Vegan Cesar Salad

This Vegan Cesar Salad is super simple and will leave you filled and satisfied.  Ditch the dairy dressing for this tahini one instead and replace the simple carb croutons for protein packed roasted chickpeas instead.  Give this recipe and try and let me know what you think.  This salad lasts great stored in tupperware overnight for lunch the next day!

Salad ingredients

• 1 Bunch Lacinato Kale de-stemmed

• 1/4 cup thinly sliced red onion

• 1/2 cup to 3/4 cup chopped cherry tomatoes

• 1 cup Roasted Chickpeas ( see separate post for recipe)

• 1/2 cup Tahini Dressing

De-stem Lacinato kale and roughly chop into bite size pieces.  Pour dressing on kale and lightly massage to soften kale.  Add all other ingredients into large bowl and mix lightly.  Serve and enjoy !

Tahini Dressing

• 1/2 cup tahini paste

• 1/2 cup nutritional yeast

• 1/2 cup water

• 4 garlic cloves

• 2 pitted dates soaked for 3 minutes in warm water

• 2 lemons juiced

• 1 teaspoon salt

• pepper to taste

Place all ingredients into a high-speed blender and mix well to incorporate.  Serve right away or store in an airtight glass container in the fridge for up to 1 week.  

Super Shot

This juice is jam packed with anti-inflammatory properties to help fight the winter cold as well as cleanse the gut.  Turmeric is a natural anti-inflammatory, antiseptic, anti fungal, and antioxidant that works great as an adaptogen.  Ginger is also an anti-inflammatory and helps with keeping our digestive system calm and at ease.  Apple Cider Vinegar and Lemon are also added to this juice to promote an alkaline effect, aid in digestion as well as stabilize blood sugar.  Try this little juice as a morning wake-me-up and I am sure you won't be needing that morning coffee!

Serves 2

• Turmeric Root ( 1 inch)

• Ginger Root ( 1/2 inch)

• 1 Lemon

• 1 Orange Peeled

• 1-2 Tbs Apple Cider Vinegar

• Dash of Cayenne Pepper

• Dash of Ground Black Pepper

Add turmeric root, ginger root, lemon and peeled orange to your juicer.  Pour in a glass and add ACV, cayenne, and ground black pepper.  Enjoy right away !  

Winter Warmth Bowl

Winter time calls for warming foods to soothe the soul.  Eating salads during the winter can sometimes be hard on our digestive system so I made this recipe with steamed veggies to keep my digestive system happy while still getting in my greens.  Its loaded with healthy carbs, protein, vitamins and minerals galore and will keep you satisfied for a while.  I added a tahini dressing on top and it was amazing.  This is the perfect lunch and stayed well as leftovers.  Serves 2

• 1 cup lacinato kale de-stemmed

• 1/2 large sweet potato

• 2 handfuls broccoli florets

• 1/2 cup chopped carrots

• 1/2 cup chopped cucumbers

• 1/4 cup chopped cherry tomatoes

• 1 cup shiitake mushrooms

• 2 cloves garlic

• 1/4 cup cilantro roughly chopped

• 1 cup cooked quinoa

• Tahini dressing to coat

Start by placing chopped and de-stemmed kale, broccoli florets, carrots, and sweet potatoes in steamer and steam until fork tender.  Cook quinoa to package directions and then add 1 cup to a bowl for the base. Chop shiitake mushrooms and add to a cast iron pan with light coconut oil and garlic and cook until fragrant adding cilantro just at the very end.   Add steamed veggies to the bowl with cucumbers, tomatoes, mushrooms and dress with tahini dressing.  Other toppings for added protein include boiled eggs, tempeh, and baked pea falafels,  Undressed leftovers can be saved in an airtight container for up to 2 days in the refrigerator.  

Tahini Dressing

• 1/2 cup tahini paste

• 1/2 cup nutritional yeast

• 1/2 cup water

• 4 garlic cloves

• 2 pitted dates soaked for 3 minutes in warm water

• 2 lemons juiced

• 1 teaspoon salt

• pepper to taste

Place all ingredients in Vitamix and blend.  Store in an airtight container in refrigerator for up to 7 days.