apple cabbage slaw with apple cinnamon dressing (vegan, raw, paleo, gluten free, no added sugar)

In the apple vs. pumpkin debate, I fall in with the apple crowd.

What about you?

It’s been a great year for apples here in Northeast Ohio…especially the organic red apples we’ve been enjoying from my parent’s neighbors. Which got me brainstorming ideas for a fresh fall apple-based salad…

Voila! Apple cabbage slaw with apple cinnamon dressing.

I can eat it like candy.

My favorite thing? I can’t decide. It’s a toss up its crunchy sweetness (but without any added sugar!) or being the perfect balance to the heavier comfort food dishes because the apple cinnamon dressing is free of heavier oils found in traditional coleslaw.

 

The apple cabbage slaw recipe is one of the three bonus recipes included in the the Perk Up Your Pantry – Fall edition recipe ebook and also includes:

  • 5 essential sauce recipes
  • 5 essential snack recipes
  • 5 easy main dish recipes
  • 3 fall-inspired bonus recipes
  • A shopping list of all ingredients

PLUS you’ll receive two bonus items: a meal prep tip sheet and a meal plan tip sheet which includes a suggested meal plan featuring the recipe in the Fall Perk Up Your Pantry recipe book. All for only $8! Click here to buy it now.

 

And in case you fall on the pumpkin-side of things, I’ll have a pumpkin-inspired recipe for you later this week.

big summer salad with tahini ranch dressing and herbed walnut croutons (vegan, no added sugar)

Summer is made for salads. Big salads. Because cool greens, fresh herbs and colorful veggies that are finally in season just beckon on hot, hazy days.

At least once a week I try to plan a salad for dinner and I wanted this one to capture the abundance that spills from the garden. As a main meal, I wanted it to feel “meaty,” so I diced up some sweet potatoes and roasted them in the oven and further “beefed” up the protein with herby walnut croutons. Since I had a package of farro on hand from my sister, I cooked up some of that too.

My veggies of choice for this salad are:

  • lettuce (your favorite kind, but I prefer delicate green leaf for this one)
  • spiralized zucchini
  • shredded carrots
  • tomatoes
  • snap peas
  • corn
  • cucumber
  • sweet potato

As a side note…did you know that you can eat the skin of a sweet potato? I always assumed I needed to peel it until I read otherwise in The Seven-Day Rescue Diet*. I love the added texture and vitamins plus another way of reducing kitchen waste!

For the ranch dressing, I slightly adapted my garlic herb dressing from my favorite BLT Salad. I may try a cashew version of this dressing down the road since cashews lend themselves so well so dairy-free creams, but tahini is more budget friendly so I went with it this time.

 

Ever since I had children, I’ve discovered that even though they are birthed from the same parents, they have completely different taste buds. Go figure. To avoid personally having to customize each salad (which would definitely exceed the limits of mental capacity) and to make veggie eating a (more) enjoyable experience for my brood, I plate the lettuce, but create a veggie buffet on the table for the fixings. That way, each person can select the toppings they like best and I never have soggy lettuce leftover that often is a downfall of pre-mixing a salad.

I would love to hear if you try this tip! And/or have you tried something like this with your family? How do you encourage your children to eat their greens?

 

  • Click here for my favorite food processor and the veggie spiralizer I use
  • Click here for the avocado oil.

 

Print
big summer salad with tahini ranch dressing and herbed walnut croutons
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs
 

Cool greens, fresh herbs and colorful veggies capture the abundance that spills from the garden on hot, hazy days. Diced sweet potatoes, herbed walnut croutons and tangy ranch dressing round out this salad to make it a satisfying main meal or easily scale it back for a side.


