Green Sesame Sunflower Salad

GF, GrF, DF, V, Vegan

 Ingredients
Salad
1 head of broccoli or 2 broccoli crowns
1 bunch Swiss chard, leaves removed and chopped into bite-sized pieces, tender stems finely chopped
½ small red onion, finely chopped
½ cup sunflower or pumpkin seeds
½ - 1 medium apple, diced or chopped
*Optional: Sesame seeds

Dressing
1/3 cup sesame oil or combination of sesame and olive oils
1/3 cup apple cider vinegar (Bragg’s is a good brand)
1-2 teaspoons natural sweetener (raw honey, pure maple syrup) or 5-8 drops Stevia
1 tablespoon soy sauce, wheat-free tamari, coconut aminos, or Bragg’s aminos
½ - 1 teaspoon ground ginger
*Leftover dressing can be used for salads or marinade

 Directions 
1.  Prepare all salad ingredients and place in a large bowl.
2. Mix dressing ingredients over salad ingredients and add more, to your liking. You can determine your preference for dressing amount. Leftover dressing may be used for side salads, marinades or dressings for another day.

*This tastes better if you stir periodically

Recipe by Leigh Wagner PhD, MS, RDN

Corn and Tomato Salad with Fresh Herbs

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Gluten free, dairy free, vegetarian, vegan 

Ingredients

4 ears of corn – shucked and cleaned of silk
1 pint (2 cups) cherry tomatoes
½ bunch cilantro chopped
3 green onions, sliced
Juice of 2 limes or 2-3 Tablespoons lime juice
Salt and pepper to taste

 Directions  

  1. With water, wash and drain all fresh produce.

  2. If tomatoes are large, cut in half.

  3. Cut corn kernels off of cob. Hold corncob upright with flat end on cutting board and cut straight down with knife.

  4. Chop cilantro. Cut tough stems from cilantro and use leaves and upper stems. Roll cilantro and tender stems and chop.

  5. In a large bowl, combine all ingredients. Mix well. Add salt and pepper to taste.

Variations

Add chopped cucumber, red or green bell pepper and/or green beans
If you like spicy food, add a dash of cayenne pepper or 1 finely chopped jalapeno pepper
Substitute basil, mint and/or parsley for cilantro.
Add 1 can of rinsed garbanzo, white and/or black beans

 Recipe by Leigh Wagner PhD, MS, RDN

Basil Cucumber Salad

GF, GrF, DF, V, Vegan

Ingredients
2 medium cucumbers, cut into thin slices (may choose to peel first)
½ cup thinly sliced basil
2 to 3 cloves garlic, chopped
¼ - ½ teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
2 teaspoons pure maple syrup
Salt to taste

 Directions  
1.  In a medium-sized bowl toss together the sliced cucumbers, basil, garlic, and chili flakes. In a small separate bowl, whisk together the coconut vinegar and coconut nectar. Pour over cucumbers. Season with sea salt to taste. The salad is best served after the cucumbers have marinated for about an hour. Leftovers can be stored in the refrigerator for up to 4 days.

Yield: 4 to 6 servings

Recipe by Leigh Wagner PhD, MS, RDN

Fish Tacos with Citrus Slaw

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Gluten free, grain free, dairy free

Ingredients
Tacos
1 pound tilapia
2 tablespoons extra-virgin olive oil, divided
2 teaspoons sea salt
¼ cup lime juice
1 tablespoon chili powder or Mexican seasoning (2 teaspoons chili powder + 1 teaspoon ground cumin)
1 onion, chopped
¼ cup chopped fresh cilantro
12 taco shells or fresh gluten-free tortillas (corn, teff, rice)

Slaw
¼ - 1/3 head green cabbage
2 tablespoons chopped fresh cilantro
1 green onion, sliced or minced
½ to 1 teaspoon chopped jalapenos or 1 teaspoon Serrano chili, to taste
1 tablespoon Veganaise (dairy and egg-free mayo) or olive oil mayonnaise or organic Greek yogurt
1 tablespoon fresh lime juice
½ teaspoon cumin seeds or ¼ teaspoon ground cumin
Salt and pepper, to taste

Optional taco fillings:
Avocado slices
Grated cheese
Salsa
Shredded lettuce 

Directions  
1. Preheat oven to 400 degrees Fahrenheit.
2. Rinse the tilapia under cool running water the place in a large mixing bowl. In a small bowl, combine 1 tablespoon of the olive oil, salt, lime juice, and chili powder then pour marinade over the fish. Let stand for 10-15 minutes; the longer time will allow for increased flavor absorption.
3. Lightly grease the bottom of a glass baking dish. Place the marinated tilapia in dish and cook at 400 degrees Fahrenheit for 12-15 minutes until it flakes with a fork. While the fish is cooking, heat the remaining oil in a large skillet. Add onion and sauté until hot.
4. In a medium bowl, combine the cabbage with the remaining ingredients.
5. Warm taco shells according to the directions on the package.
6. Cut each hot fish fillet into 6-8 pieces and place in warmed tortilla with slaw and desired fixings.

Cashew "Ranch" Dressing

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Ingredients
½ cup raw cashews or macadamia nuts
½ cup water
2 cloves garlic (or 2 teaspoons jarred garlic)
¼ cup extra virgin olive oil
2 Tablespoons lemon juice
¾ teaspoon salt
2 teaspoons Italian Seasoning
2 teaspoons fresh dill or ½ teaspoon dried dill
1 teaspoon pure maple syrup or honey or 4-5 drops liquid stevia
black pepper, to taste

Directions
1. Place the nuts, water, and garlic into a blender. Blend until creamy. Add remaining ingredients and blend again until combined.
2. Pour into a glass jar or container and refrigerate. Shake and pour over your favorite salad or dip with your favorite veggies or seed crackers. Enjoy! :)

Recipe by Leigh Wagner PhD, MS, RD