OK, this is simply one of the best healthy treats I’ve ever tasted – it is a must try, must serve, must share!
I was going to save this for tomorrow’s post – but why put off to tomorrow what you can do today?? 🙂
This idea sprouted from a conversation I had with a lady that works in the produce department of the health food store we shop at – thank goodness our paths crossed yesterday! 🙂
I cut a swiss chard leaf in half (didn’t want the stem anyway) and smeared one tablespoon of nut & seed butter (or the nut butter of your choice) down the middle … then I sprinkled one tablespoon of sunflower seeds on top of the butter … then I squished quartered dates down the middle and topped it all off with a pinch of pink himalayan salt.
Roll it all up (like a sushi roll) and put a little bit of the nut butter on the edge to glue it shut.
Slice into pieces … or just eat the whole darn thing (maybe not) … and share with your friends! Please?
There are really no words to describe how fantastic this concoction is – you just have to try it. 🙂
Let me know how you like it … enjoy, friends!
This is definitely one of those good for you, simple, healthy summer meals that you will want to try before fall sets in! 🙂
This idea came from one of our favorite local restaurants… of course we added and replaced a few things to twist it up a bit, but no matter what you do with this one… I don’t think it can go sideways. 🙂
Chop (not so perfectly) …
- 1 cucumber
- 1 green zucchini
- 1 yellow zucchini
- 6 tomatillos
- 1 yellow pepper
- 1 ‘spicier’ pepper of your choice (this time we used poblano)
- 2 cloves of garlic
- 1 package of soft, organic tofu
Chop all of the above and place in a bowl.
Drizzle a decent amount of good olive oil (about a quarter of a cup) and add a splash of apple cider vinegar.
Give it a toss and let all of this bathe in the fridge for at least four hours.
Remove the bowl from the fridge and add in…
- 2 avocados
- 1 cup of spinach
- a generous pinch of basil and cilantro (stems included – LOTS of flavour in cilantro stems!)
- juice of three limes
- a pinch of S&P
You’ll want to process all of the ingredients together in a food processor or in a blender – either way, you’ll likely need to do it in batches.
In total, you want to add about three cups of water………………… so, if you divide your tofu and veggies into three, add one cup of water to each batch.
Whiz away and voila! 🙂
SO simple, SO healthy!
Refridgerate for a couple of hours and then share with your friends. 🙂
This recipe should give you about six servings…………… great starter for that summer dinner party on your deck! Serve it cold with a little flat leaf parsley decorating the center of the bowl… YUM!
Happy, healthy eating y’all!
This salad is so tasty, so refreshing and SO healthy.
This just might be the summer salad that makes a regular appearance on our table! 🙂
Cook yourself some quinoa (you want about three cups) and set it aside to cool.
The quinoa plus the rest of the ingredients should be enough to serve four to six people…
- finely chop one red pepper
- finely chop two celery sticks
- section one grapefruit and one orange (keep the juice!)
- slice 6-8 strawberries
- 2 tablespoons of finely chopped cilantro
- 1/4c of organic tofu, crumbled (optional)
- 1/4c of pistachios
Mix all of the above beauties with the cooled quinoa and you’re good to go!
You can serve over a bed of greens or on its own.
Great thing… no added oil! The juice from the citrus fruit makes a perfect ‘dressing’. 🙂
Yay! Three cheers for summer!!!
Happy, healthy eating y’all!