Chicken Curry Salad

Ingredients:

1 breast of roasted chicken cut into cubes or shredded

2 tbsp of curry powder

3 tbsp of Cashews or other nuts

1/4 cut of raisins (or cranberries or currants)

1 apple cut into small cubes

1 small stalk of celery cut into cubes

1 tbsp of coconut oil or canola oil

4 tbsp of mayonnaise  (can be replaced by coconut milk)

2 tbsp of chopped green onion (or shallot)

1 tbsps of lemon juice

For the dressing blend in the mayonnaise with curry powder and coconut oil and mix well. In a bowl combine the chicken, raisins, cashews, apple, green onion and celery. Mix the dressing with the chicken and season with salt and pepper and a squirt of lemon juice. Adjust dressing ingredients if needed. Let stand in the fridge for a few hours for all the flavor to blend in well. Serve over arugula or watercress. 

Napa Cabbage Slaw

Ingredients:

1 medium napa cabbage sliced thinly

2 grated carrots

1/4 cup of raisins

1 apple diced

3 spring onions sliced

3 tbsp of basil or parsley

1 teasp of grated ginger

2 tbsps Apple cider vinegar

2 tbsp of mayonnaise

1 tbsp of agave 

red pepper flakes

2 tbsp of coconut or canola oil

1 tbsp of water to dilute dressing if necessary

In a bowl combine cabbage, carrots, apple, raisins, herbs and green onions. Make the dressing by mixing the vinegar, mayonnaise, oil, water and red pepper flakes. Season with salt and pepper. 

Sardine, Chickpea and Cucumber Salad

Ingredients:

1 can of sardines

1/2 cup of cooked chickpeas

1 persian cucumber cubed

1 tbsp of parsley

2 tbsp of french feta or goat cheese (optional)

Olive Oil

Lemon

Combine all the ingredients and season with olive oil, lemon, salt and pepper

Salade Nicoise

Ingredients:

6 small red potatoes (or fingerling)

2 eggs hard boiled and quartered

3 tomatoes quartered

1/2 cup of cut, cleans and cooked green beans

1/4 cup of nicoise olives

5 leaves of romaine lettuce 

1 can of solid tuna in olive oil

1 lemon

1 tbsp of parsley or tarragon or chives

1 small shallot (optional)

Olive oil

Dijon Mustard

Make a dressing with the lemon juice, shallot, olive oil and french mustard; season with salt and pepper. Arrange all the vegetables in a bed of lettuce and drizzle dressing on top. 

Avocado Corn and Black Bean Salad with Cilantro Pesto

Ingredients:

1 avocado, sliced or cube

1/2 cup of cooked black beans

1/2 corn (fresh or frozen)

1 diced tomato

2 tbsp of cilantro (optional)

1 tbsp of goat cheese (optional)

1 cup of alfalfa sprouts (optional)

2 tbsp of chopped almonds or other nut

Light olive oil or canola oil

Lemon

Cook the corn in a little olive oil until it gets golden edges. Make a cilantro, cheese, chopped nuts, oil and lemon dressing. Mix all the vegetables and season with salt and pepper.

Homegrown Sprouts Salad

Ingredients

1 cup of  sprouts (alfalfa, clover or broccoli)

10 cherry tomatoes

1/2 cucumber sliced thinly

slices of toasted pita bread

Olive oil

Lemon

Mix all the ingredients together and season with lemon, oil, salt and pepper.

Guide to growing sprouts: 

http://sproutpeople.org/

http://www.sproutpeople.com/devices/tiered/bio-set.html

Research shows that sprouts are a veritable fountain of youth. Sprouts abound with antioxidants, they are full of protein, chlorophyll, vitamins, minerals and amino acids. Broccoli sprouts have been found to contain 50 times as much of the antioxidant sulfurophane as mature broccoli. Wheat Grass juice is the closest substance to hemoglobin, and is therefore a phenomenal blood purifier and liver de-toxifier. Sprouts contain enzymes, giving your body a much needed rest as they digest themselves - invigorating you while requiring no help from your body to process them. New research indicates that peanut sprouts reduce harmful cholesterol and that sunflower,buckwheat and grain sprouts dramatically improve the quality of life for diabetics. The list goes on and on.

