1. Red Cabbage Asian Salad with Tangy Cilantro Dressing My all time favorite salad which I could honestly eat every single day! 1 tsp Fresh Ginger, minced1 Garlic Clove, minced1/2 cup Cilantro, chopped3 Tbsp Peanut Butter1/2 Lime, juiced2 Tbsp Flax Seed Oil3 Tbsp Nama Shoyu or Soy Sauce1 Tbsp Water, hot1 Tbsp Raw Agave Nectar3 cups Red Cabbage1 cup Green Cabbage1/2 cup Carrots1/3 cup Green Onions, choppedsmall can Mandarin Oranges, drained2-3 T Cilantro, chopped1/4 cup Almonds, sliced Directions: Put ginger, garlic, cilantro, peanut butter, lime juice, flax seed oil, soy sauce, hot water, and agave in blender. Blend for one minute, until ingredients are well combined. Remove outer leaves from cabbage, cut out core, and cut into thin slices with a mandolin. Slice carrots into rounds.  Add cabbage, carrots and onions to a large bowl, toss thoroughly.  Add oranges, almonds and cilantro to top, toss with dressing and enjoy!!
  2. Cilantro Potato Salad Ingredients: 3 pounds Red Potatoes1 cup Mayonnaise1 Jalapeno, minced1/3 cup Cilantro, Chopped3 Green Onions, chopped2 Tbsp Lime Juice1 Garlic Clove, minced1/2 tsp White Pepper2 Tbsp SaltCilantro, chopped as garnish Instructions: Add potatoes to a large pot and cover with water.  Bring to a boil and cook till tender. Drain and cool.  Stir together mayonnaise, with jalapeno, cilantro, green onion, garlic and cilantro.  Add potatoes, and toss to coat. Add salt and pepper to taste.  Cover and chill. Garnish with chopped fresh cilantro
  3. Mushroom Stuffed Artichokes I served these over a bed of lemon pepper pasta with a light drizzle of olive oil and lemon juice.  Ingredients:3 Tbsp Olive Oil2 cups Button Mushrooms, chopped1/2 cup Onion, diced3 Garlic Cloves, chopped1 Tbsp Cilantro, chopped1/3 cup Parmesan Cheese1/2 tsp Salt1/2 tsp Lemon Pepper2 Artichokes1 Lemon, juiced Instructions: Heat 1 Tbsp of oil in a sauce pan, add garlic, onions and mushrooms.  Cook till the onions become translucent.  Set aside in a bowl to cool for a about 5 minutes. Clean artichokes by cutting the top and bottom 1/4 off.  Remove any old leaves and trim to remove thorns. Expose the center and remove the prickly center if present. On older artichokes scrape out the cavity.  Coat with lemon juice to reduce oxidation. To the mushroom mixture add cilantro, Parmesan, salt and pepper; mix thoroughly.  Open the artichoke by spreading all the leaves wide. Stuff spoonfuls of the mushroom mixture in between each leaf till full. Place artichokes in the sauce pan, add an inch of water to the bottom of the sauce pan and lemon juice. Drizzle about 1 Tbsp of oil over each artichoke. Bring water to a simmer, cover and cook for about 45 minutes, till the artichokes are tender. Serve immediately.

Theme Design © Themes That We Love. Blog content provided by Vibrant Foods for a Bright Future.

^ Scroll to Top