Detox Salad

Here is another salad that I have been buying quite a bit at Whole Foods and Lakewinds lately.  So, I decided to google it and make it at home.  It turned out just as good as the versions I was buying.  It did make a TON of salad, so I have only make half the recipe next time.

Detox Salad
from Oh She Glows blog


Ingredients

2 heads broccoli, stems removed
1 head cauliflower, stems removed
2 1/2 cups shredded carrots
1/2 cup sunflower seeds
1 cup currants
1/2 cup finely chopped fresh parsley
1/2 cup raisins
4-6 tablespoons fresh lemon juice, to taste
1/4 - 1/2 teaspoons salt and lots of pepper
Herbamare, to taste
Pure maple syrup, to drizzle on before serving

Directions

1.  In a food processor, process the broccoli and cauliflower until fine.  Add to a large bowl.
2.  Stir in carrots, sunflower seeds, currants, raisins, and parsley.
3.  Add lemon juice and seasonings to taste.
4.  Before serving, drizzle with a very small amount of maple syrup.

ENJOY!!!

Quinoa Tabbouleh

So, ever since G was born, I have been craving quinoa salads.  I am loving the Quinoa Taco Salad but decided I should branch out to other quinoa recipes as well.  This recipe was delicious and will make over and over.  It's a great, light summer salad for a picnic.

Quinoa Tabbouleh
adapted from Quinoa Tabbouleh on allrecipes.com


Ingredients

2 cups water
1 cup quinoa
1 tablespoon butter
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, peeled, seeded, and diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

Directions

1.  Rinse quinoa in cold water and drain.  Toast quinoa in butter for about 5 minutes until fragant.  Add water and bring to a boil.  Reduce heat and simmer for about 15 minutes until all water is absorbed.  Cool quinoa and fluff with a fork.
2.  Combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley.  Stir in cooled quinoa.

ENJOY!!!

Black Bean and Corn Salsa

Now that it's summer, I am gearing up to make my summer favorites.  I make this for when we are seating around the pool and it's sooo good!

Black Bean and Corn Salsa
adapted from Black Bean and Corn Salad II on allrecipes.com

Ingredients

1/2 cup fresh lime juice (or less depending on your preference)
1/3 cup olive oil
2 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
3 1/2 to 4 cups of black beans, drained (I use dried that I have cooked)
1 1/2 cups frozen corn kernels
1 avocado, peeled, pitted, and diced
1 red pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped cilantro

Directions
1.  Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar.  Cover with lid, and shake until ingredients are well mixed.
2.  In a salad bowl, combine beans, corn, bell pepper, green onions, cilantro.  Shake lime dressing and pour over the salsa.  Stir salad to coat vegetables and beans.  Add avocado and tomatoes last.
3.  Serve with tortilla chips.

ENJOY!!!

Rice and Beans

So, it's been awhile but I am happy to say that we are injury-free and have a happy, healthy 7 week old baby boy.  And ready get back to more cooking and posting.  Right after I delievered G, a friend of mine made this rice and beans dish and it's fanastic.  I have made it a lot and I do mean A LOT since she gave me the recipe.  I like taking it on picnics right now and eating it with chips but it's also good as a filling to tacos.  I like to make it and let it sit overnight, I think it tastes even better the second day!

Rice and Beans
from Andrea

2 cups of cooked long grain rice (I used Jasmati that I cooked on the stovetop and let it steam in the pot)
2 cups of drained black beans (I used dried beans and cooked on the stovetop)
1 1/2 cups fresh finely chopped cilantro (about an entire bunch)
1/2 cup chopped red onion
1/2 cup fresh lime juice (or less depending on your taste)
1/4 cup and 1 tablespoon olive oil
2 teaspoons of salt and pepper (or more depending on your taste)
2 cloves garlic

Directions:

1.  Mix together rice, beans, cilantro, and red onion in large bowl.
2.  For the dressing, mix together lime juice, olive oil, salt, pepper, and garlic cloves in a dressing mixer and mix throughly.  Pour over rice and beans mixture.

ENJOY!!!