Beetnick Salad

Ingredients:

  • 2 cups shredded carrots
  • 2 cups shredded beets
  • 2 cups shredded kale
  • Juice of one lime
  • 2 Tbsp. unsweetened applesauce
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger
  • 1 1/2 tsp. miso
  • 1 Tbsp. rice vinegar

Procedure:

  1. Combine all ingredients in a large mixing bowl.
  2. Stir well to combine.
  3. Salad is delicious immediately, but flavor really develops after a few hours in the fridge!

Sugar Snap Coconut

Ingredients:                                                                                                                        

  • 1  blood or navel orange
  • 2 tsp tpasted sesame oil
  • 1/2 lb sugar snap peas, salt to taste
  • 3/4c unsweetened coconut milk
  • 2 tsp fresh lemon juice
  • Pinch of sugar                                 
  • Chopped mint and freshly cracked pepper                                           

Instructions:                                     

  1. Peel orange and remove all of the bitter white pith. Half the orange length-wise and slice it crosswise inch thick.                                 
  2. In a medium skillet, heat sesame oil. Add the sugar snap peas in a single layer and cook over moderately high heat, without stirring, until nicely charred, 2 to 3 minutes. Transfer the peas to a medium bowl and season lightly with salt.                      
  3. Add the coconut milk, lemon juice and sugar to the skillet and cook over moderately low heat, whisking frequently, until the dressing is thickened, about 5 minutes. Spoon the dressing onto plates and top with the sugar snap peas and orange slices. Garnish with mint and pepper and serve warm. 

Edamame Chickpea Power Salad w Avocado Lime (yields 4 rounded 1-cup servings)

Ingredients:

  • 1 can / 15oz chickpea, drained + rinsed
  • 1/2 TBSP olive oil
  • 1.4 tsp salt
  • 1/4 tsp cumin
  • 1.8 tsp cayenne pepper
  • 1/8 tsp ground ginger
  • 1/2c cashews
  • 10oz. edamame
  • 1 1/2 c chopped apple
  • 1 T fresh basil

Dressing:

  • 1 large avocado
  • 1 nub of ginger (.5-1inch)
  • 1 shallot
  • 3 T fresh lime juice
  • 1 T apple cider vinegar
  • 1/2 T olive oil
  • 3 T chopped fresh basil

Procedure:

  1. Prepare dressing by placing ingredients in a high-speed blender and blending until smooth and creamy. (This will make more than you need, but it can be difficult for some blenders to blend smaller quantities.)
  2. If you haven't cooked the edamame yet, start that now.
  3. Heat a cast iron skillet over high heat. Add chickpeas and allow them to toast for about 5-8 minutes, or until they start to brown. Drizzle olive oil over chickpeas. Add salt, cumin, cayenne pepper and ginger. Stir to coat. Add cashews and stir together; continue to cook mixture over medium-high heat until cashews begin to lightly brown.
  4. Add chickpea/cashew mixture, edamame and apples to a medium bowl. Season to taste with salt and pepper. Add 3 tablespoons of avocado-lime dressing. Toss to coat. For a creamier salad, add more dressing. Garnish with chopped basil and serve warm.