29 Jan


This easy Detox Salad truly is delicious! It's made with all sorts of fresh and feel-good greens, and topped with a sweet and zesty Carrot-Ginger Dressing.
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  2. 3 cups finely-chopped* kale leaves
  3. 2 cups finely-chopped broccoli florets
  4. 2 cups finely-chopped red cabbage
  5. 1 cup matchstick (shredded) carrots
  6. 1 cup roughly-chopped fresh cilantro leaves
  7. 1/2 cup RAW slivered almonds
  8. 1/3 cup thinly-sliced green onions
  9. 1 avocado, peeled pitted and diced
  10. 1 batch Carrot Ginger Dressing (see below)
  1. 1 large carrot, peeled and roughly-chopped
  2. 1/4 cup rice wine vinegar
  3. 2 tablespoons avocado or safflower or vegetable oil (or any mild-flavored cooking oil)
  4. 1 tablespoon finely-chopped fresh ginger
  5. 1 tablespoon RAW honey
  6. 1 tablespoon white (shiro) miso
  7. 1/2 teaspoon sesame oil
  8. Kosher salt and black pepper, to taste
  1. Add all ingredients together in a large bowl, and toss to combine. Serve immediately. (Or if you are not going to serve the entire salad in one setting, the salad can be mixed without the dressing and refrigerated in a sealed container for up to 2 days with the dressing refrigerated separately in another sealed container.)
  1. Add all ingredients to a blender or food processor, and pulse until completely smooth. Season to taste with salt and pepper, and/or add extra honey if you'd like a sweeter dressing.
  1. *I recommend chopping the salad ingredients by adding each to a food processor and pulsing until chopped. Or, you're also more than welcome to chop them by hand.
The Belly Fit Club http://thebellyfitclub.com/wordpress/
28 Dec

Spicy Quinoa Salad

Spicy Quinoa Salad
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  1. Ingredients
  2. 1 cup quinoa
  3. 3 cups water; (vegetable or chicken stock, optional)
  4. salt to taste
  5. 2 cups cucumber; diced
  6. 1 green onion; finely minced
  7. 2 cups tomatoes; finely diced
  8. 1 to 2 jalapeño or serrano peppers (to taste); seeded, if desired, and finely chopped
  9. 1/2 cup cilantro; chopped; plus several sprigs for garnish
  10. 2 tablespoons fresh lime juice
  11. 1 tablespoon red wine vinegar or sherry vinegar
  12. 3 tablespoons extra virgin olive oil
  13. 1 avocado; sliced, for garnish
  14. Original recipe makes 6 Servings
  1. Preparation
  2. 1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water (or stock) to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.
  3. 2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the green onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
  4. 3. Combine the tomatoes, chilis, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.
The Belly Fit Club http://thebellyfitclub.com/wordpress/
28 Dec

Cucumber Tomato Avocado Salad

Cucumber Avocado Salad
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  1. 1 lb Roma tomatoes
  2. 1 English cucumber
  3. 1/2 medium red onion, sliced
  4. 2 avocados, diced
  5. 2 Tbsp extra virgin olive oil or sunflower oil
  6. Juice of 1 medium lemon (about 2 Tbsp)
  7. 1/4 cup (1/2 bunch) cilantro, chopped*
  8. 1 tsp sea salt or 3/4 tsp table salt
  9. 1/8 tsp black pepper
  10. *Note: if you aren’t keen on cilantro, fresh dill is a good substitute
  1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
  2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper
Adapted from Natashas Kitchen
Adapted from Natashas Kitchen
The Belly Fit Club http://thebellyfitclub.com/wordpress/

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