over to NY to visit my sister. I’m soooo excited! I love NY, and looking forward to exploring beautiful Connecticut!

Your new site looks great Laura. Love it!
Reply
janet @ the taste space May 4, 2012 at 2:18 am
I adore cabbage too so I can’t wait to try this with some of the new crop of cabbages! Yum!
Reply
- Amber May 7, 2012 at 4:14 am
  Yeah, another cabbage lover. Well you’ll just adore this dish Janet! 🙂
  
  Be Well,
  –Amber
  Reply
Tessa Domestic Diva May 4, 2012 at 5:55 pm
yum! Can;t wait to make this! Right up my alley! I was thinking this, on top of a baked crispy brown rice tostada like and open-faced chimi!
Reply
- Amber May 7, 2012 at 4:16 am
  Hey Tessa – absolutely! I make this every week to go with your chimies girlfriends and it’s AMAZING! Perfect combo.
  Reply
Heather @Gluten-Free Cat September 7, 2012 at 1:46 am
I’ve never even heard of curtido, but I went to an El Salvadorian restaurant and fell in love with the flavors. I’ve never been a cabbage fan, but I think it’s because I can never find flavors I like. I LOVE these! Thank you!
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Thursday, April 12, 2012

Radicchio with Fennel and Apple Topped with Fresh Orange Juice

For a long time there eating anything raw and green was out of the question. And that’s hard for someone who LOVES salad! But since starting medication and eating a (mostly at this time) SCD diet, I’ve had a very peaceful digestion (all you Cronies know what I’m talking about). I’ve enjoyed indulging in salads again from the purples to the greens. However, it should be noted that radicchio is another name for chickory root, which is an illegal food. So, please take caution when eating radicchio if you are on SCD, especially if you’re having symptoms. Wait until you’re clear of symptoms to include this in your diet (and thank you to one of my readers for pointing this out to me! You are awesome).

This recipe fit the bill on a cold and rainy Tuesday. The warm fennel and apples were savory and cozy, wilting the radicchio just enough, with buttery toasted walnuts, a burst of tart from the cranberries and a splash of fresh orange juice. Love. I ate two HUGE bowls for lunch and more with dinner (added in some SCD legal chicken apple sausage).

Call me a salad eaten’ girl again!

Ingredients
-I head of radicchio, cored, sliced and washed
-2 navel oranges
-3 fennel bulbs, sliced
-2 large red apples, peeled and sliced (I used Fuji)
-1 cup walnuts
-1 cup dried cranberries (sugar free and sulfur free)
-1/4 teaspoon salt
-Oil of choice
Serves 4

How To
1. In a large sauté skillet, add a drizzle of oil, salt, and fennel and sauté on med heat for about 5 minutes, or until slightly tender. Add apples and walnuts and continue to sauté on med/low until apples are just tender. Remove from heat.
2. Build your salad.
3. To a plate, add a few handfuls of radicchio. Top with warm fennel and apple sauté, cranberries, and serve with 1/2 an orange. Use the orange as the “dressing.”

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Tuesday Kids in the Kitchen, Whole Food Wednesdays, Real Food Wednesday, Gluten Free Wednesdays, Wellness Weekend , Friday Food, Feed Your Soul Friday , Potluck Party Friday, Summer Salad Sundays, Friday Foodie Fix,

Posted by Amber at 8:39 pm

Labels: ACD, dairy free, gluten free, grain free, salad, sides, vegan, vegetarian.

16 Comments

Vicky April 12, 2012 at 11:41 pm
Apples and Walnuts are lovely in a warm salad, love them! Radicchio and fennel will just compliment the sweetness of the apples perfectly! Such a lovely lunch!
Reply
- Amber April 13, 2012 at 8:46 pm
  Oh I so agree Vicky! Thank you.
  Reply
[email protected] April 13, 2012 at 8:01 pm
Saying hello from Vicky’s blog! This recipe looks so good – glad to have found you 😉
Would love it if you stopped by my Potluck Party:
http://www.lifeologia.com/potluck-party-quick-healthy-meals/
♥
Reply
- Amber April 13, 2012 at 8:46 pm
  Hello Ella.
  
