Thanksgiving Salad

This is the perfect recipe to use up some of your Thanksgiving leftovers!

Salad Ingredients:

IMG_8404 2.jpg

1 large Sweet Potato, peeled and cut into ½ inch dice

2 TBLS. Avocado Oil

1/2 cup Red Onion, chopped

3 ribs of Celery, diced

1 Apple, cored and cut into bit-sized chunks

1 cup chopped Pecans

¼ cup fresh Parsley, chopped

½ cup dried Cranberries

8 cups mixed Salad Greens

Salt and freshly ground Black Pepper

Turkey, cooked and diced

 

IMG_8410.jpg

Dressing Ingredients:

1/3 cup Raspberry Vinegar

1 TBLS. Dijon Mustard

½ cup Olive Oil

1 TBLS. Fresh Sage, chopped or 1 tsp. ground

1 tsp. Poultry Seasoning

1/2 tsp. Salt & 1/4 tsp. Black Pepper

Method:

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Toss the sweet potatoes with the avocado oil—season lightly with salt and pepper. Place the sweet potatoes on the baking sheet lined with foil. Bake for 25 minutes, or until the potatoes begin to brown on the outside and are tender when pierced with a fork.

Allow potatoes to cool and then combine with remaining salad ingredients except the greens. In a food processor, combine the vinegar, mustard, honey, salt and pepper. Process until smooth. With the machine running, slowly add the olive oil in a thin, steady stream until the vinaigrette is thick and emulsified.  Add sage and the poultry seasoning. Place salad greens on plate, top with turkey salad mixture, and drizzle with vinaigrette. Serve with tortilla chips on the side.

Serves 4

Curried Chickpea Salad

Because I have been dealing with menopausal symptoms the past few years, I have incorporated more vegan recipes into our diet. My thought process is since my own hormones are continually fluctuating, the addition of hormones from animal products would only add to the problem. Here is a favorite recipe we often eat for lunch.

Adapted from “The Simple Veganista”

IMG_7991.jpg

Ingredients

·       1 can (15 oz.) Chickpeas (garbanzo beans), drained and rinsed

·       1/2 cup Red Bell Pepper, diced

·       2 stalks Celery, diced

·       2 – 3 Green Onions, sliced 

·       1/3 cup Raisins or chopped Dates

·       1/3 cup Cashew pieces, raw or toasted 

IMG_7991 2.jpg

·       1/4 cup Tahini

·       2 TBLS Vegan Mayo

·       1 TBLS Lemon Juice

·       1 tsp Red Chili Sauce

·       1/2 to 1 TBLS Curry Powder

·       2 cloves Garlic, chopped

·       mineral Salt and cracked Pepper to taste

 

In a medium mixing bowl, add chickpeas and roughly mash with a potato masher. Add in the peppers, onions, celery, raisins, cashews, and curry powder. Mix well to combine. 

In a small bowl, combine tahini with the mayo, lemon juice, chili sauce, garlic, a pinch of salt, and water until desired consistency. Taste for flavor, adding salt and cracked pepper if needed.

Serve on a bed of leafy greens with crackers or use as a sandwich spread, or in a wrap. 

Serves 4 

ROBYN’S HOT PINK BREAKFAST SMOOTHIE

One of my health goals has been to incorporate vegetables into our breakfast. Drinking smoothies is a good way to achieve this. My husband (Marty) and I really enjoy the refreshing  "Hot Pink Breakfast Smoothie" created by Robyn Openshaw, otherwise known as the Green Smoothie Girl.  (GreenSmoothieGirl - Achieve Extraordinary Health!)

FullSizeRender.jpeg

Robyn's Hot Pink Breakfast Smoothie

1 1/2 cups coconut water
1/4 cup raw cashews (not roasted)
2–4 large dates, pitted
1 large carrot, cut in chunks
1/3 of a medium raw beet, peeled
1-2 teaspoons organic vanilla extract (I use vanilla protein powder instead)
12 large strawberries (10 oz. bag) 

Blend all ingredients except strawberries in your BlendTec or Vitamix until smooth. Add strawberries and blend till smooth. Pour into quart jar for 1 serving or into pint jars for 2 servings and enjoy! Makes a 400-450 calories perfect pink.

Makes 4 cups