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Food Recipes -Salads & Soups -

Salads and Salad Accents

* Beet and Orange Salad With Citrus Vinaigrette

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons balsamic vinegar

  • 1/2 teaspoon Celtic Sea Salt®

  • Freshly ground black pepper

  • 1 tablespoon extra-virgin olive oil

  • 4 medium beets, stems trimmed to 1 inch

  • 1 large navel orange

  • 8 large Boston lettuce leaves

  • 1-2 tablespoons diced red onion

  • 1/4 cup fresh orange juice

Arrange beets in one layer in steamer. Cover tightly and set pot over high heat. When water boils, reduce heat and simmer beets 45 minutes. Transfer beets to plate and let cool just enough to handle. Cut tops and root tip off beets. With your fingers, pull and slide off beet skin. Cut each beet crosswise into 6 slices. Grate 2 teaspoons zest from orange and set aside. Cut off top and bottom of orange. Setting orange on one of its cut sides on your work surface, slice off peel in strips, letting knife follow the curve of the fruit. Cut orange crosswise into 8 slices.

To assemble: Line 4 salad plates with lettuce. On each plate, arrange 6 beet slices and 2 orange slices on top of lettuce. Sprinkle each with a quarter of the onions.

For dressing: In a small bowl, whisk together orange and lemon juices, vinegar, salt, and pepper until salt dissolves. Whisk in oil and add zest. Spoon dressing over the salad. Serve immediately.

* Post-Purification Green Bean Salad

  • 2¼ cups green beans, cut in 2-inch pieces

  • 2½ teaspoons fresh lemon juice

  • 1/2 teaspoon fresh mint, minced

  • 2 teaspoons olive oil

  • 1/2 teaspoon dried dill

  • 1 cup of celery, sliced diagonally in 1/4-inch pieces

  • Celtic Sea Salt

  • Freshly ground pepper

  • 2 teaspoons fresh parsley, chopped

  • 1 tomato, cut in wedges

Steam green beans until crisp-tender. Run them under cold water to stop the cooking process; set aside. Combine lemon juice and mint; reserve. In a large skillet heat olive oil and stir-cook dill for 20 seconds. Add green beans, celery, salt, and pepper to taste; saute for 2 minutes. Transfer vegetables to a bowl, and stir in the lemon/mint mixture and parsley. Refrigerate. Before serving, garnish with tomato wedges.

* Easy Marinated Cucumbers

  • 1 chopped Cucumber,

  • 1 Tsp Soy Sauce, 

  • ½ Tsp Sesame Oil, 

  • 1 chopped Garilc

Mixed all together and leave for 10-15 minutes until the cucumbers are marinated well.

Salad Accents

Fruit Toppers

Top your salad with pureed fresh or frozen raspberries, freshly squeezed lemon, or other fruit to add zing to your greens.

* Garlic Flax Oil Dressing

  • 2 cloves organic garlic

  • 1/8 teaspoon Celtic Sea Salt

  • Juice from half of a freshly squeezed lemon

  • 1/3 cup flax oil

Mash garlic cloves with salt. Squeeze lemon juice into the mixture. Taste. If needed, add more salt, garlic, or juice. Mix in flax oil.

* Apple-Cider Vinaigrette

  • 3 tablespoons organic apple-cider vinegar

  • 1/2 cup extra-virgin olive oil

  • 1 teaspoon oregano

  • 1/4 teaspoon Celtic Sea Salt

  • 1/8 teaspoon freshly ground pepper

Mix all ingredients together and refrigerate in a sealed container. Let dressing sit at room temperature for a few minutes before using.

* Vinaigrette Dressing

  • 2/3 cup olive or flax oil

  • 1/4 cup balsamic vinegar or lemon juice

  • 1/4 cup water

  • 1 tablespoon Dijon mustard

  • 1 clove garlic, minced

  • Herbs to taste

Mix together and add herbs to taste.

* Balsamic Dressing

  • 4 TBS extra virgin Olive Oil

  • 1 TBS Balsamic Vinegar

  • ½ TSP Salt

  • Optional Add ¼ of Maple Syrup Or a few drops of squeezed lemon

Soups

* Miso Soup

  • 3 Cups of Water,

  • ½ Cups of Dried Anchovies (or Dried Kelp & mushrooms),

  • 1 ½ TBS of Miso Paste

  • Any vegetables (Spinach, Brussels sprouts, Radish (Daikon), Onions etc), Option: Tofu, or Seaweed

Boiled water and add anchovies to make stock of the soup. Take out the anchovies from the pot

Add vegetables and cook. And then add Miso in the pot, cook for a few minutes.

* Creamy Red Pepper Soup

  • 1 red pepper

  • 1 cup warm water

  • 1/2 large avocado

  • 5 baby carrots

  • 1/4 cup hemp seeds

  • 1 teaspoon onion, chopped

  • 1/2 teaspoon garlic, chopped

  • 1 teaspoon raw honey

  • 1/2 teaspoon jalapeno pepper

  • 1/2 teaspoon Celtic Sea Salt

Stir all ingredients while heating for about 5-10 minutes until thick, smooth, and slightly warm.

* Vegetable Soup

  • 1 cucumber

  • Water of 1 young coconut

  • 1/2 bell pepper

  • 1/2 avocado

  • 2 celery ribs

  • 3 green onions

  • 2 large chard leaves (or 4 small)

  • 1 tomato (for garnish)

  • Juice from 1 lime

  • Small combination of herbs (such as cilantro, mint, and rosemary)

  • Small portion of dulse seaweed (optional)

In a blender combine the coconut water, 1/2 cucumber, avocado, celery, chard leaves, 1 green onion, lime juice, cayenne pepper, and seaweed. Blend on high. Next add the bell pepper, the rest of the cucumber, the 2 remaining green onions, and the herbs. Pulse until herbs are chopped up. Garnish the soup with avocado, tomato, green onion, fresh herbs, and bell pepper.

* Lentil Soup

  • 1 onion, chopped

  • 1/4 cup olive oil

  • 2 carrots, diced

  • 2 stalks celery, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1 bay leaf

  • 1 teaspoon dried basil

  • 1 (14.5 ounces) can crushed tomatoes

  • 2 cups dry lentils

  • 8 cups water

  • 1/2 cup spinach, rinsed and thinly sliced

  • 2 tablespoons vinegar

  • Celtic Sea Salt and ground black pepper to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with sea salt, pepper, and more vinegar if desired.

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