Monday, March 17, 2014

Rainbow Chard Slaw

A salad for fellow mayo-haters. My friend found this recipe on epicurious and since then, I've been eating it like it's my job.
Rainbow Chard is just coming into the markets now, in early spring
This salad is very, very good, the dressing is unusual, and it's sturdy enough that I can pack up my lunch salads for the entire week. Eating it requires a lot of chewing, which, for me, is part of the reward of eating. I bought all the extra weird special ingredients, and they're delicious.
Parentheses are the original author's, brackets are mine

  • 3 cups shredded or finely chopped Swiss chard
  • 1 cup shredded purple cabbage
  • 1/4 cup shredded carrot
  • 1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting) [not me--don't bother]
  • 1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavor) 
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Vegenaise (optional) [no! skip!]
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried
  • 1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt (optional)
  • 1 to 2 teaspoons xylitol or 1 packet stevia
  • 1/4 cup raw hemp seeds
  • 1/2 cup dried, unsweetened blueberries
1. Combine chard, cabbage, carrot, and nuts in a large bowl.
2. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well.
3. Toss with salad mix.
4. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
5. Top with hemp seeds and dried blueberries.


From Epicurious, from a cookbook called The Omni Diet by Tana Amen

Saturday, March 15, 2014

Chia Pudding

Chia Seeds are my new favorite super food! They fill me up and are stacked with healthy omega-3, antioxidants, protein, and pure greatness! They do add a new texture, which I love, but add as a warning for anyone who may be sensitive to textures.
This is a PERFECT dessert or on-the-go Breakfast. There are many variations, but here are a few of my favorites. Enjoy!
                                                         ~ Becky Nielsen

MAIN Ingredients

1 c Almond Milk
3-4 Tbs Chia Seeds


1 tsp Vanilla 
1 T Honey / Aquava Nectar

2 Tbs Cocoa Powder
2 tsp Honey
   *OR Substitute Vanilla Almond Milk for Chocolate Almond Milk

(Pumpkin) - My Favorite :)
1/2 c Pumpkin Puree
1 tsp Pumpkin Pie Spice
1/4 tsp vanilla
dash of Stevia (optional)

To get best results... 
Place all ingredients EXCEPT Chia seeds into a pint CANNING JAR. Add the Chia seeds last. Put lid on jar and screw closed until tight. Shake it for a few minutes. Place in the fridge for at least 15 minutes (over night works GREAT for breakfast). Open and Enjoy!

Breakfast Green Smoothie

Seeing that veggies is our next Habit, I think this is a PERFECT time to share my Ultimate Green Smoothie recipe. :) It's one of my favorite breakfasts, and fills my belly until lunch. I hope you enjoy it!
                                                         ~Becky Nielsen


16 oz Water
1 Head Romaine Lettuce
1 c Spinach
3 Celery Stalks
1 Apple (cored)
1 Pear (cored)
1 Banana
1/2 Lemon (juiced)
1 c Ice

    *Add or take away ingredients to fit your taste*

Slowly add ingredients and blend on high until smooth. Drink and Enjoy!!

(This make a big batch, so a Vitamix or Ninja work really well. Cut recipe at least in 1/2 for lower powered blender)

Friday, March 14, 2014

Raw Red Pepper Dip

This is a fabulous Middle Eastern Dip that I try to keep stocked in the fridge at all times, and is a perfect go-to snack! By keeping all if the ingredients raw, we are getting a full boat of vitamins!! :)
                                                         ~Becky Nielsen

Photo by: Lucy Schaeffer


3 Red Peppers
1 C Raw Walnuts - Soaked for 15 Minutes
1 Med Garlic Clove - Peeled and Minced
2 Tbs Nutritional Yeast 
3/4 tsp Sea Salt
1 Tbs Lemon Juice
1/2 tsp Powdered Stevia (optional)
1/2 tsp Cayenne Pepper
1/2 tsp Cumin

Combine all ingredients in a blender and blend until smooth.
Adjust seasoning as desired.

Serve with raw veggies or pitas. Enjoy the Healthy Eating!!!

Salsa Walnut Lettuce Wrap

If I was on a deserted island with only one food choice - THIS would be it!!  This is one of my favorite foods for Lunches, and I love the fact that I can eat as many as I want and still feel great and healthy afterword! I hope you Enjoy!!
                                                                   ~ Becky Nielsen


2 C Walnuts 
1 Tbsp. Ground Cumin
1 ½ tsp. Chili Powder
1 ½ tsp. Ground Coriander
 Pinch of Cayenne Pepper
 2 tbsp.Tamari

6 large Romaine Lettuce leaves OR Collard Green leaves
Salsa or Pico De Gallo (Preferably Homemade) 

Process walnuts in food processor until coarsely ground. (I often chop up with a knife as well).
Combine walnuts in medium bowl with the other spices (cumin, chili powder, coriander, cayenne).
Stir in tamari. set aside. 

Place trimmed leaf down on cutting board. Spoon about ¼ cup walnut mixture in middle of leaf; top with desired salsa. Roll up leaf (burrito-style if preferred). Eat and Enjoy! And then Eat some more ;)