Green Goodness Kale Salad

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This yummy bowl of green goodness was inspired by my bestie/editor Stacy. After a nice night hanging with this gem and enjoying some healthy eats, I knew I wanted to share her go-to kale salad. She jazzed it up a bit different that night, to accommodate what she had in her fridge but that’s what I love the most about a salad, you really can add anything and everything to create your own special recipe. Pair it with some virgin olive oil, garlic and herbs and you have a tasty recipe to feed your cells!! Give the recipe a try and let us know what you think. 

Green Goodness Kale Salad

Serves: 4

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prep time: cook time: total time:

ingredients:

Salad
  • 4 cups kale chopped
  • 1 cup brussel sprouts grated (roughly 12)
  • 1 medium white onion chopped
  • 1/3 cup pecans
  • Parmesan cheese or vegan cheese of your choice (optional)
Dressing
  • 1/4 cup virgin olive oil
  • 2 minced garlic cloves
  • 2 tablespoons lemon
  • pinch of salt and pepper 

DIRECTIONS:

  1. Mix all the salad ingredients together in a large bowl.
  2. Mix the dressing ingredients together well and drizzle on top of the salad.
  3. Mix well and enjoy! 

calories

250

fat (grams)

21.2

carbs (grams)

14.1

protein (grams)

5.6

sugar (grams)

2.3
Created using The Recipes Generator

Vibrant Purple Cabbage Salad

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When I was much younger, my family would frequently go for dinner at a restaurant called Swiss Chalet. It was here where I remember purple cabbage in the salad. For some reason I remember it tasting so terrible and I’d pick around it, making sure to never let it touch my tongue. Many years later, my taste buds are much different. I’ve come to really enjoy this gorgeous vegetable. I’m obsessed with the bright purple, especially because I know how great it is to consume foods with all colours of the rainbow. I’ve created this salad and I’m so pleased with the simple yet tasty flavours. I hope you’ll also enjoy!

Vibrant Purple Cabbage Salad

Serves: 4

*click on blue text to buy ingredients

prep time: cook time: total time:

ingredients:

Salad
  • 4 cups purple cabbage sliced thin
  • 1 cup carrot grated
  • 1 green onion chopped fine 
  • 1 cup parsley chopped
  • 1/4 cup raw sesame seeds
Dressing

DIRECTIONS:

  1. Combine all the salad ingredients in a medium sized bowl. 
  2. Mix all the dressing ingredients together then poor over the salad. 
  3. Mix well and enjoy!  

calories

202

fat (grams)

14.5

carbs (grams)

17.9

protein (grams)

3.1

sugar (grams)

9.1
Created using The Recipes Generator

Raw Asian Carrot Salad

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I'm really excited about my raw Asian-inspired salad creation!  The simplicity of the raw vegetables paired with yummy flavours has become a new favourite for me!  I tend to cook my food more during the winter months, however, with the cooking process comes the loss of some of the vitamins and minerals in the food.  This is why it's important to optimize your nutrient intake by eating raw vegetables too.  Raw veggies are also loaded with enzymes that help us digest our food and keep our body functioning at it's best, so be sure to get your raw veg in you daily!   

Raw Asian Carrot Salad

Serves: 4

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prep time: cook time: total time:

ingredients:

  • 1 1/2 cups carrot, grated
  • 1 1/2 cups broccoli, finely chopped
  • 1/2 cup red onion, finely chopped 
  • 1 cup red pepper, finely chopped
  • 1 tablespoon toasted sesame seeds
  • 1/4 cup raw cashews (optional)
DRESSING

DIRECTIONS:

  1. Combine all the salad ingredients together in a medium size bowl. 
  2. Combine all the dressing ingredients together and mix well.  Drizzle over the salad and mix together. 

notes

* Nutritional values per 1 serving. 
* This salad keeps well in the fridge for left overs up to two days.

calories

162

fat (grams)

10.8

carbs (grams)

13.9

protein (grams)

3.2

sugar (grams)

5.5
Created using The Recipes Generator

Hummus (tahini free)

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Who's ready to dip and spread some chickpea love today? Chickpeas are likely the most loved legume and it's such a yummy, healthy spread when it's whipped into hummus. 

In the past I've had sensitivities to seeds and I looked for a good hummus recipe without using tahini (sesame seed paste.) I remember not being able to find this anywhere. This is why I decided not to include tahini in my hummus recipes. If you prefer to add it, please go ahead, but this recipe is nice and creamy without it! 

Hummus (tahini free)

Serves: a small group

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prep time: cook time: total time:

ingredients:

  • 1 can organic chickpeas (410 ml)
  • 1/4 cup lemon juice (1 lemon)
  • 1/4 cup olive oil
  • 1/4 teaspoon himalayan salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipotle powder (optional)
  • 1-2 garlic cloves minced (I like to roast them for this hummus but raw works too)

DIRECTIONS:

  1. Wash the chickpeas well then add them and all the remaining ingredients into a blender or food processor.
  2. Blend well. Serve with lots of fresh vegetables or spread on a sandwich and enjoy! 

notes

*You can also use paprika if you don't have chipotle powder.
Created using The Recipes Generator

Sesame Asparagus Salad

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Isn't this a lovely Christmas dish? The themed colors of green and red give a seasonal appeal.  The spattering of sesame seeds almost looks like a burst of glitter!  I've eaten it both cold and warm and both are equally satisfying. 

Sesame Asparagus Salad

Serves: 2

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ingredients:

  • 1 bunch asparagus (1LB) 
  • 2 portobello mushrooms
  • 1 tablespoon avocado oil (or organic butter)
  • 1/4 cup pomegranate seeds
DRESSING
  • 2 tablespoons avocado oil
  • 3 tablespoons lime juice
  • 1 tablespoon sesame seeds (white or black or both mixed)
  • 1/2 teaspoon grated ginger

DIRECTIONS:

  1. Cut asparagus into bite sized pieces and sauté with 2 tablespoons of water. Cook till the asparagus is lightly cooked but not to soft that it gets mushy. Set aside. 
  2. Cut mushroom into bite sized pieces and sauté with avocado oil. Cook until it's lightly browned and add to the cooked asparagus. 
  3. Add the pomegranate on top of the vegetables. 
  4. Mix all the dressing ingredients together with a whisk and drizzle on top of the salad. Enjoy! 

notes

*Option to add salt and pepper.

calories

241

fat (grams)

16.9

carbs (grams)

17.9

protein (grams)

8.6

sugar (grams)

6.9
Created using The Recipes Generator