Cold Asian Noodle Salad

Cold Asian Noodle Salad
Cold Asian Noodle Salad
Photo by Ketino Photography

There is nothing more satisfying on a hot night than a grilled piece of meat and a cold Asian noodle salad. There is something about the smokiness of the meat that pairs perfectly with the vinegar and the cold crunchy vegetables in this salad.

This salad can be made ahead of time to eat all throughout the week. It is perfect for picnics and a great meal to take with you to work for lunch.

Too busy to prep all of these veggies? Do your knife skills sorta suck? Many grocery stores now sell vegetables pre-sliced in the produce section. Using these will cut your prep time on this dish way down and take some of the stress out of getting dinner on the table.

Cold Asian Noodle Salad
Photo by Ketino Photography
Cold Asian Noodle Salad
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Cold Asian Noodle Salad

* Use organic ingredients whenever possible.

Servings 2 Servings

Ingredients

  • 4 ounces Rice noodles
  • 3 sprigs Cilantro whole leaves
  • 3 sprigs Mint whole leaves
  • 3 sprigs Basil whole leaves
  • 1 each Scallion sliced thin
  • 2 inches English cucumber sliced into half moons
  • 1 each Radish sliced thin
  • 1/4 cup Carrot julienned
  • 1/2 cup Red bell pepper julienned
  • 10 each Snap peas julienned
  • 1 Tbsp Sesame oil
  • 1 Tbsp Rice vinegar
  • 1/2 tsp Bragg Liquid Aminos
  • TT Sea salt and black pepper

Instructions

  1. Follow the cooking directions on the package of rice noodles. After they are cooked, rinse well under cold water and strain. 

  2. Toss the cooked, cold noodles with the rest of the ingredients and serve. 

Recipe Notes

Need Sesame oil? - Buy it here

Need Rice vinegar? - Buy it here

Need Bragg Liquid Aminos? - Buy it here

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Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

Mediterranean Beet Hummus

beet hummus
beet hummus
Photo by: Ketino Photography

If you want to wow your guests at your next get together, beet hummus. This healthy snack is vibrant in both taste and color and is sure to impress. Use it as a dip, place a scoop on top of salads or spread it in sandwiches or wraps.

Health Bennies – 

  • High in protein
  • Vitamin C
  • B vitamins
  • High fiber
  • Helps liver “detoxify” the body
  • High in monounsaturated (healthy) fat
  • High in antioxidants
  • Anti-inflammatory
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Mediterranean Beet Hummus

You will need a food processor for this recipe.
Cuisine Dairy free, Gluten free
Servings 2 Cups

Ingredients

  • 1 each Red beet medium size
  • 1 Tablespoon Grapeseed oil or other high heat oil
  • 3 cloves Garlic peeled
  • 1 can Chickpeas 15.5 oz.
  • 1 Tablespoon Tahini
  • 1 each Lemon juice
  • 1.5 teaspoon Sea Salt
  • 1/4 teaspoon Black pepper ground
  • 1/4 teaspoon Caraway ground
  • 1/4 teaspoon Cumin ground
  • 1/4 teaspoon Coriander ground
  • 1/2 cups Extra-Virgin Olive Oil
  • 2 Tablespoons Water

Garnish

  • 1 teaspoon Sesame seeds
  • 1 Tablespoon Hemp seeds hulled
  • 1 Tablespoon Pumpkin seeds shelled
  • 6 sprigs Dill chopped

Instructions

For the beets

  1. Pre-heat oven to 400 degrees.
  2. Drizzle beet with grapeseed oil, wrap it in foil and roast in oven for 1 1/2 hours until tender.
  3. Unwrap beet and let cool.
  4. Peel and and discard the skin. Cut into a large dice.

For the hummus

  1. Chop the garlic in a food processor.
  2. Add the diced beet, chickpeas, tahini, lemon juice, salt, pepper and spices. Puree until smooth, scraping down sides as needed.
  3. While the food processor is running slowly drizzle in the EVOO followed by 2 Tablespoons of water. Let machine run as long as it needs to in order to create a smooth puree.
  4. Adjust seasonings as necessary.
  5. Place hummus in a medium bowl and top with garnishes and a drizzle of EVOO.

Recipe Notes

Need Tahini? Try the "Ziyad Tahini Sesame Sauce".
Need Hemp seeds? Try the "Nutiva Organic Hempseed"
Need Pumpkin seeds? Try the "Now Foods Organic Pumpkin Seeds"

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Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

Wild Rice And Kale Salad

This wild rice and kale salad studded with roasted beets and goat cheese makes a beautiful side dish or completely satisfying main course.

Make a big batch at the beginning of the week. This salad holds up great and is just as good cold as it is warm.

