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.

——–

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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Sarah “Ultragrrrl” Lewitinn’s Colorful Pasta Salad #SaladFest2013

Pretty to look at and tangy on the tastebuds, one of my favorite things to make is this4668023786_bdfe841a7f_z Colorful Balsamic Pasta Salad. It’s always a hit at potlucks and in my apartment with my friends and roommates.

Besides being super easy to make, it’s a nice change from the typical mayo-heavy pasta salad that everyone’s used to.

Confession: When I was in high school I worked at a specialty foods shop called Chez Cheeze.

Apart from being knowledgeable about all the cheeses available, I also had to make fresh sandwiches to order. One of the biggest perks, however, was getting to take home all the food that was no-longer deemed totally fresh.

Every week I’d eye the balsamic pasta salad, hoping that people wouldn’t buy it so I’d be able to take it home on Saturday evening. And with that, I figured out the easy recipe and started making it myself.

By the way, a year of working at a cheese shop helped me gain … 15 lbs. Ugh.

sarah lewittin pasta salad

Colorful Balsamic Pasta Salad
Servings: 4-5
Time: 30 min

  • 1/2 pound of rotini pasta
  • 4 large bell peppers of various colors (to keep things… colorful)
  • 1 cup of sun dried tomatoes
  • 10 oz. mozzarella cheese, cubed
  • 1 bunch of cilantro
  • 1 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • Salt and pepper, to taste

 Directions

Add a teaspoon of salt to a medium sized sauce pan and bring to a boil.

Add 1/2 pound of rotini pasta and cook until al dente (be cautious not to cook beyond al dente).

Drain the pasta and rinse in cold water until no longer warm.

Chop peppers, sun dried tomatoes, cilantro, and mozzarella cheese into 1/2 inch pieces and place in a large mixing bowl.

Add balsamic vinegar, extra virgin olive oil, salt and pepper to mixing bowl and toss the veggies and cheese until they’ve all become immersed in the mixture.

Add pasta to the mixing bowl and toss until pasta is coated. Add more balsamic vinegar and EVOO to taste.

The pasta salad can be eaten immediately. Put any remaining salad in tupperware and place in fridge.

——–

Sarah Lewitinn, also known as Ultragrrrl, is the Music Director for Aritzia. She spent all of her 20s being a DJ, writer, magazine editor, TV personality, record label exec, short person, entrepreneur, and professional make-out queen. She is now somewhat more selective with whom she kisses and likes tall men. 

Follow her every thought on twitter at @ultragrrrl

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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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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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StudioEat’s Massaged Kale Salad with Tahini Dressing #SaladFest2013

Get your massage hands ready!
jamie-mendell

By “massaging” kale in a light dressing, you can remove some of the rough texture and bitterness from this leafy powerhouse and turn it into a soft and mild green.

Add some caramelized onions for sweetness, avocado for some healthy fats and nutritious sunflower seeds for the salty factor and you have yourself a delicious anytime salad.

Eat this entire recipe for lunch (don’t judge me) or serve it as a side to any meal. If you’re looking for another way to use Kale check out this light and healthy Lentil, Sweet Potato and Kale Stew from my website, StudioEats.

studio eats massaged kale salad

Massaged Kale Salad with Tahini Dressing
Servings: 2-4
Time: 10 minutes
  • 1 bunch kale
  • 1 medium red onion
  • 1/2 avocado, chopped
  • 2 T sunflower seeds (I used roasted and salted)
  • 1 T tahini
  • 2 T water
  • 1 T olive oil (half for the pan for the onions, half for the dressing)

Directions

Slice onion very thin. Add to a oiled pan and cook over medium heat for about 10-15 minutes. Every few minutes, just stir the onions to keep them from burning.

While onions cook, prepare Kale. Break leaves off stems and into small bite sized pieces. Rinse and transfer to salad bowl.

For dressing: mix together tahini, water and 1/2 of EVOO. Stir. Add to Kale and massage into it with your fingers for 2-3 minutes.

Top kale with onions, avocado and sesame seeds.

Optional: drizzle your portion of salad with a little more tahini if you’d like some more flavor.

—- 
Jamie is a Holistic Health Coach who lives in NYC. She helps women end their struggle with food by learning to listen to their bodies, create beautiful eating experiences and live exciting and fulfilling lives. She hosts an ongoing Intuitive Eating Challenge that hundreds of women have gone through in order to repair their relationship with food and also coaches women privately in her VIP Program. Check her out at www.studioeats.com, follow her facebook page and find her on twitter and instagram @studioeats14. 

 

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