Super Salad #2: Island Broccoli Slaw

 4 c. grated broccoli stalks (or bagged broccoli slaw)

¼ purple onion, chopped

1 bell pepper, chopped (red, green or orange)

2 stalks celery, chopped

8 oz. canned water chestnuts, drained

1 ½ c. fresh pineapple (or 29 oz. canned pineapple, drained)

¼ c. pumpkin or sunflower seeds

1 ½ c. cooked red beans

Toss veggies, fruit, seeds & beans with dressing. Serve with Hurricane Dressing and Pineapple Rice.

Hurricane Dressing

10 oz. Simply Fruit orange marmalade

3 Tb. rice vinegar

¼ c. alfalfa sprouts

¼ tsp. red pepper flakes

Combine and blend in food processor or blender until smooth

Pineapple Rice

2 ½ c. water

½ tsp. salt

2 Tb. pineapple juice concentrate (may substitute orange)

1 c. brown jasmine rice

Bring water, salt and juice concentrate to a boil.  Add rice, reduce heat, cover and simmer until water is absorbed, about 30 minutes. Fluff with a fork.

To your health and happiness,
Hailey

Super Salad #1: Elegant Waldorf

For the Waldorf:

 5 Tb. orange juice

1/4 tsp. nutmeg

4 slices purple onion

8 brussels sprouts, thinly sliced

2 apples, chopped     

2 stalks celery, diced

¼ c. chopped pecans

2 c. cooked brown rice

Saute onion in orange juice and nutmeg until softened. Add Brussels sprouts and cook just until bright green. Remove from heat. Toss with apple, celery and pecans. Spoon onto rice. Top with Lemony Dressing.

Lemony Dressing

8 oz. soft tofu

Juice of 1 lemon

Zest of 1 lemon

1/3 c. maple syrup

Combine in blender and process until smooth.

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

Burrito Soup

Creamy and smooth like a roux-based soup, hearty and satisfying, this meal-in-a-bowl is 100% healthy!

2 Tb. water
1 jalapeno pepper, diced
1/2 c. sweet peppers, diced
1/4 c. onion, diced
1 c. refried beans (fat-free)
1 c. vegetable broth
1/2 c. brown or Mexican rice, cooked
1/2 c. pinto beans, cooked
1/2 tsp. chili powder
salt to taste (optional)
1 tomato, cubed
avocado and cilantro for garnish

Saute peppers and onion in water until tender. Stir in refried beans and broth until smooth. Add rice, pinto beans and seasonings. Simmer 3-4 minutes. Toss in tomato and heat through. Serve with avocado and cilantro. Serves 2

To your health and happiness,
Hailey

Zucchini Quick Skillet

Lions and Tigers and Zucchini, oh no! It's zucchini harvest time. Neighbors are hiding, teens are loading their airsoft guns, husbands are pleading, and children are whining, "give me broccoli, give me yams, but please, not the zucchini." Well, this recipe has a spicy kick, so it may not be so awful after all.

Fry as much peeled, sliced zucchini as you have available in a heavy skillet primed with olive or coconut oil. Just as the zucchini turns bright green, toss in some cooked black beans* to warm through. Sprinkle in as much red pepper flakes as you like. The last minute of cooking, add cubed tomatoes. Season to taste Serve with brown rice* if desired.
*To save time, cook a huge pot of beans and another of rice on a day when you're cleaning house or doing laundry. Freeze them in portion-size ziplock bags to be pulled out on demand.

VARIATION: use grated parmesan in place of the beans and Italian seasoning instead of red pepper. Toss with whole grain pasta.

Green Bean Festival

The farmer's markets and the gardens are sporting green beans now, at least in Idaho. I thought it would be fun to share my latest creation with you! But I have to confess, it looked so yummy, I ate part of it before I remembered to take a picture for the blog. (hee hee)

The recipe is simple. I won't specify amounts because the quantity you make will depend on how many beans you have and how many mouths you are feeding.

Steam or saute your green beans in coconut oil with a little garlic or onion if you like. Scoop onto cooked brown rice or millet or barley. Add some julienned sundried tomatoes and some soaked nuts (I like walnuts for this recipe.) Season to taste. Bon appetite!

To your health and happiness,
Hailey