Spring salad bowl

Now that Spring has arrived, farmers markets are beginning to open, and bursts of vibrant colors are surfacing after a dull, grey, winter. Dark leafy greens are in abundance, which for me is like being a kid in a candy store. With so many varieties of kale, chard, and lettuce to chose from, I was inspired to make this quinoa salad bowl for a quick, light, and refreshing meal.

Red quinoa salad bowl with garlic herb vinaigrette

Serves 4 

Salad

4 cups red quinoa, cooked

1 head green kale, stems removed, roughly chopped

1 ripe avocado, peeled, pitted, and sliced

2 cups carrots, shredded

1/4 cup raw pistachios, chopped

1/4 cup chives, minced

1 tablespoon expeller-pressed olive oil

2 teaspoons lemon juice, fresh-squeezed

Sea salt and black pepper to taste

Dressing

1 cup basil, stems removed, tightly packed

1/2 cup fresh parsley, curly or flat leaf, tightly packed

1/2 cup expeller-pressed olive oil

1/4 cup raw apple cider vinegar

3 medium cloves garlic, peeled

2 tablespoons fresh oregano, stems removed

1 tablespoon lemon juice, fresh-squeezed

1/2 teaspoon raw light agave

1/2 teaspoon fresh ground black pepper

1/4 teaspoon sea salt

Make dressing

1. In high-speed blender add basil, parsley, olive oil, apple cider vinegar, garlic, oregano, lemon juice, agave, and salt and pepper.  Blend on medium for about 30 seconds until herbs are broken down and sauce is almost smooth. 

Salad bowl

1. While quinoa is cooking, chop kale and massage in olive oil, lemon juice, and salt and pepper for a few minutes until kale is evenly coated and starts to soften. 

2. Place 1 cup cooked quinoa in each bowl.  Divide equal parts kale and shredded carrots over quinoa and sprinkle on pistachios and chives. Top each bowl with sliced avocado and  drizzle with a generous amount of dressing.  Enjoy!

Pineapple spinach kiwi juice

I've been fantasizing about taking a trip to New Zealand for some time now, but lately can't stop thinking about it. It may be a while before I get to take that trip so for now I'll just have to juice some tasty tart green kiwis and sip on this liquid vacation in a cup.  Cheers!

Day #18

Pineapple spinach kiwi juice

Makes about 16 ounces

3 ripe kiwis
2 cups fresh spinach
1/2 ripe pineapple, rind removed

1.  In juicer of choice, juice all ingredients.  Serve immediately.

Pure veggie juice

Day #17 of February's challenge is a pure vegetable based juice that does not mess around.  If you haven't had fresh pure veggie juice before it make take some getting use to.  It is packed with vitamins, minerals and is a great meal replacement along with a wonderful boost for stamina, energy and libido.  Who wouldn't want all of that?  This is one of my favorites not because of the taste but it supplies my body with everything it needs while keeping sugars low for a lasting feeling of fullness and energy.

Day #17

Pure veggie juice

Makes about 24 ounces

6 celery ribs
2 cups fresh spinach
2 medium ripe tomatoes
2 carrots
1 medium cucumber
1 medium green bell pepper
1/4 bunch fresh parsley

1.  In juicer of choice, juice all ingredients.  Serve immediately. 

Cabbage carrot parsley juice

Day #16 of the juice challenge brings you a straight-up vegetable juice blend that is wonderful for the digestive system is an anti-inflammatory and is loaded with phytochemicals and antioxidants.  It may not look that pretty but it tastes delicious and you're body with thank you.

Day #16

Cabbage carrot parsley juice
Makes about 16 ounces

1 small head green cabbage
1 pound carrots
1/2 bunch fresh parsley

1.  In juicer of choice, juice all ingredients.  Serve immediately.

Sweet-tart green juice

Day #15 of the juice challenge is a sweet-tart green juice that will make your mouth pucker.   It is a great alkalizing beverage for resetting the system first thing in the morning.

Day #15

Sweet-tart green juice

Makes about 16 ounces

2 ripe pears
1 medium cucumber
1 medium green apple
1 lime, peeled
1 cup fresh mint

1.  In juicer of choice, juice all ingredients.  Serve immediately.

Kale orange ginger juice

Day # 14 of the juice challenge gets its rich green color from the king of dark leafy greens - KALE.  With a touch of sweet citrus and spicy ginger this juice will start your morning off with a zing.

Day #14

Kale orange ginger juice

Makes about 32 ounces

8-10 oranges, peeled

1 head green kale

2-inch piece fresh ginger

1.  In juicer of choice, juice all ingredients.  Serve immediately

Broccoli apple mint juice

I have definitely fallen behind this month on posting my juicing recipes so playing catch up posting them on here today.  Here's day #13 of the cleanse a beautiful vibrant broccoli apple mint juice that sounds like a strange combination but is actually a sweet pleasant surprise.

Broccoli is a powerhouse of vitamins A and K which activates proteins and supports stomach, lungs and liver function.  Broccoli also has manganese which aids in new bone development and wound healing.  It definitely does the body good!

Day #13

Broccoli apple mint juice

Makes about 16 ounces

5 cups broccoli florets
5 small apples or 3 medium
1 cup fresh mint

1.  In juicer of choice, juice all ingredients.  Serve immediately