Vegan Thai Noodle Salad with Kelp Noodles
Learn all about Kelp Noodles and this majorly easy Thai dish in this video. I freakin’ love to eat kelp noodles, first off there is no cooking involved and they go with just about anything. The best thing about this dish is it only takes 10 minutes from start to finish! I like all the fresh flavors of mint and cilantro. This is another great dish to bring to dinner parties or a gathering. I know I tell you guys that all the time, but that is usually when I come up with these recipes. I wasn’t sure the first time I brought this to a dinner party if this would go over, because kelp noodles are a little out-of-the-box, but everyone ate this up! Sometimes I serve this on a platter inside of a bowl depending on what look I’m going for.
Kelp noodles come raw in the grocery store in a package, you usually find them hiding in the refrigerator section next to eggs, dairy free mayonnaise, tofu or something like that. Don’t discount them based on their looks because they are pretty special.
1/4c. Toasted Sesame Oil
1/4c. Orange Juice (about half an orange)
Red Chili Flakes- a few shake
2 TBLS. Olive Oil
1/8 Tsp. Sea Salt
2 - 12oz. Packages Kelp Noodles
1/4c. Fresh Mint
1/2c. Fresh Cilantro
½ Package Cherry Tomatoes
1/2 Green Pepper
1 Shredded Carrot
1/2c. Roasted Salted Cashews
1) Mix all the dressing ingredients together
2) Prep Kelp Noodles: See Video for Kelp Noodle Prep
3) Place Noodles in Bowl, pour half of dressing over noodles
4) Top Noodles with Salad Fixings
5) Pour remaining Thai Dressings over Salad, EAT!
Watch me make Raw Chocolate Truffle Cake with Yvonne Ardestani of Yvonne's Vegan Kitchen
This decadent dessert is one you don’t want to miss! It is one of the healthiest cake you could ever make, and no baking required. This will become a new favorite summer treat!
Raw Chocolate Truffle Cake
Makes 8 slices
· 1/2 cup raw pecans (almonds or walnuts will also work)
· 1/2 cup soft Medjool dates, pitted
· 1/4 tsp sea salt
· 1 1/2 cup raw cashews, soaked in water overnight (keep in refrigerator) Rinsed and drained.
· 1 whole vanilla bean (or 1 ½ tsp vanilla extract)
· 1/3 cup raw coconut oil, melted
· 1/3 cup coconut nectar (or maple syrup)
· 1/3 cup filtered water
· 1/2 cup raw cacao powder
· Handful of chopped walnuts or pecans or fresh berries
Find Yvonne of Yvonne's Vegan Kitchen Everywhere:
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Snap Chat: YvonneArdestani Periscope: MyEclecticKitchen
Find Gluten Free With Emily Everywhere:
Not Your Mamma's Potato Salad Recipe
There was a time many years ago when I lived and worked on an Organic Farm, we lived way out in the country and often had to reinvent recipes, as stopping by the store to pick something up wasn't an option. "Not Your Mamma's Potato Salad" is based on an on the fly recipe we made one day with fresh veggies from the farm, some toasted sesame oil, a little balsamic vinegar, some herbs, and a little salt, and Ta-Da the best potato salad I ever had was born! Being from the Mid-west I was used to the creamy versions, but feel in love with this one.
This is a quick extremely healthy version of potato salad. Red Potatoes are my favorite and I think give this salad the best flavor, but you can use whatever you have on hand. It's easy to increase the size of this salad but just doubling amounts.
Let's get to it!
Potato Salad Ingredients:
6 Red Potatoes Cubed
1/2c Red Onion chopped finely
4 Stalks Celery chopped finely
14 Chives chopped
4 TBLS Fresh Dill chopped
1) Cook potatoes in boiling water for 10 min or till just softening, don't overcook, you want them soft but a little firm to hold shape
2) Rinse potatoes in cold water
3) In a bowl mix onion, celery, chives, dill and potatoes
4 TBLS. Toasted Sesame Oil
1 TBLS. Balsamic Vinegar
1/2 tsp. sea salt
4) Mix all dressing ingredients together and pour over potato salad, lightly toss till salad is coated
Makes enough for 2 large servings, or 4 small servings
SoCal Salad with Avocado Dressing
Don't be fooled by how simple this salad is cause this is my top salad to make for a big gathering, or when I want to make a salad for a dinner party. It's subtle flavors pair perfectly with any dish or even on it's own, so it won't compete with other food that you are serving, yet it's unique enough that people will take note and ask you how you made it.
