Super Salad #10: Hot Mediterranean Salad

1 eggplant, cubed

2 Tb. balsamic vinegar

2 Tb. Braggs liquid aminoes

1 tsp. Italian herbs

6-8 crimini mushrooms, sliced

¼ c. vegetable broth

¾ c. sundried tomatoes

1 head kale, chopped and lightly steamed

Toss eggplant in vinegar, Braggs and herbs. Roast in 350˚ oven for 20 minutes. Meanwhile, sauté mushrooms in broth until soft. Combine eggplant, mushrooms and tomatoes. Spoon onto steamed kale. Serve with Dr. Oz’s Roasted Red Pepper Vinaigrette.

Dr. Oz’s Roasted Red Pepper Vinaigrette

1 roasted red pepper

1 clove garlic

1 ½ Tb. balsamic vinegar

1 ½ Tb. water

¼ tsp. pepper

½ tsp. dried thyme

Combine in blender and whirl until smooth.

To your health and happiness,

Hailey

Super Salad #9: Inside-Out Enchilada

Enchilada Soup, below

Leafy greens of your choice

Grape tomatoes

Yellow bell pepper strips

Avocado slices

Cilantro, chopped

Lime juice

Spoon soup onto greens. Top with remaining ingredients.

Enchilada Soup

1 bell pepper, chopped (any color)

1 anaheim, jalapeno or serrano pepper, chopped

1 carrot, sliced

3 cloves garlic, minced

1 onion, chopped

2 c. each: cooked pinto beans and  cooked black beans

1 Tb. cumin

¼ c. chili powder

1 tsp. salt

1 tsp. oregano

2 c. vegetable broth

10 oz. tomato paste

Juice of 1 lime

Saute peppers, carrot, garlic and onion until softened. In a big pot, combine vegetables, beans, spices, broth and tomato paste.  Simmer at least 20 minutes to combine flavors (may be left in a crock pot all afternoon). Add lime juice just before serving.

To your health and happiness,

Hailey

Super Salad #8: Pom-Pear Toss

2 pears, cored and diced

1 pomegranate seeds

1 red apple, cored and diced

1 c. cooked wild rice

Maple-Hazelnut Dressing, below

1 head red leaf, torn

Toss pears, pomegranate seeds, apple, rice and dressing. Serve atop red leaf.

Maple-Hazelnut Dressing

2/3 c. hazelnuts

½ c. non-dairy milk

¼ c. pure maple syrup

3-4 Tb. apple cider vinegar

1/8 tsp. cinnamon

1 Tb. golden flax, ground

Combine ingredients in a blender and process until smooth.

To your health and happiness,

Hailey

Super Salad #7: Strawberry Slaw

1 pkg. shredded cabbage

1 pint fresh strawberries, hulled & quartered

1 c. sprouted raw sunflower seeds

1 c. Strawberry Tarragon Dressing, below

Sliced almonds

Rice crackers

Just before serving, toss cabbage, berries, seeds and dressing. Top with almonds. Serve with crackers.

Chef Del Sroufe’s Strawberry-Tarragon Dressing

(From Forks Over Knives)

2 c. fresh strawberries, hulled

1/8 of a purple onion

½ c. balsamic vinegar

¼ c. agave

½ Tb. dried tarragon

¼ tsp. salt

Puree in blender until smooth.

To your health and happiness,

Hailey

Easter Choco-Banana-Berry Crepe

Show here: Raw Mom Club's Berry Crazy Cepes

A special day warrants a special menu. Though not totally nutritarian if you make the traditional cooked crepe shell, this celebration meal is sure to please with chocolate and bananas inside, berries outside.

For the Crepe Shell:

You can try Raw Mom Club's version here or the traditional cooked type below:
1 c. all-purpose flour (or substitute part whole wheat, oat or rice flour)
1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 c. non-dairy milk
1 egg or egg substitute
1 Tb. coconut oil

Beat ingredients until smooth. Pour 1/4 c. batter into a heated, non-stick skillet. Rotate skillet until a thin film of batter covers the entire skillet bottom. Cook on medium-low heat until edges curl and bottom browns. Flip and continue cooking until browned on the other side.


For the Filling:
1 c. almond or cashew butter
1/2 c. non-dairy milk
1 tsp. vanilla
3 Tb.cocoa powder
1 c. dates
 Bananas, split into half lengthwise

Process the nut butter, milk, vanilla, cocoa and dates in a high-powered blender or food processor until smooth, adding more milk if too thick. Spread a little on each crepe, set a banana half on the chocolate sauce, and roll up the crepe. Top with raspberry sauce.

For the Raspberry Topping:
2 c. fresh or frozen raspberries
2/3 c. water
2 Tb. chia seeds
whole strawberries, raspberries, and/or blueberries

Process raspberries, water and chia seeds in food processor or blender until smooth. Add a little agave to sweeten if needed. Mix in additional whole berries. Spoon over crepes.

To your health and happiness,
Hailey