July Thrive Challenge

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Comment by Krystle Charlton on July 25, 2011 at 1:11pm

Mango and Quinoa salad
1 cup dried black quinoa
1 mango
½ cucumber
½ juice of a fresh lime
2 teaspoons apple cider vinegar
1 teaspoon tamari
2 tablespoons VEGA EFA oil blend
¼ teaspoon sea salt
½ teaspoon garlic powder

1. Cook quinoa according to the package and let it cool in the fridge.
2. Chop the mango and cucmber
3. Toss all ingredients together and ENJOY!!

Additions: toasted sesame seeds, chopped green onion, chilli peppers for a kick!

Asian Sensation Dressing
2 tablespoons freshly squeezed lemon juice
½ teaspoon garlic powder
½ teaspoon ginger powder
Sesame oil to taste (I used 4 tablespoons)
5 tablespoons rice vinegar
5 tablespoons tamari (or any soy sauce, this is gluten free)
Couple splashes of VEGA EFA oil blend
½ tablespoon agave nectar
¼ cup low fat coconut milk

Wisk, shake, or stir all ingredients together and toss with the ingredients below or your favourite salad!!

Salad ideas:
2 cups chopped red cabbage
1 cup savoy cabbage (sui choy)
2 green onions chopped
2 carrots sliced
2 tablespoons black sesame seeds
1 cup blueberries or raspberries
1 sprig of Thai basil

I couldn't figure out how to post a picture.... :(

Comment by Melissa Massey on July 10, 2011 at 1:55pm

Cucumber & Blueberry Salad with Feta

 

3 Cucumbers, peeled, halved lengthwise, seeded and sliced thinly (half moon shape) About 4 Cups

1 pint (2 cups) Blueberries, rinsed and picked over

Salt and Pepper to taste

1/2 cup White Balsamic Vinegar

3 Tbsp thinly sliced Mint Leaves

1 cup Crumbled Feta Cheese

Combine cucumbers and blueberries in large bowl.  Season to taste with salt and pepper.

Add white balsamic vinegar, mint and feta.  Toss gently to combine.   

Comment by Suzanne Williams on July 8, 2011 at 7:38pm

QUINOA SALAD W/ VINAIGRETTE DRESSING–JULY 4, 2011–Quinoa gives you protein and you get your rainbow of vegetables w/ all the health benefits.

 Make the Quinoa first:

1 cup of Quinoa

2 cups of water

Bring to boil, then cover and cook for 15 mins. Let it cool for about 5 mins before putting on salad

While the Quinoa is cooking–mix up the dressing–read below

Ingredients for dressing:

• 1/4 cup balsamic vinegar
• 2 teaspoons dark brown sugar, optional* (I just used a pinch for a little sweetening–organic brown sugar)
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil

Spinach and kale lettuce

red, green, orange peppers cucumbers, tomatoes, avocado and broccoli

Put Quinoa on top, then dressing and enjoy!

Comment by Ange Peters on July 7, 2011 at 1:43pm

I love making this super easy & creamy salad that has all the necessary elements for complete nutrition:

Ingredients:

• 1¹⁄₂ cups tightly packed spinach leaves
• 6 baby tomatoes halved
• 1 tablespoon sunflower seeds
• 2 tablespoons shelled hemp seeds
• 1 avocado sliced
• 1 spring onion
• 1 teaspoon hemp protein powder
• DRESSING: Turmeric Tornado
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 garlic clove pressed
• ¹⁄₄ teaspoon turmeric
• Pinch black pepper

Source: www.thewellnesswarrior.com.au

Comment by Marilyn McCormick on July 7, 2011 at 1:36pm

My Favorite Summer Fruit and Vegetable Salad Recipe

Start with fresh organic vegetables and fruits

 

Celery
Carrots
Bartlet Pear—ripe with yellow skin
Bit of apple—Honey Crisp or ripe Granny Smith, possibly Fuji
Peach
Nectarine
Orange

To this melange, add any other items for protein you prefer. Hemp, flax or hemp or flax oil to create a salad dressing with additional nutrients. And you can always add a bit of nutmeg...the secret ingredient!

Also, a perfectly ripe avocado adds wonders...avocado is naturally impervious to pests so it actually should not be grown as anything but organic!

 

Fresh Apricot Basil Salad Dressing. Recipe courtesy of the California Fesh Apricot Council. Serve with fresh apricot pasta salad or another fruity vegetarian salad recipe. This apricot salad dressing recipe is both vegetarian and vegan.

