Wellness Wonderland’s {Sweet, Salty, Spicy, Simple} Breakfast Salad #SaladFest2013

We are super into Wellness Wonderland founder, Katie Dalebout’s, idea of turning breakfast upside down and making a BREAKFAST SALAD.  We, too, love our green smoothies, but we also love to chew…this is a perfect solution.

“So this week’s recipe is a breakfast salad. I know what you’re thinking, salad for IMG_3548breakfast? Healthy girl’s gone cray cray. But two things: a) it’s the same thing as a green smoothie (a very typical breakfast) just blended & b) savory breakfasts are actually pretty common. I got thinking about how breakfast sandwiches are mainstream, why not salads?

Now don’t get me wrong, I like a green smoothie for breakfast as much as the next guy and completely agree that starting your day with superstar greens is stellar for your body and energy, however sometimes you just want to chew!

So this is pretty much a fruitless green smoothie in salad form. I know what you’re thinking. Salad in the morning? No way, I want something sweet.

Gotcha covered, this salad is actually sweet without containing any fruit or sweeteners.

It may seem a little strange not having typical breakfasts foods in the morning like oats or fruit but really our bodies don’t need much in the morning (if anything at all) except simplicity.

And just a quick note: the health benefits of this guy are off the chain…

The bitter arugula, the cleansing lemon and cayenne, the healthy filling fats of the avocado, the warming blood sugar stabilizing cinnamon…literally everything in this is amazing for you in so many ways, start googling.

& one more thing this best part of this salad is that you can really tailor it and make it your own. Think of this as your base and dress it up however you’re feeling in the morning, like you would yogurt.”

katie dalebout breakfast salad

Quadruple S {Sweet Spicy Salty Simple} Salad 
aka THE Breakfast Salad
Servings: 1
Time: 10 minutes

  • About four cups chopped arugula (get in there with your knife and really go to town chopping it small)
  • 2-3 tablespoons apple cider vinegar
  • Squeeze or two of fresh lemon
  • Half of a large avocado (or a full small one)
  • Alfalfa sprouts or broccoli sprouts (any kind of mild sprouts)
  • Pinch of Sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • Dash or two of cayenne (optional depending on how spicy you like)
  • Shredded coconut

Optional sweet breakfast toppings:

  • Hemps seeds
  • Sprouted blanched almonds (that’s what I had in the photo
  • Goji berries (or any dried fruit)
  • Lucama
  • Cocao nibs
  • Sliced banana
  • Favorite granola
  • Nuts
  • Pumpkin seeds
  • Sunflower seeds
  • Dulse flakes (also in photo)

Directions

Add everything to your salad bowl and toss well to combine.

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Katie is a yogi, ‘Spirit Junkie’, coach, and most importantly, a blogger. She adores the all things wellness and loves writing and talking about holistic health & happiness on her blog, her weekly Podcast WWRadio, and in her daily life.
If you’d like more inspiration from Katie visit her in wonderland or on her Instagram,Facebook,Twitter, and YouTube. Be well…

 

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Health Ninja’s Tempeh & Grilled Peach Salad #SaladFest2013

Kudos to Ksenija of Health Ninja for coming up with this uber-awesome recipe that we can’t wait to try!  This amazing flavor combination makes for a super satisfying summer salad.

I  like this recipe especially since it is so versatile. I had variations of this dish for avataryem1lunch several times last week and brought another one to the office today. 

I use butternut squash instead of the peach if I crave a more savory salad. Or fresh berries, which are growing all over the neighborhood at the moment.

I also hand picked the blackberries which I used for the pesto.

Cilantro is my favorite herb, thus this pesto quickly became my favorite salad dressing. I also love to use it with grain-based salads like rice or quinoa bowls.

