Spiralized Spring Salad

This salad is the perfect light salad for spring.  I finally got a spiralizer and was excited to cut up all the veggies for a simple dinner. This salad is perfect for lunch by its self or you can bulk it up with some protein like organic pasture raised chicken or tofu if keeping vegan/vegetarian.  Give this one a try.  The dressing is amazing!

Ingredients: 

·      2 cucumbers, chilled

·      2 large carrots

·      1 tsp. Kosher salt

·      2 TBSP rice vinegar

·      1 TBSP fresh lime juice (about half a lime)

·      1-2 TBSP honey, to taste

·      1 tsp. Toasted sesame oil

·      pinch of red pepper flakes, to taste

·      ½-1 TBSP toasted sesame seeds (I used white and black, but either would work fine on their own)

·      1 scallion, sliced

·      2 TBSP fresh cilantro, chopped (optional)

Directions

1.    If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. (My carrots weren't big enough to fit in my spiralizer, so I used a jullienne peeler instead -- if you don't have a spiralizer, a tool like this will do in a pinch, or you can slice the carrots and cucumber thinly with a knife.)

2.    Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.

3.    Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.

4.    Once the cucumber has drained for a bit add to large bowl with shredded carrots and slowly add dressing.  Enjoy rite away or can store up to 24 hours in airtight container.  

Creamy Spring Time Asparagus Soup

It's asparagus season and I love to cook with these yummy veggies because they are loaded with Nutrients. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.  This soup is the perfect night time dinner when you want to ease your digestive system into rest for the night.  If you are thinking about going clean and re-booting your system this is the perfect clean soup to try.  

Ingredients:

·     1.5 Pounds of Asparagus, ends trimmed 

·     6-7 stalks of celery roughly chopped

·       1 yellow onion

·       2 cloves garlic

·       2 cups of broth (bone broth, veggie or sea broth)

·       1 can organic light coconut milk

·       1 tbs ground cumin

·       1tbs ground turmeric 

·       2 tsp sea salt

·       Fresh ground pepper to taste

In a large pot over medium to high heat pour 1-2 tbs of olive oil in the bottom of the pot.  Add the roughly chopped celery and onion and let simmer with a pinch of salt for a few minutes or until onions look translucent.  Next, add the chopped and trimmed asparagus and let the veggies cook down for a few minutes.  Add all the spices and then slowly add the broth of choice and coconut milk. Place lid on pot and let the soup cook for 15 minutes or until veggies are easy to cut through.  Next, turn the heat off and pulverize the soup to make creamy with a hand held device or a high-speed blender.  Once all blended enjoy with a side of fresh tortillas, flat bread or by itself.

Vegan Tacos

Even if you are not Vegan, I promise you will love these tacos.   This recipe is from the Nutrition Stripped Cookbook and it is a crowd pleaser. Fresh Pico De Gallo and homemade cashew cheese makes these tacos complete. I make these often and usually have to double the recipe because they go so quickly.  Using romaine lettuce adds some greens to the meal and you can also make this dish into a taco bowl as well.  Happy Eating!

Ingredients

·      1 cup raw walnuts

·      ½ cup raw almonds

·      2 tablespoons olive oil

·      ¼ cup red onion

·      2 cloves garlic

·      1 tablespoon tomato paste

·      1 tablespoon ground cumin

·      1 teaspoon cayenne pepper

·      1 teaspoon sea salt

·      fresh pepper and 1/3 cup chopped fresh cilantro

Add all ingredients to Food Processor and mix well until nuts are chopped down finely.  This can be stored in an airtight container in the refrigerator for up to 1 week,

For the Pico De Gallo:

·      3 large tomatoes

·      1 medium red onion

·      1/3 cup chopped fresh cilantro

·      2 jalapeno peppers, chopped

·      Juice of 1 lemon

·      Juice of 1 lime

·      1 clove of garlic

·      1 teasooon salt

Chop all ingredients by hand or place everything into a food processor.  After well mixed place in the refrigerator for at least an hour for flavors to deepen.  Enjoy.