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Salad

Food & Drink Friday Recipe

Late Summer Salad – Roasted Beets over Kale Salad

September 9, 2017
Roasted Beet and Kale Salad

Beets

 

This colorful roasted beet kale salad is loaded with nutritious powerhouses, kale, tomatoes and roasted beets. It’s the perfect late summer salad since the vitamin, mineral and antioxidant content found in tomatoes, beets and kale can help to repair and promote healthy skin!

 

BEETS:

High in the potent antioxidant betalainin, which gives beets their dark red hue. Research shows that betalainin may reduce the risk for skin cancer. Beets are also high in vitamins A, C, folate and niacin and minerals like iron, potassium, calcium, and manganese. Consuming beets helps to keep skin hydrated, resulting in more youthful looking skin.

 

TOMATOES:

Famous for containing lycopene, this antioxidant helps to reduce skin roughness, prevent sunburns and slow down cellular damage. Tomatoes also contain and abundant amount of vitamins A and C.

 

KALE:

It’s been crowned the “queen of greens” and rightly so because of it’s richness in vitamins. 1 serving of kale contains 100 percent of the recommended daily intake of vitamins C and A, which help to prevent skin diseases and repair the tissue beneath the skin. It also contains the antioxidant kaempferol, which is therapeutic to skin burns.

Beets and Kale
Roasted Beets

Roasted Beets Kale Salad

Roasted Beets Over Kale

 

Roasted beets

  • 4 small or 2 medium beets, trimmed and peeled
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • fresh ground pepper to taste

 

Method

  • Preheat oven to 450 degrees.
  • Toss the beets in the olive oil and balsamic, fan out on a baking sheet, and sprinkle with sea salt and pepper.
  • Roast for 25 minutes. Use a spatula to remove the beets from the baking sheet.

 

Kale salad

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • pinch of sea salt
  • 4 cups lacinato kale, cut into thin ribbons
  • 3 Sweet plums, quartered and pitted – we used black plums and pluots
  • 1-2 hot house tomatoes sliced or 1 cup of cherry tomatoes halved

Method

  • Whisk the vinegar and sea salt into the olive oil
  • Drizzle about half the mixture over the kale leaves.
  • Use your fingers to massage the dressing into the kale. (this is important to soften the kale)
  • Toss in the roasted beets, plums, and tomatoes, and finish with another drizzle of dressing.

makes about 2 servings as a main dish or 4 side dishes

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Food & Drink Friday Recipe

Daily Immunity Boost with this Tropical Cleansing Salad

August 19, 2017
Tropical Cleanse Salad

Tropical Cleansing Salad

Rather than only detoxing 1-2 times a year, we are encouraging you to consider the idea of daily cleansing. Daily cleansing allows your body to deal with the toxic environment we live in and allows your body to take little steps each day to prevent a major illness from creeping up on you later.

For this recipe Friday, we’d like to share a simple recipe for those who love to eat raw and clean, but don’t always have the time for to make a complicated clean food masterpiece. Adding detoxing foods, like the ones in this salad, are easy way to promote daily elimination of toxins.

CLEAN FOOD BREAKDOWN

Spinach

Spinach contains high levels of vitamin A, which protects and strengthens “entry points” into the human body, such as mucous membranes, respiratory, urinary and intestinal tracts. In addition, spinach is a key component of lymphocytes (or white blood cells) that fight infection.

Kiwi

Loaded with antioxidants and rich in alkalinity, kiwi deepens the cleansing process and gives you energy. It is one of the few foods that contain naturally high amounts of B6, an immune supportive nutrient.

Red Grapefruit

Packed with bioflavonoids to provide you with an immunity boost, red and pink grapefruit is also fiber rich and nutrient rich plus an excellent liver and intestinal detoxifier

Pineapple

Contains bromelain a digestive enzyme that helps cleanse your colon and improve digestion. Bromelain is also an anti-inflammatory enzyme that combats infections and eradicates bacteria.