Course: Main Course, Salad
Ingredients
For the salad
  • lettuce
  • zucchini, spiralized
  • carrots, shredded
  • cherry tomatoes, halved
  • corn
  • snap peas, chopped
  • cucumber, diced
  • farro (about 1/4 c. cooked/person)
  • sweet potaotes, diced
For the tahini ranch dressing
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • 1/4 cup unsweetened almond milk
  • 1 garlic clove
  • 1/8 cup fresh parsley (or 1 tsp dried)
  • 1 1/2 tsp dried dill
  • 1/4 tsp salt
  • dashes freshly ground pepper
  • 3 tsp fresh chives
  • 2 1/2 tsp onion powder
For the herbed walnut croutons
  • 1 cup walnuts
  • 1/8 tsp garlic powder
  • 1/8 tsp dried oregano
  • 1/8 tsp dried thyme
  • 1/8 tsp dried parsley
  • 1/2 tsp avocado oil
  • dashes salt and pepper
Instructions
For the salad
  1. Place the diced sweet potatoes (seasoned with salt and pepper if desired) on a baking sheet that is lined with parchment paper in a 350 F oven for 35-45 minutes or until cooked through.

  2. Cook farro according to package directions.

  3. 3. Prepare veggies while the sweet potatoes are cooking.

For the tahini ranch dressing
  1. Place all ingredients in a blender or food processor and blend until thoroughly combined. Pour into a glass jar. Can be stored in the fridge for up to one week.

For the herbed walnut croutons
  1. Add all ingredients to a small mixing bowl and stir thoroughly until the nuts are well coated with the herbs (using your hands is helpful). Turn onto a metal baking sheet or pie tin and pop in the oven with the sweet potatoes. Bake for 5-7 minutes or until the nuts are lightly toasted and fragrant. *Keep an eye on them as they go quickly from lightly toasted to burnt.*

Recipe Notes

RECIPE NOTES: While I didn't include the portion sizes for the salad ingredients, here is a general guideline for adult portion sizes:

  • one generous handful of lettuce and one medium carrot per person
  • one small spiralized zucchini per 2-3 people
  • one medium sweet potato per 2 people
  • 1/8-1/4 cup of corn, cucumber, snap peas and farro per person
  • 4-5 cherry tomatoes per person

I like using organic frozen corn and simply let it thaw since GMO free corn on the cob is hard to find (and it's easier!)

*affiliate link

Fig + Pear Salad with Cherry Balsamic Dressing


Oh my salad greens goodness! Each time I see this picture, I get hungry all over again.

Normally, I rotate between 3-4 salad recipes each month…ones with ingredients that are easier on the budget than pistachios and cherries. However, there are times and occasions where something special is called for…like Mother’s Day perhaps? Or maybe a lunch with a friend who is like a mother or a sister to you.

Perhaps it’s the pistachios that made me think of Mother’s Day. Because unless you buy shelled pistachios, you know it’s a labor of love to crack open enough for a meal. And word of advice? If you have lots of little (or big) hands around the house that would love to eat pistachios like candy, you might want to hide your shelled stash until the salad is ready to serve. Just sayin’. From experience.

Reducing the balsamic vinegar is key to making this salad without adding sugar. I love how it pairs with the buttery pistachios, sweet figs and lightly sweetened pears. The mix of greens is up to you, but I advise staying away from watercress. Unless you love watercress, of course. I thought I might after reading Trumpet of the Swan back in grade school. But after trying it, I’ve decided it’s not a good idea to make food choices based on the preferences of fictional swans.

You can receive the recipe for the full salad and cherry balsamic dressing (which has a secret ingredient), along with other exclusive recipes and updates, by signing up for my newsletter here:

curried quinoa salad + cookbook giveaway

First up…tomorrow will be the last day you can enter the giveaway for the Oh She Glows Everyday cookbook. Click this link to see the original post. Please share it with other plant-based eaters too…or maybe people you’re hoping to win over.

And as promised, another recipe for you.

This one is inspired by a recipe I found at Whole Foods Market. I substituted in quinoa for the couscous the recipe originally called for plus made a few little tweaks. Quinoa in a complete plant protein so this substitution bumps up the nutrition profile of this salad.

It’s extremely easy to put together (except for maybe shredding the carrots if you do so by hand) and can be eaten as a side, main meal and brought to share at a pot luck. I find that quinoa doesn’t do too well after several days in the fridge, so be sure to eat this within one to two days of making it.

