Category Archives: summer cuisine

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 walnut (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.

7 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!
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Sunday, October 2, 2011

Pesto stuffed Cucumber

In an effort to get more creative with snack time around this house, I’ve been trying to mesh together some of my favorite foods. The other day I thought, why not stuff a cucumber with something…and then I found the pesto…and then I was a happy girl when it tasted excellent. This is my daughter’s new favorite snack, and I have to say, it’s very filling.

Ingredients:

-1 large cucumber, seeded

-1 batch of Vegan Walnut Pesto

-Top with dried parsley and a dash of smoked paprika

How To:

1. Stuff cucumber with pesto

2. Eat and enjoy

In other news…

We had a fabulous time in Napa Valley. My husband and I enjoyed a little getaway (sponsored by my husband’s work). We stayed in Calistoga at The Solage, a very luxurious, fancy spa resort. It was much needed time away for a busy mommy and daddy! I was so inspired by the food we encountered! I will be preparing some inspired dishes this month from our trip. Can’t wait.

Shared on: Friday Foodie Fix, Raw Foods Thursday,

Posted by Amber at 8:55 pm

Labels: GAPS, Paleo, raw, SCD, snacks, summer cuisine, vegan, vegetarian.

3 Comments

The Cyclist's Wife October 3, 2011 at 5:46 am
You are quick with the Solage photos! I hope one of the inspired recipes is the carrot ginger soup!
Reply
Amber October 4, 2011 at 1:51 am
Hi There Sara…

Oh good, I didn’t scare you off with my crazy dancing! I had such a blast though and it was a much needed release. I used to go dancing all the time and miss it so much.

So I am definitely going to make the carrot soup, however change some ingredients and make it a hot soup. Also, I am completely smitten with fresh figs. I’ve been dreaming about them since our trip. Some ideas include: fig jam, fig ice cream (either coconut or alternative milk based), fig balsamic vinaigrette, and some sort of a fig cookie. And, here’s some great news…our neighbor’s fig tree is growing figs as we speak and there’s a TON on our side of the fence. Woot-Woot!
Reply
Heather @Gluten-Free Cat October 1, 2013 at 10:49 pm
What a great way to enjoy pesto! I froze some a few weeks ago. Time to thaw a little for snacking tomorrow!
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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

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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!
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Saturday, September 3, 2011

Garden Summer Pasta (gluten free, diary free, vegan)

This dish was inspired by our summer garden harvest. It’s a simple meal that takes very little time to prepare and little time to cook. No fuss with minimal ingredients. You’ll be back outside in no time running through the sprinklers with your kids! Follow this meal with some refreshing strawberry coconut ice cream or fruit-full popsicles and it’s a summer meal to remember!

Ingredients

-Brown rice pasta (I boil up to 1 1/2 pounds at a time…I love leftovers)

-5 yellow crookneck yellow squash*, chopped

-2 green zucchini* chopped

-1 yellow onion* chopped

-3 cloves garlic*

-2 cups cherry tomatoes* cut in half

-1 tablespoon olive oil or coconut oil

-2 tablespoons Apple cider vinegar (or to taste)

-Salt & pepper to taste (start with 1/4 teaspoon)

-Dash of red pepper flakes (I omit for my children)

How To

1. Bring a gallon of filtered water to a rapid boil and add pasta with a bit of oil and a dash of salt. Stir for a bit to prevent sticking

While the pasta is cooking…

2. Saute onion with the olive oil for 2 minutes, then add garlic and saute for another minute

3. Add the squash and zucchini with a touch more oil and saute for a few more minutes

4. Add tomatoes and stir to incorporate

5. Add apple cider vinegar, stir

6. Add salt and pepper

7. Stir and cover…cook on low until veggies are soft and there is a nice liquidy sauce (taste and adjust seasonings as needed)

Back to the pasta…

8. When pasta is soft, drain and rinse with clean, cool water

9. Add pasta to large bowl and incorporate your sauce

10. Add dried or fresh parsley, red pepper flakes…and always adjust seasoning as needed

Notes:

*All these foods are super easy to grow in any garden!

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Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Friday Food Fix, Potluck Party Friday

Posted by Amber at 10:47 pm

Labels: main dish, summer cuisine, vegan, vegetarian.