SAMSUNG

Tempeh Grilled Peach Salad w/ Blackberry Cilantro Pesto
Servings: 1
Time: 10 minutes

  • 4-5 slices of tempeh
  • 1/2 peach, sliced
  • 1 teaspoon coconut oil
  • Green salad leaves (arugula and spinach are recommended)
  • 1 tablespoon cashews
  • Dash of sea salt

Blackberry Cilantro Pesto

  • 1/4 cup blackberries
  • Handful of cilantro leaves
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • Dash of sea salt

Directions

Heat a pan with coconut oil. Place your tempeh and peach slices in the heated oil. Give them a quick stir to coat evenly. Put a lid on top and let them fry on medium heat, while turning from time to time.

Make the pesto by removing the cilantro stalks and combine all of the pesto ingredients in a blender. Mix for 30 seconds and use as it is, or add water to your liking to achieve a more dressing-like consistency. You could also use mortar and pestle to make this.

Mix the green leaves, cashews and sea salt in a bowl. You could also add some fresh cilantro leaves to enhance the flavor. Top them off with your fried peach and tempeh slices.

Pour the blackberry cilantro pesto on top and serve.

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Ksenija R, health blogger, recipe developer and marketing student from Germany, is the voice behind Health Ninja, a healthy living blog she started in July 2011. The blog is an outlet for her passion for healthy cooking, fitness and wellness. Her idea of healthy living is based on a common sense approach. She is a firm believer that connecting with your body’s signs and doing what feels right for it will lead to health and happiness.

Follow her on Twitter and Pinterest to stay connected

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Italian Tuna Bean Salad #SaladFest2013

SO SAD!  We can’t believe that Salad Fest is almost over.  quinn and robyn_nutritional yeast

Consider this recipe our encore.

We strangely didn’t get any tuna salad recipes so we wanted to jump in and make sure you guys were covered for that.

This Tuna Salad is super healthy– no mayo whatsoever.  Just light, fresh ingredients that make a perfect lunch (throw it on a sandwich) or dinner (have it with a salad or some grains).

This is an HCC classic that is in our Healthy Cooking Camp: Healthy Cooking Basics Cookbook.  Grab your copy HERE and you’ll see our top 5 swaps for ways to makeover this recipe and make it totally your own.

HCC_tuna bean saladItalian Tuna-Bean Salad

Servings:  2-4
Time: 7 minutes

  • 1 15-ounce can of Cannellini beans, drained and rinsed
  • 1 can of Italian tuna (preferably jarred and packed in oil), oil drained
  • 2 tablespoons pitted, halved and very thinly sliced black olives
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh parsley
  • Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice)
  • A couple good pinches of salt
  • A few grinds of black pepper
  • A few glugs of olive oil

Additional add-in options

  • 1 tablespoon of capers
  • Spoonful of dijon mustard
  • Chopped roasted peppers
  • Couple spoonfuls of lacto-fermented vegetables

Directions

Mix everything but the olive oil in a small to medium sized tupperware (for easy storage later).  You can mash the beans and/or tuna a bit as well. Add the glugs of olive oil, mix it lightly and enjoy!

This is delicious on top of a salad by itself or with tahini dressing.  You can also create a sandwich on toasted bread with some spicy greens like arugula or watercress, a schmear of tahini and roasted peppers.

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We’re Robyn + Quinn and we’re the founders of healthycookingcamp.com.  Our mission is to take you from totally confused to total connoissuer in your kitchen.  Follow our adventures in food and fun on Twitter and YouTube.

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Faran Krentcil’s Watermelon Mozzarella Salad #SaladFest2013

I call this the Blair Waldorf Salad, after Leighton Meester’s Gossip imagesGirl character.  I started making it after I had something similar at Cafe Select in New York City, and it was the first time I remember enjoying watermelon.  The balsamic gave it the right amount of tartness, and the basil gave it a good savory edge.

The Cafe Select version was an appetizer, and it was a little tower – a circle of watermelon, a circle of mozzarella, a circle of basil leaves, and balsamic drizzled over the whole thing.  

