Tag Archives: fresh

Carrot Noodle Salad

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Tossing a bowl of chopped or spiralized raw veggies with fresh squeezed lemon and lime juice, vinegar and a few shakes of some spices, turns into a flavorful dish. I usually just add a little of this and that, and taste until I like the flavor. Sometimes the juices will be a bit to tart/sour so I will add a little honey or pure maple syrup to balance it out. The family tends to go through phases of eating lots of raw ingredients and then cooked, mostly due to the season but we definitely need to include more raw into our meals. I have become a huge lunch/dinner bowl muncher by mixing up what ever vegetables, fruits, grains or legumes that are in the fridge and tossing them into a bowl. It seems to be the most satisfying and easy meal. Plus it cleans out the fridge!

When the weather warms up this salad bowl is just so refreshing. IT can be a great side dish, starter dish, lunch or straight up dinner. I have found that this salad is best soon after it is made and the next day.  I recommend that it does not be stored in the refrigerator for more than 2 days. So without further ado, this quick fresh salad bowl will tantalize your taste-buds!

 

raw chick pea salad #2

 

Ingredients:

1 can of organic chickpeas or 2 cups
2 large carrots (2-3 depending on size)
1 large organic cucumber (cut in fourths – slice in half, then slice again in half and chop)
1 cup chopped bell pepper (optional)
1/4 cup organic edamame (optional)
1/4 cup finely diced onion
1/3 cup fresh chopped cilantro
3 tablespoons fresh squeezed lemon juice (about 1.5 lemons)
1/2 teaspoon chia seeds or sesame seeds

Ingredients for the first dressing:

2 tablespoons white vinegar
1/2 teaspoon minced garlic
1/4 teaspoon dried dill
1/8-1/4 teaspoon garlic powder

Ingredients for the final dressing:

2 tablespoons rice vinegar
2 tablespoons local honey

 

raw chick pea salad

 

Directions:

Pour and whisk all the ingredients for the first dressing in a small bowl.

Using a medium sized bowl, add the chickpeas, onion, chopped cilantro, bell pepper (if using), and the chopped cucumber.  Pour the dressing into the bowl, mix thoroughly and set in the fridge.

Using a spiralizer or gadget of choice, curl the carrots and remaining cucumber into noodles and set aside.

Using the small bowl from the first dressing, whisk together the rice vinegar and honey.

Pull out the bowl from the fridge and add in the noodles and pour the final dressing and mix well.  Top with chia seeds or sesame seeds and enjoy!

 

Mango Fresca

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Not sure this recipe is a specific ‘type’ of dish, call it what you want, dip, salsa, salad, either way, you will enjoy the mild sweet heat in this dish.  Depending on how you want to eat it, by chopping up some greens and mix in as a salad, spread it on romaine leaves or scooping it with chips, these are all tasty options and you can’t go wrong with any of them.  This Mango Fresca is a great dish to take to a gathering, as a side to your meal or as your meal.  It is flavorful and filling and you can fancy it up with some chopped avocado.

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Hawaiian Salsa

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Ava is in 5th grade and as part of their curriculum they do a report on a state they select.  Along with the report, they get to make a dish or bring food from their state.  During open house all the 5th graders set out their food and all the kids, parents, teachers, families come by and get to sample their offerings.  It is a fun evening to attend and the kids enjoy talking about their food choices with those who ask.  Ava’s state she chose was Hawaii.  She couldn’t decide on fruit kabobs, using all the grown fruit from Hawaii or pineapple.  With some brain storming, she decided on a pineapple salsa, which she called Hawaiian Salsa.  We took the Apple Salsa concept and changed it up. I guess all the dicing and sticky counters was worth it in the end, it turned out so fresh and delicious, not to mention the rainbow of colors.  Just in time for the warm evenings outside!

ava hawaii report

 

Makes about 2 cups (I always double the recipe, sometimes more :)

 

Ingredients:

1 cup diced pineapple
1 cup diced Roma tomatoes
1 cup diced sweet peppers, I used yellow and orange
1/3 cup diced red onion
1/3-1/4 cup chopped cilantro (I found it to be fairly powerful so use desired amount)
2 limes freshly juiced
1 jalapeno seeded and diced. If you prefer more of a kick, add more jalapeno or don’t remove seeds
salt and pepper to taste

 

ready to mix pineapple salsa

Directions:

Dice all ingredients needed and place all ingredients into a bowl.  Mix well and ready to serve.  Best when chilled for a couple hours or overnight, the flavors develop nicely.

pineapple salsa