  I’m on my way over to your potluck party right now…
  
  Thanks!
  Reply
Laura April 13, 2012 at 8:35 pm
What a delicious and nourishing salad. I could really go for this right about now! I am so happy you are able to enjoy salads again!
Reply
- Amber April 13, 2012 at 8:47 pm
  Thank you Laura! I would bring you a big bowl if I could! Have a great weekend! 🙂
  Reply
The Cyclist's Wife April 14, 2012 at 5:39 am
Looks really good!
Reply
- Amber April 14, 2012 at 9:19 pm
  Thanks Sarah. 🙂
  Reply
Matt @ FaveHealthyRecipes April 16, 2012 at 2:37 pm
This recipe look great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package: http://ow.ly/aj76a
Reply
Alison April 18, 2012 at 5:44 am
Oh I love lots of “stuff” in my salads. And all the colors in this one are beautiful!
Reply
cooking lady April 19, 2012 at 10:48 pm
Love the pic, lots of healthy things in this salad.
Reply
Kelli Becton-AdventurezInChildRearing April 22, 2012 at 6:02 pm
thanks for linking with KiK – so happy to have you!
Reply
sophiesfoodiefiles April 26, 2012 at 12:09 pm
A divine & tasty good-for-you salad! I love the classic combo of fennel & orange a lot! I love raddichio too! 🙂 Yum Yum Yum!
Reply
Debbie @ Easy Natural Food June 13, 2012 at 5:33 pm
Yum yum! I love how you semi-cook the apple and fennel first, it makes it look even more mouthwatering! I haven’t tried much fennel before, but this looks like a great way to eat it! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!
Reply
syntk May 21, 2013 at 5:02 pm
This looks like a delicious recipe, and your pictures are great, but I had a terrible flare-up from radicchio. It took me a while to figure out what the problem was – I didn’t see radicchio listed either way on the SCD legal/illegal lists I check, and I very mistakenly assumed it was a kind of lettuce, so therefore, legal. However, radicchio is chicory (I never knew this!), and as such, it’s on the SCD-illegal list. It’s really awesome that you’ve progressed so much on SCD that you digested this with no problems, but since it’s listed as an SCD-friendly recipe, I thought I’d mention that radicchio is not very friendly to those in the early stages of the diet. I was on the diet for a few months without problems.
Reply
- Amber May 21, 2013 at 7:05 pm
  You are so awesome for this note! Thank you. I’ve changed the title to be more accurate and put a note in the post about radicchio. Thanks so much!!!
  
  Be Well,
  –Amber
  Reply
Thanksgiving Meal Plans for 5 Special Diets — Traditional Cooking School by GNOWFGLINS November 13, 2014 at 10:33 am
[…] WAPF and GAPS modifications) Roasted Broccoli with Crispy Prosciutto SCD/Paleo Cranberry Sauce Radicchio with Fennel and Apple Salad Grain-free “White” Dinner […]
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Tuesday, October 11, 2011

Kale and Golden Beet Salad with Tahini-Cider Dressing

I really love kale, but it doesn’t love me! Having Crohn’s makes it incredibly hard to digest, which is why I rely on green drinks to get my kale. The other day I was shopping at our local Coop and perusing the salad deli. There I spotted a tasty looking raw salad with kale as the base ingredient. I tried it and just about fell over. It. Was. Amazing. So I wrote down the ingredients, ran through the store gathering what I needed, raced home and within an hour I had like 5 lbs of this salad – and I am pleased to say it tasted exactly like the deli version. I was lucky with my ratios, especially with the dressing. My daughter loved it and we both enjoyed it for our afternoon snack. It was so good and I tried not to eat too much. Although I can’t go wild on this salad, I enjoy making it for others. I served it as an appetizer that evening for dinner and my husband asked if there was Parmesan cheese in the salad. Pssh…are you serious?, I asked him. I know, I know he replied, it just tastes so…cheesy. It really does have a wonderfully complex flavor.

Ingredients

-1 bunch of kale, chopped (with the large vein removed)

-1 large carrot, grated (I used the shredder on my food processor)

-3 golden beets, grated (same as above)

-1 large green pepper, chopped

-1 bunch of green onions, sliced (use both white & green)

-1/2 cup hemp seeds

Dressing

-1/4 cup tahini (start with that and see how you like the flavor, add more if desired)

-1/4 cup walnut oil (or oil of choice)

-1/2 cup coconut aminos

-1/4 cup apple cider vinegar

-1 tablespoon garlic granules

-1/2 teaspoon dried oregano

-1/2 teaspoon dried basil

-1/2 teaspoon salt

How To

1. Mix together the kale, carrot, beets, green pepper, onions & hemp seeds in large bowl

2. Add the dressing ingredients to a bowl and mix until thick and emulsified

3. Pour the entire bowl of dressing onto salad ingredients and mix

4. Chill salad for about an hour
5. Pig out

Shared on: Lunchbox Love Friday, Real Food Forager- detox challenge, Summer Salad Sundays, My Birthday Pot Luck Party Friday, Healthy Vegan Fridays, Wellness Weekend , Raw Foods Thursday

Posted by Amber at 9:33 pm

Labels: raw, salad, sides, summer cuisine, vegan, vegetarian.

