Quick Quinoa Salad

3 Cups organic quinoa, cooked
15 oz. Can organic garbanzo beans
2 Large organic tomatoes, chopped
1 Cup organic olives, pitted
1/4 Cup organic flat-leaf parsley, freshly chopped
3 Large cloves organic garlic, minced
1/4 Cup organic lemon juice, freshly squeezed
2 Tbsps. organic extra virgin olive oil
½ tsp. Pink Himalayan salt

Drain garbanzo beans and place in a large bowl,
then add cooked quinoa, chopped tomatoes, olives,
parsley, minced garlic, lemon juice, and seasonings,
mix well until thoroughly incorporated. Garnish
with fresh parsley.
Hint: *to cook quinoa: place 1 cup of quinoa, 1/4 tsp.
Pink Himalayan salt and 2 cups water into a pot and
bring to a boil, Reduce heat to low and let cook for
about 20 minutes. Cool before use in the recipe.

 

Creamy Ranch Dressing

1/2 Cup organic extra virgin olive oil
1 3/4 Cups distilled or pure water
3/4 Cup organic raw cashews
3/4 Cup organic lemon juice, freshly squeezed
1 Cup organic agave or honey
1 Cup organic tomato sauce
1 ½ Tbsps. organic onion powder
1 Tbsp. organic paprika powder
½ tsp. Organic garlic powder
1 Tbsp. organic parsley flakes
1/4 tsps. Pink Himalayan or Celtic salt

Place all ingredients into a blender and blend on high speed until smooth. Refrigerate in a glass bottle. Will keep up to 2 weeks in the refrigerator.

Easy Salad Dressing

1/2 Cup organic lemon juice, freshly squeezed
1 Tbsp. organic onion powder
½ Tbsp. organic garlic powder
½ tsp. Pink Himalayan salt
3/4 Cup organic flaxseed or extra virgin olive oil

Place all ingredients into a blender and blend until smooth and creamy.
Refrigerate unused portion in a glass bottle, will keep up to 2 weeks in the refrigerator.

Cucumber Dressing

1 Cup organic raw sunflower seeds, hulled 1 Large organic cucumber*, peeled
5 Tbsps. organic lemon juice, freshly squeezed 2 Tbsps. organic agave or honey
1 Tbsp. organic onion powder or 1 small onion, chopped
1 tsp. Pink Himalayan or Celtic salt
1⁄2 Cup distilled or pure water
1 Tbsp. organic extra virgin olive oil (optional)

Place all ingredients in a blender and blend until smooth and creamy. Refrigerate to chill.

Note: because this dressing is raw, it will separate once refrigerated, leaving a liquid layer on the bottom of the container. Stir, and the separation will disappear. You may also notice strong gaseous odors that will disappear once the dressing is stirred.

*2 stalks organic celery can be used in place of the cucumber to make celery dressing.

This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavor, it’s a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy.

Ingredients

Smoky tamari almonds

    • Preheat the oven to 350°F and line a baking sheet with parchment paper.
    • Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
    • In the bottom of a large bowlwhisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
    • Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
    • Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.

Notes

*Note: Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces.

Vegan Cobb Salad

Ingredients

  • Romaine 
  • Coconut bacon 
  • Chickpeas 
  • Corn 
  • Tomatoes 
  • Radish 
  • Avocado
  • Red onion
  • Vegan Ranch Dressing

Making a vegan cobb salad is easy and simple.  All you have to do is as chop and layer the salad parts!

  • Wash, dry, and chop the romaine.
  • Cut the corn off the cob.
  • Slice the onion, radishes, tomatoes, and avocado.
  • Build the cobb salad by adding the ingredients to individual serving bowls, starting with the romaine first, arranging the remaining ingredients, and drizzling with dressing.

And now you’re ready to dig in and enjoy!

Amazing Vegan Macaroni Salad

Ingredients

  • Elbow pasta 
  • Red onion
  • Red bell pepper
  • Carrot
  • Celery
  • Peas – fresh or frozen
  • Dill – fresh is best, but half the amount of dried is ok too
  • Vegan Mayo
  • Apple cider vinegar or fresh lemon juice
  • Dijon
  • Pure maple syrup
  • Salt & pepper

Other optional add-ins to mix and match are:

  • Green onions
  • Vegan Cheddar Cheees
  • Radish
  • Fresh Corn off the Cobb
  • Olives
  • Coconut Bacon
  • Pickles.

Boil the pasta. Start by boiling your elbow macaroni noodles until they are al dente. Quickly drain the noodles and run cool water over them to keep them from cooking any further.

Prep the produce. While the pasta is cooking, prep the produce and whisk together the creamy sauce.

Assemble: In a mixing bowl, or pot you cooked the pasta, add the pasta, veggies and dill, pour the creamy sauce overtop and toss to coat. Keep the salad chilled until ready to serve.

Refrigerate the leftovers 

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