Radiant Health, Inner Wealth. It's a surefire hit when you want to serve a salad that is all at once easy, delicious, and healthy. Enjoy!
I have made this easy, elegant salad for more catering events than I can remember and it has never failed to garner rave reviews (and requests for the recipe!). If you have access to sorrel, it’s a terrific addition. Simply substitute it for some of the spinach.
*2 tablespoons each: oil (sunflower, safflower, or non-virgin olive), apple cider vinegar, and organic sugar
*1 tablespoon each: sesame seeds, tamari (or shoyu or soy sauce), and orange juice
*½ tablespoon poppy seeds
*⅛ teaspoon paprika
*One 5 oz. bag of baby spinach, organic and pre-washed
*1 pint strawberries, trimmed and thinly sliced
*½ cup sliced almonds, toasted
1. Whisk the oil, vinegar, sugar, sesame seeds, tamari, orange juice, poppy seeds, and paprika together to make the dressing. Set aside.
2. Place the spinach (and sorrel, if using) and strawberries in a large bowl. Top with the dressing and toss to combine.
3. Top with the almonds just before serving. Warn your tummy about the overly intense fabulousness it is about to experience.
Serves about 4; 30 minutes or under! GF/Green
Some of my favorites are peach salsa, peach salad, and peach smoothies. Heck, you can even toss some sliced peaches into a stirfry with peapods and broccoli! And of course, the ever-popular peach pies and cobblers.
Today, I'm going to share one of my favorite dessert recipes with you. It's a very light, healthy version of peach cobbler. But, heck I'm not gonna lie. It's DELISH too. Hope you enjoy this recipe from my first book, Radiant Health, Inner Wealth.
Scrumptious and Light Peach Cobbler
No one will ever guess how low in fat and calories this is! It is pure, down-home delicious goodness. Do try to use ripe and organic peaches, however, as they make all the difference.
Tender Top Crust:
¾ cup whole wheat pastry flour (or gluten-free all-purpose flour)
1⅛ teaspoons baking powder
⅛ teaspoon sea salt
2 tablespoons each: oil (sunflower, non-virgin olive, or coconut) and pure maple syrup
1 tablespoon nondairy milk
Peachy Good Innards:
5½ cups chopped ripe peaches
3-4 tablespoons arrowroot
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon sea salt
¼ cup plus 2 tablespoons pure maple syrup
2¼ teaspoons fresh lemon juice
1. Preheat the oven to 400° F.
2. Next, begin the top crust. First, mix the flour, baking powder, and salt in a medium sized bowl.
3. Separately, in a small bowl, mix the oil, 2 tablespoons maple syrup, and milk. Stir it into the flour mixture just until well combined (do not over-mix). Using a gentle, light touch will ensure that your crust doesn’t become tough. Place the dough in an airtight container or plastic bag and refrigerate it until step six. Don’t worry if the dough seems overly wet and rebellious—refrigeration will reform it.
4. Place the peaches in a large, covered baking dish. Sprinkle in the 3 tablespoons of arrowroot, along with the cinnamon, nutmeg, and salt. Stir gently to combine.
5. Pour the maple syrup and lemon juice into the peach concoction and gently mix everything together. Cover and bake for about 10-15 minutes. Remove and stir. If the mixture looks too runny, you can sprinkle in the additional tablespoon of arrowroot. Gently stir and bake for another 10-20 minutes, or until thickened. Remove from heat, but leave the oven on.
6. Take the dough out of the fridge and form it into a ball. Next, place it on waxed paper. Place another piece of waxed paper on top of the dough. Go over the top of the wax paper with a rolling pin to make the dough into a circle the size of a pie pan.
7. Place the peach mixture into a lightly oiled pie pan. Next, gently remove the top sheet of waxed paper from the crust. Carefully flip the crust over and onto the peach mixture. Gently remove the second sheet of waxed paper. Tuck the crust into the sides and/or make a decorative rim around the edge (using your fingers, a fork, or a pastry tool).
8. Bake for an additional 10 minutes, or until the crust is lightly browned. Remove and allow to cool for 5-10 minutes before serving...if that’s even possible, given the smell you’re dealing with right now.
Serves 6 (makes one standard sized pie); GF (with substitution)/SF/Blue
Here's one of my favorite ways to serve quinoa from my newest book, The Two-Week Wellness Solution (The Fast Track to Permanent Weight Loss and Vitality).
Hope you enjoy!
Double Garlic Quinoa
Garlic likers, move on. There’s nothing to see here. Garlic lovers, put on your seatbelts. This bad boy is quick, delicious, light, and super nourishing!
• 1 cup whole quinoa
• 2 cups water
• 6 large cloves garlic, peeled and thinly sliced
• 1 tablespoon extra-virgin olive oil
• 3 medium cloves garlic, minced or pressed
• 1 tablespoon each: minced fresh parsley and minced fresh basil (both very well packed)
• Sea salt and freshly ground pepper to taste
1. Rinse the quinoa in a fine mesh strainer and drain well. Place in a pot with the water. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer until all of the water has been absorbed, about 15 minutes.
2. While the quinoa is cooking, you can get all of the other ingredients ready. First, place the sliced garlic and olive oil in a small skillet over medium heat. Once it begins to sizzle, turn the heat down to medium-low and stir often. As soon as the garlic turns a beautiful shade of golden-brown, remove from heat. If you wait too long, the garlic will over-brown and become bitter.
3. Place the cooked quinoa in a large bowl and add the garlic-oil mixture. I like to use a rubber spatula to scrape all of the goodness out of the pan and into the quinoa, as it makes a difference in how the end product tastes.
4. Add all of the remaining ingredients, including the salt and pepper to taste. Toss gently with a spoon and serve. This will keep for several days, refrigerated in an airtight container. Buh-bye vampires!
Serves 3/GF/SF/Green (according to the guidelines in Radiant Health, Inner Wealth and The Two-Week Wellness Solution
30 minutes or under!