Friday, April 29, 2011
Strawberry Jicama Salad with Cilantro Pesto and Pine Nuts
Dressing:
4 teaspoons fresh-squeezed lime juice
2 tablespoons chopped cilantro
1 garlic clove, minced
2 teaspoons finely chopped red onion
4 teaspoons extra-virgin olive oil
Salt and pepper, to taste
Salad:
1/2 cup sliced fresh strawberries
2 cups spinach
1 cup finely grated jicama
½ cup sliced pine nuts (or almonds)
Monday, March 14, 2011
Taco Salad with Tomatillo Salsa
Make taco meat:
1 cup walnuts
1/2 teaspoon cumin
1/2 teaspoon nama shoyu or braggs
Blend until forms a 'meat.'
Layer in bowl in this order:
1/2-1 cup lettuce
taco 'meat'
fresh salsa (chopped tomatoes, red onions, cilantro, lemon juice, salt & pepper to taste)
mashed avocado
tomatillo salsa (chopped tomatillos, white onion, lime, jalapeno, garlic clove, salt to taste)
The Kitchen Sink Smoothie
Blend:
1 cup frozen pineapple
4 bananas
1-2 mangoes
1 cup almond milk or water
agave to taste
vanilla to taste
Pour half in glasses. Then blend other half with:
1 cup strawberries and/or raspberries
Add to glass. Pour over back of spoon to keep layers seperate. Add blueberries and spirulina for a third layer.
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