This noodle salad is loaded with the goodness of naturally gluten free black rice noodles, carrot ribbons, edamame beans, shiitake mushrooms and a sesame soy ginger dressing. It’s packed with dietary fiber, protein, iron, complex B vitamins and several other vitamins and minerals.
Asparagus are lightly sauteed with shallots and sea salt and deglazed with white balsamic vinegar until tender but still crisp, then tossed with herbamare seasoned black & white quinoa and topped with lemon juice, more white balsamic vinegar, a drizzle of extra virgin olive oil to keep things nice and fluffy, some chopped fresh mint and parsley, chopped walnuts and fresh strawberries. Spring perfection in a bowl.
This grain free warm roasted vegetable “couscous” salad has all the goodness of cauliflower, brussels sprouts, arugula, chickpeas, almonds and dried apricots and is simply dressed with cold pressed extra virgin olive oil and balsamic vinegar cream for a light yet satisfying cool weather salad.
This simple pressed salad makes a great side dish or accompaniment to brown rice. The vegetables are pressed or pickled to improved digestibility without destroying the enzymes.
This light yet satisfying summer salad is perfect for lunch or dinner. Gluten-free and protein rich quinoa makes a great canvas for dark sweet cherries, purple carrots, fresh basil and leafy greens, while almonds and pumpkin seeds add a healthy dose of monounsaturated fats and crunch.
Tabbouleh is a traditional Lebanese salad made with antioxidant rich, super food parsley. It’s naturally raw, vegan and super healthy. Get the recipe here now!
Salatet Malfouf is no other than a cabbage salad, a Lebanese take on slaw for the lack of a better description, without mayonnaise and/or vinegar. Shredded cabbage is dressed with lemon juice, olive oil, garlic and salt and a healthy dose of fresh dried mint, an aroma which is near and dear to my heart.
Lemon Basil Dressing, a makeshift Farro salad and a kitchen disaster make for a great Thursday afternoon.