 

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Wild Rice And Kale Salad

Cuisine Gluten free
Servings 4 cups

Ingredients

Roasted beets

  • 2 tbsp Grapeseed oil
  • 3 each Baby beets (5 if they are very small) cleaned, tops removed

Wild rice

  • 1 tbsp Grapeseed oil
  • 1/4 each Yellow onion small dice
  • 1 each (small) Carrot small dice
  • 1 rib Celery small dice
  • TT Sea salt and pepper
  • 1 clove garlic minced
  • 10 sprigs Thyme chopped
  • 1/2 cup Wild Rice rinsed
  • 1 1/2 cups Water
  • 1 tbsp Parsley chopped

Kale

  • 1/2 bunch Kale washed, stems removed, chopped
  • 1/2 each Lemon juiced
  • TT Sea salt and pepper
  • 2 tbsp Extra-Virgin Olive Oil
  • 1 tbs Pine nuts
  • 2 oz Goat cheese

Instructions

  1. Pre-heat oven 350 degrees.
  2. Toss the beets in 2 tablespoons grapeseed oil and wrap tightly in aluminum foil. Place package on a sheet pan and roast in the oven until tender, about 1 hour - 1 hour, 15 minutes.
  3. When a toothpick can be inserted easily the beets are ready. Let the beets cool slightly, peel them by rubbing them with a paper towel and slice them in half.
  4. While the beets are roasting make the wild rice. Place the remaining grapeseed oil, diced onion, carrot and celery in a small pot and place over medium heat. Season with salt and pepper and saute until tender.
  5. Add the garlic and thyme and cook one minute more.
  6. Add the wild rice and water and bring to a boil, reduce to a simmer, cover and cook 45 minutes to an hour or until tender.
  7. Fluff rice with a fork and set aside.
  8. In a large bowl add the kale, lemon juice and a pinch of salt. Massage the leaves with your hands breaking down the fibers until they are soft.
  9. Add the halved beets, wild rice, extra-virgin olive oil and pine nuts to the bowl. Adjust seasoning as needed with salt and pepper. Toss to combine and crumble the goat cheese over the top.

What I love to use making this recipe:
La Tourangelle, Grapeseed Oil
Minnesota Cultivated Wild Rice
Live Organic Pine Nuts

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

Fall farmers market salads

Shaved root vegetables

“Life is really simple, but we insist on making it complicated.” – Confucius

Last month a couple of friends and I hosted a pig roast to celebrate fall and have a feast. Although the pig came out terrific and was definitely the focal point of the party I got complimented most about the salads that accompanied it.

I didn’t spend hours coming up with these salads and I didn’t use any recipes. Instead I walked the farmers market the day before the party and got inspired.

Most times in cooking  you do not need a recipe to have an incredible dish. The ingredients that are laid out for you in your local farmers markets tell you all you need to know. That and a little adventurous and ambitious spirit on your part.

Here are a few of the salads from the party. No recipes, just ingredients. And they can all be altered to suit your taste.

 

Shaved root vegetables
Shaved root vegetables
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Shaved root vegetables

Ingredients

  • Baby carrots sliced thin
  • - Fennel sliced thin + chopped fennel fronds
  • - Cioggia beets sliced thin (raw)
  • - Arugula
  • - Red wine vinegar
  • - EVOO
  • - S&P
Marinated squashes
Marinated winter squashes with prosciutto
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Marinated winter squashes with prosciutto

Ingredients

  • Raw acorn & delicata squashes peeled with a peeler to make ribbons
  • Prosciutto sliced thin
  • Pomegranate seeds
  • Sunflower sprouts
  • Parsley chopped
  • Mint chopped
  • Red onion sliced thin
  • Apple cider vinegar
  • EVOO
  • S&P
Persimmon and chicories
Persimmon & chicories
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Persimmon & chicories

Ingredients

  • – Persimmons peeled & sliced thin
  • – A variety of chicories
  • – Roasted & salted mixed nuts
  • – Shaved Parmigiano Reggiano
  • – Parsley chopped
  • – Dill chopped
  • – Lemon juice
  • – EVOO
  • – Raw honey
  • – S&P

 

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

Not your boring 3 bean salad

3 bean salad

3 bean salad

I do a lot with beans these days. They are so rich in nutrients and protein that its sort of a no brainer. You can eat them cold, hot, pureed, in salads, in soups, as a side dish, in chili… I’ve even made cakes with them (no s%*t!). Three bean salad is one of my boyfriend’s favorites. Coming from the days his Mom used to open 3 different cans of beans and dump Italian dressing all over them, I have taken that basic idea here and just juiced it up a bit. Most importantly I removed all the sugar (that you get out of bottled Italian dressing) and added some fresh raw vegetables and herbs. Make it ahead of time, store it in the fridge and snack on it all week.

 

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Not your boring 3 bean salad

**Use organic ingredients whenever possible.
Servings 6

Ingredients

  • 1 can Garbanzo beans drained & rinsed
  • 1 can Black beans drained & rinsed
  • 1 can Kidney beans drained & rinsed
  • 1 each Red bell pepper small diced
  • 2 each Scallions sliced thin
  • 1/2 bunch Cilantro chopped
  • 1 each Red beet peeled, sliced thin & cut into matchsticks (julienned)
  • 1-2 each Carrots peeled, sliced thin & cut into matchsticks (julienned)
  • TT S&P
  • TT Red wine vinegar
  • TT EVOO (or even better yet flax oil !)

