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Rainbow Salad
Rainbow Salad
You can get really creative when making your rainbow salad - adding different flavors to make it more or less sweet or savory. Here are some of my favorites:
- Red: Tomato, red bell pepper, red onion, cranberries, cherries, strawberries, pomegranate, red apple
- Orange: Carrot, orange bell pepper, orange slices, mango
- Yellow: Yellow bell pepper, corn, lemon, pineapple, summer squash
- Green: Chopped spinach, romaine, arugula or other leafy green; cabbage, a…
Eat a Rainbow
“When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” -Ayurvedic saying
Food as Medicine
Food represents so many things to us – nourishment, connection, comfort. And to me, it is the foundation of health. Food not only provides us with energy in the form of calories from macronutrients (proteins, fats, and carbs), but also information that communicates different messages in the body and mind.
That information can be complex, and I’m going to break it…
Ginger Tea
Ginger Tea
- 1 Tablespoon Fresh ginger root, grated or thinly sliced (washed and peeled or just washed)
- 2 Cups Boiling Filtered water
- 1/4 Lemon ((optional))
- Honey ((optional -to taste))
There are many ways to make ginger tea. You can brew a large batch of it and sip it throughout the day, or just make yourself a single serve cup.
To the boiling water, you will add the fresh ginger root. I used to peel the ginger root, but since I usually am not eating the root lately I just…
Strawberry Spinach Salad
Strawberry Spinach Salad with Balsamic Dressing
- 10 oz organic baby spinach
- 1 cup organic strawberries, quartered
- 1/4 cup red onion, thinly sliced
- 1/4 cup sliced almonds, toasted
- 2-4 oz crumbled goat cheese (optional)
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- to taste salt
- to taste pepper
-
Combine spinach and strawberries in a large bowl. Add in goat cheese if desired.
To toast almonds, place a small skillet over low heat. Lightly oil with …
Easy Gluten-Free Quiche
Crustless Gluten-free Quiche
This is a super easy and modifiable recipe. You can substitute with whatever goodies you'd like to put in - variety of veggies, meat/no meat; real cheese/non-dairy cheese; milk or unsweetened almond milk.
- 6 ounces diced cooked ham (can omit and substitute veggies)
- 1/2 medium zucchini, diced
- 1/2 medium red bell pepper, diced
- 1/4 cup onion, diced
- 4 ounces non-dairy almond mozzarella cheese
- 8 large eggs
- 1/2 cup unsweetened, plain almond milk
- 1/2 teaspoon…
Invigorating Green Smoothie
Invigorating Green Smoothie
- 1 handful organic leafy greens (spinach, kale, romaine, dandelion greens)
- 1 stalk organic celery
- 1 medium organic cucumber
- 1/2 - 1 medium organic apple
- 1/2 lemon (juiced)
- 1 teaspoon ginger (peeled)
- cilantro, mint ((optional))
- 8 ounces filtered water
-
Combine all the ingredients and blend well in a Vitamix or other heavy-duty blender.
Alternatively: press the ingredients (except the water) in a juicer. I use an Omega Vert Masticating Juicer
Sindhi Baji - Multi-Colored Vegetable and Lentil Dish
Sindhi Baji - from Amrita Sondhi's "The Tastes of Ayurveda"
- 1/4 cup channa dal (chickpea split lentils) or yellow split peas (I used red lentils), soaked overnight (soak overnight!)
- 2 Tbsp oil (I used avocado oil)
- 3/4 cup onion, chopped
- 1-1/2 tsp ginger, minced
- 1 tsp green chili, minced (or to taste) (I omitted to reduce Pitta)
- 1-1/2 cups tomatoes, diced (or 1 15 oz can diced tomatoes)
- 1/2 tsp turmeric, ground
- 1/2 tsp cumin, ground
- to taste salt
- 3/4 cup carrots, sliced
- 4-5 cups o…
Cranberry, Almond & Arugala Salad with Maple Vinaigrette
Cranberry, Almond & Arugala Salad with Maple Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup maple syrup (grade B)
- 2 Tbsp apple cider vinegar
- 2 Tbsp lemon juice
- salt (to taste)
- pepper (to taste)
- 8-10 oz arugala (or substitute baby spinach)
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- 1/4 cup crumbled goat cheese
- 1/4 cup red onion, thinly sliced
- shelled pistachios
- 1/2 apple, thinly sliced for garni…
Roasted Root Vegetables with Maple-Dijon Dressing
Roasted Root Vegetables with Maple-Dijon Dressing
A healthy family favorite alternative to candied yams
- 6 carrots of many colors, peeled and trimmed
- 4 parsnips, peeled and trimmed
- 2-3 large sweet potatoes, peeled
- 1/4 cup extra virgin olive oil
- 1/4 cup maple syrup (grade B)
- 3 tbsp dijon mustard
- 1/2-1 tsp sea salt
- 1/2 tsp ground pepper
-
Preheat oven to 425 degrees F. Meanwhile, cut the carrots, parsnips and sweet potatoes into French fry sized pieces about 2-3 inch sticks, 1/…
Quinoa, Kale & Sweet Potato Bowl
Quinoa, Kale & Sweet Potato Bowl with Peanut Sauce
- 1 cup cooked quinoa
- 1 sweet potato cooked, peeled and cut into 1 inch cubes
- 1/2 bunch kale, cut into bit sized pieces
- 1/2 to 1 cup other julienne cut veggies - bell pepper, carrot, broccoli, etc. - raw or steamed for 2 minutes
- 2 tbsp peanut butter
- 1 tbsp lime juice
- 1 tbsp coconut aminos
- 1 clove garlic, minced
- 1-2 tbsp water
- 1 tbsp chopped scallions
-
To prepare the peanut sauce, mix peanut butter, lime juice, coconut aminos,…
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