10:11 10:11

Sunomono (Cucumber Salad With Seaweed And Sesame)

By | 2017-06-30T12:36:48+00:00 June 30th, 2017|Categories: Blogs, Recipes, Sides and Salads, Summer Recipes, Vegan, Vegetables, Vegetarian|Tags: , , , |Comments Off on Sunomono (Cucumber Salad With Seaweed And Sesame)

Cucumbers are perfect for handling summer’s heat.  Sunomono is a classic Japanese summer salad of cucumbers in vinegar with numerous variation.

Enjoy!

AprilSunomono (Cucumber Salad With Seaweed And Sesame) – – cucumber (cut in to 1/2 inch quarters), rice wine vinegar, nori or light seaweed (crumbled), sesame seed (black or brown), water, sugar (if needed), Slice and quarter the cucumber to desired bit sizes.
In a medium bowl, combine vinegar, water, seaweed, seeds and sugar. Pour over cucumbers until thoroughly coated. Serve chilled.; –

13:00 13:00

Beet And Quinoa Salad

By | 2017-02-28T09:46:59+00:00 December 17th, 2015|Categories: Dairy Free, Diabetes Friendly, Gluten Free, Lentils and Legumes, Recipes, Seasonal Recipes, Sides and Salads, Summer, Summer Recipes, Vegetables, Vegetarian, Whole Grains|Tags: , , , , , , |Comments Off on Beet And Quinoa Salad

Contributed by Tyra Hanson

Vibrant in color, this savory salad makes a lovely side dish or whole meal.

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17:38 17:38

Yusheng Salad

By | 2016-04-07T15:37:11+00:00 January 29th, 2015|Categories: Blogs, Dairy Free, Gluten Free, Meat and Fish, Recipes, Seasonal Recipes, Sides and Salads, Vegetables|Tags: , , |Comments Off on Yusheng Salad

Yusheng is a classic dish served every Chinese New Year in Singapore.  The simple and raw ingredients symbolize vitality and renew, and the Cantonese word for fish is homophone for prosperity.  Part of a joyous even, everyone calls out “Lo hei!” while using their ingredients to toss the ingredients high into the air.   Lo hei is another clever homophone, meaning ‘mix it up” it sounds just like the Cantonese words for  “prosper and more”.  Feel free to expand or add in your favorite ingredients and toss it up!

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06:06 06:06

Warm Squash And Proscuito Salad

By | 2016-07-07T13:16:07+00:00 September 4th, 2014|Categories: April's Blogs, Blogs, Recipes, Sides and Salads, Vegetables|Tags: , , , , |Comments Off on Warm Squash And Proscuito Salad

April Crowell Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN

Best served while the squash is still warm, this salad is a lovely mix of all 5 flavors and delightful with the first hard squashes during late summer or autumn. I chose to cook the prosciutto to add a little extra warmth and crunch.Warm Squash And Proscuito Salad – – delicata squash (seeded and roasted (see below)), proscuito (fresh or crispened), mixed seasonal greens (I used spinach, arugula and baby kale), Parmesan cheese (grated or shaved), Herb balsamic dressing, Herb Balsamic Dressing: white balsamic, honey, extra virgin olive oil, dried Italian herbs (I used a mix of oregano, rosemary and thyme), salt and pepper to taste, Roast squash: Preheat oven to 400. Slice delicata squash into 1/2 inch wide strips. Seed and lightly coat squash with olive oil. Roast until squash is soft, about 30 minutes or until a fork inserted pulls out easily. Allow to cool slightly so you can handle it. Peel away squash from its skin. ; Cook prosciutto, if desired: While the squash cooks, cook prosciutto in a skillet over medium heat, until crisp. Be careful to not over cook, as it can burn easily. Remove from heat, drain on paper towels if necessary. ; Combine the salad: Clean and blot or spin dry greens, if necessary. Lightly toss the greens with balsamic dressing until just coated. Place greens on individual plates, layered with 2-3 slices of squash. Crumble on prosciutto. Top with shavings of Parmesan.; Make the dressing: Simply combine all ingredients in a bowl or dressing jar and thoroughly combine. Adjust seasonings. I like mine a little ‘herbier’ […]

12:40 12:40

Cooling Creamy Cucumber Salad

By | 2015-08-10T11:12:08+00:00 July 23rd, 2014|Categories: Blogs, Recipes, Sides and Salads, Vegan, Vegetables, Vegetarian|Comments Off on Cooling Creamy Cucumber Salad

