Tastylicious cabbage salad

IMG_4292INGREDIENTS:
1 small head purple cabbage, grated
1 small head romaine lettuce, grated
2 medium carrots, julienned
1/2 cup tahini dressing (recipe below)

For dressing:
1/2 cup raw tahini
1/2 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon sea salt

Instructions:
Mix the dressing ingredient in a blender until you get a smooth puree then set aside.
***You can save and store excess dressing up to 3 days in the fridge.
Combine the cabbage, lettuce, and carrots in a large bowl, toss with your dressing, and serve immediately.
You can also top it with avocado or tomatoes.

Enjoy!

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Delicious Green Goodness The best green salad ever!

12202332_10208188096239105_9450712_nIngredients

100gms rocket (arugula) leaves
1 avocado, cut into cubes
2 spring onions, finely sliced
1 small courgette , sliced into ribbons using spiralizer
1 bunch of baby asparagus spears,
1 cup raw pistachios and organic pumpkin seeds

Dressing
1 cup parsley, chopped
1 cup extra virgin olive oil
2 tablespoons lemon or lime juice
½-1 tsp. low sodium salt
One third cup apple cider vinegar

Instructions:
Combine all the ingredients
Blend all dressing ingredients using a blender
Pour some dressing onto the salad.
Mix your dressing to your salad gently.
Top with more raw pistachios.

Enjoy the hugely alkaline and positive boost of energy!

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Dandelion and Spinach Pomegranate Salad

spinach pomegranate saladIngredients:

1 small bunch fresh spinach

12 dandelion leaves

1 cup pomegranate seeds

1/2 cup pecan halves

 

Instructions:

You may substitute appropriate fresh greens for the dandelion and sorrel leaves.

Wash and de stem spinach. Pick and wash sorrel and dandelions.

Coarsely chop dandelion leaves, and tear spinach, then toss dandelion, sorrel and spinach together in a stainless steel bowl.

Put aside in refrigerator to drain and cool.

When drained, pour off excess water, and add pomegranate and pecans. Toss with dressing and serve.

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Avo Chicken Basil Salad

Avo Chicken Basil Salad

Healthy and delightful recipe for Avo chicken basil salad just for you.

Ingredients:

2 boneless, skinless chicken breasts (organic, cooked and shredded)

1/2 cup fresh basil leaves, stems removed

1 cup sliced cherry tomatoes

2 small or 1 large ripe avocado, pits and skin removed

2 Tbsp. extra virgin olive oil

1/2 tsp. low sodium salt (or more to taste)

1/8 tsp. ground black pepper (or more to taste)

Instructions:

Place the cooked shredded chicken in a medium sized mixing bowl.

Place the basil, avocado, olive oil, low sodium salt and ground black pepper in a food processor and blend until smooth. You may need to scrape the sides a couple times to incorporate.

Pour the avocado and basil mixture into the mixing bowl with the shredded chicken and tomatoes and toss well to coat.

Taste and add additional low sodium salt and ground black pepper if desired. Keep in the fridge until ready to serve.

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Tasty Spring Salad

spring salad

Experience the tasteful Spring Salad in this summer season.

Ingredients:

5 cups of any salad greens in season of your choice

Dressing:

125 mL ( 1/2 cup) olive oil

45 mL (3 tbsp) lemon juice

15 mL (1 tbsp) pure mustard powder

45 mL (3 tbsp) capers, minced (optional)

low sodium salt

pepper

Instructions:

Combine salad greens and any other raw vegetables of choice.

Combine oil, lemon juice and mustard. Mix well.

Add capers, low sodium salt and pepper to taste.

Pour dressing over salad, toss and serve.

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Rucola Salad

Rucola SaladIngredients:

4 teaspoons fresh lemon juice

4 teaspoons walnut oil

low sodium salt and freshly ground pepper

6 cups rucola leaves and tender stems (about 6 ounces)

Garlic powder to taste

Instructions:

Pour the lemon juice into a large bowl. Gradually whisk in the oil. Season with low sodium salt and pepper.

Add the greens, toss until evenly dressed and serve at once. This is delicious, and feel free to add tomatoes or grated carrot and onion slices.

Enjoy the Rucola Salad in the hot summer season.

Substitution: Any mild green, such as lamb’s lettuce will do.

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Skinny Delicious Divine Turkey Recipes

Turkey RecipesIngredients:

2/3 cup fresh lime juice

1/3 cup fish sauce

Stevia to taste

3/4 cup chicken stock low sodium

1 1/2 pounds ground turkey

1 cup thinly sliced green onions

3/4 cup thinly sliced shallots

3 tablespoons minced lemongrass

1 tablespoon thinly sliced serrano chile

1/2 cup chopped cilantro leaves

1/3 cup chopped mint leaves

low sodium salt

1 head of any lettuce

 

Instructions:

Whisk together lime juice, fish sauce, honey and chile-garlic sauce. Set aside.

Warm chicken stock in a medium heavy-bottomed pot over medium heat until simmering. Add ground turkey and simmer until cooked through. As the turkey is cooking, stir occasionally to break up the meat. This should take 6 to 8 minutes.

Add green onion, shallot, lemongrass and chiles, stirring to combine. Continue cooking until shallots turn translucent, stirring occasionally (about 4 minutes). Remove from the heat and drain off any liquid in the pot. I do this by clamping the lid on, then cracking it just a hair. I turn the entire pot over the sink and let the liquid drain out.

Stir in lime juice-fish sauce mixture, cilantro and mint. Season to taste with low sodium salt (not much is needed if any).

Transfer mixture to a large bowl and serve beside a pile of lettuce leaves.

Enjoy this divine turkey recipes for salad with the well wishes of skinny delicious.

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Mediterranean Turkey Delish Salad

turkey salad recipeIngredients:

1 roasted turkey (organic, soy-free and pastured is best)

1/2 cup of olive oil

1/4 cup fresh cilantro, chopped

1 head of romaine or butter lettuce

1 red onion, diced

1 lemon, juiced

low sodium salt and pepper as desired

 

Instructions:

Start making turkey salad recipe with these easy steps.

Shred the turkey with your hands or chop up and put it in a big bowl.

Add the oil, red onion, cilantro, lemon, low sodium salt and pepper.

Mix well and serve on a lettuce boat.

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Turkey Eastern Surprise

 eastern turkey Ingredients:

For the salad:

2 cups grilled turkey, chopped

6 baby bok choy, grilled & chopped

2 green onions, chopped

1/4 cup cilantro, chopped

1 Tbl sesame seeds

For the dressing:

1 Tbl fresh ginger, chopped

2 Tbl coconut cream

1 Tbl fish sauce

1 Tbl sesame oil

2 Tbl fresh lime juice

1 tsp stevia powder or to taste

Instructions:

Combine all of the salad ingredients until well mixed for making your Turkey Eastern Surprise.

Add all of the ingredients for the dressing into a blender or food processor, and blend until mostly smooth – there may be some small chunks of ginger left, that’s OK.

Pour the dressing over the salad and toss lightly until coated.

Garnish with more sesame seeds if desired.

If possible let it sit for an hour in the fridge before serving so the flavors can really meld together.

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Skinny Delicious ColeSlaw

How to make coleslawIngredients:

1/2 head of cabbage (mix purple and white)

3 or 4 carrots

1 onion

3 tablespoons walnut oil

1 egg beaten

Stevia to taste

1 Tbsp. fresh lemon juice

pepper to taste

 

Instructions:

Grate cabbage, carrots and onion and mix together.

Make dressing by mixing

beaten egg, walnut oil, lemon juice, and seasoning’s.

Chill and serve.

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