Tag Archives: plant power

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!

 

Lunch… or Dinner…

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Black beans, rice, spinach and kale heated in a bowl topped with salsa was my standard lunch for a number of years when I worked full time out of the home.  As crazy as it sounds, I ate it just about every day (unless I met a friend for lunch).  Well I no longer work full time out of the house and I have pimped my beans, rice, spinach and kale lunch!

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Hummus Variations

Not sure about you, but I have some kids in this house who like hummus. Back before I really started to learn about what was in our food, I would buy hummus without a care as I thought, heck its healthy. Well as time moved on and I began to pay more attention to labels, I learned a great deal about food ingredients and that the hummus I was feeding my family was NOT healthy. I think we tend to think foods made with veggies and eaten with veggies is healthy so we don’t bother to look at the entire picture. Yes, the fresh veggies and the hummus are by far a better choice than a bag a Hot Cheetos or Cheez It’s but what most store bought hummus’ have are lots of processed oils and preservatives. As with any packaged food, those ingredients are hard to avoid. That is why making hummus at home is ideal, I know what I am putting in it and it tastes fresh.

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Brussels Sprouts, on the Sweeter Side

Brussels Sprouts, loved to hate these things at dinner when I was a kid, how is it that now I am an adult I have no problem eating them.  With the nutritional benefits that Brussels sprouts provide, we should be adding these to our meals more often. When we do have them with a meal, we typically consume these green orbs of awesomeness as a more herby savory dish.  I remember my mom making a salad with brussels sprouts one time and using dried cranberries which made them taste a bit sweet.  I don’t usually have dried cranberries, but I have dates!  Roasted Brussels are my top favorite but these I wanted to cook on the stove. Since these are a bit of a pain in the rear to prep, I would be sure to allow yourself an extra 5-10 minutes to prep the Brussels Sprouts.   It didn’t take long to make this dish as there was not many ingredients.  I took a sampling to a friend and she like them, a tad on the sweeter side (which I agreed) so I will tone it down with the dates next go around. Well, the remaining container was consumed by the hubs so there was nothing left for the kids to taste test, guess I will be making another batch tonight.  I don’t post recipes unless they have been kid approved, but this is a delicious dish as a lunch or a side.  Also, I tested it right when it was off the stove and it was tasty. I also tested a bite after it had chilled in the refrigerator before the hubs devoured the rest and it was just as tasty.

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Broccoli Bites

Oh veggies!  We still have challenges with certain veggies with the kids so coming up with fun ways to make them has been a mission of mine.  The girls really enjoy the Cauliflower Tacos so I figured let’s try something with broccoli. I didn’t think broccoli would taste all that great with crunchy outer texture (but may have to try it one day) so I used only flour.  Our youngest daughter, Ava, is not a fan of spicy food. She is so bothered that she is half Mexican and isn’t able to eat spicy food, maybe she will when she is older… So I made the Broccoli Bites two different ways as I was experimenting with the flours and spices I had in my house.  I did make some that were not spicy and those of us who enjoy spicy, added spicy to ours. What I love about these is they taste amazing on their own or you can get creative with options, sometimes I just mix veggies that we have in the fridge to add more to the meal.  These were a hit with the kids and super easy and leftovers worked great for a veggie lunch bowl the next day.

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