I broke it down and made it a more casual salad that you can share with friends.

faran salad

Watermelon Mozzarella Balsamic Salad
Servings: 1-2
Time: 10 minutes

  • 2 cups watermelon
  • 1/2 cup buffalo mozzarella
  • Juice of 1/2 a lemon
  • Drizzle of extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 handful basil, chopped

Directions

Take 2 cups of diced watermelon.  Place in container with lid. (And old takeout container is fine.)

Soak in lemon juice, and olive oil for a little bit while you chop the mozzarella.
Then add the cheese, balsamic vinegar and shake. Place the salad on a plate and top it with shredded basil.
___________
Faran Krentcil is a writer and creative consultant in New York City. You can visit her at farankrentcil.tumblr.com, or in Equestria with her friends, the My Little Ponies.
 

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My New Roots’ Chakra Fruit Salad with Enlightened Tahini Sauce #SaladFest2013

The chakras are the major energy centers in the body, of which there are seven. sarahBeginning at the very base of the spine and moving upward to the crown of the head, chakras are said to be moving wheels of light, colour and sound that regulate all energy entering and exiting the body. The energy that flows through the chakras regulates the healing abilities of our physical, emotional, mental and spiritual selves.

Something that particularly caught my attention with studying the chakra system was noticing colours more than usual. As each colour corresponds to a specific chakra in the body, I realized that colours really do play an important role in our lives, and the ones we choose to surround ourselves with say a lot about us.

So yes, I had to make something using all the colours of the rainbow and what a pleasurable job indeed. The summer market called to me, and what I created was a rainbow fruit salad with a bright, light and spiced tahini sauce to bring it all together.

The fruits I chose were just what I found and had on hand, but you can of course use any fruits you like and that are in season near you.

The Enlightened Tahini Sauce tastes delicious on any sweet fruits. Even just slicing up an apple to dip in the lusciousness would be welcomed. Experiment and rejoice! Anything goes.

Although I can’t claim that eating this fruit salad will bring your spirit closer to enlightenment, I can tell you that your tummy will be.

What better way to celebrate summer than with a refreshing bowl of raw rainbow sweetness to share with precious friends and beloved family? No matter how you slice it, nirvana is often found in the place you least expect, and sometimes even on the plate right in front of you.

My new roots_fruit saladChakra Fruit Salad with Enlightened Tahini Sauce
Servings: 4
Time: 15 minutes

  • currants – red / root chakra
  • oranges – orange / sacral chakra
  • plums – yellow/ solar plexus chakra
  • kiwi – green / heart chakra
  • blueberries – blue / throat chakra
  • blackberries – indigo / third eye chakra
  • grapes – violet / crown chakra

Enlightened Tahini Sauce
Makes about 1 cup

  • ¼ cup tahini
  • 1 Tbsp. raw honey (or maple syrup)
  • 2 Tbsp. freshly squeezed lemon or orange juice
  • ¼ tsp. cinnamon
  • Pinch dried ground ginger
  • Pinch of sea salt (unless you are using salted tahini)
  • 4-6 Tbsp. water
  • Hemp seeds for garnish (optional)

Directions

Choose fruits representing every colour of the rainbow.

Wash and prepare with love and gratitude.

Place all ingredients for the tahini sauce in a jar with a tightly fitting lid and shake well to combine. Add more water to thin if desired. Store leftovers in the fridge for up to a week.

Drizzle the fruit with tahini sauce and sprinkle with hemp seeds. Share and enjoy.

________

Sarah Britton started the website My New Roots in October 2007, this blog has been the place for her to share the edible inspirations from her playtime in the kitchen, and deep love for whole foods. The recipes and ideas you’ll find here revolve around her plant-based way of eating.  She hopes that through the simple and delicious dishes she creates, you too will discover a whole new world of flavour and nourishment.

Like My New Roots on Facebook and follow Sarah for more whole food recipes on Twitter.

 

 

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