Spirulina

Spirulina has been shown to help your body fight infection and allergic reactions. It may also protect against cancer and lower bad cholesterol, all while raising good cholesterol and aiding in weight loss.

Tropical Detox Salad1

Tropical Cleansing Salad

 

Tropical Cleansing Salad

INGREDIENTS

Spinach and Romaine lettuce

Fresh chunked pineapple

Pink grapefruit, segmented

Cubed mango

Kiwis, peeled and sliced

Unsweetened coconut flakes

Slivered raw almond

Spirulina poppy seed dressing: We made this poppy seed dressing from theglowingfridge.com and added spirulina for an added immunity boost.

INGREDIENTS
  1. 2 tablespoons unsweetened almond milk
  2. 1 tablespoon apple cider vinegar
  3. 1 tablespoon maple syrup
  4. 1 tablespoon poppy seeds
  5. 2 teaspoons coconut flour (or any flour; to thicken)
  6. 2 teaspoons lemon juice – we added a whole lemon
  7. 1 teaspoon dijon mustard
  8. 1/2 teaspoon garlic powder
  9. pepper, to taste
  10. 1/2 – 1 tsp spirulina powder
INSTRUCTIONS
  1. In a large bowl, toss all of the salad ingredients together.
  2. In a small bowl, combine all dressing ingredients and whisk together until well combined.
  3. Pour over salad and toss.

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Food & Drink Friday Recipe

Summer Cooling Salad

June 17, 2017
Cucumber Salad Close

Cucumber Salad1
We are always looking for ways to include cucumber in our diet. This refreshing fruit boasts so many health benefits and is one of the foods on the zero calorie list too! Cucumbers provide a variety of nutrients, but one in particular called Silica, is particularly supportive of skin health. It helps the skin by improving hydration and elasticity and is a building block of collagen, which helps to reduce wrinkles. Cucumbers are hydrating,  help to quench thirst and act as a mild diuretic, which will help with bloat and flush out excess water weight.  They help remove harmful toxins from the body, promote optimal nutrient uptake and contain flavanoid antioxidants that prevent free radicals from building up, which can cause premature aging.

Here’s a simple cucumber recipe that is also a perfect side dish to bring to a summer barbecue.

Cucumber Salad Ingredients
Cucumber Salad

Cucumber Salad2

Summer Cooling Salad

Ingredients

  • 1 cucumber
  • 1 avocado
  • ½ red onion
  • Sesame Seeds*
  • Cayenne Pepper
  • Coco Aminos

Method

  • Cut cucumber, avocado and red onion into small bite size pieces.
  • In a bowl mix the cut vegetables with sprinkles of sesame seeds and cayenne pepper to taste.
  • Add 1-2 TB of Coco-Aminos to taste.
  • Refrigerate mixture to a cool temperature for a refreshing salad!**

*Optional: For an added nutty flavor, toast sesame seeds in small skillet prior to adding to mixture.

**Serve cucumber salad over a bed of baby greens for a more filling meal.

Enjoy!

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Food & Drink Friday Recipe

Recipe Friday – Mexican Corn Salad

May 27, 2017
Mexican Corn Salad

Vegan Mexican Corn Salad

Happy Memorial Day Weekend!

We love Mexican style corn salad, but ever since we’ve been trying to decrease our dairy intake, this salad hasn’t been the same without the cotija cheese. So, when we found this recipe by www.rabbitandwolves.com, which has vegan cotija cheese, we were so excited to try it. The vegan cotija cheese gives the salad that slightly salty taste that really fills out this dish.

We hope you try this salad. It’s a great vegan side dish to bring to a Memorial Day BBQ or a summer picnic. We used canned corn, but think that roasted corn would really bring out the flavors even more and plan to try that next time.

