Recipe for Royal Waldorf Salad  by Zanada Maleki

Ingredients

·        Juice of 1 whole lemon

·        Salt to taste

·        1+ tablespoon/s Trader Joe’s 21 Seasoning Salute or similar spice mix

·        3   apples, cleaned, cored, and chopped

·        2 cups of finely chopped celery (or 3 stalks celery)

·        1 and ½ cups soaked raisins (soaked in ½ cup hot water for 20 minutes to wake them up)

·         2 cups blueberries

·        3 Tbsp Vegan mayonnaise (Mayo label at Trader Joe’s)/ or any brand you like

·        1 and ½  cups chopped trail mix  unsalted nuts (almonds, pistachios, filberts, brazil nuts, walnuts, cashews).    The nuts may be roasted or unroasted. If unroasted, soak the nuts in a hot water only bath for 20 minutes. Tis softens them as well as cleans them of natural residues. Rinse the nuts. They become meatier in that the soak reawakens any semblance of enzymes left in the nuts that ready the nuts to try to  sprout.

·        1 fistful or 2+  cups  of cold water rinsed wild arugula/organic arugula or your favorite green leafy veggie, chopped

Method

·       For all fresh veggies and fruits: prep a cleansing bath as follows. In a large bowl, pour hot water to fill half the bowl. Add ½ tsp common table salt. Add 3 Tbsp hydrogen peroxide. Add 3 Tbsp white distilled vinegar. Mix together. Add in the apples quickly. Swish them around in the water, rub them over with your hands in the water. Quickly remove them and rinse them in a cold water bath. The hot water also increases the ripening, the cold water stops the ripening. You will notice what falls off of what was assumed to be clean apples before that bath!  Treat the celery the same way. Give them both a final rinse. Dip the blueberries into the cleansing bath very briefly using a sieve or strainer. Rinse well. The peroxide addresses the bacterials,  the vinegar treats funguses, salt conditions the water to become a more workable  efficient liquid solution. The heat of the hot water stuns any creature wildlife hanging on in disguise.

·       In a medium bowl add: apples,  lemon juice over the apples, celery, blueberries, chopped nut mix. Stir in the mayo. If you find that to be too much, add in another apple. Add in the spices. Stir together  well such that everything gets coated with the mayo, but not smothered in the mayo.

Do a final shake of spices to taste (but not more salt).

Kale Salad

Kale Salad

5 big stalks of kale
salad dressing (see recipe above)
½ red bell pepper, chopped
1 carrot, peeled and sliced into strips with a vegetable peeler
3 tablespoons purple cabbage, chopped
1 tablespoon red onion, thinly sliced
1 teaspoon sesame seeds or pumpkin seeds
Dressing
1 cup cashews, rinsed
1 cup water
2 lemons, juiced
2 tablespoons honey
1 tsp, onion powder
1 tsp sea salt (omit if you are massaging kale with salt)
1 tsp Herbamare
2 clove garlic
1/4 tsp of dry mustard powder, optional

Instructions:
First you have to make the dressing. Simply blend all dressing ingredients thoroughly in a food processor or blender.  Allow to chill
Pull the kale leaves off from the tough stem, and slice very fine.
(Optional : sprinkle with sea salt and massage the leaves for a couple of minutes, meaning that you should scrunch handfuls of kale in your hands, release, repeat. The kale will become darker in color and more fragrant. This step improves the taste of raw kale.)

Throw the kale into a bowl, drizzle in the salad dressing (don’t skimp), and toss thoroughly.
Add the red peppers, carrots, cabbage and red onion.
Top with more carrot shreds and a big sprinkle of pumpkin or sesame seeds. Enjoy!

Thai  Crunch Salad

4 cups chopped Napa cabbage

1 c. prepared shredded carrots

1 c. red bell pepper thinly sliced into bite-sized pieces

1 small English cucumber halved length-wise , seeded & thinly sliced

1 c. cooked & shelled edamame

2 med. scallions, thinly sliced

1/2 cup loosely packed chopped fresh cilantro

                                                                      

                                                    Peanut Dressing

                                       

                                         1/4 c. peanut butter

                                          2 tbs. unseasoned rice vinegar

                                         2 tbs. fresh lime juice (from 1 lime)

                                         3 tbs.vegetable oil

                                         1 tbs. soy sauce

                                         2 tbs. honey 

                                         2 garlic cloves roughly chopped

                                         1-inch square piece of fresh ginger, roughly chopped

                                          1 tsp. salt

                                          1 tbs. Asian chili sauce

For the dressing combine all the ingredients in a blender and process until completely smooth....

