Grated Raw Beet Salad with Jicama, Avocado, and Cilantro

(this recipe is inspired by a salad from Vegetarian Times- Gluten-free Recipe of the Week)


2 cups grated jicama
2 cups grated raw beets (3 medium beets)
1 avocado, thinly sliced
1/2 cup chopped cilantro1/4 cup toasted pumpkin seeds

My add-ons: grated carrots, raw corn fresh from cob, thinly sliced radishes


Dressing:
3 Tbs. thawed orange juice concentrate
1 Tbs. lime juice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 1/2 Tbs. olive oil


If you have a mandolin with different settings, you can use it to julienne the beets, jicama, and carrots.  Feel free to use a metal grater or to even cut them in any form you like and find easiest.  It ends up being a bright and beautiful salad (see photo!) which will impress you and everyone around you.  Talk about eating the rainbow... yum! Enjoy!

Steamed Broccoli and Squash with Tahini Sauce

(Recipe taken from Whole Living Magazine January 2012... I'm telling you--this 21 day challenge is unreal!)

Serves 4

• Broccoli, 1/2 head florets
• Delicata squash, 1 (I think I used a Kabocha or Acorn squash and left skin on for added fiber!)
• Mixed tender greens, 1 cup (I used baby spinach)
• Red cabbage, 1/4 small head

Steam 1/2 head broccoli florets until bright green and tender, about 4 minutes.  Remove and set aside.  Steam one sliced and seeded squash until bright yellow and tender, about 10 minutes.  

In a bowl, toss 1 cup mixed tender greens and red cabbage.  Top with steamed vegetables. Drizzle with 1/4 cup tahini sauce and sprinkle with 1 Tbsp. toasted sesame seeds.

Tahini Sauce:

•  Lemon, 1 
• Garlic, 1 clove
• Tahini, 1/2 cup
• Cumin, 1/2 tsp
• Paprika, 1/2 tsp
• Extra-virgin olive oil, 1 Tbsp
•  Coarse salt and pepper

In a food processor, puree 1/2 cup tahini, grated zest and juice of 1 lemon, 1 Tbsp. olive oil, 1 chopped garlic clove, 1/2 tsp. cumin, 1/2 tsp. paprika, and 3/4 cup water until smooth.  Season with salt and pepper.

Spring Rolls with Carrot-Ginger Dipping Sauce

(www.wholeliving.com May 2007)

·       6 rice-paper wrappers

·       2 cups radish sprouts ( 1/2 ounce)

·       1 red beet, trimmed and thinly sliced crosswise

·       1 medium carrot, peeled and julienned

·       1 cucumber, julienned

·       1 red bell pepper, stem and seeds removed, julienned

·       3/4 cup coarsely grated daikon
Optional add-ons that I used: baked tofu, cilantro (game changer)

·      
Dipping Sauce:
3 medium carrots, peeled and coarsely chopped

·       1 small shallot, quartered

·       2 tablespoons coarsely grated peeled fresh ginger

·       1/4 cup rice-wine vinegar (not seasoned)

·       2 tablespoons low-sodium soy sauce (gluten-free option: use Braggs Liquid Aminos)

·       1/4 teaspoon toasted sesame oil

·       Pinch each of coarse salt and freshly ground pepper

·       1/4 cup vegetable oil

·       1/4 cup water

1.     Make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable (I also add RICE VINEGAR to the water to soften the rice paper). Transfer to a work surface (a glass cutting board works well). Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling (just like you would a burrito!). Repeat with remaining ingredients to make 5 more rolls.

2.     Make the dipping sauce: Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in a food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls.


*If this dipping sauce is not for you, try a peanut dressing-- also delicious with these spring rolls!

Coconut Kale Shake

(inspired by a shake at Naturewell in LA)

• 2 cups Lacinato (Dino) kale
• 1 banana (i forgot to add that this morning, but it is so key!)
• coconut water (from 1 coconut)
• coconut meat from half a coconut (this involves smashing a coconut on the ground and scraping its insides… Or store-bought. Whole Foods has frozen coconut meat for $15.. Yikes) I recommend buying a YOUNG COCONUT (pictured), they are much easier to puncture to get juice out and then smash to open.
• 1 tbsp agave nectar (or to your liking)
• cinnamon

Blend and enjoy! This makes enough for a big glass which is a perfect breakfast.  Total cost: about $2 versus $8 in stores.