Remember too, that I post several times a day over on my FB like page…nutrition and fitness tips, motivation and more! I would love to see you over there too…be sure to leave a comment and say hello.

Curried Quinoa Salad

Ingredients

1 T curry powder
1/2 tsp salt
2/3 c. raisins
1 c. uncooked quinoa, thoroughly rinsed
2 carrots, shredded
½ onion, minced
1 c. frozen peas, thawed
1/2 c. minced fresh cilantro
1/2 c. shredded unsweetened coconut, toasted

Instructions

Add curry powder and salt to water and cook quinoa according to package directions. Cool and fluff with a fork. Add remaining ingredients and toss to combine.

quinoa tabouli (vegan, gluten free, low carb, sugar free)

quinoa tabouliI love trying foods from other cultures which have a solid amount of veggies in their diets.

Ever since I tried tabouli, a middle eastern salad that usually features bulgar, I was a fan. However, my enthusiasm for it waivered ever since I began cutting back on wheat products several years go. I also swapped out the oil for hummus for an interesting twist on the dressing.

Thankfully, I discovered that quinoa is a perfect substitute and packs a superfood, plant protein punch into this refreshing salad. The key to great quinoa is thoroughly rinsing off the bitter saponin and using a ratio of water to quinoa that is just shy of 2:1.

If you give this a try, I would love your feedback.

CLICK HERE TO PRINT A PDF of the quinoa tabouli recipe

quinoa tabouli

Prep Time: 25 minutes

Cook Time: 10 minutes

Serves: 4-6

Ingredients

    For the Ingredients

    • 4 T hummus
    • 2 T lemon juice
    • ½ tsp salt
    • dashes freshly ground pepper

    For the Salad

    • ¾ c. uncooked white quinoa
    • 1 cucumber, diced
    • 1 pack cherry tomatoes, sliced
    • ½ onion, finely diced
    • 1/4 -1.2 cup fresh parsley, minced
    • optional: pine nuts

    Instructions

    For the Dressing:

    Combine all ingredients in a glass measuring cup, jar or bowl and stir until thoroughly combined. Add water if necessary to thin. Pour over tabouli and gently stir until thoroughly mixed.

    For the Salad:

    Thoroughly rinse quinoa. Best way is to cover with water in a bowl or pot, agitate with you hands, pour into a sieve and repeat 2-3 times with fresh water.

    Add quinoa to a pot with 1.5 cups of water, bring to a boil and then simmer for 5-10 minutes or until the water is absorbed.

    Cool and fluff with a fork. When cool add cucumber, tomatoes, onion, parsley, and pine nuts, if using.

    Pour dressing over tabouli and gently stir until thoroughly mixed.

    This salad is best eaten fresh, but will keep in the fridge for one day if properly stored.

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    Chop Salad with Pecan Parmesan and Caesar Dressing

    chop saladThere’s just something that feels so right about eating a colorful bowl of salad. Agree?

    And something rustic yet subtly sophisticated about the name, “chop salad.” Throw in a salty, savory topping and a garlic-infused dressing, and that’s a two forks up in my book.

    I’m sharing this recipe with my Sugar Pretox Challengers, and couldn’t resist sharing it with you as well. It comes together easily and is made with ingredients that you probably already have in your pantry or fridge.

    The pecan parmesan is inspired by the recipe in Angela’s  Oh She Glows Cookbook. Watch those pecans when you toast them (a must for this recipe!). See this post for a tip on toasting nuts quickly and usually without burning them. Unless you step away to check email, wash a few dishes, referee an argument…let’s just say, I’ve been there before. 😉

    CLICK HERE TO PRINT A PDF of the Chop Salad recipe

    chop salad with pecan parmesan and caesar dressing

    Prep Time: 25

    Serves: 4

     

    Ingredients

      For the Pecan Parmesan

      • 1 c. pecans
      • 4 tsp. nutritional yeast
      • 3 tsp. olive oil
      • ¼ tsp salt

      For the Caesar Dressing

      • ½ c. olive oil
      • 1 tsp. lemon juice
      • ¼ heaping tsp of ground mustard
      • ¼ heaping tsp. salt
      • dashes freshly ground pepper
      • 1-2 garlic cloves

      For the Chop Salad

      • Romaine lettuce, kale and/or spinach
      • Carrots
      • Cucumber
      • Celery
      • Snap peas
      • Alfalfa sprouts

      Instructions

      For the Pecan Parmesan

      Add pecans to a large dry saucepan or fry pan. Toast for 2-3 minutes over high heat stirring frequently, until fragrant and lightly toasted. Watch closely as the pecans can burn easily!