Usually when I tell people it has a avocado dressing they look at me a little puzzling and don't except that to be my answer. Obviously avocados have long been revered for guacamole and adding to salads, but most don't know that it also makes a delicious dressing. You can pump up this dressing a few ways, then just the basic recipe below.
1) Add Sriracha, and give it a spicy kick
2) Use pineapple juice instead of the lemon juice, this adds a little bit more a fruity flavor and turns the salad into more of a tropical dish instantly
Toasting the coconut really will make a difference in this recipe and people love crunchy bits in their salad, so don't skip that step!
Now Onward to the Salad...
1 Large Butter Leaf Lettuce
15 Cherry Tomatoes
1 Shredded Carrot
1/2c. Toasted Coconut (large pieces)
1) Toast Coconut in oven at 400 degrees for about 5 min, make sure to watch it! They burn quickly you want to toast your coconut just until its turning slightly brown. That's why I like the big coconut pieces for this, but you can use shredded coconut which toasts even more quickly.
2) If making Salad in a Big Bowl:
Tear Butter Leaf lettuce and place in bowl, top with cherry tomatoes, shredded carrot, and toasted coconut
1 Ripe Avocado
2 tsp. Fresh Lemon Juice
1/8 tsp. Sea Salt
*For a spicy kick add some Sriracha to the dressing!
I like to put my dressing in a squeeze bottle for easy use
3) Make Dressing: Mash Avocado
4) Whisk in all other dressing ingredients, adjust lemon juice, salt and water to your liking
5) Drizzle on salad, or put in container or squeeze bottle for serving on individual salads
Quinoa Don't Kale My Vibe Salad
This is one of my absolute favorite salads, no joke! I usually make this about once a week. It is very hearty and filling and makes a quick meal all by itself. It's great time to start getting into salads as meals, and this one makes that easy. It's always important to know why we are eating what we are eating, so I broke down some of the key ingredients in this recipe.
Now let's get into the recipe and some of these amazing ingredients.
Quinoa: I use Red Quinoa in this recipe because it is absolutely hands down my favorite variety of quinoa and it's less bitter than white quinoa. We all think quinoa is a grain but its not its actually a seed that we cook it like a grain, Amaranth, Chia, and Buckwheat all fall into the same category of Quinoa, they are all seeds of a grain plant. We have been eating Quinoa for 6.000 years! . Lots of B Vitamins, Lysine and Protein in Quinoa, some even call it a Superfood, because in it is just about every vitamin and mineral you could of ever dream. I like to cook a lot of Quinoa at one time and eat it throughout the week. If you want this salad to be quick to prepare make your quinoa the day before for quick assembly.
Tahini:I always have a jar of tahini in my house. I make lots of dressing out of it and I love putting it in smoothies in place of nut butter. Tahini is the paste made from ground hulled sesame seeds and it's commonly used in Middle Eastern food. Tahini is an excellent source of copper, manganese and the amino acid methionine. plus its source of the healthy fatty acids omega-3 and omega-6. My absolute favorite brand of Tahini is Organic Once Again,
Kale: I hope you guys aren't sick of Kale yet! I like it in this salad because it really compliments the quinoa nicely and gives this salad a heartier feel. I like to massage my kale with olive oil and lemon juice before using it in a salad, it helps to soften the leaves.
Fresh Lemon Juice: Always and I mean ALWAYS use fresh lemon juice in a recipe. The kind you can buy bottled not only doesn't taste the same, isn't every good and the concentrated amounts in bottles will throw off any recipe, Almost all chefs use fresh lemon in recipes, so that are not measuring based on those bottle varieties. Fresh lemons are always important to have in the fridge, they can add balance in a sauce or dressing, by just adding a little squeeze.
Quinoa Don't Kale My Vibe Salad
2c. Red Quinoa Cooked
1/2c. Green Pepper
16 Sugar Plum Tomatoes
Plus (a little olive oil, and a little lemon for massaging the kale)
1) Massage Torn Kale with about a 1/2 TBLS. of olive oil and a couple squeezes of lemon, just enough to coat leaves, set aside for 5 min
2) Slice Radishes and Green Pepper
4 TBLS. Tahini
4 TBLS. Water
4 tsp. Fresh Lemon Juice
1/4 tsp.Sea Salt
3)Whisk all dressing ingredients together, adjust water to desired thickness, and salt to desired taste.
