Yes way.

This salad has no gluten, no sugar, and no dairy.

 

 

I haven’t been taking photos of recipes lately because I’ve been eating lots of raw foods and making salads. I know that’s not an excuse. Ok, ok. here’s what’s been happening, after I make it I just sit down and eat it. No photos.

 

 

I then reason that it’s ok because it wasn’t the most beautiful salad and next time I’ll make a prettier salad and take the time to mark down the ingredient.

 

 

They always say eat your colors and you’ll get your vitamins, well this salad has every color but red. Oh actually I did add a tomato but it was that guest who showed up so late it missed the group photos.

 

 

This isn’t a raw food only salad because I used cooked black-eyed peas and red lentils. It’s not a vegan salad because I had hard boiled eggs. Or does eating eggs make it not vegetarian?

 

 

I don’t know but it was good.

 

 

And then it happened, I set the camera down, made the salad and then ate it. But you get the idea.

 

No sugar-no gluten-no dairy salad

ingredients

• lentils, cooked
• black-eyed peas, cooked
• carrots
• sugar snap peas
• lettuce broccoli
• kale
• beets
• avocado
• tomato
• eggs, boiled

Chop everything to the size you like to eat. I prefer small. I do not like trying to wrestle 3’'” carrots or half an apple into my mouth.

 

dressing:

• coconut oil or olive oil
• lemon juice
• curry spice and  salt to taste

Toss with dressing proportions to taste.  Eat right away or make a few hours ahead and refrigerate.

 

I finally made Mint cilantro chutney! I first was introduced to this green sauce at an India fest last year. At first I was afraid it was too hot and spicy for me but I was bold and tried it anyway on the fried little somethings that I’ve forgotten the name of but are really good. Then I was at a party and Indian friends were putting this green chutney on their pepperoni pizza!

They all told me making mint cilantro chutney was easy and they were pretty much right.

 

 

I started with a handful of mint,

 

 

a green chili

 

 

that I took the seeds out of because I was scared that it was going to be too hot.

 

 

Into a food processor I put lemon juice,

 

 

chilies chopped,

 

 

mint,

 

 

Cilantro,

 

 

red pepper,

 

 

salt,

 

 

and cumin seeds.

 

 

and blended it all up. Done. Easy.

 

 

That’s it. Refrigerate up to a week.

 

 

Mint & Cilantro Chutney

• 1 cup fresh cilantro
• 1/2 cup fresh mint 
• 1 hot green chili pepper
• 2-3 tablespoons fresh lemon juice
• 2-3 tablespoon water or as needed to make the chutney of a pesto consistency
• 1/2 teaspoon cumin seeds
• salt to taste

lend/puree all ingredients above  until smooth.

Serve as condiment, salad dressing, dip or spread.

 

My new favorite version of quinoa salad!

Super easy too.

 

 

All you need is cooked quinoa,

 

 

chopped avocado,

 

 

yeah and a bowl. Ok, where was I?

 

 

Some diced tomatoes with green chilies,

 

 

juice of a fresh lemon,

 

 

chopped mangos,

 

 

some of the Red Gold petite diced tomatoes in garlic and olive oil that Red Gold sent me. They are a nice size of can when you’re making a small batch. These are really tasty!

 

 

Mix it all together and season with salt to taste.  Put in a bit of the tomatoes in garlic and olive oil juice taste it, see what you think then add a little more if it’s still seems a little dry.

 

 

Serve and enjoy.

 

 

Quinoa Salad with mango

ingredients

 

• 2 cups cooked red quinoa
• 1 avocado cubed
• 1/4 cup Red Gold petite diced tomatoes with green chilies drained
• 1/2 cup Red Gold petite diced tomatoes with garlic and olive oil and some of it’s juice to taste
• juice of 1 lemon
• 1/2 cup chopped mangos.
• pinch of salt

 

Mix together and serve.

 

I’m not a huge fan of raw foods in general but this raw kale salad is so good!

Kale is supposed to be very good for you in a bunch of ways. I did a little reading on what’s in Kale and found Kale has:
fiber
iron
magnesium
Vitamin K
antioxidants
omega-3 fatty acids
Vitamin A
Vitamin C
calcium

 

I also looked up health benefits of eating bacon and found Bacon Today that bacon is an Effective Mood Elevator: Bacon makes you feel happy, satisfied, blissful, which greatly reduces stress in our lives and effectively relieves the negative effects of frustration, self-deprivation and sense of lack in one’s existence.

So this salad perfect in so many ways.

 

 

To make this salad just remove kale from stems and tear into bite sized pieces. toss with peppercorn ranch dressing. 

 

 

Sprinkle with dried cranberries

 

 

and bacon bits.

 

 

Serve and feel happy, satisfied, and blissful while knowing you just ate a bunch of  fiber, iron, magnesium, Vitamin K, antioxidants, omega-3 fatty acids, Vitamin A, Vitamin C, and calcium.

 

 

Ingredients

• raw kale leaves
• dried cranberries,
• bacon bits
• peppercorn ranch dressing

Wash and remove stems from kale. Tear into bite sized pieces and toss with peppercorn dressing. Sprinkle with cranberries and bacon bits.

 

This  green bean salad is a great way to perk up frozen green beans.

 

 

Frozen green beans are what they are. Fresh is better but if frozen is what you have use them.

 

 

So there were only about 4 leaves of cilantro out in the garden. it looks like this salad will be more parsley flavored.

 

 

 

 

Chop up Tomato, feta, parsley/cilantro, and onion.

 

 

In a bowl or something

 

 

Add green beans,

 

 

onions,

 

 

parsley, feta,

 

 

vinegar, and olive oil.

 

 

Toss together.

 

 

Serve right away or make ahead.

 

Ingredients

• 12oz. frozen or fresh green beans
• a couple of red onion slices, chopped
• 1 tomato, chopped
• 3 tablespoons parsley or cilantro, chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons red vinegar
• 5 tablespoons olive oil
• pepper to taste

 

boil green beans until crisp tender.
Toss beans with vinegar, olive oil, tomatoes, parsley, onions, and feta.

 

 

About  month ago I saw caprese salad appetizers like this and added it to my “Things to make list” that I try to keep in my head.

 

 

 

I finally made them even though I don’t have the mozzarella balls.

 

 

I cut the cheese into small pieces

 

 

and them cut them in half again so I’d have enough for all the tomatoes.

 

 

I tried cheese first, the basil, then tomato.

 

 

Then I tried Tomato first, then basil, then Cheese.

 

 

I couldn’t decide which way was better so I did some each way. 

 

 

I made them ahead without dressing so there wouldn’t be extra wilting.

 

 

Before tucking them in the fridge I had to see if they were any good. They were. Four or five later I had to rearrange the plate so it didn’t look so empty on one side.

 

Caprese Salad

ingredients

• cherry tomatoes
• mozzarella cheese balls or cut into small pieces
• Basil leaves
• Balsamic vinaigrette dressing
• toothpicks

Place a tomato, a basil leaf, and a piece of cheese onto each tooth pick until you run out of some ingredient.  Arrange onto a plate and drizzle with balsamic vinaigrette dressing right before eating.