      Add toasted pecans, nutritional yeast, olive oil and salt to a food processor or blender and process until finely chopped.

      For the Caesar Dressing

      Combine all ingredients in a food processor and blend until fully emulsified. Leftover dressing can be stored in an air tight jar for several days in the fridge.

      For the Salad

      Wash and prepare all salad ingredients: kale and/or romaine lettuce or spinach, carrots, cherry tomatoes, alfalfa sprouts, snap peas, cucumbers.

      Over each serving, sprinkle pecan Parmesan and drizzle on salad dressing

      Recipe Notes

      The dressing and pecan parmesan keep well for several days if stored properly in an airtight jar in the fridge.

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      Leng’s salad (vegan, gluten-free, peanut free option)

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      As promised, here’s the post I promised which features one of my favorite sauces that pairs well with many dishes. Although the National Day of Peanut Butter may have passed, peanut butter lovers know that any day is a good day to enjoy this nutty legume. (For those with allergies and non-peanut butter lovers, you can sub in almond butter).

      I call this recipe Leng’s Salad in honor of a woman our family got to know a couple of years ago. She and her family were refugees we had the privilege mentoring for a short time. While they’ve since moved away, every time I make this salad, I think of how much they enjoyed it at our home. Given that they’re Asian and this is an Asian inspired recipe, I wasn’t sure if it would fly or flop. But it was a hit. 🙂

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      As with most salads, this is a mix-and-match, add-what-you-like-best free for all. When I want a super quick version, I’m even content with two of these ingredients – usually kale and cabbage. This usually is a crowd pleaser (unless you have a picky crowd or your “crowd” includes humans under the age of “skeptical about most vegetables), so be brave and try it out at your next potluck.

      CLICK HERE TO PRINT A PDF of the Leng’s Salad recipe

      Leng’s Salad

      Prep Time: 20 minutes

       

      Ingredients

        For the Salad

        • kale, destemmed, roughly chopped
        • red or green cabbage, roughly sliced or shredded
        • carrots,peeled into strips or shredded*
        • green onions, finely sliced
        • sunflower seeds

        Additional mix-in/combination options:

        • cauliflower, roughly chopped
        • sweet potato fries, diced*
        • rutabaga, diced
        • raw brussel sprouts, finely sliced or shredded
        • brown rice pasta*
        • red pepper, finely sliced

        621 Thai Dressing (makes 5-6 servings)

        • 1 teaspoon garlic powder
        • 1 teaspoon powdered ginger
        • 1 teaspoon red curry paste
        • 6 tablespoon coconut aminos
        • 5-8 tablespoon almond milk (or other non-dairy milk)
        • 6 tablespoons peanut or almond butter

        Instructions

        For the Salad

        Chop all ingredients into bite-sized pieces. If using cabbage, slice thinly. Mix well.

        For the Dressing

        Add all ingredients to a jar and stir or shake until thoroughly mixed. Add more almond milk if needed or for desired consistency.

        Recipe Notes

        I didn’t list quantities with the salad ingredients because salads are so flexible. Just adjust your portions as needed. Generally, one full handful of combined ingredients = 1 side salad portion and two-three handfuls work for a main course salad portion.

        *Omit these options and sub in almond butter in the dressing for the strict portion of the candida diet and/or for a paleo-friendly salad

        I opted to create this dressing recipe using garlic and ginger powered because it’s quick and easy. Most days I would not have the patience to mince the garlic or ginger for the dressing. I recommend using organic powdered ginger or a brand that does not add sulfur.