9 Comments

The Cyclist's Wife October 11, 2011 at 10:32 pm
Looks good!
Reply
Amber October 11, 2011 at 11:02 pm
Thanks Sara! It is sooooo good!
Reply
Debbie @ Easy Natural Food July 26, 2012 at 6:15 pm
I love golden beets, and I’m just loving the idea of this tahini-cider dressing! Sounds perfectly scrumptious to me!
Reply
Heather @Gluten-Free Cat April 19, 2013 at 11:40 pm
Oooh, this sounds so good! I’m so sorry that kale does not love you. So sad! 🙁

I am so in love with golden beets. I love that you combined them with kale! And I must try that dressing. Sounds so delicious.

This has Raw Foods Thursdays written all over it! 🙂

Hugs!!
Heather
Reply
Gabby Ouimet April 25, 2013 at 8:56 pm
Hi lady! Ok so this salad has pretty much all of my favourite ingredients in it- I HAVE to make this!

And I love it so much, I am choosing it as one of my top 3 for Healthy Vegan Friday 🙂 Thanks for sharing it!
Reply
Laureen @FoxKitchen April 26, 2013 at 5:30 am
Hi Amber,
I have some Baby Kale and a Golden Beet in the fridge I am so going to make this salad!
Laureen
Reply
Vicky April 26, 2013 at 8:16 pm
This looks beautiful and so nourishing! I haven’t seen golden beets in my part of the UK but I can try it with ordinary!

Love the tahini dressing!

Hope you have a wonderful weekend!
Reply
V May 2, 2015 at 4:18 pm
How much tahini for the dressing?
Reply
- Amber June 24, 2015 at 8:20 pm
  Thank you for your comment! I can’t believe I forgot to add the tahini in there (ha ha). I added it…I am pretty sure I used 1/4 cup of tahini. But add more if you desire a stronger flavor. Thanks!
  Reply

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Wednesday, September 21, 2011

Cool Kohlrabi Salad

If you’re looking for a little something different to munch on…please look no further. Meet kohlrabi. It’s hard to describe the texture and flavor…it’s like cucumber meets radish meets carrot…I don’t know, that sounds like a strange combo so just try it and see what you think! If you are familiar with this delicious (root-looking but not actually a root) vegetable than you are a lucky-duck. I envision endless opportunities with kohlrabi. However, I kept this recipe simple and easy. It’s a stifling 100 degrees here in Northern California and so I wanted something cool, crunchy and delicious. Kohlrabi gets a check, check and check on that list.

Ingredients

-3 to 6 kohlrabi, julienned

-Drizzle of oil (I like walnut oil)

-Lemon juice to taste

-1/4 teaspoon salt

-Dried or fresh herbs such as parsley, mint, basil, dill, etc.

How To

1. To kohlrabi, add lemon juice, salt and oil to taste

2. Toss and place in fridge for 30-45 minutes

3. When chilled garnish with favorite herb

**************************
Kohlrabi Benefits

Kohlrabi is high in bioflavonoids, plant pigments that work with vitamin C and other antioxidant to prevent the cell damage that promotes cancer.

Kohlrabi is also high in indoles, chemicals that reduces the effects of estrogen, and thus may reduce the risk of breast cancer.

Kohlrabi helps stabilize blood sugar imbalances and is beneficial for hypoglycemia and diabetes.

Kohlrabi is a good source of vitamin C; a 1/2 – cup serving provides 50% of the adult RDA. This vitamin so essential for maintaining healthy skin, connective tissue, and a strong immune system.

Kohlrabi is a good Source of Potassium. Potassium is one of the most important minerals in the body. Potassium is important for proper functioning of every cell in the body and is critical for muscle contractions and controlling the heartbeat. It also helps to lower blood pressure. Studies have shown that a potassium rich diet can also reduce blood pressure in those who are hypertensive.

Kohlrabi is high in dietary fiber. A serving of kohlrabi provides five grams of soluble fiber – the kind that’s important for heart health.

Kohlrabi is low in calories and fat, with only 36 calories in a cup of raw kohlrabi, it’s a food you can enjoy without regret. Its little fat content is needed to absorb the fat soluble vitamins.

Nutrient Content

per 1 cup (140g) raw Kohlrabi

Vitamin C: 84mg

Potassium: 472mg

Carbohydrates: 8.4g

Protein: 2.3g

Fiber: 4.9g

Calories: 36

Shared on: Summer Salad Sunday

Posted by Amber at 8:22 pm

Labels: raw, salad, sides, snacks, summer cuisine, vegan, vegetarian.

One Comment

Debbie @ Easy Natural Food June 19, 2012 at 5:13 am
It looks so crunchy and delicious! I bought some kohlrabi at the Farmer’s Market the other day….can’t wait to try it! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!
Reply