Zunchini and Pasta Salad

Ingredients

1 cup of short pasta (penne, fussilli or rotelli)

1 Zucchini cut into moons or cubes

10 cherry tomatoes (optional)

1/2 roasted bell pepper (optional)

basil (or pesto)

1/4 cup of cubed mozzarella

Olive oil

Balsamic vinegar

Cook the pasta al dente. In a pan cook the zucchini in olive oil until it turns golden on the edges. In a bowl combine pasta, mozzarella, cooked zucchini, tomatoes and bell pepper. Sprinkle with chopped parsley and season with more olive oil, balsamic, salt and pepper.

Eggplant Napoleons

Ingredients

2 large ripe tomatoes

1 eggplant cut into rounds

6 round slices of mozzarella cheese

3 tbsp of pesto

basil leaves (optional)

Olive oil

Balsamic vinegar

Cook the eggplant rounds in a pan with olive oil until they are soft and start to have a golden color on the edges Put some pesto (or basil) over the pieces of cheese and build the napoleons by alternating pieces of tomato, mozzarella and eggplant. This can be eaten cold with a drizzle of olive oil and balsamic vinegar. Or you can cook it in the oven at 350 degrees for 10 to 15 minute if you want the cheese to melt. 

Morrocan Spicy Carrot Salad

Ingredients

3 Grated carrots

2 or 3 tbsp of raisin previously soaked in water

1 orange cut into bite size pieces (optional)

1 or 2 tbsp of mint 

2 or 3 tbsp of almonds

1/2 tbsp of sweet paprika

1/2 tsp of cumin

Olive oil

Lemon

Hot sauce

In a bowl mix the carrots, with the almonds, the mint and the raisins and the orange. Prepare the dressing by combining the olive oil with the paprika, the cumin, the lemon juice and the hot sauce. Mix the dressing with the vegetables and season with salt and pepper. 

Roasted Corn and Chickpea Salad

Ingredients

1 Cup of cooked chickpeas

2 Ears of fresh corn or 1 cup of frozen corn defrosted

1 Cucumber cut into cubes

1 Tomato diced

1 Small garlic clove

1/4 cup of French Feta cheese 

2 tbsp of chopped parsley or cilantro

Juice of 1 lemon

3 tbsp of Kashu nuts (optional)

Olive oil

Mix French feta cheese, olive oil, lemon, and crushed garlic to make a dressing. Cut the corn kernels with a knife and fry in a pan with olive oil. In a bowl combine, corn, chickpeas, tomatoes, cucumber and parsley. Add nuts and pour the dressing over the vegetables. 

Leeks with Burrata Mozarella Cheese

Ingredients:

Vinaigrette:

• 1/3 cup fresh lemon juice
• 1/3 cup whole grain Dijon mustard
• 1 teaspoon finely grated lemon peel
• 2/3 cup olive oil

Leeks:

• 8 medium leeks, each cut to 6-inch lengths, root ends trimmed
• 1 cup low-salt chicken broth
• 2 tablespoons extra-virgin olive oil
• 4 large fresh thyme sprigs (optional)
• 1 large lemon, cut into very thin rounds
• Chopped fresh Italian parsley
• 16 ounces burrata cheese or fresh waterpacked mozzarella cheese, sliced

Make the dressing by mixing all the ingredients. For leeks position rack in center of oven and preheat to 450°F. Cut leeks in half lengthwise. Rinse under cold water to remove any grit between layers; drain on paper towels. Arrange leeks, cut side down, in single layer Pour broth over; drizzle with oil. Top with thyme sprigs and lemon slices. Cover dish with foil.

Bake leeks 25 minutes. Bake leeks uncovered until very tender and browned, and liquid is almost evaporated, another 10 minutes. 

Serve leeks with burrata cheese and garlic butter toasted bread.

Red Quinoa, Feta and cucumber salad.

