Super Salad #5: Jewelled Salad

5-6 clementines or mandarins, sectioned

½ purple onion, chopped

1 ½ c. cooked quinoa

2 avocados, sliced

1 c. chopped pecans

1 bag spring mix

1 head romaine

Toss and serve with Orange Vinaigrette

Orange Vinaigrette

½ c. orange juice concentrate

¼ c. agave

2 Tb. balsamic vinegar

2 tsp. Dijon mustard

½ c. water

2 tsp. ground chia seeds

¼ tsp. oregano

2 Tb. alfalfa sprouts

Combine in blender and process until smooth.

To your health and happiness,

Hailey

Sack Lunch for a Swimmer

My teen son, who swims 90 minutes each day and eats like a horse, has decided to quit eating meat and cheese. I have been challenged to provide him sack lunches that do not contain pizza or hot dogs! (He refuses to take containers of soup or salad that might pop open in his backpack.) So far, he has been a good sport about pita pockets, calzones and burritoes. Today he LOVED his wraps:

• Tortilla
• Red pepper hummus
• Green leaf lettuce
• Bell pepper strips
• Sliced black olives
• Raw Sunflower seeds

I'd love to hear your brown bag ideas! What to you do for food "on the go"?
To your health and happiness,
Hailey

Pizza Fondue For New Year's

Whether you're inviting guests, attending a party, or enjoying the evening alone, fondue is versatile and fun. Just be sure to have plenty of sauce and several trays of dippers.

Raw Marinara Sauce (From Jennifer Cornbleet, Raw Food Made Easy)
1/2 c. chopped tomato
1/2 c. sun-dried tomatoes
1/2 c. red bell pepper
2 Tb. olive oil (optional)
1 Tb. fresh basil, minced
1 tsp. dried oregano
1 clove garlic, minced
salt and pepper to taste
dash cayenne, optional

Process in a food processor or high-powered blender until smooth. Serve at room temperature or warm slightly. Makes about 1 cup.

Dippers

Raw bell pepper strips
Roasted red pepper
Olives, green and black
Mushrooms (several varieties)
Tomatoes, fresh and sundried
Pineapple chunks
Zucchini sticks
Pita squares
Artichoke hearts
Grilled eggplant
Grilled tofu (extra firm)
Asparagus spears
Tempeh strips
Rolled collard leaves (use a toothpick to keep them rolled)

To your health and happiness in 2012!
Hailey

Waldorf Salad with Cranberry-Orange Dressing

Cranberries aren't just for holidays. Serve this refreshing salad any time of year!

For the Salad:
16 oz. bag baby spinach
4 apples, chopped
6 stalks celery, diced
1/4 c. walnuts or pecans, chopped

For the Dressing:
12 oz. bag fresh cranberries
1 orange, unpeeled
honey or maple syrup to taste
juice for blending: apple, cranberry, pomegranate, or orange

Blend cranberries, orange and sweetener until uniform. Add juice to desired consistency.

To your health and happiness,
Hailey

Island Grill

Rumbi's is a restaurant franchise in my neck of the woods which features a paradise of Asian flavors. A nutritarian version would be perfect for a buffet party this month. Guest can build a salad or rice bowl from the selections below. The secret is having several intense sauces. I've included recipes for my favorites: Sweet Orange Ginger, Teriyaki, Coconut Chili, and Creamy Peanut. The amounts are easily doubled or halved.

Build the meal with these choices:
Leafy Greens
Brown Rice
Grilled Tofu
Black Beans
Mandarin Oranges
Cilantro
Pea Pods
Tomatoes Slices
Bell Pepper Strips
Mango chunks
Carrot shreds
Pineapple tidbits

Sweet Orange Ginger Sauce
2 c. orange-peach-mango juice
1/2 c. Nama Shoyu, Tamari or Braggs Liquid Aminoes
1/4 c. rice vinegar
2 Tb.cornstarch
1 Tb. fresh ginger, grated
1 mango, peeled and cubed
In a small saucepan, whisk together all ingredients except mango. Heat just to a boil, stirring constantly. Remove from heat. Stir in mango.

