Chickpea “Tuna” Salad

I totally FAILED in getting a picture of this super yummy salad, but that might just tell you how delicious it tasted!  It was gone before I could document it!  You can eat this on its own, as a dip, wrapped in greens, or spread on your favorite sandwich.  However you enjoy it, it is tasty, filling and energizing!

I adapted this from two recipes, one at thekitchn.com and PostPunkKitchen.com, because they were so similar!

 

2 Cups Chickpeas (I used dry, but if you use canned please drain and rinse)

1/4 cup or so Mayonnaise or substitute

1 Tbsp Brown Mustard (recipe calls for whole grain)

1 1/2 Tbsp Umeboshi Vinegar (which is easier to find than you’d think and really makes the taste of the whole salad)

2 Tsp Celery Seeds

1 rib Celery chopped

1-2 Scallions, chopped

pinch Cayenne Pepper

Fresh Ground Black Pepper

Hey:  If you really want to simplify things throw everything in your food processor and let er rip.  Once things reach the texture you like, you’re done!  If you like to have a smoother less chunky salad, follow the steps below…

Step 1:

Place Chickpeas into food processor and pulse until beans start to break down.

Step 2:

Add all other ingredients and continue to pulse until well combined and the texture you like.

 

Eat or store, and enjoy!  I ate this with other salads, on its own, and wrapped in kale!

Advertisements

Kale Salad with Roasted Pecans

20140306-224309.jpg

1 bunch Lacinato (dinosaur) Kale, washed, de-stemmed and ripped into bite sized pieces

2-3 handfuls dried Cranberries

For Pecan mixture:

2/3 Cup Pecan halves toasted (although any size will do)

1.5 Tbs Nutritional Yeast

1 Tbs Olive Oil

2 pinches Sea Salt

For Dressing:

1/4 Tsp ground fresh Peppercorns

1/4 Tsp Sea Salt

3-4 Tbsp Olive Oil

1/4 cup fresh squeezed Lemon Juice

2 large cloves Garlic

Adapted from Oh She Glows.

Step 1: Toast Pecans on a baking sheet at 300 degrees F for 8-10 minutes until golden and fragrant.  Don’t let them burn!

Step 2:  Allow Pecans to cool and then place them in a food processor to chop into smaller pea sized pieces.  Then add the nutritional yeast, tbs of Olive Oil, and pinches of Sea Salt and process again until the mixture is coarse crumbs.  You want to process it just right so that it is crumbly but still a bit chunky in texture, you do not want to over process it into a powder.

Step 3:  Take washed, de-stemmed and ripped up Kale and place into a large bowl.  Add Pecan crumbles and Cranberries and mix well.

Step 4:  Make Dressing!  Add Garlic, Lemon Juice, Olive Oil, Salt and Pepper to a small bowl.  You can use an immersion blender or food processor to combine all ingredients OR you can press your garlic with a press and mix ingredients with a whisk, whatever you are able to do with your appliances.  The garlic should be fully pureed and all ingredients should be combined thoroughly.

This recipe calls for you to mix all of the ingredients and allow them to sit before eating, but I wanted to save this for a few days so I kept the dressing on the side and added it as needed to maintain the kale, pecan and cranberry freshness.  If you intend to serve this in one meal, feel free to mix all ingredients together as initially intended and allow to sit for a good ten minutes before serving!  Yummy.  This is so good, so easy and so healthy for you!  Enjoy! And don’t forget to get creative!

CSA Salad!

Instead of sticking with what I like and am used to, this CSA is forcing me to try some new veggies in new ways.  Some days I just want to keep it simple and so I have been adding all kinds of raw veggies to my daily lunch salad.  I realized that this entire salad (except the cherry tomatoes which are organic) is from my Neighborhood Farms CSA share.  Hooray for local, organic and delicious.  You can make a salad out of anything if the ingredients are fresh and of good quality!  YUMMY, simple and easy (not to mention nutritious).

photo(81)

1/2 Zucchini sliced to be bite sized

8-12 organic cherry tomatoes whole

2 easter egg radishes in match sticks

1/3 cup shelled fresh peas

1 cup mixed baby lettuces

use dressing of choice and enjoy!

Massaged Kale Salad Yum

photo(49)

1 bunch Dino/Lacinato Kale, stems removed
1/4 cup chopped red onions
1 Fuji apple chopped
1/4 cup sunflower seeds
1/3 cup dried cranberries
1 teaspoon sea salt
Olive oil
Vinegar

Another recipe adapted from the Institute for Integrative Nutrition.  I have wanted to try a massaged Kale recipe and really enjoyed this dish.  I try to eat as many greens as possible due to their powerful health effects including high alkalinity, fiber, antioxidants, iron, calcium, vitamins and cardiovascular support.  Kale is a great detox food for all of these reasons and more!  Make sure you eat your greens!  I will be trying out a Kale Chips recipe very soon so stay posted…

Directions:
1. Wash and dry kale.
2. Stack leaves, roll up and cut into thin ribbons.
3. Put kale in a large bowl and cover with salt.
4. Massage salt into leaves with your hands for about 2 minutes or until it looks wet and broken down.
5. Transfer kale to a fresh bowl and discard any leftover liquid.
6. Mix in onion, cranberries, apple and sunflower seeds.
7. Dress with oil and vinegar and toss.
8. Enjoy!

Roasted Beet Salad

 

photo(45)

 

1 bunch beets, washed w greens and tail removed
1 cup spinach leaves washed
1/8-1/4 cup Gouda, chopped in small pieces
Handful of walnuts, roasted for extra flavor
Balsamic dressing of choice
Pepper
Sea salt

 

The base of this recipe is roasted beets and i simply got creative with what I had in my kitchen.  You could use different cheese, different nuts, roasted nuts and other greens if your particular taste varies from the recipe.  All you need is roasted beets and you can throw the rest together very quickly.

Preheat oven to 400 and remove Beet tail and tops.  No need to peel or clean them!  Wrap beets in aluminum foil and place on a rimmed baking sheet (see below).  Place in the oven and roast for 45 minutes.

photo(51)

Let beets cool and remove skin if you desire (it will pretty much peel off although you can just eat it if you like!).  Cube the beets and either use or store for later usage.

To roast nuts, simply place on a baking sheet in your toaster oven and turn dial to medium-low toast.  You want them to get golden without browning much.

To create this salad simply take spinach, nuts, cheese and beets and toss together in a bowl.  Add dressing, salt and pepper for taste and enjoy!

Beets are wonderfully detoxifying and healthy and are so EASY to make.  Plus they certainly add deliciousness to any salad and create additional layers of flavor.  I love em!