Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.


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Garbanzo basil salad

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I love my green salads but sometimes I need something a little different to spice things up. This salad was not popular with my son but I LOVE it!  So I had to share this recipe. I am eating it (vacuuming it into my mouth) as I write this.  I think I am going to start compiling some of these recipes plus some not on the blog and put together a book. I’m not sure if it will be an ebook or paper book yet. It is going to be a busy (but fun!) fall with starting acupuncture school and working on the book.

Garbanzo basil salad

1 can of garbanzo (or equivalent cooked beans)

1 cup chopped carrots

1/4 cup chopped onions

1/2 cup chopped cherry tomatoes

1 avocado chopped

1/4 cup sundried tomatoes chopped

1/4 cup fresh basil chopped

1 teaspoon vinegar (I used coconut but any will work)

2-3 tablespoons olive oil

1 tablespoon dried basil

1 teaspoon garlic powder

pinch of sea salt

 

This recipe is also seen here http://www.rickiheller.com/2013/08/wellness-weekend-august-29-september-2-2013 with many other yummy vegan recipes.

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What I ate Wednesday and 2 weeks all (well mostly all) raw update!

I started out looking to do just a few days raw but here I am at week 2 and still loving it! I feel light and energetic most of the time. I still need to watch how many nuts and fats I eat because they weigh me down and make me feel tired and sluggish if I overdo it. I have been working on some raw cupcakes and cakes that I will be posting soon including a mississippi mud cake-YUM! my son just about fell over when he saw it! I haven’t been fully 100% but still very close. I had some sushi last week which wasn’t raw but I don’t think I can do 100% because I enjoy my sushi and beans too much! Maybe I will sprout some beans soon!

Today for breakfast I had about 2 large cups of this delicious smoothie that I made and posted yesterday.

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For lunch and dinner I had a big salad (actually I had two big bowls of this salad for lunch!) with mixed greens, fresh basil, trail mix/seeds, blueberries, onions, tomatoes, goji berries and tahini flax oil dressing that I will post the recipe below. I also had ants on a log with my lunch.(celery with sun butter and goji berries)

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Tahini flax salad dressing

1/4 cup black sesame seeds ground

1/4 cup white sesame seeds ground

2 tablespoons flax seed oil

juice of 1/2 orange (add more if you want it more runny or a little sweeter)

juice of 1/2 lemon

pinch of garlic powder

pinch of sea salt

 


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Morrocan carrot salad

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I came up with this salad a few years ago and have just recently added a few ingredients to give some extra flavor. I love the blend of spices in this salad-tastes very exotic! Enjoy! Hope you all are having a great monday!

Moroccan carrot salad

2 medium carrots shredded

2 tablespoon shelled hemp seeds

2 tablespoon pumpkin seeds

2 tablespoon raisins

2 tablespoons coconut milk( or other nut milk)

1/2 tablespoon lemon juice

1 tablespoon fresh orange juice

1 teaspoon raw honey or maple

2 teaspoons black sesame seeds

1 tablespoon chopped cilantro

1/2 tablespoon fresh mint leaves

pinch cumin

pinch cinnamon

* Mix ingredients together and garnish with cilantro or mints leaves. Enjoy!


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What I ate Wednesday and yes another tropical salad recipe

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We just got back from Hawaii yesterday and all I have to say is wow!! Yes that top picture was actually our view! We could have spent all day just staring at it! If there is a heaven it looks just like Hawaii! Perfect weather, perfect warm clear water, perfect food, perfect scenery, sea turtles! If it wasn’t so expensive to live there and isolated from the mainland I would be moving there(still considering it). So I’m really hooked on tropical foods and I will be recreating my favorite dishes I had in Hawaii for a while. Some of my many favorite Hawaii memories were snorkeling and swimming with a school of fish at Hanama bay and seeing the sea turtles lounging on the beach on the north shore. The shrimp at the those crusty little shrimp trucks were some of the most amazing things I have ever tasted! We got the garlic shrimp and they were still in the shell but after one bite we were like caveman that haven’t eaten in a week licking our fingers. Back to what I ate Wednesday- for breakfast I had a handful of macadamia nuts and goji berries.

For lunch I had some crab sushi and a banana.

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For dinner I tried to recreate my favorite salad in Hawaii. It was a grilled white fish salad with papaya seed dressing. The food in Hawaii tastes very fresh and nothing tastes like it’s from a mix, it tastes like it was made from scratch.  I don’t think I have ever eaten cod with a salad, I usually chose salmon. I am actually not sure if was cod but it tasted like it so that’s what I used.

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Cod salad with papaya seed dressing

green leaf lettuce

cooked cod(grilled/baked) I cooked it with garlic, olive oil ,salt/pepper and lime juice

onions

avocado

tomatoes

shredded carrots

macadamia nuts

Papaya seed dressing

blend/process:

the seeds and fruit of 1 ripe papaya

pinch of garlic powder

2 tablespoons of olive oil

juice of 1/2 lime

1/2 packet of stevia

sea salt to taste


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Tropical mango coconut salad with orange ginger dressing

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This is my second tropical dish this week and probably a few more to follow. Preparing for Hawaii next week (as long as North Korea doesn’t bomb us!) Yikes! I may need to stock up on some seaweed to fight off the radiation fallout from the nuclear bomb that may come our way. No bomb threat can keep me away from my hawaii!

Tropical mango coconut salad

mixed greens

chopped mango

chopped kiwi

raisins

pistachios

shrimp

toasted coconut

black sesame seeds

shredded carrots

chopped onions(optional)

 

Dressing

juice of half an orange

2 teaspoons grated ginger

1-2 teaspoons garlic powder

2 tablespoons olive oil

sea salt to taste(or tamari/soy sauce)