Warm Spring Salad
Serves 2 Ingredients:1 eggplanthandful of small rainbow tomatoes1/3 oz of toasted pine nuts3 sun dried tomatoes10-15 leaves of baby spinachfew leaves of fresh basil Cut the eggplant and season with salt and pepper and grill on a pan for 5-6 minutes.Cut the rainbow tomatoes in half and the sun dried tomatoes into small pieces.Arrange the […]
A Warm Spring Salad
Serves 2 Ingredients:1 eggplanthandful of small rainbow tomatoes1/3 oz of toasted pine nuts3 sun dried tomatoes10-15 leaves of baby spinachfew leaves of fresh basil Cut the eggplant and season with salt and pepper and grill on a pan for 5-6 minutes.Cut the rainbow tomatoes in half and the sun dried tomatoes into small pieces.Arrange the […]
HarDarshan’s Sesame Cucumber Noodles
3 medium cucumbers, made into noodles with a spiralizer or vegetable peeler 2 carrots, julienned or spiralized 1/4 cup loosely packed cilantro leaves, finely chopped. For the dressing: 1 TB sesame seeds 2 TB lime juice 1 TB toasted sesame oil 1 tsp. finely grated fresh ginger. 1 garlic clove finely grated. 1/4 tsp red […]
HarDarshan’s Power Bowl
Ingredients: 4 cups kale, washed and de-stemmed. 1 TB olive oil 1 avocado peeled and sliced. 1/2 cup carrot strips 1 cup black beans, cooked. 1/2 cup purple cabbage, sliced thinly 1/2 cup sweet potato, cut into ribbons Dressing: 2 TB olive oil 1/2 lemon, juiced sea salt and cracked black pepper to taste On […]
Yoga Salad with Pistachio Dressing
from “Raw Food” by Erica Palmcrantz and Irmela Lilja 1 handful of arugula 1 handful of spinach 1/2 cup white cabbage, cut into strips 1/4 yellow bell pepper, diced 1/2 cup sunflower sprouts 1/2 green apple, diced 1/4 cup snow peas Dressing: 1/4 cup pistachios, soaked for about 8 hours 1/2 avocado 1/2 yellow bell […]
Citrus Ginger Root Tonic
2 navel oranges, rinds cut off 1 lemon, rind cut off 1 lime, rind cut off 1/2 grapefruit, rind cut off 1 inch piece fresh ginger root 1/16 tsp. ground cayenne pepper 1 cup water 3 TB maple syrup Cut the rind-free fruits into quarters and place in a high speed blender along with the […]
HarDarshan’s Zucchini Noodle Salad
2 medium size zucchinis, spiralized (if you don’t have a spiralizer, you can make noodles with a vegetable peeler) 1/2 cup grated carrots a few sprigs of fresh basil, chopped 1/4 cup fresh cilantro, chopped 1 minced serrano pepper Combine all in a large bowl and toss To make dressing, whisk together in a bowl: […]
HarDarshan’s Sea Veggie Salad
Did you know that all varieties of seaweed are edible? Just make sure the waters they come from are not too polluted! Seaweed has marvelous health benefits, including being good for the thyroid gland and helping to prevent blood clots and strokes! 1 cup wakame seaweed soaked until soft 1/4 cup dulse cut and soaked […]
HarDarshan’s Arugula, Fennel, and Spinach Salad
4 cups arugula 1 fennel bulb, finely sliced 2 cups baby spinach For dressing: 4 TB olive oil 1 TB lemon juice 1 clove garlic 1 tsp. mustard salt and pepper Blend the olive oil, lemon juice, garlic, mustard, salt and pepper and chill well. Toss the dressing into the greens just before serving. Enjoy!
Tahini and Lemon Salad Dressing
1/4 cup tahini 1 – 2 garlic cloves 1/2 cup fresh lemon juice 1/4 cup nutritional yeast 1 tsp. course salt 1/2 cup extra virgin olive oil Place tahini, garlic, lemon juice, nutritional yeast and salt in a blender or food processor and pulse to combine. Gradually add the olive oil in a thin stream […]
