Posts Tagged ‘salad’

Cabbage Salad with Cilantro Lime Dressing

Cilantro and I weren’t friends until about 3 years ago.  One day I woke up, realized it was indeed delicious and, ever since, have been on a mission to eat enough cilantro to make up for all that I missed for my 30ish years of cilantro-abstaining.  One nice thing about living in San Antonio, TX is that cilantro is crazy cheap year round, as in no more than 3/$1.

I modified the Cilantro Citrus Vinaigrette in Viva Vegan to make the following dressing.  Which I may have eaten with a spoon before putting on my greens.

Cilantro Lime Vinaigrette

1/4 c EVOO
1/4 c grapeseed oil
2 Tbsp lime juice
1 Tbsp red wine vinegar
3 Tbsp cilantro leaves
1 clove garlic, chopped
1 tsp dijon mustard
salt and pepper to taste

Add all ingredients and blend until smooth.

I tossed it with a bag of cole slaw mix, topped with even more cilantro, to make a really light and refreshing salad.

I ate about half the bowl for lunch one day and then used the rest atop a green salad for the next day’s lunch.

For the ease and low cost, I’ll be making this one again.  The slaw would also be good in soft corn tortilla tacos or wrapped in collard leaves.

You tell me:

Cilantro – love it or hate it?  It seems to be an all or nothing kind of herb.


Curried Quinoa Salad with Chickpeas

The moms from my Bible study class had a holiday lunch gathering.  I knew there would be a Chick-Fil-A nugget tray, but after recently reading Eating Animals (and other books), I have moved from eating mostly vegetarian to being a vegetarian.  No nuggets for me.  At the same time, I also didn’t want to make a big deal about it with my friends and make anyone uncomfortable, so I made this salad for my meal.

In the spirit of keeping it real, my kids did eat the nuggets.  I’m trying to navigate the waters when it comes to how I feed them in social situations when all of their peers are eating food that I don’t feel good about.  My kids don’t currently share my convictions.  They are 5 & 2 – clearly they don’t get the implications of factory farming and other moral dilemmas associated with eating meat.  I don’t serve them meat at home and very rarely order it for them when we are out as a family.  However, once or twice a month we are in a situation like this where I have trouble asking them to forgo what all of their friends are eating.  I load up their plates with fruit and veggies and crackers and all the non-meat sides, but I do let them have the meat.

Okay, on to the recipe:

Curried Quinoa Salad with Chickpeas

  • 1 cup quinoa – I used sprouted, but regular would work fine
  • 2 cups water
  • 1 Tbsp curry powder
  • 1 tsp cumin

Bring all ingredients to a boil and cover, reduce heat and simmer 15-20 minutes.  Remove from heat and cool.

When cool, toss with:

  • 1 green apple, diced
  • 1 can chickpeas, rinsed and drained
  • 1/4 c diced cilantro
  • 2 carrots, shredded
  • 1/4 c diced green onions

Mix up and stir in dressing:

  • 3 Tbsp EVOO
  • 1 Tbsp Apple Cider Vinegar
  • Juice of 1 lime
  • 1 tsp lime zest
  • salt and pepper to taste

A couple of days later the kids and I went on an outing and I enjoyed the salad again as a picnic lunch, while they ate pb&j.

Any other mamas out there facing this same dilemma with allowing/not allowing your kids to eat something based on your personal convictions?

Do you agree that it is quite hard to explain to a child that young why they aren’t allowed to eat something with all their friends, or am I taking the easy way out?


Getting My Ducks In a Row

Ducks.  In a Row.

The last couple of weeks have been dotted with children’s illnesses (and subsequent lack of sleep for parents and kids), visitors, dentist/dr visits and a few other things that lend to a disrupted schedule.  I haven’t felt like I’ve had my act together in a couple of weeks.  Who am I kidding?  I haven’t had my act together since a little blond haired, blue eyed girl came raring into our lives 5 years ago.  And she is totally worth it, as is her brother.  But, my expectations of what can be accomplished have been duly adjusted.

Expectation Adjuster With Apple

I’ve just about hit the one year mark of being a stay at home mom.  Thanks to going high-raw back in May, I have much more energy to chase kids, push swings, prepare (what feels like) 10 meals a day, sing songs, wipe noses and bottoms, dress Barbies, assemble puzzles, locate missing shoes, make car engine noises and all the other things that fill the day with young children. Exercising regularly (beyond swing pushing, diaper bag hauling, stroller maneuvering and pushing that blepity bleep car-cart that the grocery store)  helps a lot too and I am grateful to have the time to do that now.  Life is pretty good and I am so very thankful for all that we have.

Back to having my act together….

I was determined to get things back on track this week and, lo and behold, it’s almost the kid’s bedtime and it has been a fantastic day.

Started the day with a new green smoothie concoctions – kale, a whole lime, 1/2 avocado, 1/2 apple, 1 carrot, ice and water.  Simple, but yummy and definitely a repeater.