Hot Idaho summers are the perfect time of year to add cucumbers into your diet. Cooling in nature,
cucumbers help cleanse and detoxify the body, quench thirst, aide in digestion and purify skin. If you
struggle with the heat of the summer season, this is the perfect recipe for you. Please enjoy this simple and refreshing cucumber salad to lift the oppression of the summer heat.Cooling Creamy Cucumber Salad – – cucumbers (peeled and sliced into 1/8 inch rounds), black pepper, sea salt, lemon (juiced), fresh dill (chopped, plus extra for garnish), full fat coconut milk, garlic (minced or grated), Place the cucumber slices in a mixing bowl and season lightly with salt and pepper. In a small mixing

bowl, whisk together the lemon juice, dill, coconut milk and garlic. Season with salt and pepper to taste.
Pour the creamy dressing over the cucumber slices and toss to combine. Garnish with a sprig of dill if desired.

From: The 21 Day Sugar Detox Cookbook by Diane Sanfilippo NC; –

13:37 13:37

Beet and Pineapple Salad

By | 2015-08-10T11:12:08+00:00 July 17th, 2014|Categories: Blogs, Fruit, Gluten Free, Sides and Salads|Tags: , , |Comments Off on Beet and Pineapple Salad

This recipe from, World Vegetarian Classics, by Celia Brooks Brown, Published 2005 by Pavillion Books, is a bright and flavorful dish good for any time of year.

The recipe suggests boiling the beets to cook them; I prefer to roast them in the oven to bring out their full sweetness. This is easily done by scrubbing the beats and trimming the leaves and roots down to no more than an inch. Place a beet in the center of a piece of aluminum foil, pour a small amount of olive oil over the beet to keep the foil from sticking, wrap and cook in a low oven (250) for 2-3 hours or until a skewer poked into a beet meets little resistance. Allow the beets to cool and slip off the skins and trim the ends for slicing. Roasted beets can be stored in the foil in the fridge for 3 to 4 days before using.

If using raw beet (and not roasting them), bring a saucepan of water to the boil. Scrub the beets and boil until tender, about 30-40 minutes. Drain, cool and slip off the stems, roots, and skins.

Beet and Pineapple Salad – – beet root (cooked), large fresh pineapple (I use canned in water when fresh is not available in my area), small onion (sliced into thin rings (purple onion works well here)), salt, sugar, white wine vinegar, Slice the cooked beet thinly. ; Cut the pineapple into 1 inch thick round slices, then cut the skin away. Cut the tender flesh away from the core and into bite sized pieces.; In a (preferably) ceramic or glass bowl, combine the beets, pineapple […]

13:15 13:15

Rubbed Kale or Chard and Spinach Salad

By | 2015-08-10T11:12:08+00:00 July 17th, 2014|Categories: Blogs, Sides and Salads, Vegetables|Tags: , , |Comments Off on Rubbed Kale or Chard and Spinach Salad

This salad and its many potential variations is a perennial favorite amongst the practitioners at Pulse. This version utilizes some of the best of fall flavors to create a bright and colorful dish.Rubbed Kale or Chard and Spinach Salad – – kale or chard, spinach (washed and drained), green apple (sliced), olive oil, salt, dried cranberries or raisins, toasted walnuts or pecans, blue cheese (optional), apple cider vinegar, Wash and trim kale or chard in a sink of warm water. ; Gently rip, tear or cut the leaves into small pieces, removing any heavy stems.; Shake off excess water and then roll kale or chard in a clean towel to dry.; Place in a bowl with olive oil and salt. Gently massage or rub the oil and salt into the kale or chard until it begins to soften and break down and become limp—10-15 minutes.; Mix kale with the rest of ingredients and toss with vinegar to coat.; – Image courtesy of  Kittikun Atsawintarangkul and freedigitalphotos.net

10:03 10:03

Summer Carrot & Zucchini Salad

By | 2016-04-07T15:36:03+00:00 July 15th, 2014|Categories: Blogs, Dairy Free, Recipes, Sides and Salads, Vegan, Vegetables, Vegetarian|Comments Off on Summer Carrot & Zucchini Salad

Some of the best food is the simplest.  This salad is a French classic.  Carrots and zucchini with just a little vinegar and thyme to bring out their flavors.  Wonderful way to cleanse the palate.

Enjoy!

Contributed by April Crowell

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