Instructions

  1. In a large bowl combine all three beans, bell pepper, scallions and cilantro. Season the mixture with S&P, a splash of red wine vinegar and EVOO. Toss thoroughly.
  2. In a separate bowl combine the beets and carrots, season them with S&P, a splash of red wine vinegar and EVOO. Toss thoroughly.
  3. To plate, place the bean mixture on a plate or in a bowl and garnish with a handful of beets and carrots.

Recipe Notes

Need flax oil?  Try this!

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

Mexican style steak salad

mexican steak salad

mexican steak salad

Hola! This is one of my favorite salads to make for dinner on a warm night. All you have to do is grill or sear up a steak, wack up some veggies and toss it all together and you have a quick, delicious and healthy meal. Muy rica! I like mine a little spicy so I add thinly sliced jalapeños, you can omit those if you don’t want the heat. I also usually cook up some dried beans for this too but if you don’t have the time canned beans work perfect. Just make sure you rinse them well first.

 

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Mexican style steak salad

**Use organic ingredients whenever possible.
Servings 2 entree salad

Ingredients

  • 1 each 12 oz. Grassfed Ribeye steak seasoned with S&P, dried oregano & granulated garlic
  • 1 Tablespoon Grapeseed oil or other high heat oil
  • 1 large handful of Romaine lettuce chopped
  • 1 large handful of Green cabbage sliced thin
  • 1 each Scallion sliced thin
  • 2 each Radishes sliced thin
  • 6 Black Cerignola olives or any other type of black olive you can find
  • 4 Tablespoons Queso Fresco , crumbled Feta works really well here too
  • 1/2 each Jalapeño sliced thin
  • 1/2 cup Canned Black beans rinsed (or 1/4 cup dried beans, soaked overnight and then simmered about an hour until tender)
  • 1 large handful Cherry tomatoes halved
  • 1/4 bunch Cilantro chopped
  • 1 each Avocado sliced
  • 1 each Lime juiced
  • a good drizzle of EVOO
  • TT S&P
  • TT Granulated garlic & dried oregano

Instructions

  1. - Get a grill or saute pan hot over high heat and add about a tablespoon of grapeseed oil

  2. - Sear the steak 2-3 minutes on each side (turn heat down to med-high if pan starts to get to hot and steak starts to burn) until medium-rare.
  3. - Remove steak from the pan and let rest on a cutting board for 5 minutes.
  4. - Toss the rest of the ingredients together in a large bowl and then separate the salad on to two plates.
  5. - Thinly slice the steak and put half on each salad.

Recipe Notes

Need Grapeseed oil? Try this!
Need Black Cerignola olives? Try this!
Need Queso Fresco? Try this!

 

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

Kale salad with avocado and pistachios

kale salad

kale salad

Kale salads are all the rage these days, and rightfully so. Kale is one of the most nutritious vegetables in the world, it’s inexpensive and it’s delicious! The secret to any good kale salad is in the massaging. Kale is part of the cabbage family and is very fibrous. Massaging the leaves with a little lemon juice or vinegar helps break down those fibers and gives you a more tender mouthfeel and less bitter taste. Eating kale raw ensures you are receiving he maximum nutrients it can provide to you.

Heath bennies:

Kale – High in iron (more than beef), calcium (more than milk), vitamins B – helps us metabolize foods we eat, K – good for strong bones and healthy blood flow and A & C – antioxidants that are great for our immune system and fighting cancer. Kale also aids in weight loss, can help lower cholesterol,  is low calorie, can reduce inflammation, supports brain function, aids in digestion and is high in fiber and sulfur which detoxifies our bodies and keeps our liver healthy.

Avocado – High in heart healthy monounsaturated fats & vitamin E, brain healthy omega-3 fatty acids, potassium (more than a banana),  it’s good for your eye health, your immune system and it’s anti-inflammatory.

Pistachios – High in vitamins and antioxidants, low in calories, good for your heart and immune system, lowers blood pressure, cholesterol  and inflammation, helps fight cancer and other diseases.

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Kale salad with avocado and pistachios

Servings 4

Ingredients

  • 1/2 bunch Kale washed & stems removed (might be 1 whole bunch depending on the size of the bunch)
  • 1 each Carrot shredded
  • 1/2 each Lemon
  • 1 Tablespoon Extra-virgin olive oil
  • TT Salt and pepper
  • 1 teaspoon Sesame seeds toasted
  • 1/4 cup Pistachios shelled and toasted
  • 1 each Avocado peeled, pit removed

Instructions

  1. - Tear the kale into 2 inch pieces and place in a large bowl. Squeeze the half of lemon over the top, drizzle with the extra-virgin olive oil and sprinkle with salt and pepper. With both hands deeply massage these ingredients into the kale until it's soft and has turned dark green. Check the seasoning and adjust as necessary.
  2. - Add the shredded carrot, sesame seeds and pistachios and toss to combine.
  3. - Sliced the avocado and fan over the top of the salad.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.