Robyn Youkilis’s Detox Quinoa Salad #SaladFest2013

This spring I was lucky enough to host a detox workshop for a group of ladies in RobynYoukilis_HeadshotSanta Monica, California.  I had been playing with a new mint/daikon radish/carrot combination in my own salad bowls and knew I had to share!

So, I present to you without further ado, my creation – The World’s Most Craveable Salad!

Not only is it super satisfying and insanely delicious, it’s a detox salad too! 

Daikon radishes have numerous health benefits like aiding in weight loss and cancer prevention, as well as being an anti-inflammatory, antiviral, and antibacterial food.  It’s also great for digestion, as well as bone, skin, and respiratory health.  Micro greens also come packed with vital nutrients that add a punch to this salad (check out more info on the benefits of sprouts in my Your Bella Life article).  And let’s not forget how powerful cayenne pepper is with its incredible ability to lower cholesterol, aid in circulation, and help regulate blood pressure.

I hope you love this salad as much as I do.  For a lighter version try swapping out the quinoa for mesclun greens or baby kale.

robyn youkilis most cravable salad

Detox Quinoa Salad
Servings: 2-4
Time: 25 minutes

  • 2 cups cooked quinoa
  • 1 daikon radish, grated
  • 2-4 carrots, grated
  • ½ -1 cup micro greens
  • 1/2 bunch mint leaves, roughly chopped or torn (the best part!)
  • 1 avocado, diced
  • Handful of raw sunflower seeds
  • Juice of 1 lemon, preferably Meyer
  • Drizzle of olive oil
  • Sea salt and pepper to taste
  • Pinch of cayenne pepper

Directions

Combine all ingredients and serve!

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Robyn Youkilis, a board certified Health Coach and Healthy Cooking Expert and founder of Your Healthiest You and co-founder of the cooking show, {Healthy} Cooking Camp, was coined by Pure Wow as “the busy ladies health coach”, supporting busy guys and gals on their journey to becoming the healthiest that they can be.

You can find out more about Robyn’s boutique style one-on-one coaching, international speaking services and programs as well as awesome recipes at www.yourhealthiestyou.com.

 

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Arielle Fierman’s Japanese Carrot-Ginger-Miso Salad #SaladFest2013

This tastes EXACTLY like the carrot-ginger-miso dressing you get at the Japanese fh-157-Copy-172x300restaurant, only so much better and fresher! Amazingly delicious + super cleansing + so easy to make.

You can buy it pre-made from the supermarket (or your fave Japanese restaurants), but
often they douse it with unhealthy oils and ingredients.  So Arielle healthified it and made a version of your fave salad dressing.

Enjoy it over a bed of mixed greens, cukes, tomatoes and sprouts, then garnish with some sesame seeds and you’ll be instantly transported to your favorite Japanese restaurant.

Store it in an airtight container in your fridge and it will stay fresh for a good 2-weeks!

be well with arielle dressing

Japanese Carrot Ginger Miso Salad Dressing
Servings: 10-12
Time: 3 minutes

  • 4 large carrots, peeled
  • 1 large white onion, peeled and cut into chunks
  • 4 inches fresh ginger root, peeled (tip:scrape off skin w/edge of a spoon)
  • 1 tbsp sweet white miso paste
  • 1 tbsp toasted sesame seed oil
  • 1/4 cup sesame oil (healthier alternative to canola oil)
  • 2 tbsp water
  • 2 tbsp brown rice vinegar
  • optional- sesame seeds

Directions

Blend carrots, onions and ginger until blended well/finely chopped.

Add miso paste, brown rice vinegar, toasted sesame seed oil and sesame oil.

While the blender is going, slowly drizzle in water to thin the mixture. Add more water depending on how thick/thin you want.

Blend, blend, blend until the perfect consistency! Voila! Enjoy!!

—–
Arielle J Fierman of Bewellwitharielle.com, is an expert at healthifying your favorite dishes into foods that your body will love you back for eating. She was recently featured on Dr. Oz and NBC. Follow her on blog | facebook | twitter | pinterest | instagram.

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Our Favorite Cookbooks Right Now

As constant cookers (is that a word?  Quinn’s grandma says it, so let’s roll with it) we are constantly looking for new and fresh ideas.

Sometimes divine inspiration strikes when strolling through the grocery store or farmer’s markets, but sometimes we need to take it up a notch and seek it out at a stellar farm-to-table restaurant or in a kickass cookbook…

And our video below is all about the latter!  Watch to see our current faves for getting our “foodbrain” juices flowing and make sure to stay tuned until the end because we have a special announcement.

We created our own cookbook!

We are SO freaking excited to announce the arrival of our new baby, {Healthy} Cooking Camp’s {Healthy} Basics Cookbook!

