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.

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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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Holli Thompson’s Quinoa & Bean Salad with Mango #SaladFest2013

Quinoa looks and tastes like a grain, but actually a seed that’s easy to make, readily holli_square_1500digestible, and high in protein. It’s a great option if you’re looking for plant-based protein sources.

With this combination of protein, fiber, and vegetables, this salad can be delicious lunch as well as a side dish.

This is my favorite recipe to bring to summer pot-lucks, and I love it for fall tail-gates too.

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Quinoa & Bean Salad with Mango
Servings: 6-8
Time: 10 minutes

  • 2 cups cooked quinoa
  • 15 ounces cooked black beans
  • 1 mango, peeled and cubed
  • 1 red bell pepper, seed and diced
  • 1 cup chopped scallions
  • 1 cup chopped cilantro (I have made this with and without, your choice)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon mirin
  • 2 tablespoon grapeseed oil
  • Sea salt, to taste

Directions
Fold everything together in a large bowl.

Allow salad to sit in the refrigerator for a few hours, if you can, so the flavors meld together.

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Holli Thompson, CHHC, CNHP is the founder of Nutritional Style and www.hollithompson.com.  Holli appears on CBS, ABC and FX networks as a nutrition and food expert, and speaks to national organizations, including the American Heart Association and the Institute for Integrative Nutrition.  Holli writes a weekly blog, and is featured in The Daily Love.  She’s been profiled in More Magazine, Well&GoodNYC, Camille Styles, and was USA Today’s choice for an Age-Proof Beauty.  She is co-author of the book “Optimism!” and is currently writing her own book to be published in early 2014.

Holli offers individual and group coaching by telephone or Skype. Connect in with her on Twitter, @nutrition, Facebook @Holli Thompson, Pinterest @Holli Thompson, or Instagram @HolliThompson 

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Quinn Asteak’s Peachy White Bean Salad #SaladFest2013

asteaks-poultry_portraitI’m a little obsessed with this recipe.  I call it a salad because I’m not quite sure what else to call it.  It could be a salsa (throw some blue corn chips in that sucker) or a side dish (it’s great with quinoa or creamy polenta), but for the sake of #SaladFest2013 it will be a bean salad.

It’s a great mix of sweet, savory and unexpected that makes this a perfect salad for any occasion.

I love having this out when friends come over or keeping it in the fridge to dole out into meals throughout the week.  I’ll put it over a bed of greens, with some grains, or even add some grilled shrimp on top.

Peaches are perfectly ripe right now, so carpe diem you guys!  Try this peachy white bean salad and let me know your thoughts in the comments below.

quinn asteaks peachy white bean salad
Peachy White Bean Salad
Servings: 8ish
Time: 15 minutes

  • 2 cups white beans (cannellini beans, preferably OR you could use roasted corn)
  • 2 medium cucumbers, diced
  • 1 red onion, finely diced
  • 5-6 peaches, diced
  • 1 jalapeño pepper, finely diced (optional)
  • 1 cup cilantro, roughly chopped
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon lime juice
  • 1 Tablespoon fig-infused vinegar (or white balsamic vinegar)
  • 1/2 teaspoon cumin
  • Sea salt, to taste
  • Black pepper, to taste

Directions

Slice the cucumbers in half lengthwise, scoop out the seeds using a spoon, then finely dice the cucumber.

Next,  finely dice your onion, peaches (keep any juices that spill onto your board), jalapeño (if using–remember to take out the seeds!) and roughly chop your cilantro.  Put everything in your bowl.

Rinse your beans and add them to the bowl too OR if you’d rather use corn, sauté it with a little butter, salt and pepper.

Pour in the olive oil, lime juice and vinegar.  Season with cumin, salt and pepper and mix well.

Allow it to sit for at least 20 minutes to let the flavors marry together.  Serve cool or at room temp with corn chips, over polenta, fresh, wild-caught fish or on it’s own as a salad.

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Quinn Asteak is a fashion-stylist turned farming enthusiast, board certified Health Coach and Healthy Cooking Expert.  She is the owner of Health Coach Quinn and a co-founder of {Healthy} Cooking Camp, which both aim to teach people that cooking with whole foods can be easy, enjoyable and incredibly delicious. She believes that healthy should taste as good as it feels and is dedicated to empowering people to change their relationship with food in order to look and feeling their best.

She was featured in Daily Candy as one of the “top ways to look and feel better”, and has also been in NYLON magazine, PeopleMag.com, SELF, The Huffington Post, Well + Good, Vital Juice, The Examiner and Your Bella Life to name a few.  Connect with Quinn on Facebook, Twitter or Instagram (@QuinnAsteak) for yummy pics and cooking tips.

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Cooking Camp’s Fresh Herb Salad #SaladFest2013

Let’s get this party started RIGHT!banana phone

For our inaugural #SaladFest2013 recipe we wanted to keep it simple, fresh and full of flavor so we’re giving you our Fresh Summer Herb Salad.  Anything but the same boring old salad, this soon-to-be summer staple screams, “get me to the beach!” with its mix of aromatic herbs, sweet citrus-y dressing (that’s totally oil-free!) and creamy avocado-goodness.