Ingredients

1/2 cup of quinoa

1 lemon

1/4 cup of French Feta cheese

1 persian cucumber

2 green onions sliced

1 tsp of chopped cilantro or 2 tbsp of chopped parley (optional)

Olive oil

Rinse Quinoa very well and drain. In a pot add the 1/2 cup of Quinoa and a bit less than 3/4 cup of water. Bring to a boil, lower to a simmer and cook covered for 15 min in medium heat.  Take of the heat, let stand 5 minutes, and fluff. Let it cool and then add persian cucumber cut in small cubes, herbs, green onion, and feta cheese. Season with lemon, olive oil, salt and pepper to taste. 

Benefits of Quinoa

http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice

Salmon and Sprouts Salad

Ingredients

1 can of salmon

1 cup of broccoli or radish sprouts. 

(home grown or store bought)

1/4 red onion or a small shallot chopped

1/2 cup of cherry tomatoes cut in half

3 sliced radishes (optional)

1/2 tbsp White balsamic vinegar

1 tsp of dijon mustard

1/2 tsp of honey

Olive Oil

Mix salmon,sprouts, tomatoes, radishes and chopped onions in a bowl. Blend the honey and mustard with vinegar, add to the bowl and drizzle olive oil to taste. Season with salt and pepper.

Benefits of broccoli sprouts

http://www.hopkinsmedicine.org/press/1997/sept/970903.htm

Lebanese Tabouleh

Ingredients

1/2 cup of bulgur wheat

1 cup of cherry tomatoes

1 cup of diced persian cucumbers

3 tbsp of chopped mint

5  green onions sliced

1 Large Bunch of Parsley 

Olive oil

1 or 2 lemons

Red pepper flakes

Place bulgur wheat in a container and pull boiling water over it just to cover it, no too much. Cover the container with a tight lid and let to bulgur rehydrate. This has to be done in advance so the bulgur can dry up (overnight is best). 

Take the stems of the parsley and select the leafs, wash, dry in a salad spinner, and chop finely.

Cut tomatoes in half and dice cucumber in cubes. In a bowl mix with sliced green onions, mint and add bulgur. Season generously with olive oil and the juice of 1 lemon, or 2 if  the lemons are small. Add red pepper flakes, salt and pepper to taste. 

Bulgur and cholesterol

http://www.brighthub.com/health/alternative-medicine/articles/40730.aspx

Watercress and Sardines Salad

Ingredients:

1 cup of watercress

1/2 cup of canellini beans

1 can of sardines

2 green onions chopped

2 tbsp of mayonnaise, 

2 tbsp of lemon juice

2 tbsp of olive oil

1 tsp of dijon mustard

Spicy Shiraza sauce to taste

Make a creamy dressing mixing mayonnaise, olive oil, lemon juice, mustard and spicy sauce.

In a bowl mix sardines, canellini beans, watercress and green onions. Add the dressing and season with salt and ground black pepper. 

Benefits of watercress

http://hubpages.com/hub/Health-Benefits-of-Watercress

Carrot, Apple and Sweet Potato Salad

Ingredients:

4 grated carrots

1 Sweet potato cut into cubes

1 apple diced

5 green onions chopped

1 clove of garlic small

1 cup of baby spinach (optional)

1/4 cup of cranberries or raisins

1 tsp of agave

1/4 cup of mint or parsley chopped

Spicy red pepper sauce (Tabasco or Shiraza)

1 1/2 tbsp Apple cider vinegar

Olive Oil

Boil Sweet potatoes until cooked, about 8 minutes. Let cool and mix in a bowl with grated carrots, apple, baby spinach, chopped green onions, parsley and raisins.

For the dressing mix agave with a bit of spicy red sauce and apple cider vinegar. Add to vegetables, stir, add olive oil, salt and pepper to taste. 

Cucumber Cubes with Greek Yogurt

Ingredients:

1 Persian cucumber cut into small cubes

1 tbsp of olive oil

2 tbsp of greek yogurt

1 tbsp of mint, dill or chives

1 garlic clove chopped

Fry garlic in olive oil at a very low temperature to make it more sweet. Mix the cooked garlic with olive oil, mint, greek yogurt, mint.  Salt and pepper. Add chopped persian cucumber.