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!

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Grammy Ethel’s Delicious Cranberry Relish

Grammy Ethel’s Delicious Cranberry Relish
(This is what Ethel Sinkewitz brought over to our house for Thanksgiving dinner yesterday and it is so AMAZING I had to share the recipe!!!  By the time we thought about taking a picture of this beautiful dish, it was almost gone.)

Ingredients:

12 oz fresh cranberries (not dried)

1 orange, peeled and seeds removed

1 apple, cored

8 – 10 oz. dates, stems and pits removed

2/3 C raw walnuts

Juice of 1 orange

Directions:

Place all ingredients (except orange juice) in a food processor and process until coarsely chopped.  Place in a beautiful bowl and mix in the orange juice.

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Christmas Salad

Christmas Salad

This salad can be enjoyed anytime the ingredients are available, although it looks especially beautiful on the table for Christmas dinner with all the reds and greens.  So simple, but so good!

Ingredients:

Kale, torn into pieces

Strawberries, sliced

Dried Cranberries

Your choice of: sesame seeds, hemp seeds, sunflower seeds, pumpkin seeds, almonds, or other favorite nut or seed  (I especially like the hemp seeds and almonds on this)

Dressing:

Fresh Lime Juice and Raw Agave Nectar – ratio 3:1

Place strawberries and cranberries on a bed of kale.  Sprinkle nuts/seeds on top.  Drizzle a generous amount of dressing over the salad and enjoy!

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Tangy Kale Salad

Tangy Kale Salad

Ingredients:

15 – 20 kale leaves (dinosaur kale works best, but curly kale is fine, too)

Tangy Kale Salad1/2 C cold pressed extra virgin olive oil

1/2 C fresh lemon juice

1/2 t sea salt

2 red bell peppers, diced

1/2 C pine nuts

1/2 C sliced kalamata olives

Directions:

Remove stems/ribs from kale leaves.

Stack about five kale leaves at a time and roll into a tight cylinder.

Using a sharp chef’s knife, slice through the roll to create thin ribbons of kale.

Place kale ribbons into a large bowl.

Pour olive oil, lemon juice and salt into bowl with kale and massage the mixture with your hands to break down the fibers in the kale until it wilts and softens.

Toss in bell peppers, pine nuts, and olives.  Serve room temperature or cold.

This Mediterranean-style salad is a perfect side dish and is always a hit at pot lucks.  The texture is like cooked kale, but the goodness of the enzymes, nutrients, and flavors are all still present.

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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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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.