REAL food recipes
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This is a quick and refreshing watermelon salad to bring to your next barbecue or picnic. Lime and mint give this salad a mojito-like flavor with a watermelon twist. Be sure to serve ice-cold for best results!
Toss cubed watermelon with lime juice and chopped mint. Refrigerate for at least an hour before serving. Right before serving, sprinkle lightly with salt.
Kids love this sweet and savory crunchy carrot salad. It’s a nice alternative to the traditional cabbage slaw. Simple to make and tastes even better after a day to marinate.
Grate the carrots by hand or using the grater attachment on a food processor or mandolin. Toss with the celery, onion, ginger, raisins and apples.
Mix in the homemade mayonnaise (try this [url=”http://eatnourishing.com/recipe/easy-no-fail-mayo/”]easy no-fail mayo recipe[/url]). Season with unrefined sea salt and pepper to taste. Cover and refrigerate at least an hour before serving.
Here is an excellent way to use up hopelessly stale bread. I collect pieces, sometimes the heels, in a container in the freezer. When I have enough, then I make a batch of croutons! Of course, this may also be made from fresh bread if you wish. Marvelous on a salad or used to garnish bowls of soup! If you are a soup and cracker lover, these can nicely replace store-bought crackers in your soup.
Cut your bread into little cubes (or bigger ones or even fingers if you prefer.)
Melt the butter in a skillet and add the bread.
Cook, stirring, over medium heat until the bread is thoroughly toasted.
Sprinkle with sea salt to taste, and then a small amount of pepper. Stir well.
Sprinkle sparingly with poultry seasoning and dried parsley to taste. Stir well.
You can use more butter if you like. This is really more of a method than an exact recipe. Store these in an airtight container. Use soon, or freeze for later and re-crisp them in an oven.
Made with homemade lacto-fermented mayonnaise and other wholesome ingredients, this salad is nutrient rich and satisfying!
Scrub potatoes well under running water.
Place them into a saucepan and cover half-way with water.
Bring to a boil, cover and simmer until they are tender when pierced with a sharp knife.
Pour potatoes through a colander, and then cover them with cold water.
Let them sit in the cold water for a few minutes to stop cooking and then drain again.
When they are cool, peel them and cut them into cubes.
Chop the green onions.
In a large bowl, combine the cubed potatoes with the chopped onions, celery, mayonnaise, relish, mustard, honey, and salt. Stir gently but thoroughly.
Chop 2 of the hard-boiled eggs and add. Stir in gently.
Transfer salad to a serving bowl. Sprinkle with Paprika. Garnish attractively with parsley and the remaining egg, which has been sliced.
Cover and refrigerate.
Taco salad is one of my favorite meal salads. When we’re in the cold seasons, we use organic salsa for tomatoes (that also doubles as dressing) instead of the fresh ones offered in the summer.
Brown & season the beef. Wash & shred (or chop) the lettuce. Place lettuce in large salad bowl. Layer avocados, olives, onions, carrots, and sunflower seeds.
Just before serving, add cheese and beef on top of the salad. Place jars of salsa and creme fraiche on the table for each individual to spoon on top of their salad to taste. The salsa can be used as the dressing, or ranch dressing is also a good addition if you like your salad more wet (at least that’s what my family likes to do).
With ranch as our favorite salad dressing, it’s a wonder this recipe hasn’t shown up here until now. Not only does this dressing contain wince-free ingredients such as essential, nourishing fats to help your body absorb the valuable nutrients from the salad, it’s packed full of probiotics to help aid digestion, strengthen immunity, and give it that tongue-dancing tang. Let’s not forget to mention the many benefits of raw apple cider vinegar, Celtic sea salt, and immune-boosting fresh garlic.
Place all ingredients in a quart-sized mason jar, screw the lid on, and shake until combined.
If you like to consume your veggies raw, this is a great salad for you. The green beans were lightly steamed, but everything else is raw. Next time, because I have young children, I’ll lightly steam the carrots, too. Bursting with flavor, thanks to the lemon and sesame oil. I added the chia seeds for an extra dose of nutrition – chia seeds are high in Omega-3′s.
Trim ends off the green beans and cut in thirds. Julienne the carrots. Place in medium saucepan with 2″ boiling water and cook for 3 minutes. When done, drain hot water, and cover with cold water and some ice. Set aside.
In medium-sized bowl add the apples, celery, cucumber, and onion. Add the green beans and carrots and stir to mix.
In small bowl add the oil, seeds, and lemon juice. Drizzle juice mixture over green apple mixture and stir to coat evenly.
We serve this delicious cranberry fruit salad at every Thanksgiving and Christmas. Fresh cranberries are only in season a short time — so this is a real treat! It’s also delicious to make ahead, as the flavor gets better with time.
Dice apples. Peel and dice oranges.
Rinse cranberries, removing mushy ones. Rough chop cranberries.
In a large bowl, combine apples, oranges, and cranberries. Add orange juice and sweetener. The orange juice helps preserve the apples and kick-starts the self-juicing of the cranberries.
Can be served immediately, or may be eaten for several days. Tastes great after being chilled overnight. Eat plain or enjoy as a garnish to yogurt.
Like the ease of instant salad dressing packets, but wish you had something with more wholesome ingredients (and less cost??). This recipe is a family standby for a quick Italian salad dressing without all of the fillers and preservatives.
Combine dry ingredients in a bowl. 2 TB of mix equals one salad dressing packet.
Mix one “packet” of seasonings in a cruet or jar with oil, water, and vinegar.
OPTIONAL: For those who like a slightly sweeter dressing, add up to 1 TB of your favorite sweetener (honey, sucanat, etc.).
I’ve always enjoyed potato salad most when it’s just made and still warm. This recipe reflects that and is yet another way to use nourishing chia seeds.
Peel, chop, and boil the potatoes as you would for any potato salad. Make sure you cut them into chunks less than 1″ wide.
When tender, drain and rinse under cool water for a few seconds, then turn into medium bowl. Set aside.
In a small bowl, mix together the remaining ingredients until well blended.
Pour the contents of the small bowl over the potatoes in the medium bowl and stir together.
Serve warm. Also tastes great cold. Enjoy!
A thick, rich Ranch Dressing. You won’t miss the dairy at all!
Combine the lemon juice with the almond milk and allow to sit until the milk is curdled, about 5 minutes. Whisk in the remaining ingredients and chill until serving.
A salmon salad that is not fishy — provided you start with high quality red salmon.
Combine all ingredients and mix gently. No need to mash it, leave it flaky. Adjust seasonings to taste. Delicious on sourdough english muffins with more mayonnaise.