Refrigerate until ready to serve...

For the salad, combine all of the ingredients in a large bowl and toss to combine...If serving right away, drizzle the peanut dressing

over the top & toss; Otherwise serve the dressing on the side so the salad doesn't get soggy....   Enjoy!!

Crock Pot Sweet Potato and Apples

3 sweet potatoes, sliced or chopped

3 apples, chopped

¼ cup maple syrup

2 T. Earth Balance (vegan butter), melted

¼ t. cinnamon

¼ t. nutmeg

salt and pepper to taste

Cube sweet potatoes and apples and place them in a crock pot or slow cooker.

Sprinkle remaining ingredients on top of the potatoes and apples.

Cook on low for 4 to 5 hours.

Add salt and pepper to taste.

Quinoa Salad

1 ½ cup cook quinoa

1 ½ cup frozen corn, thawed

2 medium avocados, diced

1 cup cherry tomatoes, halved

½ medium red onion, diced

¼ cup chopped cilantro

Zest of 1 lime

2 T lime juice

salt

Mediterranean Carrot Salad

Submitted by Jane Littlefield

1/2 pound carrots, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (I used lime)
1 clove garlic, crushed or chopped
1 tablespoon chopped fresh mint
1/2 teaspoon salt

With box grater, mandolin, or food processor, coarsely grate carrots. Combine with remaining ingredients and toss to coat. Chill or serve at room temperature.
Serves 4.

Per 1/2 cup serving: 90 calories, 7 g fat, 0 mg chol., 1 g prot., 7 g carbs, 2g fibe, 150 mg sodium

Broccoli Salad

For the salad:
1 head broccoli
1/2 cup dried cranberries
1/4 cup red onion, chopped
1/2 cup walnuts, chopped

For the dressing:
3 tablespoons rice vinegar
3/4 cup Green Garden Mayonnaise (recipe below)
2 tablespoons sweetener (agave)
Sea salt to taste

1. Cut broccoli into bite-size pieces.
2. In salad bowl, add broccoli, dried cranberries, red onions, and walnuts.
3. In a separate bowl, mix sweetener, rice vinegar, and mayonnaise.
4. Pour dressing over broccoli mixture and toss to mix. Season with salt. Chill 2 hours.

Kale Salad with Sesame Salt

Submitted by Ann Carroll

This is a great way to keep eating kale, which is so nutritionally rich.

• Remove large stems from kale leaves and then put in boiling water or steam for 4-5 minutes.
• Allow to cool and then cut into small pieces. Use Bragg's Ginger-sesame dressing (go easy and don't put on too much).
• Just before serving, sprinkle generously with gomasio, which is a mixture of sesame seeds and salt.
• You can make a large batch and keep it in a refrigerator for several days.

Note: If you grow your own kale try Beedy's Camden Kale which Johnny's Seed and Fedco carry. It is really wonderful.

Christmas Salad

1 pomegranate, peeled and prepared
1 cup seedless green grapes
1 cup seedless red grapes
1 granny Smith apple, cored and cut into bite sized pieces
1 red delicious apple, cored and cut into bite sized pieces
2 kiwis, peeled and cut into wedges
1/4 cup honey
1 tsp finely shredded lime peel
2 Tbsp lime juice

In a large bowl, combine the pomegranate seeds with the green and red grapes, apples and kiwi. In a small bowl, combine honey, lime peel, and juice. Pour honey mixture over fruit and toss to coat. Chill up to 2 hours before serving.

Sweet Potato Salad

Modified from “Community Cookbook” @ americanprofile.com/recipes
Submitted by Carol Shimko

4 medium sweet potatoes, washed and cubed (peel them if necessary)
1 medium red onion, sliced thinly in half moon shape
2 medium jalapeños, seeded and roughly chopped (I used 1/4 of a pepper only)
1 garlic clove
Juice of 2 medium limes
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can of small red beans, rinsed and drained
1 medium red bell pepper, finely chopped
3/4 tsp kosher salt
1/3 cup chopped cilantro

1. Preheat oven to 400°F. Place parchment paper on a baking sheet.
2. Place sweet potatoes on baking sheet and bake, turning occasionally until done.
3. Place jalapeños, garlic and lime juice in a blender or food processor and process until blended.
4. Toss warm sweet potatoes, onions, beans, and bell pepper in a large bowl. Add jalapeño mixture and salt. Toss well. Top with cilantro.