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

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

Banana Bread in a Bowl

Mmmm! A completely healthy breakfast that tastes like a dessert!

Banana Bread Oatmeal
1 c. old fashioned oats
2 c. water
1 banana, mashed
1/4 c. pecans, chopped
1/2 tsp. allspice
1/4 tsp. nutmeg
1 Tb. golden flax, ground (optional)
1 Tb. ground hemp seed (optional)
1/2 tsp. vanilla or maple flavor
1/4 c. pure maple syrup

Simmer oats in water until water is mostly absorbed. Stir in remaining ingredients. Add non-dairy milk if desired.

To your health and happiness,
Hailey

Brussels Sprout Salad

With Dr. Joel Fuhrman's book, Super Immunity, hitting the shelves in a couple of weeks, I'm sure cruciferous veggies will be the rage! The trouble is that most people prefer this category of vegetables the least because they are so strong tasting (sort of like eating mud pots at Yellowstone National Park). Of course, it is exactly the sulphur compounds that make them so valuable. The key is to chop them very fine and not to overcook them. In fact, Dr. Furhman advocates eating them raw. I discovered that I actually enjoy Brussels Sprouts when they are served in place of lettuce in a salad. Try these two variations:

Maple Apple Salad
Cut off base of Brussels sprouts, remove outer leaves, and slice thinly. Rotate cutting board and slice perpendicular to original cuts. Add chopped red apple (with peel), sliced green onion and a sprinkle of chopped pecans. Toss with Maple Apple Dressing:
1/4 c. apple juice
1/2 c. cold-pressed extra virgin olive oil
1/4 c. apple cider vinegar
3 Tb. pure maple syrup
1/4 tsp. nutmeg
Optional: If you prefer cooked Brussels sprouts, steam them lightly, just until they turn bright green, before adding other ingredients.

Brussels Slaw
Cut off base of Brussels sprouts, remove outer leaves, and thinly slice. Rotate cutting board and slice again perpendicular to original cuts. Add grated carrot, minced onion and poppy seeds. Coat with Mustard Vinaigrette:
1/2 c. extra virgin olive oil
1/4 c. honey
1/4 c. apple cider vinegar
1/2 Tb. spicy brown mustard
a pinch of salt

To your health and happiness,
Hailey