Super Salad #3: Cauli-Pepper Roast

1 head cauliflower, broken into florets

4-5 bell peppers

¼ c. balsamic vinegar

¼ c. Braggs liquid aminoes

½ tsp. each: basil, thyme, rosemary, marjoram and oregano

1 bunch kale, cut into ribbons

Walnuts

Whole grain crackers or pita bread

Steam cauliflower just until soft. Meanwhile, broil bell peppers until blackened on all sides. Remove from broiler and peel off skin under cool running water. Cut of stem end and remove seeds. Slice into long strips.

Combine vinegar, liquid aminoes and spices in an airtight container. Add cauliflower and bell peppers. Stir to coat. Marinate at least 20 minutes (can be left overnight if refrigerated).  Spoon onto kale and top with walnuts. If desired, spoon into pita bread or serve with crackers.

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