Category Archives: Salads

Raw Vegan Pesto Salad

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With the pesto I did this afternoon I made us for dinner a raw veggie noodle salad…In my pesto I used basil from our garden and in the salad I used tomatoes from our garden, yayy 😀 This ”pasta” dish is a guilt-free dish since it’s zucchini instead of real pasta! so.. jump in!

This summer salad is soooo easy and delicious!

Servings

2 large servings (adult size)

Ingredients

2 large zucchinis

1/2 cup vegan pesto

(I used my cashew and basil pesto, you can find it HERE)

2 cups of small tomatoes

Salt and pepper, to taste

zucchini tomatoes

Directions

Wash then slice the top and bottom of the zucchinis.

With a spiralizer (I used a super small one, I’m waiting for my big one, it will arrive this week, it was my 4rth wedding anniversary gift from my husband, hehe, how fun is that! haha), make ”noodles” with the zucchinis.

In a bowl, combine the ”noodles”, the pesto, salt, pepper and the tomatoes (halved, quartered..).

Serve and Enjoy! 🙂

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Zesty Mango & Avocado Salad

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It’s the most perfect salad ever (for me, hahaha) it’s everything I like the most combine together!! Black beans.. mangoes.. avocados.. cilantro and lime! It couldnt be better! It taste like Mexico.. it reminds me of my honeymoon. Talking of tasting like south… in 2 weeks we’re going to Varadero, Cuba.. I CAN’T WAITTTTTTTTT! Fresh tropical fruits, here I come!!!

To bring even more of the Mexican taste, I did a batch of homemade corn tortillas and serve the salad with them. It was like eating heaven. 😀 Well not for my husband, he hates cilantro and I love it like crazy. I made him a bowl without any cilantro.

The dressing and the avocado are so creamy together! And if you’re waiting the next day to eat the salad, the cilantro taste will be very powerful (YAY!) and the avocado will still be a bright green tone because of the lime juice.

Servings

4 servings

Ingredients

* 2 ripe mangoes

* 2 ripe avocados

* 2 cups cooked black beans

* 3 tablespoons lime juice

* Zest of one lime

* Salt/pepper (to taste)

* 1/4 teaspoon sugar

* 3 tablespoons olive oil

* 2-3 tablespoons choped cilantro

(or more, muahhaha!)

mango black beans

 avocado

Directions

* Peel, remove the pit and dice the mangoes and avocados.

* In a bowl, combine the mangoes, avocados and 1 tablespoon of the lime juice.

* For the dressing, whisk together 2 tablespoons lime juice, lime zest, chopped cilantro, sugar, salt and pepper. Add the oil then whick until it reach a more creamy consistency.

* Pour the dressing on the mango mixture. Add the black beans and combine well.

* Serve (I served mine with homemade corn tortillas) and Enjoy!

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Fruity Quinoa Salad (Vegan)

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I love cold salads. It doesn’t matter if it’s couscous, quinoa, pasta, millet, mixed grains, only veggies.. I could eat only salads for the rest of my life. I love the freshness of cold salads, I love the fact that you can everything you want in them, play with spices, add fruits.. there is endless possibilities.

I made this one yesterday and both my husband and I loved it a lot. My son who usually eats everything didn’t liked it because the citrus taste was too intense for him I guess, hehe. But as an adult, it was just perfect (but hey, I loooooove oranges!). you can change the quantities if you are not a big fan like me. I found this awesome idea on the website of a Canadian magazine that I like a lot, ”Fresh Juice” . I changed quantities and added some ingredients. But like with any kind of salads, you can do whatever you want to do ! Let go your food creativity.

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I’m super excited, next tuesday I will start my 7th week of working out/eating less. When I look at myself in the mirror it’s super obvious that I’m loosing weight. Yay! Last time I weight myself I had 10 pounds lost. It’s better than nothing for only 30 days, hehe. But I’m not stopping now, in fact I will just not stop at all, I feel way too great working out. 🙂

Servings

4 servings

Ingredients

*3/4 cup uncooked quinoa (organic)

* 1 1/2 cups water

* 4 green onions, chopped

* 16 large dried apricots, chopped (around 1/2 cup)

* 1/3 cup dried cranberries

* 6 large strawberries, diced (around 1/2 cup)

* Zest of one large orange

* Juice of 1/2 large orange (around 3 tablespoons)

(you can eat the rest of the orange, or add it in your salad, hehe)

* 2 tablespoons lemon juice

* Fresh grated ginger (to taste)

* Salt and pepper (to taste)

* 1/4 cup olive oil

quinoa abricot

cranberries strawberries

orange

Directions

* Rinse the quinoa if it’s not pre-rinsed. In a saucepan, combine quinoa with 1 1/2 cups of water. Bring to a boil over medium-high heat. Reduce the heat, cover and simmer for 15-18 minutes or until the quinoa is cooked (translucent and soft with all the water absorbed)

* Remove from the heat and let cool few minutes.

* In a bowl combine the apricots, cranberries, salt, pepper, green onions and strawberries. Add the quinoa and mix. Set aside in the refrigerator for at least an hour so the salad is cold.