Vegan Mexican Corn Salad

Vegan Mexican Corn Salad

Vegan Mexican Corn Salad

Vegan Cotija Cheese

Vegan Mexican Corn Salad

MEXICAN CORN SALAD

Ingredients

Tofu Cojita Cheese

  • 1 Block Extra firm tofu
  • 2 lbs. Kosher salt

Corn Salad

  • 3 Cans Yellow corn
  • 1/2 C. Vegan mayo
  • 1/2-1 Jalapeno, diced
  • 1/4 C. Cilantro, chopped
  • 1/3 C. Red onion,chopped
  • 2 Green onions,chopped
  • Juice of 1 lime
  • 1 C. Vegan Cojita Cheese
  • 2 tsp. Chili and Lime Seasoning(optional)
  • Salt and Pepper to taste

Instructions

  1. Make the tofu Cojita cheese first. Preheat oven to 450 degrees. Cut your block of tofu through the center on the side to make it thinner. Sprinkle with salt on both sides, and place on paper towels. Let it sit for about 15 minutes so some of the moisture is drawn out while the oven preheats.

  2. Fill a a baking dish with salt so the bottom is coated, it doesn’t have to come up very high in the baking dish. Place your two pieces of tofu on top of the salt. Then pack more salt on top, covering completely.

  3. Bake at 450 degrees for 25-35 minutes or until the salt has hardened and formed a crust and the salt has slightly browned.

  4. Let cool, then crack the salt shell and pull out the tofu. Let the tofu cool completely, then crumble. You can store this in an air tight container in the fridge until you are ready to use.

  5. Once you are ready to make the corn salad, drain the corn, and pour into a large mixing bowl. Then stir in the remaining salad ingredients. Taste and adjust seasoning. Serve! You can make this ahead of time and keep in the fridge until ready to party!

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    Credits: Author and Photography: Jill Uechi // Recipe: rabbitandwolves.com

Food & Drink Friday Recipe

Recipe Friday – Detox Broccoli Salad

March 31, 2017
Detox Broccoli Salad

Detox Broccoli Salad

Coco and I are in the middle of our annual detox as I write this post. It has been going very well and committing to a set time frame where we say “NO” to all processed foods, dairy, added sugars, and stimulants feels so good. One of our favorite things during this time, is to try new recipes that follow the guidelines of clean eating. It can be easier to find healthy recipes when there are limits placed on what ingredients you can and can’t use. This broccoli salad was one of our favorites. Not only is it detox friendly, but it is raw, vegan, easy to make and so delicious!

The main ingredients in this salad are broccoli and purple cabbage, both of which tout a lot of detox benefits.

Broccoli: Purifies the liver and spleen by activating detox enzymes in the liver, which helps to rid of toxins quicker. Plus, broccoli is rich in beta carotene, iron, calcium, potassium, and magnesium.

Purple Cabbage: Cleanses the digestive tract and helps to eliminate toxins that lead to illness and inflammation. Cabbage also balances blood sugar, stimulates immunity shrinks tumors, and destroys cancer cells.

Detox Broccoli Salad for 2

Detox Broccoli Salad 1

 

 

DETOX BROCCOLI SALAD

INGREDIENTS

FOR THE SALAD

  • 2 heads of broccoli, cut into small florets
  • 2 cups of chopped purple cabbage
  • 1/2 raisins
  • 1/2 cup slivered almonds
  • 1/2 cup chopped green onions

FOR THE DRESSING

  • 1 orange peeled
  • 2 tablespoons miso
  • 2 tablespoons nut butter
  • 1 shallot
  • 2 tablespoons olive oil

METHOD

  1. Toss all of the salad ingredients together in a bowl.
  2. Add of the dressing ingredients into a food processor or blender and pulse until smooth.
  3. Mix the salad with the dressing.

Note: You can change out the miso for extra nut butter. However, you may have to add extra salt to taste. We also like to add avocado or a chopped apple to variation.

Enjoy!

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