Save the Kales’ Chickpea Strawberry Summer Salad #SaladFest2013

by Jaime K, founder of Save the Kales!

This salad was born from one of those days when you’re almost out of groceries and picture-31need to eat lunch, resulting in a raid of the fridge and pantry. Isn’t that how the best meals are created?

I took a basic chickpea salad and added some in-season fruit for more bulk, and the combination of bright lemon, earthy chickpeas and sweet strawberries has made this salad a weekly staple in my home. And it’s a simple, everyone-friendly dish to take to summer picnics and BBQ’s.

Bean and fresh herb salads have become some of my favorite easy, inexpensive healthy recipes.

I don’t think you can go wrong with nearly any combination, and can turn them into warm dishes in cooler months. Take a peek at my Greens and Beans dish, with roasted collards and tomatoes and cannellini beans.

[Ed. Note: Watch Jaime cook this recipe on the TV show Steelstacks Live! right HERE.]

save the kales strawberry chickpea salad

Chickpea Strawberry Summer Salad
Servings: 6-8
Time: 5 minutes

  • 2 cans of chickpeas (or about 3 cups cooked)
  • 1 cup sliced strawberries
  • Extra virgin olive oil, enough to coat salad lightly
  • About 1/3 cup chopped flat leaf parsley
  • 1 bunch scallions/green onions, chopped
  • 1.5 tablespoons dried mint
  • Juice of 2 medium lemons
  • Sea salt and fresh cracked pepper, to taste

Directions

Add the chickpeas and strawberries to a mixing bowl. Coat lightly in olive oil. Add remaining ingredients and mix. DONE! EASY!

You can garnish with some whole strawberries or parsley sprigs to make it look extra beautiful.

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Jaime K is the host of Save the Kales!, a vegan cooking and lifestyle TV show airing in Eastern Pennsylvania (and coming soon to the West Coast). Her award-winning blog, Save the Kales!, inspires readers through self-reflection, creativity, vegan cooking, community activism, and an optimistic perspective. In addition, Jaime is a freelance writer and Certified Vegan Lifestyle Coach living in Bethlehem, Pennsylvania with her rescued animals, boyfriend, and ever-growing book collection.

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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!

——

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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Drink Yourself Skinny

Three words we rarely say:  Too.  Much.  Food.

Thanksgiving is most definitely our favorite food holiday but after a day of indulging and subsequent servings of leftovers… we need a little break!

Even though we both had a glorious long weekend with our families we came back to NYC feeling as stuffed as turkeys!

We figured if we were feeling this way, you probably were too!

So we wanted to share some of the best beverages for getting your belly back on track.  If you ever find your digestion out of whack or need to give your metabolism a kick in a pants, just try one of these drinks.

Depending on your preference we have a cold option and a hot option.  Try them both and let us know what you think!

Slim Waist Water
Servings: about 8
Time: 5 minutes

  • 2 liters water (about 8 ½ cups)
  • 1 teaspoon freshly grated ginger
  • 1 medium cucumber, peeled and thinly sliced
  • 1 medium lemon, thinly sliced
  • Juice of 2 limes
  • ½ teaspoon cayenne pepper
  • Few drops of Stevia to taste

Directions

Combine all ingredients in a large pitcher and drink! Aim to have one pitcher every one
to two days.

Tummy Taming Tonic
Servings: about 4
Time: 5 minutes

  • 2 cups boiling water
  • 1 bag of ginger tea or 1 teaspoon freshly grated ginger
  • Juice of ½ lemon
  • 1 teaspoon cinnamon, more to taste

Directions

Combine all ingredients and enjoy! Aim to have 2-3 cups per day.

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Recipe: Chimichurri Sauce

There are some sauces in the world that just–across the board– make everything better.  Chimichurri is most certainly one of them!

It’s nothing but fresh summer herbs, a bunch of garlic (yummm) and some good quality olive oil and vinegar.  Throw all those badboys in a food processor and you have a sauce that will brighten up any BBQ staple from meat to fish to veggies galore.

With Labor Day around the corner we’re sure you have some BBQs on the horizone.  Go out with a bang with this badass sauce.  Try it and let us know what you served it with or if you made any adjustments in the comments below! 

 

Chimichurri Sauce

Yields: 6-8 servings
Time: 5 minutes

  • 1 cup cilantro leaves
  • 1 cup flat-leaf parsley leaves
  • 1/2 cup mint leaves
  • 5 cloves garlic, roughly chopped
  • 3/4 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 teaspoon sea salt
  • ¼-½  teaspoon freshly ground black pepper

Directions

Put all ingredients in a food processor and mix until smooth.

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