Zesty Italian Salad with Homemade Dressing

 I used to make a salad similar to this when my husband and I were first married. We would make it nearly every weekend when we had friends over for games and dinner!!  We used to drown it in Kraft zesty Italian dressing! Now I make my own salad dressings so I know exactly what I am eating! This is my healthified version of the zesty Italian dressing and salad I used to make!! I have to say it made me SO HAPPY to eat this because it was utterly delicious and also healthy for my body! It made me feel GOOD after I ate it!!  That is the ultimate goal for me with food....yummy and healthy! 

Zesty Italian Salad with Homemade Dressing 

Red leaf lettuce, chopped

grape tomatoes, halved

black olives, drained

baby carrots, chopped

fresh mozzarella, cubed

artichoke hearts, chopped

cooked quinoa

(Dressing)

1 cup extra virgin olive oil

2/3 cup red wine vinegar

1/3 cup water

1/4 cup raw honey

2 t minced garlic

1 T Italian seasoning

1 t dried basil

1/2 t onion powder

1/2 t Himalayan salt

1/2 t black pepper

1/2 t crushed red pepper

Mix all ingredients for dressing in blender and place in quart glass mason jar or cruet. (This makes it easier to shake it up if needed.) We served this salad buffet style so we could choose which ingredients we wanted and how much!! (Which is why there is no exact ingredient amounts for the salad portion.) But you could also mix everything together and serve as one big salad. Enjoy!!

Asian Napa Cabbage Salad with Honey Soy Dressing

 

I love Napa cabbage and wanted to make a salad similar to the Asian chicken salad from Paradise Bakery!!

Asian Napa Cabbage Salad with Honey Soy Dressing

1 head Napa cabbage, chopped

4 medium carrots, shredded

6 scallions, chopped

3/4 cup edamame, shelled

(Dressing)

1/3 cup rice vinegar

1/2 T Nama Shoyu (raw soy sauce)

2 T extra virgin olive oil

2 T raw honey

1/8 t garlic powder

1/8 t ginger powder

chow mein noodles (optional garnish)

Mix all veggies in large bowl. Combine ingredients for dressing and mix with all other ingredients except the chow mein noodles. Garnish with chow mein noodles if desired. Would also be good with raw chopped almonds on top! Enjoy!

"Cheezy" Queso Dip

My husband and I both LOVE a good queso! This version has no dairy and tastes just like our favorite restaurant version! I adapted this recipe from one at simplehealthytasty. It is such a versatile dip- perfect as a queso dip with organic corn chips. (I also like to add fresh cilantro and tomatoes on top!) It is also delicious on taco salad, burritos, nachos, veggie sandwiches and to dip raw veggies in!

 "Cheezy" Queso Dip

1/2 cup nutritional yeast

1 1/2 cups raw cashews

1 yellow or red bell pepper, seeds removed

juice from one lemon

1 t minced garlic

3/4 t Himalayan salt

1/4 t cumin

1/4 t chili powder
1/4 t dried oregano

1/2 cup water

Mix everything in a Vitamix and blend until smooth and creamy.

Citrus Dill Vinaigrette

Citrus Dill Vinaigrette

1 avocado

1/2 c EVOO

zest & juice of 2 lemons

zest and juice of 2 oranges

1/4 c unpasteurized apple cider vinegar

1/4 c fresh dill

2 T raw honey 

1 T spicy mustard

1 t minced garlic

Mix all ingredients in Vitamix until mixed well. Makes approximately 2 cups. This is so sweet and tangy- the perfect combo for a salad dressing! Watch for a yummy winter salad I made with this dressing! 

"Better Than" Ranch Dip

Every child and adult loves a good ranch dip.  I have been striving to make one that tastes similar to my favorite brand, but with much healthier ingredients and NO MSG!! This is pretty close...my daughter told me it was "better than" our old ranch dip, so hence the name!

"Better Than" Ranch Dip 
8 oz sour cream
1/2 t dill weed
1/2 t dry chives
1/4 t onion powder
1/4 t garlic powder
1/4 t dry parsley
1/4 t dry oregano
1/4 t celery seed
1/4 t Himalayan salt
1/8 t black pepper
zest of one lemon
Mix everything in a bowl with a wire whisk and serve. Keeps well in the fridge. My children will gobble up raw veggies if I serve it with this special dip!