4) Place Kale, Quinoa, Pepper, Tomatoes, Radishes on plate or in bowl
5) Top with desired amount of dressing
Makes Enough For 2 Large Salads
So Fresh 'n So Sweet Salad
Salad for breakfast is actually one of my favorite things. Sometimes I go for a more heartier salad or sometimes I go with something more like this one, light and sweet. When fruit is fresh you pretty much want to eat it all day anyway.
I love how fresh this salad tastes. I even have it with tea! A lot of people eat fruit in the morning but they don't think to throw some greens in there, which adds to an extremely healthy breakfast. This is also great to make for any morning celebration, it will balance out grain related dishes.
Keep it fresh and keep it sweet and you can't go wrong1 The fennel is this salad really adds a kick of something special so don't leave it out. You can change up this salad with any stone fruit you like.
So Fresh 'n So Sweet Salad
2 1/2c. Arugula
2 Nectarines Sliced
2 Plums Sliced
1/2c. Cucumber Sliced
4 TBLS. Sprigs of Fennel
1) Arrange all the salad ingredients on 2 plates
2 TBLS. Coconut Oil Liquid
2 TBLS. Orange Juice
1/8. tsp Cinnamon
1/8 tsp. Sea Salt
2) Whisk Together All Vinaigrette Ingredients
3) Drizzle Dressing Over Salad
Snappy Strawberry Salad with Creamy Salsa Verde Dressing
Having new salad inspiration in my world is crucial so I thought you guys might want some too. So that is what
5 Salads, 5 Dressings, 5 Days is all about. In the summer when the freshest produce is available is really the best time to amp up your salad game. Salads don't always need to have lettuce in them. Like this salad I am sharing with you today. All the ingredients in this salad are healthy and nourishing.
One of the whole points to eating salad is to get all of its amazing health benefits so here a few things you may not know about some of the awesome ingredients in this salad.
Cashews: The cashew tree is actually native to Brazil, where its fruit is considered a delicacy. Cashews are rich in iron, phosphorus, selenium, magnesium and zinc. They are also good sources of phytochemicals, antioxidants, and protein. Make sure to use raw cashews for this recipe.
Salsa Verde: This salsa is made from Tomatillos, which are very common in Mexican cuisine. Tomatillos are high in Vitamin C and fiber, plus a whole slew of phyto-chemicals and anti-oxidants. They look like little green tomatoes with a paper like skin on the outside, more sour in taste than a tomato, but OH! very tasty! I love Salsa Verde because of its mild yet complex flavor, it is a mild salsa but packs its punch in its flavor.
Microgreens: Microgreens are one of those "hip" greens at the moment and I love them! In general, microgreens contain considerably higher levels of vitamins and carotenoids—about five times greater—than their mature plant counterparts, an indication that microgreens may be worth the effort. They are usually sold near sprouts in the produce section.
Hazelnuts: These nuts are so underrated! They are absolutely delicious in brownies, yes and salads too! They are also called Filberts, but usually the common name is hazelnut. Hazelnuts are rich in manganese, a mineral essential for the growth and strength of bones. Plus they are high in B Vitamins, Vitamin E and they help to create a healthy digestive system.
OK now you have some idea why this salad is healthy for you, so lets get to making it!
Snappy Strawberry Salad
3c. Snap Peas
2c. Micro Greens
1/4. Hazel Nuts
1) Trim End Off Snap Peas
2) Slice Strawberries Thinly
3) Place Snap Peas, Strawberries, Micro Greens, and Hazelnuts on plate or in bowl
Creamy Salsa Verde Dressing:
2/3c. Cashews (Raw, Unsalted, and Unsoaked)
4 TBLS. Salsa Verde (I like the kind in a jar at Trader Joe's)
3 TBLS. Water
1 TBLS. Fresh Lime Juice
4) Put all in blender and blend till creamy, if its too think add water a little at a time till you get consistency you like
5) Drizzle salad with Creamy Salsa Verde dressing to your liking
Serving Size: 2 Large Salads
The Salad Dressing Makes More Than Enough For 2 Salads. You Will Have Leftover For More Salads, Or I Like To Top Grains With It Too