Teriyaki Sauce
1 c. Braggs Liquid Aminoes, Nama Shoyu, or Tamari
1 c. water
1/4 c honey, agave nectar, maple syrup or coconut sugar
2 Tb. minced garlic
1 c. pineapple juice
3 Tb. grated ginger
2 Tb. cornstarch
Whisk together ingredients in a small sauce pan. Heat just to a boil, stirring constantly. Remove from heat.

Coconut Chili Sauce
1 can (14 oz.) thick coconut milk
1 Tb. Roasted Red Chili Paste (or to taste)
Combine and serve.

Creamy Peanut Sauce
1 c. orange juice
2 Tb. lime juice
1/4 c. rice vinegar
1/4 c. peanut butter
1/4 c. tahini
1 Tb. Braggs Liquid Aminos, Tamari, or Nama Shoyu
1 clove garlic
1" of fresh ginger
Blend until smooth.

To your health and happiness,
Hailey

Corn and Black Bean Fiesta

This is a really fast and satisfying salad to have when corn-on-the cob is in season.

Fill a skillet with raw corn kernels that have been cut off the cob. Saute lightly in olive or coconut oil, adding black beans and diced red bell pepper the last two minutes of cooking. Sprinkle with lime juice and chopped cilantro. Spoon onto salad greens. Serve with a yogurt dressing if desired.

To your health and happiness,
Hailey

Roundwiches

I promise I eat more than just vegetables! It's just that it's summer and there is so much fresh produce available that most of my creations right now are based on the garden harvest. This recipe does include beans, though. Consider it a "jumbo hamburger from nature." (Knives and forks may be required.)

Brown two 6" corn tortillas on medium high heat on a griddle or in a frying pan. Spread one with refried beans and the other with mashed avocado. Add lettuce or leafy greens, tomato and sprouts. Voila! That was faster than driving to McDonald's!

To your health and happiness,
Hailey

Fruit Harvest Salad

Do you like my sideways salad? The photo is oriented correctly in my files, but when I upload it, it rotates. I don't know how to change it on the blog!

Oh well, the recipe is good, no matter how the picture looks. I'm using fresh fruit from my raspberry bushes and from my Bountiful Basket. If you don't know about these wonderful co-op baskets, check it out at www.bountifulbaskets.org

Here's the salad recipe. Make the quantities that are right for you and the crew you are feeding.

Fill a bowl with leafy greens. I used romaine. Top with sliced peaches, pears, apples, plums, or whatever fresh fruit you have. Drizzle with raspberry kefir dressing and garnish with dried cranberries, or cherries.

RASPBERRY KEFIR DRESSING
1/2 c. kefir or plain yogurt
1/2 c. fresh or frozen raspberries or other berries
Blend until smooth

To your health and happiness,
Hailey

Too Many Greens!

Sometimes it's boom or bust when it comes to gardens. If they grow at all, you soon have so much produce, you don't know what to do with it all.

Well, if you're sick of seeing spinach or crammed full of chard, here's a tip that will save you time and money this winter: dry those leaves!

Once they are dried, leafy greens can be powdered and stirred into juice or a smoothie for a quick boost! The process is simple.

Wash and spin or pat dry your surplus crop. It's okay to mix various greens. If you have a dehydrator, lay leaves flat on screens and dry at 110 degrees for a few hours until the leaves are crumbly. Or, lay leaves in a single layer on a cookie sheet and put in the oven on the lowest heat with the door slightly ajar.

When completely dry, crush leaves into your blender and whirl until pieces disappear into a fine powder. Store in an airtight container.

Add 1 teaspoon to a glass of juice or a heaping tablespoon to a quart of smoothie.

To your health and happiness,
Hailey