Raw Veggie Salad with Peanut Dressing

This is a great raw veggie recipe.  It reminds me of a spring roll without the roll but it is loaded with crunch and nutrition, plus it is delicious!

 

 

Peanut Dressing

 

  • 1/3 cup avocado oil
  • 3 tablespoons coconut aminos tamari
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic
  • 1 small sliver of fresh ginger
  • 2-4 teaspoons of erythritol, adjust to desired taste
  • 1/3 cup organic peanut butter (check ingredients for no sugar or oils)

Raw Veggie Salad

 

  • 1 cup romaine lettuce, shredded
  • 2 cups cabbage, shredded
  • 2 cups zucchini, shredded
  • 1 cup cucumber, sliced thin and halved
  • 1/2 cup organic red bell pepper, sliced
  • 1/2 cup carrot, shredded
  • 2 cups organic cooked chicken breast, chopped
  • 1/3 cup scallions
  • 1/2 cup organic peanuts or cashews, chopped

Mix all dressing ingredients in a high powered blender until mixed (keep in a mason jar so you can easily re-mix it if it separates) and set aside.

Arrange all raw veggies in a bowl or on a plate and drizzle with peanut dressing.  Top with chopped scallions and nuts.

 

Chicken Satay

This is a great speedy dinner.  Kids love them because they can eat them right off the sticks.

2 tablespoons almond or cashew butter
1/2 cup liquid aminos or coconut aminos
1/2 cup lemon or lime juice
2 tablespoons curry powder
6 skinless, boneless, organic chicken breasts, cubed
1 teaspoon hot pepper sauce (check ingredients)
2 cloves garlic, minced

Combine nut butter, liquid aminos, lime juice, curry powder, garlic and hot pepper sauce.  Place the chicken in the marinade and refrigerate.  Let the chicken marinate at least 2 hours or overnight.  Preheat a grill or non-toxic skillet to high and weave the chicken on to wooden skewers (soak them first to prevent them catching fire on the grill) and cook for approximately 5 minutes per side.

Oven option- heat oven to 425 degrees and cook for about 25 minutes, turning halfway through.

“Not-Tuna” Salad – VEGAN

This is both a great meat alternative and a terrific raw food recipe.

1 cup raw sunflower seeds, soaked 8-12 hours

1 cup raw almonds, soaked 8-12 hours

1/2 cup lemon juice

1/4 cup minced celery

1/4 cup minced red onion

1/4 cup minced parsley

2 teaspoons kelp powder

1 teaspoon sea salt (adjust as desired)

Soak the nuts in filtered water overnight and drain.  Process the almonds, sunflower seeds, salt and lemon juice in a food processor until mixture sticks together.  you may need to stop the machine and scrape down the walls with a spatula.  Add the remaining ingredients and mix by hand.

“Not-salmon” Salad – ad 1/4 cup grated carrots.

Serve in lettuce leaves, endive leaves, or organic bell pepper halves.

Holiday Guacamole

Core Plan

Serves 4-6

This is an awesome take on a classic.  My friend Leanne introduced me to this last year and it is amazing.  Serve it up with some grain-free tortilla chips and take it to your next party for some oohs and ahhs.  NOTE:  You may want to make double or triple because it disappears fast!

1/2 white onion, minced
4 serrano or jalapeno chile peppers, minced
1 teaspoon sea salt
pinch black pepper
4 avocados – peeled, pitted and diced
2 1/2 tablespoons fresh lime juice
1 organic pear, peeled, cored and diced
½ cup organic seedless green grapes, halved or quartered
½ cup organic strawberries, diced
1 cup pomegranate seeds

Mix the onion, chile peppers, and salt in a bowl. Fold in the avocados and lime juice. Stir in pear, grapes, strawberries and pomegranate. Chill until serving.

 

Chipolte Chicken

This is a knockoff recipe for Chipolte’s chicken.  This tastes almost identical to the restaurant’s popular chicken.    I cooked the chicken on the griddle which also makes it taste even closer to the restaurant version. It is simple to make and can be used for tacos, taco salads, or with a couple of side dishes.

2 lbs free-range, organic chicken thighs (boneless and skinless)
¼ cup red onion, cut into chunks
1 clove garlic
1 tbsp adobo sauce (most store-bought adobo sauces contain small amounts of sugar.  To avoid this, you can make your own.  This is the recipe I use to make my own https://leitesculinaria.com/104253/recipes-adobo-sauce.html)
Juice of 1 lime
tbsp avocado oil
1 tbsp chili powder
½ tsp cumin
½ tsp oregano
1 tsp sea salt
¼ tsp pepper

Mix all ingredients (besides chicken) and place in a large ziploc bag, mixing well.  Add chicken and marinate at least 30 minutes to overnight.

Heat the griddle or cast iron pan to high heat.  Place chicken on the hot griddle (use a little avocado or coconut oil if your griddle isn’t oiled) and do not touch for 3-4 minutes or so.  Carefully flip chicken using a metal spatula to be sure to pick up all of the blackened bits.  Cook the other side until chicken is cooked through.  Put all of the chicken in a large bowl and cover with a towel and let rest for 10 minutes.  Cut chicken into chunks and pour any extra juices over the chicken and serve as desired.

Sardine Pasta (Pasta con le sarde)

This is one of the tastiest dishes I have on my blog.  It is loaded with beneficial nutrients and feels like a special occasion meal.  Using lentil pasta eliminates high carb/high glycemic pasta and opts for a higher protein/lower carbohydrate pasta.  Sardines are loaded with healthy Omega-3 essential fatty acids and the butter and olive oil offer even more healthy fats.  The tastes are rich, layered and satisfying.

(note:  this reminds me so much of eating sauteed baby clams with butter and garlic with my Dad when I was a kid.  No one else in my family liked them so it was kind of my “thing” I could share with my dad.  I no longer eat shellfish (see Leviticus 11:12) but the sardines are so reminiscent of the baby clams, it brings back awesome memories)

Core & Advanced Plan

Serves 2 (large helpings) or 4 (small helpings)

1 – 8 oz container Red Lentil Pasta
1/2 – 3/4 can wild-caught sardines (more if you want :))
3 tablespoons grass-fed butter
1 -2 tablespoons extra virgin olive oil
2-4 fresh pressed garlic cloves (to taste)
6 fresh basil leaves, ribboned
salt and pepper to taste

Cook lentil pasta per package directions.  When done, heat butter and olive oil lightly (do NOT let smoke).  Add sardines, garlic, basil, salt, and pepper.  Toss in pasta and make sure it is all covered well.  Serve warm.