* In another bowl, combine the zest and juice of the orange, the lemon juice and the ginger. In a thin stream, slowly whisk in the oil. (My husband helped me with that)

* Once the vinaigrette is done, pour it in the salad. Combine well. I waited before eating it at least 2-3 hours, to give the vinaigrette the chance to have strong flavors. I mean that way the quinoa was really tasting the vinaigrette. You can wait longer than me too.

* Serve and Enjoy

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Couscous Salad (Vegan)

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Oh first of all, I don’t have color issues in my picture.. the couscous is really bright yellow because I added turmeric in the cooking water, hehe!

Just a simple and delicious recipe for busy people 😉

Servings

6 or more

Ingredients

* 1 cup vegetable broth

* 1 cup water

* 1 teaspoon ground turmeric

* 1/4 cup lemon juice

* 1/4 cup +2 tablespoons extra-virgin olive oil

* 1 1/2 cups uncooked couscous

* 1 large English cucumber, seeded and cut into small dices

* 2 large tomatoes, seeded and cut into small dices

* 5 scallions, chopped

* salt/pepper to taste

* 2-3 cups of loosely packed Italian parsley (then chop it)

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cucumber tomato

Directions

* In a pot, combine water, vegetable broth, 2 tablespoons olive oil, 2 tablespoons lemon juice and the turmeric. Bring to boil. Remove from heat and stir in the couscous. Cover and let stand for 5 minutes.

* Fluff the couscous with a fork and let cool down.

* In a very large bowl, stir together cucumber cubes, tomato cubes, chopped scallions, 1/4 cup olive oil, 2 tablespoons lemon juice and salt/pepper. Let it stand for few minutes.

* Add the couscous and the parsley then mix.

* You can put it in the refrigerator for an hour or serve it warm..it’s up to you.. both ways are delicious!

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Quinoa Salad

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Quinoa is such an amazing grain! You can use it in tons of ways.. even in desserts! (I make delicious quinoa brownies..)

It is rich in proteins and in essential amino acids and it’s gluten free!en my daughter was still a baby I was making her some quinoa and beets meal.. she was in love, hehe!

The spices gives a little Indian touch to the salad..

Servings

4-6 servings

Ingredients

* 2 tablespoons olive oil

* 1 onion, chopped

* 1 1/4 cups uncooked quinoa (organic)

1 cup sliced almonds

* 2 cloves garlic, minced

* 1 teaspoon garam masala (Indian spice)

* 1 teaspoon caraway powder

* 1 teaspoon curry powder

* salt/pepper

* 2 1/2 vegetable broth

* 1/2 acorn squash (about 2 cups), peeled, diced

* 1/2 medium cauliflower, chopped (about 4 cups)

* 1 bell pepper, diced

Directions

*Wash and cut veggies.

* In a pot (medium-high), brown the onion with oil. Add quinoa and almonds. Cook until the almonds are golden.

* Add garlic, masala, curry, caraway and salt-pepper, cook for 1 minute. Add broth, squash, cauliflower and bell pepper. Bring to boil, reduce heat,  put the lid back on and simmer for about 15-20 minutes.

* Remove from heat and let stand covered until all the liquid is absorbed.

* Serve hot or cold.

Beet & Pasta Salad

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A simple, colorful and festive salad.

I served this salad yesterday for Christmas and everyone liked it.

Servings

8-12

Ingredients

Salad:

* 6-7 medium beets (to make 2 cups fresh beet juice)

* 2 cups pickled beets, drained and diced (I use the ones I made last year)

* 3/4 pound uncooked elbow macaroni

* 1 large green bell pepper, diced

* 2 stalks celery, diced

* 3 green onions, chopped

* 6 cups water

Dressing:

* 1/3 cup olive oil

* 3 tablespoons apple cider vinegar

* 1 1/2 tablespoons old smokey mustard (or Dijon mustard)

* 2 teaspoons pure liquid honey

* 2 cloves garlic, minced

* salt and pepper

Directions

* Wash and cook beets. Peel and cut into cubes. Using a juicer, extract all the juice. You can use commercial juice, but nothing is better than fresh juice. It’s less expensive (at the store, it’s about 6$ pour 2 cups)

* In a large saucepan, combine water and beet juice. Boil and add macaroni. Cook al dente. Remove from heat, sewer and cool.

* Wash and cut all veggies. Add them to pasta. Mix.

* Add the diced pickled beets.

* To make the dressing, combine all the ingredients: olive oil, apple cider vinegar, mustard, honey, garlic, salt and pepper.

* Pour over the macaroni. Mix.

* Cover and refrigerate for a minimum of 3-4 hours. I leave mine overnight, the next day she was simply divine!

* Serve and enjoy!

 

Summer Couscous

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Servings

About 6 servings


Ingredients

* 1 1/2 cup couscous

* 1 1/2 cup pure orange juice

* 1 cup dried cranberries

* 1 cup tangerines quarters

* 1/4 cup hemp seeds

Directions

* In a pot, heat the orange juice until boiling.

* Remove pot from heat and add the couscous. Mix and put on the lid. Let stand for about 5 minutes.

* Pour the couscous into a large bowl. Add tangerines quarters and cranberries and mix.

* Add the Hemp seeds and mix all together.

* Serve hot or cold.

Bon appetit!