It includes over 30 of our most tried and true recipes for mind-blowingly delicious, healthy food, and features some of our signature dishes that can only be found in this cookbook, like:

  • No-Bake Brownie
  • HCC Grab-n-Go Bar
  • Gorgeous Glazed Salmon
  • Mmm mmm Miso Pesto
  • Free Up Your Fridge Frittata

This is the perfect cookbook for someone who wants to start cooking healthier food but needs to know exactly where to begin. 

We totally break it down so you know exactly how many servings each recipe yields, how long it will take AND for each recipe we include 5 suggested “swaps” so you can play around with the ingredients and really make these recipes feel like your own.

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To purchase our brand new cookbook, click here!  

We hope you’ll add {Healthy} Cooking Camp’s: Healthy Basics Cookbook to your list of favorites too.

And a quick lil favor, we would reeeeeally appreciate if you could help us spread the word about our new cookbook so click here tell all your tweeps!  Think of all the recipes you and your friends can make together!  (And as we can tell you, together is oh so fun.)

We’d also love to know, what are your other favorite cookbooks for culinary inspiration?  Please share in the comments!

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SUPER Food Quesadilla for your SUPER Bowl Fiesta

This weekend is the super bowl and you are probably thinking that Sunday has to be an inevitable binge-fest, right?  Wrong.  It doesn’t have to be! We came up with this awesome quesadilla recipe that will fit right in at the super bowl party, yet it’s totally packed with Super Foods.

Super Foods are “health speak” for anything that is mega loaded with nutrients.  Here’s a little rundown of what we’re looking at:

Kale: THE most nutrient dense food on earth.  This stuff has an alphabet of vitamins!

Avocado: An incredible source of healthy fats that your body actually uses as energy.  It’s great for your skin, your hair, and will keep you feeling satisfied so you won’t have to keep going back for serving after serving.

Black Beans: full of anti-oxidants, fiber and protein.  Skip the wings and fill up on these things.

Feeling this recipe?  Let us know below!  Also, what’s on your super bowl party menu?

Super Food Quesadillas con Avocado Crema
Servings: 6
Time: 1 hour

  • 2 cups diced butternut squash (can use pre-cut or prepared from scratch)
  • 1 can black beans drained and rinsed
  • 1 cup of fresh goat cheese
  • 6 corn tortillas
  • 1 cup of baby kale (or spinach)
  • 2 tsp ground cumin
  • 4 tbsp extra virgin coconut oil
  • 4 tbsp extra virgin olive oil
  • Sea salt and pepper to taste

Avocado Crema

  • 1 cup full fat greek yogurt
  • 1 avocado, peeled, pitted and cubed
  • Juice of 1 lime (can swap for a lemon)
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup chopped cilantro (optional)

Directions Preheat oven to 375 degrees.  Line two large baking sheets with parchment paper or tin foil

In a large bowl, season the cut squash with cumin, sea salt, black pepper and olive oil.  Spread the squash out on the baking sheet, making sure each piece has room and they are not piled up on each other.

Let the squash roast for 35-45 minutes or until fork tender (fork slips in and out easily)

Meanwhile, make the avocado crema, puree the yogurt and avocado in a blender or food processor until smooth.  Then add in the lime or lemon juice, and store in the fridge.

Take three  of your tortillas, lay ¼ cup each of goat cheese, black beans, roasted squash and baby kale. The top all three tortillas with an additional tortilla

In a large sauté pan, melt one tbsp. of extra virgin coconut oil. Add quesadillas to pan and proceed to cook over medium heat until golden brown. Flip quesadilla and repeat on other side

Cut quesadillas and serve with a dollop of Avocado Crema and garnish with a piece of cilantro

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Rosemary Pear Compote

Pears are often thought of as the red headed step child of the uber-adored apple.

But not in our kitchen!  We celebrate that funky shaped fruit and make it the main event in this sexy, sophisticated compote.  Yup, we just called a compote “sexy”.

Rosemary Pear Compote
Servings: 6-8
Time: 20 minutes

  • 3 pears, peeled, cored and finely chopped
  • 1 sprig of rosemary
  • 1 tablespoon finely grated ginger
  • 1 orange, zested
  • 2 tablespoons dried cranberries
  • 1-2 tablespoons honey
  • ½ teaspoon vanilla extract
  • Ground black pepper, to taste

Directions

Prep your pears by peeling, coring and chopping them into very small chunks (the smaller you chop them the more quickly they will break down/ cook, and the easier it will be for the flavors to marry)

Put the pears in sauce pan on medium-high heat and mix with a wooden spoon.  As juices begin to release use a potato masher to mash the pears down.  Once they start to break down (5-7 minutes), add in the rest of your ingredients.  If the mixture seems like it is really dry or burning you can add some of the juice from the orange.

Mix again to combine everything.  Turn the heat down to medium-low and allow the flavors to mingle for another 10 minutes or so.

Fish out the rosemary sprig and put the compote in jars.  Allow them to cool to room temp before putting them in the fridge.  This is excellent with crackers and cheese.  Also great with turkey or lamb.

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