        You might want to start with adding 5 T of your non-dairy milk to start and then add more until you get the desired pouring consistency. This dressing will thicken as it sits, so you may need to add a little more milk the next day. I’m not sure how another type of non-dairy milk will affect the taste or consistency.

        When I sub in almond butter, I usually use roasted almond butter, either chunky or smooth. Raw almond butter would work too, but it might affect the taste/consistency.

        The dressing keeps well for several days in the fridge. I often will make up a jar and then pour it over my salads all week.

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        oh-lay early spring salad

        2009-01-08 14.07.00It’s funny how much we talk about the weather, at least around these parts. Perhaps it’s because we’re all in it together, this waiting for spring to be spring.

        I check weather updates repeatedly as if somehow my multiple visits per day to our local weather station’s website will translate to warmer temperatures in the forecast. Even now my fingers are itching to check it once again. The calendar says it’s spring, but the temperatures seem reluctant to leave winter behind. I need to remind myself as I remind my children that it is the Lord who controls the weather and, thankfully, He is not bound by a calendar.

        spring inside
        lavender for our door :: wheatgrass courtesy of my youngest who bought it for my oldest :: a nod to another favorite past time

        At least I can bring spring inside our home and to our table. For our home, I’m switching out winter photographs, prints and decorations. (And if you’re looking for spring printables, here are a few free ones I found around the web: (Hello Spring by On Sutton Place; Hello Spring by Sandy Toes and Popsicles; Bicycles by Oh So Lovely blog)

        And for our table, I looking to grace it with recipes that incorporate springtime vegetables and my favorite minneola oranges which are only available for a short time in the stores where we live .

        early spring saladSo I was excited a few weeks back to have this recipe arrive in my inbox from Minimalist Baker.  I tried it out, but didn’t like the combination of the beans and quinoa with the lettuce, though I might have liked it better with kale (it’s a texture thing). So I made a few modifications to come up with the Oh-lay! Early Spring Salad featuring a pumpkin seed parmesan.

        CLICK HERE TO PRINT A PDF of the Oh-lay Early Spring Salad recipe

        oh-lay early spring salad

        Prep Time: 20-30 minutes

        Cook Time: 1-2 minutes

        Serves: 4 people

        Ingredients

          For the Salad

          • Spring greens mix
          • Asparagus, roughly chopped
          • ½ – 1 cup minced cilantro
          • Oranges, diced
          • Avocado, diced
          • Pumpkin seed parmesan
          • Optional toppings:
          • Cucumber, diced
          • Roasted red pepper, sliced (organic is best)
          • Corn (organic is best)
          • Plantain chips, crumbled

          For the Pumpkin Seed Parmesan

          • ½ c. pumpkin seeds, raw or toasted
          • 3 tsp. nutritional yeast
          • 1 ½ tsp. olive oil
          • 1/8 tsp. salt
          • ¼ tsp. (heaping) cumin

          For the Orange-Lime Dressing

          • ¼ c. lime juice
          • 1 T orange juice concentrate + 1 T water
          • 3 T olive or avocado oil
          • ½ scoop 100% pure stevia
          • ½ tsp. cumin
          • ¼ tsp. chili powder
          • 1/8 tsp. salt
          • Dash pepper
          • 1 T cilantro, minced

          Instructions

          1. If toasting pumpkin seeds, place in a pot over high heat and toast until you hear the seeds begin to “pop”, about 1-2 minutes.

          2. Combine all pumpkin seed parmesan ingredients in a small food processor and pulse until roughly crumbled.

          3. Combine all dressing ingredients in a jar and shake well until emulsified.

          4. Prepare all salad ingredients, combine with dressing and parmesan and serve.

          Recipe Notes

          Use about one large handful of salad greens per person.

          If serving to a crowd, combine the greens, asparagus and cilantro in a large salad bowl, but serve the remaining toppings and dressing on the side for guests to add as desired. That way if you have leftovers, the greens will remain fresh.

          Pumpkin seed parmesan will keep for at least one week if refrigerated in a jar.

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