I had another simple but  yummy concoction for lunch in a quiet house while my little guy took an unexpected nap.

Coleslaw Mix with Sesame Ginger Dressing

I got my week of meals/tasks/shopping list written down and organized.  While eating my second bowl of sesame-ginger slaw.

My Act.  Coming Together.

I nourished my soul with some Bible study.

The Good Book.

I made some almond milk and dehydrated some almonds and pecans for snacking this week.

Necessary Ingredient for Peanut Butter – Banana Smoothies.

I bought my first ever spaghetti squash and am looking forward to trying a new (cooked)  recipe this week.

Does this make my nose look big?

I let the TV babysit my kids and I hung out with Jillian for 20 minutes.

I will hopefully reunite with Shaun T tomorrow, if my kids can get the hang of this time change thing.  Little feet running into my room at 6am is sweet, but doesn’t allow for too much A.M. workout time.

I let that blond-haired blue eyed little girl make her own pb&j (if you remember this post, you’ll share in my joy that she now likes peanut butter!) and faced the mess that comes with a 5 year old doing it themselves.

Jelly On Yellow

I made some bread and soup for the third simple but yummy meal of the day.  My girl and I also made a batch of pumpkin-oatmeal breakfast cookies and my little guy swiped 3 of them after dinner tonight.  He is a stealthy one.  We only noticed after we saw crumbs on his face and a empty row on the cooling rack.


Good food, the Good Lord, planning, baking, exercising, time alone and with the family and cookies?  My kind of Monday!

Rawaldorf Salad

Apple + Grape + Walnuts + Cashew ‘Mayo’ = Raw Waldorf.  Or, if you are super clever like me, you make it into one word : Rawaldorf.


Sweet Cashew “Mayo”

1/2 c cashews, soaked
2 Tbsp agave nectar (or sweetener of choice)
dash salt
water as needed to make a thick dressing

Blend all together to make a thick but pour-able sauce.

Then, toss the ‘mayo’ with diced apples, grapes, celery, raisins and walnuts. I grated a little cinnamon on top too – the perfect topper for this fall salad.

Apple Cranberry Sprouted Quinoa Salad

Even as a stay-home mom, I find Mondays to be a bit crazy.  Today found me running errands, cooking a pot of beans for dinner, making almond milk, feeding and playing with the kids, working on potty training (not for the faint of heart) with my little guy and roasting some pumpkin seeds, all before noon.  When noon hit and I realized I needed lunch, I made a festively fall (but sadly un-photogenic) raw dish for lunch today:

Apple Cranberry Sprouted Quinoa Salad

  • 3/4 c sprouted quinoa
  • 1 Tbsp EVOO
  • 1 Tbsp Apple Cider vinegar
  • 2 tsp lemon juice
  • 1/3 c dried cranberries
  • 1/2 medium apple, chopped
  • dash of honey and cinnamon

Mix all together and let sit for a bit for flavors to meld.

Here is a favorite picture from the weekend.  Some raw sweetness,  if you will. 🙂

Hope your Monday is looking up!


Quinoa Grape Salad

In efforts to eat some of the food out of my pantry before adding more to it – Hi, I’m Michelle and I’m a compulsive grocery shopper – I came across a box of red quinoa sitting quietly behind some almonds and chocolate chips.  I put 1/2 a cup into a bowl of water and soaked overnight.  The next morning I rinsed and put in a strainer over a bowl and covered the strainer and waited for the cute little quinoa tales to emerge.

I’ve sprouted quinoa before and used it to make a tabouleh type salad.  But, tomato season is sadly coming to an end and I’m not a fan of bland tomatoes in a dish that features them.  So, I modified a recipe I copied down from Raw Food, Real World and came up with this:

Quinoa Grape Salad

  • 1/2 cup quinoa, soaked and sprouted
  • 2 Tb lime juice
  • 1 Tb macadamia nut oil
  • 1 tsp rice vinegar
  • salt to taste
  • 3/4 c chopped grapes
  • 3/4 c chopped celery
  • 1/3 c chopped cilantro
  • 1 green onion, diced

Mix quinoa – salt together and let sit at least an hour.  Add in remaining ingredients and let sit another hour for optimum flavor.

This could probably serve two, but I ate it all in one sitting.  It was different and delicious.  I loved the sweet grapes contrasting with the salty dressing, the crunchy celery and the fresh addition of cilantro.  It is a recipe I’ll be making again soon.

Salad Love – Episode Three: Rise of the Chickpeas

Disclaimer: Cooked Chickpeas are, well, cooked.  As in, not raw.

I saw this recipe over at Peas and Thank You (love that blog!) and quickly made it.  I cooked up a batch of chickpeas with no seasoning and used half of them in her recipe.  If you like chickpeas and you like taco seasoning, you’ll love these.  They were fantastic on their own and over a salad with salsa, avocados and chopped cilantro.

I used the unseasoned chickpeas mixed in with broccoli salad, tomatoes, olive oil and balsamic vinegar for a quick leafy green-less salad.

The Salad Love Series