CREAMY Hummus

I love hummus and have made many versions...this creamy one is my favorite so far!! I love the fluffy, smooth texture. It is delicious with veggies, sandwiches, pita chips, wraps, etc.

CREAMY Hummus

1/2 cup tahini
zest and juice from two lemons

1 can chickpeas/garbanzo beans (drained & rinsed)
1/4 c EVOO
3 cloves garlic

1 t salt

1 t cumin
1/4-1/2 cup warm water
In a Vitamix, combine the tahini and lemon juice/zest until creamy and smooth. Add remaining ingredients and blend, adding enough water for desired thickness.

Optional: garnish with paprika, cilantro, or EVOO.

Almond Cashew Cabbage Salad

I seem to make this cabbage salad a lot around winter time and especially the holidays! Instead of using white processed sugar in the dressing, I have used agave for sweetness.

Almond Cashew Cabbage Salad

(Dressing)

1/2 cup extra virgin olive oil

1/3 cup raw agave

1/3 cup rice vinegar

1 t Himalayan salt

1/2 t fresh cracked pepper

(Salad)

1 large head green cabbage, chopped

1 cup chopped celery

1 cup raw cashew pieces

1 cup raw almonds, chopped

2 T sesame seeds

2/3 cup steamed & shelled edamame (optional)

Mix dressing ingredients in a glass jar. Shake well and place in fridge until ready to serve. Add salad ingredients in bowl and mix with dressing right before serving.

Veggie Spring Rolls with Coconut Peanut Dip

I love veggie spring rolls, but have been unable to find a good sauce to go with them that wasn't loaded with sugar...so I decided to make my own.  It turned out amazing...the perfect amount of sweet and spice for me (who likes a lot) and my husband (who cannot handle much!) My hubby actually said this was one of his favorite dinners...YAY! I know the secret is the coconut peanut dip...so try it!

Coconut Peanut Dip

1/2 cup unsweetened coconut milk

1/2 cup natural peanut butter

1 T fresh lime juice

2 T raw honey

1/2 T Bragg liquid aminos

1 t minced garlic

1 t minced ginger

1/2 t crushed red pepper

Combine everything in a Vitamix and blend until smooth and creamy. Makes approximately 1 cup.

Veggie Spring Rolls 

Rice paper wrappers

veggies of choice...julienned or chopped

  You can get rice paper wrappers from any Asian market. I like the 8" size because they are easier to work with.  

Assemble your fillings...I used baby carrots, cabbage, red peppers, clover sprouts, cilantro, avocado, and lime wedges to squeeze over the veggies. (Other ideas...cucumber, alfalfa sprouts, spinach, lettuce, zucchini, green onion, fresh herbs, etc.)

Get a large bowl and fill it with warm water. Place the rice wrapper inside the water until soft and pliable, about 20 seconds.

Next place your fillings on the rice wrapper.  

Fold over the sides and bottom of the wrapper and then roll it up tightly.

You can cut them in half for a beautiful presentation or eat whole! 

DIP AWAY!!

Baby Kale Salad with Maple Dressing

There is this amazing bag of organic baby kale greens at Costco now...they are so wonderful to make quick and easy salads with.  I make one big batch of salad dressing and use that on my salads all week.  This dressing is adapted from one of greensmoothiegirl's recipes. I have made it not quite as sweet. It is PHENOMENAL and my new favorite! I have brought it to several parties and everyone loves it!

Maple Dressing

 3/4 cup EVOO

3/4 cup red wine vinegar

1/4 cup spicy brown mustard (use one with no sugar)

1/4 cup pure maple syrup (grade B is best)

1 clove fresh garlic

1/4 yellow onion

1/4 t Himalayan salt

pinch pepper

Blend everything in a Vitamix until smooth. Serve on your favorite salad...My current favorite (pictured) is with baby kale greens, yellow bell peppers, red grape tomatoes, carrots, raw sunflower seeds and cooked quinoa! Colorful and delicious!

