Special Asian Salad

Food

If we’re being completely honest, from a nutritional standpoint, I could eat salad three times a day for the rest of my life. While my plate may not always resemble a traditional salad, it’s always there. I eat greens with everything, and I find that when I stray away from them for a day or two I start to feel a little off. Greens are a staple in the nutritional world and should be incorporated into EVERYONE’S diet. That being said, I often get bored with my salads, I find that I have a few staple bowls I always go to and a lot of the time I don’t really think about trying anything out of the ordinary. This year for Christmas I acquired a surplus of cookbooks. I’ve never been one to follow recipes but these new books have me eager to try a few. One that stood out to me was an Asian salad from Plant Based Paleo¬†written by Jenna Zoe. This salad is a take on a traditional kale salad, with an interesting mix of flavors and packed with nutrition. The recipe is made for four but I decided to make it my own, doubling it and adding a few things. The best part about this salad is it STILL tastes good after being refrigerated!! No soggy lettuce or dull flavors.

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Ingredients

2 large heads of kale

6-8 tablespoons black truffle oil

2 teaspoons pink Himalayan salt

2 sprigs fresh mint

2 sprigs fresh cilantro

8 scallions

freshly squeezed juice from 2 limes

2 tablespoons Bragg’s Liquid Aminos

6 tablespoons nutritional yeast

6 tablespoons hemp seeds

4 carrots

1 cucumber

OPTIONAL avocado

 

 

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Instructions

  1. Wash and dry both heads of kale. Once they are dry chop the kale into fine pieces. In a large bowl massage the kale with truffle oil and Himalayan salt. When evenly coated allow to stand for 10 minutes.
  2. In the meantime thinly slice carrots and cucumber. If the option is available, spiralize the carrots and cucumber.
  3. Add carrots, cucumber, mint, cilantro, scallions, and lime juice to kale mixture.
  4. Toss salad and then add remaining ingredients.
  5. Top with avocado and serve.

Enjoy!!

ALMOST Vegan Veggie Pizza

Food

Pizza, such a wonderful part of life isn’t it? So wonderful that even the healthiest of health freaks shouldn’t have to miss out. As many of us do, I struggle with finding a balance between healthy eating and guilty pleasures. While I love indulging in sweets and unhealthy delights I find myself feeling sluggish, fatigued and just a little off after eating these foods. For this reason I have tried to create spins on some of my favorites, allowing myself to indulge in guilty pleasures without feeling too guilty. With that I give you my guilt free veggie pizza.

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Veggie Pizza

INGREDIENTS

1 box Simple Mills Artisan Bread Mix

2 Eggs

4 Tablespoons of Water

2 Tablespoons of Apple Cider Vinegar

1/2 Cup Trader Joe’s Pizza Sauce

Goat Cheese (as much as desired)

1/2 Caramelized Onion

1 Roasted Red Pepper

2 Bulbs of Garlic

1 Tomato

1 Roasted Cucumber

2 Tablespoons Rosemary

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DIRECTIONS

Whisk eggs, apple cider vinegar, and water in large bowl. Add bread mix and stir until the mixture reaches a thick doughy consistency. Let sit for about 5 minutes to thicken.

In the meantime roast one red pepper. Slice in half and place face up, spread olive oil on top and place in the oven at 350 for about 20 minutes. Slice cucumber and place in the oven with olive oil at the same temperature.

Caramelize onions-place in a stove pan with olive oil or butter and heat until golden brown.

Separate the dough into two pieces and place each on a greased cooking sheet or pan. Mold each dough into a round pizza shape.

Spread 1/4 cup of pizza sauce on each pizza, add goat cheese.

Slice red pepper into long slices.

Add 1 bulb sliced garlic to each pizza, 1/2 red pepper, cucumber and caramelized onions.

Slice one tomato and add 1/2 to each pizza.

Sprinkle rosemary and desired spices.

Bake for 20 minutes at 350 degrees.

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Enjoy!!