Build it out anyway you see fit by adding on more fresh veggies or a lean protein.

To us, this salad is like the perfect pair of denim cut-offs:  A summer staple that never goes out of style. {tweet that}

fresh summer herb salad

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Fresh Summer Herb Salad
Servings: 3-4
Time: 10 minutes

  • 1 small head red leaf lettuce (or any salad green of your choice), cleaned and chopped
  • Handful of dandelion greens, chopped
  • ½ small head of radicchio, chopped or sliced
  • ½ bunch of radishes, thinly sliced
  • ½ cup mixed fresh herbs such as parsley, mint, basil, cilantro or dill, roughly chopped
  • ½ avocado, sliced
  • 1-2 tablespoons nutritional yeast
  • Juice of ½ lemon
  • Splash of tamari
  • Freshly ground black pepper 

Optional add-ins

  • 1 teaspoon seaweed flakes (such as dulse or kelp seaweed flakes)
  • 2 tablespoons ground flax meal

Directions

Throw all your greens (or in this case greens and reds!) in a bowl with the radishes and herbs.  Add in avocado, nutritional yeast, lemon, tamari and salt then toss very well to combine.  It’s important to thoroughly mix the nutritional yeast with the wet ingredients in order to bring out it’s creamy, cheesy flavor.

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Hi!  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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Southwest Sweet Potato Falafel

by Quinn Asteak 

For mothers day, I wanted to share one of my mom’s favorite recipes, my Southwest Sweet Potato Falafel.  Moo, this one is for you! (Yes, I call my mother “moo”)

I’ve been making this for years and finally posted it on my website a couple months ago after I made them for a big meeting.  The person we were trying to impress said (and I quote), “these things are stooopid delicious”, which still ranks as one of my favorite food compliments ever.

Since my mom checks my site literally every 2.5 seconds, right after the recipe went live she called being like “I WANT THOSE!”.

The Southwest Sweet Potato Falafel are awesome because they have a great mix of unexpected flavors.  They’re perfect in a pita, on a salad or on their own, dipped in some great cilantro yogurt sauce (recipe below).

You bes’ believe that the next time I was at home I whipped up some of these spicy, sweet balls of goodness and my whole family noshed in delight.  I don’t think my mom called them “stooopid delicious” but they are definitely one of her favorites.

So, Moo, if you weren’t off on a business trip somewhere I’d be coming home on Mother’s Day to cook you anything you desire!  Thank you for feeding me my whole life (even if all I ever wanted was peanut butter on a spoon or chicken teriyaki).  When I’m teaching a newbie cook I always use your classic line “if you can read, you can cook”.  And let me just say: woman, you can READ 🙂

It goes without saying that as a perfect Jewish mother you made the best Jewish food, but watching you whip up things like Moroccan Tagines, Indian chutneys and roasting a whole goose like it ain’t no thang still serve as my inspiration to get bold and creative in the kitchen.

As I started really learning to cook, you were my first guinea pig and I never would have learned without your constant encouragement and constructive feedback.  These days, you are my favorite sous chef, dish washer and diner.  Not only that, but you’re also my my role model, biggest supporter and best  friend.  I love you like crazy.  Happy Mother’s Day!

And now…FOOD.

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Southwest Sweet Potato Falafel
Yield: about 18-24 (serves 4-6)
Total Time: 2 hours
Active Time: 15 minutes

  • 2 medium sweet potatoes
  • 1 cup chickpea/garbanzo bean flour
  • 1 teaspoon chili flakes/red pepper flakes
  • 1/4 teaspoon ground cumin
  • 2-3 cloves of garlic, minced
  • 2 big handfuls of fresh cilantro/coriander, chopped
  • 1 tablespoon lemon or lime juice
  • 1-2 tablespoons extra virgin olive oil
  • Sea salt and pepper, to taste

Cilantro Yogurt Sauce

  • 1 cup sheep’s milk yogurt
  • Zest and juice of 1 lime
  • 1/4 cup chopped cilantro
  • Sea salt and black pepper, to taste

Directions

Preheat the oven to 400F degrees.  Scrub the sweet potatoes and stab in them the aid the cooking/heat venting.  Place them on a baking tray in the oven and let them cook for about 45 minutes to 1 hour, or until fork tender.

Allow the potaoes to cool, then peel off the skins.  Put the flesh in a mixing bowl with all of the other ingredients and mash with a fork or potato masher until smooth (no large chunks).  Take a little taste and adjust accordingly.  Maybe it needs more garlic?  More salt?

Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies big time).

Reheat the oven to 400F. Using a couple of soup spoons or a tablespoon scooper, place balls on a parchment lined baking sheet.  Bake in the oven for around 15-25 minutes, until the bases are golden brown.

To make the Cilantro Yogurt Sauce

Put all ingredients in a bowl and mix well.

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