Zucchini Almond Hummus Wrap

 

My friend and I went to this amazing Raw Food Bar in Utah Omar's Rawtopia! It was seriously AMAZING! We shared the "Bean Burrito / Falafel" and "Tabouli / Hummus" Combos. The food was so fresh and utterly fabulous! I came home with a determination to create some similar dishes in my own kitchen! I started with this hummus! I was inspired that Omar's is made of sprouted almonds and I was also inspired by a recipe of Matt Amsden's that is zucchini based.  I "played" in the kitchen and ended up with this zucchini almond hummus! You can serve the raw hummus in cabbage or romaine leaves. I have added different combinations of veggies and sprouts depending on what I have in my fridge! My husband and I LOVE these and have even taken them on a picnic! I keep the leftover spread in my fridge for a quick lunch!

Zucchini Almond Hummus Wrap

4 small zucchini, ends removed and cut into big chunks

1/2 cup fresh lemon juice (approx 4 lemons)

1/4 cup EVOO

3/4 c raw tahini

3-4 cloves fresh garlic (depending on your spice comfort)

1 t salt

1/2 T cumin

1/2 t ground coriander (optional for additional spice)

1 cup almonds (soaked for 8 hours for added nutrients if desired)

Mix everything in a vitamix until smooth. Serve in cabbage or romaine leaves, garnished with desired combination of sprouts, grape tomatoes, avocado, bell peppers, carrots, etc.

 

Fresh RAW Tomato Salsa & Sprouted Tortilla Chips

Fresh RAW Tomato Salsa 

1/2 yellow onion

2-3 garlic cloves, minced

1/2 jalapeno, seeds removed (less/more depending on spice comfort)

1 10 oz carton grape tomatoes

juice of 1 lime

1 T extra virgin olive oil

1/2 t Himalayan salt

1/4 t cumin

pinch pepper

1 bunch cilantro, leaves only, roughly chopped

I like the texture of my salsa best when I make it in a food processor! Combine onion, garlic and jalapeno and pulse until finely chopped. Add remaining ingredients except cilantro and pulse until desired consistency. Add cilantro to mixture in a separate bowl and serve with sprouted tortilla chips, flax crackers, or veggies.

Sprouted Tortilla Chips

sprouted tortillas

extra virgin olive oil spray

Himalayan salt

Preheat oven to 350 degrees. Cut sprouted tortillas into triangles with a pizza cutter. Place on baking sheet. Lightly mist with EVOO and sprinkle a bit of salt on top. Bake for 10 minutes or until crunchy.

Creamy Tomato Cashew Sauce

Creamy Tomato Sauce 

1 14 oz can Italian tomatoes

(use a brand with no sugar)

1/4 c raw cashews

1 small zucchini or 1/2 c spinach*

1 T pure maple syrup

1 t Italian seasoning

Mix everything in a Vitamix and blend until very creamy. Serve over warm brown rice, wheat or brown rice pasta, steamed veggies or raw zucchini noodles!  

(*Note: this is my children's new favorite sauce...I have found that putting either one small zucchini or 1/2 c spinach still leaves the sauce a pretty reddish orange color and they do not realize they are eating extra veggies in their sauce! I tried both veggies and it was too "green" for them! But I still loved it!!)

Artichoke Balsamic Dressing

1 c artichoke hearts

1/4 c balsamic vinegar

1/2-3/4 c water

2 garlic cloves

1 t Italian seasoning

salt and pepper

Mix everything in Vitamix. Serve warm or chilled. 

Tomato Basil Balsamic Vinaigrette

3/4 c EVOO

1/4 c balsamic vinegar

1 t Italian seasoning

2 garlic cloves

1/2 t onion powder

2 Roma tomatoes

1/3 c fresh basil

1/4 c water

salt & pepper
Mix all ingredients in Vitamix. Serve warm or chilled.

Thai Peanut Salad Dressing (Mild)

2 T Natural Peanut Butter

1 T Braggs Liquid Aminos

1/3 c EVOO

1/3 c rice vinegar

2 T honey

1 garlic clove

pinch red pepper flakes

Mix everything in Vitamix. Serve warm or chilled.

RAW Tomatillo Salsa

Another AMAZING recipe from my Raw Foods Class! It is my new favorite salsa and I have been putting it on EVERYTHING!!  SO SO GOOD! It is shown on a sesame flax cracker. (Recipe to come!)

