Broccoli-Carrot Slaw

Broccoli - Carrot Slaw

Lemon juice dresses one of my all-time favorite salads that I invented to get the kids to eat Broccoli! It also gets apple cider vinegar in their diet (wonderful health benefits).

Broccoli_Carrot Slaw

Recipe

• 6 c. organic Broccoli Slaw, or 4 cups chopped up organic Broccoli and 2 c. shredded carrots

• 1 c. organic Parsley, finely chopped

Dressing

• 2 medium organic Garlic cloves, mashed in mortar and pestle with 1/2 tsp. Pink Sea Salt

• 4 Tbs. Vegenaise

• 1-1/2 Tbs. Bragg's Apple Cider Vinegar

• 1 Tbs. Lemon Juice

• 1/4 tsp. Black Pepper

• 1/2 tsp. Celery Seed (or you can add 1/2 c. fresh Celery, chopped

Combine veggies in a large bowl. 

In a small bowl whisk dressing ingredients until well combined. Taste and adjust seasoning. Pour over veggies and toss to coat.

Note:  This is a light dressing, not meant to look like the thicker Slaw dressing we're used to. ~ Bon Apetit! ♥

Sumptuous Salmon Salad

Many benefits of eating cold water, wild fish.. and Salmon is a variety that carries a considerable amount of  Omega 3's. 

salmon cans TJ

• 1 – 14.75 oz. can Wild Salmon, drained (or home-baked filet)

• 3 – 4 organic Green Onions, chopped

• 1/2 c. organic Leeks, chopped

• 1/3 c. organic Parsley, chopped

• 1/3 c. or more organic Celery, chopped or thinly sliced

• 3 Tbs. Vegenaise or 4 Tbs. Plain Almond Yogurt

• 1 tsp. organic Lemon juice

• 1/2 tsp. Celery seeds (opt.) or Dill

• 1/2 tsp. Black Pepper

• Dash of Sea Salt

• 2 Tbs. organic Dill Pickle, minced (opt.)

NOTE:  I like to remove the skin pieces from canned Salmon, but leave the bones in for calcium.  If you mind the light crunch, then mash the ones you find between your fingers, or with a fork, but do leave them in!

Mix all dry ingredients together in a medium bowl. Combine Vegenaise or Yogurt with lemon juice and spices.  Add dressing to salmon mix and blend well.  Taste and adjust seasoning.

Serve in Romaine lettuce boats, or as a sandwich with tomato, red onion and lettuce.

I like Udi's gluten-free Omega Flax or Millet Chia bread.  It has a good fiber to carb ratio.  You may dab Olive Oil on bread if served as a sandwich.

Eggplant Caponata - King of Vegetables

In the Middle East, the Eggplant is referred to as the King of Vegetables due to its versatility and the large number recipes that feature this violet beauty.

Caponata is served cold as an appetizer.  Since it is versatile, I have heated it up and spooned it over hot millet or quinoa cooked in vegetable broth!

Recipe

Serves @ 10 as an appetizer

eggplant muchroom saute

• 2 lbs. organic Eggplant, peeled and diced

• 2 Tbs. Extra Virgin Olive Oil

• 1 c. organic White Onion, small diced

• ½ c. organic Bell Pepper, small diced

• 2 Tbs. Garlic, finely chopped

• 2 c. organic Tomatoes (peeled, seeded, and small diced)

• ¼ c. organic Basil, fresh chopped

• 2 Tbs. Sherry Vinegar

• 1 Tbs. organic Lemon, squeezed

• 1/8 tsp. Monk Fruit powder

• 1 small Green Chili, minced (opt.)

• ¼ c. Green Olives, chopped

• 2 tsp. Black Pepper, coarsely ground

• 1 Head of Green leaf Lettuce

Sauté diced eggplant in olive oil until lightly browned; removed from pan. In the same pan, sauté onions, bell peppers, tomatoes and garlic for 2 minutes (vegetables should still have some texture, and garlic should not brown). Mix everything else together in a large bowl with the cooked vegetables.

Refrigerate overnight.

Serve over a bed of lettuce and surround with toasted whole wheat pita bread triangles, or scoop onto whole wheat Tuscan bread.

capanota

~ Buon Apetito!

♥

Fruity Salad

Grapes have high sugar content, so eat in moderation.  Also make sure you bananas are firm and a little on the green side, since they too are high in sugar when ripe.

Makes 4 servings

• 1/2 c. seedless organic Red Grapes

• 1 c. organic Strawberries, halved

• 1 red Fuji Apple, chopped

• 1 c. organic Soft Tofu, crumbled

• 2 Tbs. organic fresh Mint, chopped

• 3 Tbs. Vegenaise

• 1 tsp. Lemon Juice

• dash of Monk Fruit powder

In a bowl combine Vegenaise, lemon juice, and monk fruit; stir well and set aside.

In a large bowl combine fruit, and spoon into serving dishes. Mix Tofu with mint and divide among dishes. Serve with the dressing.

To Fish or Not to Fish...

What's for Lunch?

salmon salad lunch

As a Lebanese, homemade Hummus is always at the ready.

Salmon is a favorite o fmine, and I am sure to have cans of Alaskan Wild Caught Salmon in my pantry for the time I am out of the fresh version.  So I here is my Salmon Salad to compliment the Hummus and steamed cabbage I made.

Hoda's Salmon Salad

Salmon Salad

• 2 cans wild caught Pink Salmon

• 2 organic Celery stalks, chopped fine

• 3 organic Green Onions, chopped fine

• 1/4 c. organic flat leaf Parsley, chopped fine

• 2-3 Tbs. Vegenaise

• 1-1/2 tsp. Spicy Brown Mustard or Dijon

• 2 tsp. Lemon Juice

• 1/4 tsp. Black Pepper

Flake the Salmon, and add rest of ingredients. Combine well in a medium bowl.

Serve over whole grain wheat-free toast or in a lettuce leaf, alongside avocado slices sprinkled with lemon juice.

~ Bon Apetit! ♥

Fruity Coleslaw

This is a refreshing warm weather salad.  It has good for you low-sugar fruits, and our cruciferous friend the green cabbage.  4 cups or 1 16 oz. package shredded green organic cabbage 2 carrots, grated or strips 1 Granny Smith organic apple, cut into matchsticks 1 just ripe organic pear,  cut into matchsticks 1 c. sliced organic strawberries 1/3 c. lemon juice 2 Tbs. Vegenaise 1 Tbs. Xylitol or 2 packets Stevia 2 tsp. poppy seeds 1 tsp. Dijon mustard 1/2 tsp. salt

Combinethe cabbage and fruit in a large bowl.  Whisk lemon juice and the rest of the ingredients in a small bowl.

Pour dressing over slaw and toss gently.  Serve immediately.

Makes about 7 cups

~ Buon appetito! ♥