Eathealthystayhealthy

Between the kale, goji berries, beets, and oranges, every bite of this gorgeous salad has about a year’s worth of antioxidants, vitamins, and phytonutrients. But the flavors are even more powerful than the health benefits. And while this salad is to-die-for delicious by itself, when we dress it with orange juice and a hint of sesame oil, it reaches a whole new level. You’ve got to try this one.

Ingredients:

• Shredded cabbage
• Chopped kale
• Grated carrots
• Sliced golden beets
• Orange slices
• Green onions
• Goji berries
• Edamame
• Raw raw cashews
• Sunflower seeds
• Orange juice
• 1-2 teaspoons sesame oil
• Sea salt
• Sesame seeds, for garnish

Instructions:

• As mentioned, this recipe has no measurements – use your own judgment. In a large bowl, add the shredded cabbage with some finely-chopped kale and grated carrots. This is your base.
• Next, gather all the other ingredients and chop them if needed. Beets are great if sliced in thin half-circles, the green onions can be sliced, the orange should be peeled and pulled into wedges. Everything else can simply be thrown into the salad whole. Add a handful of each and toss until you have the perfect mix of ingredients.
• Make the dressing with the juice of one orange, 1-2 teaspoons of sesame oil, and sea salt (don’t skimp on salt – it adds a lot here). Pour this over the salad and toss until well mixed. Then, divide the salad into serving bowls and sprinkle a few sesame seeds over top. Yum!

EAT HEALTHY STAY HEALTHY

Sources: http://rawfoodrecipes.com/recipes/superfood-sliced-salad/

A delicious chana curry from Punjabi cuisine is popular in all over India. A spicy and tempting curry is prepared from white chickpeas (kabuli chana), tomatoes, onion and basic Indian spices and best enjoyed with BHATURE in both breakfast and dinner.

Ingredients:

• 1 tsp olive oil
• 2 medium red onions, diced
• 5 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp cumin seeds
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1 teaspoon ground turmeric
• 1 tsp smoked paprika
• 1 tsp paprika
• 1 tsp garam masala
• 1 15-ounce can of whole tomatoes with their juices, chopped small
• 2/3 cup water
• 3 15oz cans chickpeas
• 1/2 teaspoon salt

Directions

• Heat oil in a large pot on high heat.
• Add cumin seeds and as soon as they start popping, add onion, garlic and ginger and sauté over medium-low heat until caramelized, about 5 minutes.
• Add the coriander, cumin powder, cayenne, turmeric, paprika/smoked paprika, and garam masala. Cook for another 30 seconds, then add the tomatoes + juices, scraping up any bits that have stuck to the pan.
• Add the water, chickpeas and salt.
• Bring to a boil, then reduce to simmer and cover. Cook on low for 30 minutes, stirring every 5 minutes or so to make sure the Chana Masala doesn't stick to the bottom of the pot.

Simplicity has never looked so beautiful.

Ingredients:

• 1/4 cup thinly vertically sliced red onion
• 1/2 pound ripe peaches, pitted and cut into wedges
• 1/4 pound heirloom beefsteak tomatoes, cut into thick wedges
• 1/4 pound heirloom cherry or pear tomatoes, halved
• 1 tablespoon sherry vinegar
• 1 1/2 teaspoons extra-virgin olive oil
• 1 teaspoon honey
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) crumbled feta cheese
• 2 tablespoons small basil leaves or torn basil

Preparation

• Combine first 4 ingredients in a large bowl.
• Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.

Sometimes it takes somebody new to make you fall in love again with an old friend. Spiced with serrano chiles and perfumed with an exotic blend of cloves, ginger, coriander, cinnamon, paprika and cumin, the salad is finished with what seems to be an impossible amount of chopped cilantro — 2½ cups. Impossible, that is, until you taste it. 

Ingredients:

• 6 large carrots, peeled (about 1.5 lbs)
• 3 Tbsp olive oil
• 1 large onion, finely chopped
• 2 Tbsp harissa
• 1/2 tsp ground cumin
• 1/2 tsp caraway seeds, freshly ground
• 1/2 tsp sugar
• 3 Tbsp cider vinegar
• 1 1/2 cups arugula

• Place carrots in a large saucepan, cover with water, and bring to a boil. Decrease the heat, cover, and cook for about 20 mins until the carrots are just tender. Drain and cool. Once cooled cut into 1/4" slices.
• While the carrots are cooking, heat half the oil in a large frying pan. Add the onion and cook until browned.
• Put all of the ingredients (except arugula) into a bowl and toss. Set aside at room temp for 30 minutes for the flavors to meld. Serve over arugula.
• Yield: 4 servings

Let's start to crave some freshness in our diet. Citrus fruit  is available all year ’round in most grocery stores, but the most flavorful, freshest, tastiest citrus is when it’s in season.

This simple salad brings together three citrus —blood orange, pink grapefruit, and fresh navel oranges. They are segmented and then drizzled with a honey-lemon dressing that comes together in a flash. Sprinkle some fresh or dried thyme on top for an added interesting flavor and color contrast. Serve and enjoy!:)

Ingredients

•  1 blood orange, segmented
• 1 pink grapefruit, segmented
• 1 navel orange, segmented
• 1 teaspoon honey
• 1 Tablespoon lemon juice
• Pinch of salt
• 1/4 teaspoon fresh or dried thyme leaves

Directions

• Combine the orange and grapefruit segments in a bowl, tossing to mix. Set aside.
• In a small bowl, whisk together the honey, lemon juice, and salt. Drizzle over top of the citrus segments. Finish by sprinkling on the thyme leaves. Serve immediately.

• 250 calories,
• 0g fat,
• 62.6g carbs,
• 4.6g protein
• 402% of your recommended daily allowance of Vitamin C!