1 fresh ripe apricot, pitted
1 tbsp. white vinegar (substitute twice as much lemon juice, my preference)
1/2 tbsp. sugar (agave is my preference)
2 tbsp. vegetable or olive oil (coconut oil is my preference)
1 tbsp. chopped fresh basil or 1 tsp. dried basil

Preparation:

Combine pitted apricot, lemon juice and agave (vinegar and sugar) in blender, and whirl until blended. With blender running, slowly add vegetable oil until thick and smooth. Stir in basil.

Add to items mixed above and enjoy the sweet wonder of Summer! 

Comment by Marilyn McCormick on July 7, 2011 at 12:55pm

 

My Favorite Summer Fruit and Vege Salad Recipe

Start with fresh organicevegetables and fruits

Celery

Carrots

Bartlett Pear - ripe with yellow skin

Honey Crisp or ripe Granny Smith apples

Peaches

Nectarines

Oranges

 

To this melange, and any other items for protein you prefer. Hemp, flax, or hemp or flax oil to create a salad dressing with additional nutrients. And you can always add a bit of nutmeg...the secret ingredient!  

 



Also, a perfectly ripe avocado adds wonders...avocado is naturally impervious to pests so it actually should not need to be grown as anything but organic!

Marilyn McCormick

Comment by Angela S on July 7, 2011 at 12:46pm

This is one of my recent favourites - more posted here!

 

Fruity Quinoa and Amaranth Salad

Ingredients:

• 1 cup uncooked organic quinoa
• ½ cup uncooked amaranth
• 2 ½ cups water
• 2 cups diced celery
• ½ cup sliced English cucumber, cut into half moons
• 1 pink lady apple, cored and diced
• ½ cup dried cranberries
• 1 tbsp dried tarragon
• 2 tbsp chopped chives

Dressing:

• 1 tbsp extra virgin olive oil
• 2 tbsp fig infused vinegar
• 1 tbsp cider vinegar
• 2 tbsp orange juice

Soak the quinoa in water for about 20 minutes, or run cold water over it for a few minutes to remove the bitter coating. In a medium sized saucepan, boil the rinsed quinoa and amaranth for about 20-25 minutes or until the grains are puffy. The grains should fully absorb the water, but if the pot looks like it’s getting too dry before the grains are ready, add about 1/4 cup of water at a time.

Meanwhile, prepare all remaining salad ingredients in a large bowl. Whisk the dressing in a smaller bowl. When the grains have finished cooking and all liquid is absorbed, add them to the salad. Stir to combine, then drizzle the dressing over top and toss again to coat. Chill for at least a few hours (overnight is even better if you can) to let flavours develop.

 

Serves 7, about 1 cup each.

Comment by Katherine Okon on July 7, 2011 at 9:31am

                                            ANYTHING GOES SALAD

FRESH LETTUCE-ROMAINE OR WHATEVER YOU HAVE ON HAND

PEPPERS-RED OR ORANGE OR YELLOW

TOMATOES

HEARTS OF PALM

 RED OR GOLDEN BEETS-GRATED

FENNEL-SLICED THIN

AVOCADO

OIL OF YOUR CHOICE

BALSAMIC VINEGAR

HEMP SEEDS

   (I'VE ALSO ADDED QUINOA, CHICK PEAS, TEMPEH, TOFU, AND GREEN PEAS)

AFTER PUTTING IT ALL IN A BOWL, I PUT A LID ON TOP AND SHAKE IT ALL UP. THE AVOCADO BREAKS UP JUST ENOUGH TO MAKE THE DRESSING A BIT CREAMY. SO,SO DELICIOUS!

 

Comment by Danielle Marie on July 7, 2011 at 9:09am

 

Vegetable Zucchini Pasta Salad
 
2 green zucchini, washed, ends cut off
1 yellow squash, washed, ends cut off
1 green pepper, washed and chopped
1 can black olives, rinsed, drained, and sliced
   Dressing of choice (I made a fresh italian herb)
   Seasonings of choice (I used fresh ground pepper and paprika)
   Red pepper, for garnish, optional 

Use a spiralizer to transform the zucchini and squash into long curly "pasta" noodles and place in bowl.  Add chopped peppper and sliced olives to the zucchini and squash noodles, then pour on the dressing and seasoning and gently mix until well combine.  Garnish with red pepper.  Chill in refrigerator until ready to serve.  


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