Beautiful Salad with Ginger-Orange-Cucumber-Cashew Dressing

The following salad was made by my children for dinner a couple nights ago.  It is absolutely delicious, super filling, and packed with vitamins, minerals, and protein.

Colorful Salad with Ginger-Orange-Cucumber Dressing

Equal amounts of Red Cabbage, Romaine Lettuce, Kale, and Collard Greens torn into bite-size piecesBeautiful Salad

Raw Walnuts

Fresh Cherries, halved and pits removed (or dried if fresh is not available.  Another option is red seedless grapes.)

Dressing 

Blend the following ingredients in the blender:

a 4-inch piece of ginger root, peeled and sliced

3 oranges, seeds and peel removed

2 cucumbers, seeds removed

1/2 C raw cashews

2 cloves of garlic

4 T freshly squeezed lemon juice

1/2 C extra virgin olive oil

1 t sea salt

Toss cabbage and greens in dressing and top with walnuts and cherries.   Enjoy!

Garden Vegetable Dip

Garden Vegetable Dip

This dip is quick and easy to make and is great for dipping raw veggies or as a salad dressing.  It’s addicting!

Ingredients:
1/2 small onion, diced
2 stalks celery, diced
1/2 large red bell pepper, diced
1 C raw tahini
3/4 C extra virgin olive oil
1/2 C fresh lemon juice
1/4 C nama shoyu (or tamari or soy sauce)

Driections:
Place all ingredients in the blender and blend until smooth.  Refrigerate in a glass container.

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Veggie Walnut Dip

Veggie Walnut Dip

 

3 C walnuts (soaked works best, but unsoaked is OK too)

3 C carrots, diced

1 C celery, diced

¼ of a medium onion

¼ C fresh parsley or cilantro

¼ C fresh dill or basil

2 cloves of garlic

¼ C fresh lemon juice

Sea salt to taste

 

Process walnuts and carrots in blender until smooth.  You may need to add some water, especially if the walnuts are not soaked.  Pour into large bowl and set aside.

 

Pulse remaining ingredients in blender until almost smooth and add them to carrots and nuts.  Mix well.

 

This is great as a dip for veggies, as a spread on sandwiches, and can even be dehydrated to make flavorful crackers.  It has a consistency almost like tuna salad.  Super delicious and nutritious!


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Cinco de Mayo Salad

This Mexican-Inspired Salad is what we had for dinner last night.
Delicious and Nutritious!!!
 

Cinco de Mayo Salad

 

3 C shredded red cabbage

2 C shredded green cabbage

4 or 5 green onions, both green and white parts, sliced thin

5 T or more of chopped fresh cilantro

5 T or more of fresh lime juice

2 T raw agave nectar

1 t sea salt (more or less to taste)

½ t white pepper (more or less to taste)

Pinch of cayenne

 

Toss cabbage, green onions, and cilantro in large bowl.

 

Combine remaining ingredients and pour over the salad.  Mix well.

 

Toppings we put on our Cinco de Mayo Salad:

 

Groovy Guacamole

 

5 ripe avocados (peel, remove seed, and diced)

¼ C fresh lemon juice (or substitute lime juice)

2 large garlic cloves, minced or pressed

Salt and pepper to taste

 

Combine all ingredients and mash until smooth, or combine in food processor.

 

Walnut Taco Meat

 

2 C walnuts, ground in food processor to the consistency of ground beef (best if soaked for a few hours ahead of time, but unsoaked works too)

2 t ground cumin

1 t ground coriander

1 t chili powder

2 T nama shoyu (or tamari or soy sauce), more or less to taste

Pinch of cayenne

 

Combine all ingredients and mix well.

 

Black Beans are also delicious on this salad.

 

To Build the Salad:

On a large plate, put salad on the bottom, then walnut taco meat, black beans, and top with guacamole.  My daughter Joy puts diced tomatoes on top of hers (she puts tomatoes on nearly everything). 

You won’t believe how delicious this super nutritious Mexican-inspired meal is!  My children love it!

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“Cheezy” Almond Dip

I have found that people (including children) are glad to eat healthy as long as what they are eating is delicious.  Here’s a recipe for a yummy dip that is always a hit!  It is packed with nutrients (calcium, antioxidants, protein, B-12, and more) and tastes amazing!  Be careful, it can be addicting!

Almond Vegetable Dip
(tastes cheesy)

1 C raw almonds

2/3 C pure water

1/2 t nama shoyu (or tamari or soy sauce)

1 T fresh lemon juice

1 or 2 garlic cloves

1/2 C diced red bell pepper

1/4 C nutritional yeast

Put all ingredients in a blender and blend until smooth. Store in a glass container in the refrigerator.

Delicious as a dip for raw vegetables or as a spread on sandwiches, pitas, wraps, etc.  Kids LOVE this!!!

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Delicious Homemade Salsa

Kids love this easy-to-make salsa!!!

Ingredients

  • 1 1/2 C chopped tomatoes
  • 1/2 C chopped onion
  • 1/2 C chopped green bell pepper
  • 2/3 C chopped red bell pepper 
  • 1 T minced fresh cilantro (more or less, to taste)
  • 1 garlic clove, minced
  • chili powder to taste
  • cayenne to taste
  • Salt to taste
  • Directions
    Combine all ingredients in blender and blend briefly.
    Place in refrigerator overnight.

    Great on any Mexican dish.
    Also delicious as a dip for corn chips.

    This salsa recipe is the one my picky-eater, Eric, developed.  If Eric likes it, everyone will love it!  My daughter Joy says it is the best salsa she has ever had.  (Sneaky way to get the kids to eat and enjoy nutrition-packed raw veggies.)

    Thai Salad with Nutty Dressing

    This is currently our favorite meal!

    Ingredients

    Dressing:
    (makes 2 cups of dressing)

    4 tablespoons Fresh lemon juice
    2 tablespoons Fresh ginger, peeled and chopped
    ¼ cup raw agave nectar (or honey or maple syrup)
    3 tablespoons Nama Shoyu (or tamari or soy sauce)
    1 tablespoon Sesame oil, cold pressed
    3 cloves of garlic
    1 serrano or jalapeno chile pepper (serrano is hotter than jalapeno)
    1 cup raw almond butter
    ½ cup pure water (or more) to thin the dressing

    Salad:
    Somewhat equal parts of the following:

    Carrots, diced very small or grated
    Red Cabbage, thinly sliced
    Daikon Radish, grated, sliced like matchsticks, or shaved
    Bok Choy, diced
    Green Onions, thinly sliced
    Red Bell Pepper, diced
    Cucumber, diced
    Chopped Raw Cashews, optional topping

    Preparation

    Dressing:
    In food processor or blender, blend all dressing ingredients until the garlic, ginger, and chile are pureed.

    Salad:
    Toss all salad ingredients with a generous amount of dressing and enjoy!

    The dressing is also great as a dip for veggies.  Always a big hit!

    Dressing for Spinach Salad

    2/3 C safflower or sunflower oil
    1/4 C red wine vinegar or apple cider vinegar
    2 t fresh lemon juice
    2 t nama shoyu (or tamari or soy sauce)
    1 t raw agave nectar (or honey)
    1 t dry mustard
    1/2 t curry powder
    2 medium garlic cloves, minced or pressed
    2 T thinly sliced green onions

    Combine all ingredients and allow to sit for 15 minutes or more before pouring over your salad.

    This is sooooo delicious on a bed of fresh spinach.