Tag Archives: vegetables

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!

 

Loaded Veggie Zoodles

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We all have those nights when cooking just is not at the top of the list and there is a random mix of food in the fridge that you’re not sure what to do with but it needs to be used or you didn’t do any meal prepping for the next few days or week.  Well that was yesterday here in this house. It has been a rough couple of weeks and it caught up to me, so there was just not much mojo left to do anything involving longer than 10 minutes!  There were some veggies that needed to be used and I had this random jar of Trader Joe’s Organic Spaghetti Sauce in the pantry.  I rarely use packaged foods, but there are certain ones I will keep on hand for emergencies, like tonight’s dinner!  This specific sauce does not have added oils, very little added organic sugar and no other random sugars or fillers. There are others out there as well, this is just a good bang for your buck.  I took the veggies I had in the fridge and began to throw things together.  This is an easy, quick and nutritiously flavorful meal that is packed with vitamins and minerals.

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Spinach and Black Bean Burgers

There are so many vegan burger concoctions it was challenging to settle on one to make first.  This recipe was a hit with the kids and has earned its keep in the recipe book. The best part about this recipe is that it is SUPER easy to make and these basic ingredients provide options to