Tomatillo Salsa

1 onion (I used yellow)

2-3 cloves garlic

1/2 jalapeno pepper (more/less depending on your spice comfort)

10 tomatillos, husks removed

4 tomatoes

1/2 bunch cilantro (I used a little more)

2 avocados

juice of one lemon

salt and pepper to taste

Blend onion, garlic and pepper in a food processor until mixed well.  Add remaining ingredients and pulse to desired texture. Enjoy!

This is what a tomatillo looks like...kind of like green tomatoes! They are a staple in Mexican cooking and are excellent in sauces and dressings...think green verde sauce and Cafe Rio salad dressing!!!

RAW Zucchini & Carrot Noodles With Spinach Pesto

I have been so busy trying new recipes that are RAW from my RAW foods class I went to with my sister at the LDS Holistic Living Conference last weekend! It was truly amazing and I came home very inspired and so excited to try some new things!  This was the first thing I made...it was amazing!!  I do not have a spirooli YET, so I had to make my zucchini noodles with a shredder! But I will include a picture of my sisters...she has a spiralizer and they look amazing!! I also added shredded carrots to mine because I thought it would be a pretty color and flavor...but that is not in the original recipe. Enjoy!

RAW Zucchini & Carrot Noodles With Pesto 

zucchini, made into spiralized noodles

I added shredded carrots

tomatoes, chopped for garnish

red bell peppers, chopped for garnish

pine nuts, handful for garnish

Spinach PESTO

1 cup EVOO

1/3 cup soft nut or seed (pine nut, almond, cashew, sunflower)

3 garlic cloves

1/2 cup fresh basil, oregano, parsley or 1T dry Italian seasoning

 (I used mostly fresh basil and some oregano)

1 cup organic baby spinach

1 t sea salt

Blend everything in Vitamix. Stores in fridge for two weeks. Put on top spiralized zucchini noodles garnished with tomatoes, red bell peppers, and pine nuts if desired.

This is what it would look like with zucchini spiralized noodles!

Here is a version with just the red bell peppers on top-

It is a very versatile recipe!!

Super Easy Smooth & Silky Bean Dip

My children like the taste of beans, but not the texture. In an attempt to make beans more appetizing, I created  my own "smooth and silky bean dip" in my Vitamix...it is amazing on burritos and as a dip for veggies and chips! We have tried several types of beans and loved them all!! Pictured is PINTO beans, which is my children's favorite (similar to refried beans without the lard.) We also really like black beans!

Smooth & Silky Bean Dip

one can of beans, rinsed and drained

1/4 cup water

seasonings (optional) like Himalayan salt, herbs, etc.

Mix in blender until smooth and silky. Heat on stove if you want to serve them warm. You can add seasonings if you'd like too!!  

Tomato & Olive Sauce

1 T EVOO

3 cloves garlic, minced

1 small onion, diced

2 cans (15 oz) Italian diced tomatoes
4 T tomato paste

Real sea salt and cracked black pepper to taste
1 can (15 ounce) black olives

2 T fresh oregano

2 T fresh basil

Use this sauce over wheat pasta, or for a gluten free option use brown rice pasta. Boil water and cook pasta according to directions on box.  Heat olive oil in sauce pan and saute garlic and onions until translucent, approximately 5 minutes. Add diced tomatoes, tomato paste and seasonings and let simmer for about 10 minutes.  Add olives and fresh herbs and heat through.

Spaghetti Squash Marinara

1 spaghetti squash
1 T EVOO
2 cloves garlic, minced
1/2 onion, minced
 2 cans Italian diced tomatoes

1/2 T pure maple syrup
1 t Italian seasoning
 salt & pepper to taste
Handful fresh basil leaves, torn
balsamic vinegar & parmigiano reggiano cheese for garnish (optional)

For "spaghetti", cut spaghetti squash in half. Place on a piece of parchment paper over a baking sheet with the skin up. Roast for 45-60 minutes on 400 degrees. Take a fork and "shred" the noodles from the squash. Sprinkle with some salt and pepper. (You can also add extra virgin olive oil to it if desired.) 

For sauce, saute olive oil, garlic, and onion until translucent. Add tomatoes, maple syrup and seasoning to taste.  Let cook for about five minutes until flavors blend together. Before serving, toss in fresh torn basil leaves. If desired, add a little balsamic vinegar and/or parmigiano reggiano cheese on top!