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.

 

Hummus

Advanced and Core Plan

Serves 4-6

This is a recipe that appeared in my Maximized Living Nutrition Plans book 10 years ago.  I realized it never made it to my blog and it is one of my favorites.

This is a delicious and full of flavor.  It is great served with grainless crackers, vegetables, on a salad, or in a breadless sandwich.

1 can chickpeas
2 cloves garlic
3 tablespoons extra virgin olive oil
3 tablespoons tahini (sesame paste) (you can put more to taste)
Lemon juice (adjust amount to desired consistency and taste)
Sea salt to taste

Optional add ins:
Fresh parsley
Paprika
Cumin
Cayenne

*Kim’s favorite:  I personally love a lot of cumin and a dash of cayenne.   When ready to serve, I drizzle more olive oil, paprika and fresh parsley

Drain chickpeas reserving about 1/4 cup of the liquid.  Put chickpeas and reserved liquid in a food processor and process until smooth.  Add all other ingredients and adjust to suit taste and consistency.

 

 

Caesar Dressing

This is a classic dressing usually paired with only chopped romaine lettuce. Simple and delicious.

1 cage free egg
1⁄2 Cup White Wine Vinegar
2 Tablespoons Lemon Juice
2 Cloves Garlic, Minced
1⁄2 Teaspoon Sea Salt
1⁄4 Teaspoon Pepper
3⁄4 Cup Olive Oil
1⁄3 Cup Freshly Grated Raw Parmesan Cheese
1-2 Sardine Fillets, Optional

In a blender add all ingredients except olive oil. Blend well. While the processor is running, slowly add the olive oil. Use immediately or refrigerate up to one week.

Matcha Pistachio Covered Truffles

Advanced Plan

Makes about 40 truffles

This is a delicious, elegant dessert.  Truffles are notoriously rich and very chocolate-y so just one goes a long way.  You can mix it up by rolling some of the truffles in coconut, crushed nuts, or cocoa powder for more variety.
IMG_9340

3 cups stevia sweetened chocolate (like CocoPolo or Lily’s)
½ cup coconut milk or organic, grass fed heavy cream – room temperature
1 tablespoon matcha green tea powder plus more for dusting (check ingredients)
⅓ cup pistachios, shelled

In a double boiler, heat water to a simmer and add chocolate and coconut milk to the top pan and melt slowly, stirring frequently.  When melted, take off heat and stir in matcha.

IMG_9323Move mixture to a parchment lined dish or bowl and refrigerate for about an hour and a half.

Pulse the pistachios in a food processor until a fine meal is formed and put in a small bowl.

Using a small spoon or melon baller, form in to 1 inch balls.  Roll in pistachios, pressing them gently into the chocolate.  Use a fine mesh strainer to dust with additional matcha.  Transfer truffles to a parchment lined container and refrigerate until ready to eat.

Healing Ginger Dressing

Ginger is a multi-faceted healing plant long known for it’s amazing benefits.  The taste of fresh ginger is like nothing else.  Most restaurants serve ginger dressing loaded with damaged oils and sugar.  This recipe is sugarless and has an advanced plan and core plan option.

ginger dressing1 inch fresh ginger root, peeled and cut into ‘coins.’ – (about 10 slices of fresh ginger)
1/3 cup olive oil
1/4 cup sesame oil
1/3 fresh lemon juice (approximately the juice of one lemon)
1 – 2 cloves garlic
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric powder
3/4 teaspoon sea salt

Core plan option:  1 large carrot, cut into ‘coins’.

Put all ingredients except for the olive oil in a blender.  Blend until smooth then add in the olive oil slowly to help the dressing emulsify

Blackened Seasoning

Core & Advanced Plan

Blackened seasoned meats and fish are popular and add a burst of spicy flavor to your meal.  Unfortunately, many popular “blackened spice” seasoning mixes contain less than desirable ingredients like monosodium glutamate and other additives, fillers, and preservatives.  This recipe is so simple, there is no need to pay the extra money for a pre-mixed version.

blackened seasoning

1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon sea salt (more to taste if desired)
1 teaspoon cayenne pepper

Combine all ingredients in a container with a lid and store in a cool, dry place. Great for chicken, fish, beef, and even hearty vegetables like cauliflower.