Tag Archives: salad

Detox Salad

Last night I was pondering which way to go re: the obligatory post New Year “detox”. When I was reorganizing all the stuff I moved out of my apartment a few weeks ago, I was feeling ambitious and went ahead and unpacked my juicer, so 3 day Juice Cleanse was option 1. Back in May, I embarked on a week of raw eating that was actually really successful, and an easy transition since my diet is primarily plant-based anyway, so last night that became option 2. Last January, I went an ayurvedic, macrobiotic route… option 3.

But I’m opting for option 4: to make small, positive choices in all areas of my life that will contribute to overall mental and physical health. I believe that a slow and steady approach will do so much more to foster lasting good habits. Plus, I haven’t really gone overboard with unhealthiness in a while, so small adjustments are really all I need.

What I do want to do this week, just for myself, is keep a little journal of what I’m doing well, plus tasks I need to get done each day. I get scattered in this crazy brain of mine- you should see all the “stickies” on my computer desktop- so it’s better for me to keep things visually organized.

A few highlights of my goals, big and small:

– keep track of my sleep, and aim for 7 hours at least with no interruptions

– take time for meditation each day

– start doing yoga again on a regular basis

– keep coffee down to 2 cups max

– cut sodium consumption

– drink more tea and water

The next couple of weeks have the potential to be a bit overwhelming as I get everything in order to, ahem, move out of the country. It is all the more important, therefore, to remain as calm as possible. I opted not to really share my resolutions for 2013, but I will say that one of the big ones is to remain positive and zen, even in the face of stress. Good healthy habits will help to keep me centered.

Eating well is always a part of that. This salad is a staple, both when I hit the Whole Foods prepared foods bar and at home. It’s easy to make, sweet, zesty, and adaptable… I made some changes to the original posted at Oh She Glows.

Detox Salad

adapted from Oh She Glows and Whole Foods

Ingredients

  • 1 head broccoli
  • 1 head cauliflower, stems removed
  • 1 cup shredded carrots
  • 1/4 cup sunflower seeds
  • 1 cup currants
  • 1 tbsp dried parsley
  • juice of 1/2 lemon
  • kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)
  • 1 tbsp garlic dulse flakes (optional)
  • 1 tbsp kelp granules
  • salt free seasoning to taste (I used Trader Joe’s 21 Seasoning Salute)

Instructions

  1. Process cauliflower, broccoli, and carrots in the food processor separately until each is shredded and mix together in a medium bowl.
  2. Mix in the remaining ingredients, and stir until well-combined. Feel free to adjust seasonings and lemon juice to personal taste.

Notes

Angela also suggests adding a bit of maple syrup if you would prefer some more sweetness, but I think the currants do the trick.
Also, the recipe normally calls for 1/2 cup raisins as well- I omitted because I only had currants on hand.

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Filed under Appetizers and Sides, Eat, Gluten Free, Main Dishes and Entrees

Kimchi Taco Salad

New Yorkers take their food trucks very seriously.

In a city of convenience (and awesome food), what’s better than gourmet on the go?

One of the favorites of the food truck world is the Kimchi Taco Truck. It’s beloved by omnis and veggies alike- it’s just so freaking good. I looove kimchi, so it was a no-brainer for me.

And it inspired this salad!

Obviously kimchi is great on its own, but the Korean BBQ Sauce just sets it over the edge. Combine it with some all-natural ingredients, and you’ve got a fresh, zesty, delicious meal.

Kimchi Taco Salad

For the salad:

tortilla strips, toasted

romaine lettuce

1/3 avocado, sliced

kimchi*

* Not all kimchi is vegan- it’s often made with fish. If you are vegan, make sure you check before you buy!

Korean BBQ Dressing:

¼ onion, minced

2 cloves garlic, minced

1/2 cup soy sauce or tamari

1 tsp miso paste

3 tbsp rice vinegar

1 tbsp tahini

1 inch chunk fresh ginger, minced

½ tsp red pepper flakes

pinch of guar gum

2 tbsp brown sugar OR 2 tbsp agave OR ½ tsp stevia

1/4 tsp black pepper

Assemble the salad as you wish and pour the dressing over before you serve. Enjoy!

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Filed under Appetizers and Sides, Eat, Gluten Free, Salads

Purple Protein

At the shore, we visited a great little restaurant called Buckalew’s a couple times. The best part about their menu was that it included many vegetarian and vegan options, which is more than I can say than other places we ate last week! Both times we went, I ordered the same dish, just because it was so tasty! So I decided to recreate it when I came home… very easy and just as delicious! The edamame and almonds pack a protein punch and the raisins give it a beautiful contrasting sweetness; I also added a bit of ginger to the soy sauce for a bit of spice! Overall it’s deceptively fragrant and flavorful… something you wouldn’t necessarily expect from a dish based in cabbage!

Purple Protein Cabbage Salad

1 head of red cabbage

1/2 cup chopped almonds

1/2 cup shelled edamame

1/2 cup raisins

1/2 cup soy sauce

1 tsp ginger

pinch of stevia, honey, or sugar

Grate the cabbage to make about 2 cups, shredded.

Pour into a medium bowl, and add the raisins, almonds, and edamame.

Toss and put aside. Mix the soy sauce, ginger and stevia in a small bowl. Pour into the salad, toss, and enjoy!

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Filed under Eat