Blog Archives

Pumpkin Seed Dressing

7/31/2015

Prep time:
5 minutes

Prep notes:

Cooking time:
0 minutes

Yields:
4 people

Ingredients:
1 cup roasted pumpkin seeds
2 tablespoons fresh parsley, minced
3 tablespoons scallions
2 teaspoons umeboshi paste
1/2 cup water

Directions:

Place all ingredients in a blender and purée until creamy.

Notes:

Serve over steamed vegetables, salad, or noodles.

- See more at: http://www.theliveandbewellcoach.com/pumpkin-seed-dressing#sthash.TG7AGcTf.dpuf

0 Comments

Apple Salsa

7/31/2015

0 Comments

Prep time:
10 minutes

Prep notes:

Cooking time:
0 minutes

Yields:
4 people

Ingredients:
3 apples, peeled, cored and chopped
1 medium sweet onion, diced
1/4 cup fresh cilantro, chopped
1 tablespoon fresh mint, chopped
2 teaspoons lime juice
1/4 cup flaxseed or olive oil
1 tablespoon maple syrup

Directions:

Mix all ingredients together.

Notes:

If you want smooth salsa, place half of the mixture in a food processor or blender and pulse for 1-2 seconds to chop the mixture, not purée.
Try with different apples or combine 3 different types.
This is great with baked chips, grilled veggies or in Mexican dishes.

- See more at: http://www.theliveandbewellcoach.com/apple-salsa#sthash.wkXMEVB7.dpuf

0 Comments

Afternoon Pick-Me-Up

7/31/2015

0 Comments

Prep time:
5 minutes

Prep notes:

Cooking time:
0 minutes

Yields:
1 people

Ingredients:
3 carrots (or 12 ounces carrot juice)
1 tablespoon spirulina or chlorella powder

Directions:

Juice carrots in a juicer or purchase fresh carrot juice from a health food store.
Add spirulina to juice and mix very well.
Drink slowly and enjoy your energy.

Notes:

Try different types of greens and super-foods to see how they affect you differently.
If using bottled carrot juice make sure it is organic.

- See more at: http://www.theliveandbewellcoach.com/afternoon-pick-me#sthash.uuckBAGv.dpuf

0 Comments

Late Summer Corn Salad

7/29/2015

0 Comments

Prep time:
20 minutes

Prep notes:

Cooking time:
10 minutes

Yields:
6 people

Ingredients:
4 ears of corn
1/2 small red onion, diced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 bunch cilantro, minced
1 tablespoon olive oil
Juice of 1 lemon
Sea salt and pepper to taste

Directions:

Boil corn in a large pot for 5-10 minutes.
Remove from pot and cool by running under cold water.
Cut kernels from the cobs and place in a large mixing bowl.
Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.
Add oil, lemon juice, salt and pepper. Mix well.

- See more at: http://www.theliveandbewellcoach.com/late-summer-corn-salad#sthash.KxhC8RhP.dpuf

0 Comments

French Lentil Shiitake Salad

7/29/2015

0 Comments

Prep time:
20 minutes

Prep notes:

Cooking time:
35 minutes

Yields:
8 people

Ingredients:
2 cups French lentils
4 cups water
8-inch piece wakame
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 medium parsnips, chopped
8 to 10 dried shiitake mushrooms
2 tablespoons tamari soy sauce
4 cloves diced garlic
1 bunch chopped scallion
1/2 cup chopped fresh basil
2 tablespoons olive oil
1/2 teaspoon black pepper
1/2 cup dried, coarsely chopped chestnuts

Directions:

Wash lentils.
Fill a sauce pan with water. Add lentils and wakame and bring to a boil.
Add thyme and rosemary.
Cover and simmer for 15 minutes over low heat.
Uncover and add chopped parsnip.
Cover and simmer for 15 more minutes.
Soak mushrooms for 3 minutes and cut into quarters.
Transfer lentils into a big bowl; add mushrooms, tamari, garlic, scallion, basil, olive oil and black pepper.
Mix well and top with chestnuts.

- See more at: http://www.theliveandbewellcoach.com/french-lentil-shiitake-salad#sthash.hTTpbRmS.dpuf

0 Comments

Dandelion Salad with Warm Hazelnut Vinaigrette

7/29/2015

0 Comments

Prep time:
10 minutes

Prep notes:

Cooking time:
5 minutes

Yields:
4 people

Ingredients:
2 large bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup hazelnuts, coarsely chopped
1 tablespoon balsamic vinegar
Sea salt and pepper to taste

Directions:

Wash greens, remove stems and chop into 3/4-inch pieces.
Place greens in a large mixing bowl.
Heat oil in a sauté pan on medium.
Add garlic and nuts, stirring constantly for 2 minutes.
Stir in vinegar, salt and pepper.
Pour the hot vinaigrette over the greens and toss well.

- See more at: http://www.theliveandbewellcoach.com/dandelion-salad-warm-hazelnut-vinaigrette#sthash.QdUIqA2A.dpuf

0 Comments

Cabbage, Sprout and Asparagus Salad

7/29/2015

0 Comments

Prep time:
10 minutes

Prep notes:

Cooking time:
3 minutes

Yields:
4 people

Ingredients:
1 pound asparagus cut into 2 inch pieces
1 cup red cabbage, shredded
1 cup green cabbage, shredded
1 cup sprouts
1/4 bunch watercress
2 cup snow pea-shoots
1 tablespoon chopped mint
1/4 cup toasted chopped peanuts

Dressing:
1/2 cup apple cider
2 tablespoons mirin
2 tablespoon tamari or shoyu
1/4 cup rice vinegar
1 tablespoon canola oil

Directions:

Steam asparagus until tender. Refresh in cold water.
In a small bowl or container with a lid, prepare dressing.
In a large bowl combine asparagus, cabbage, sprouts and dressing.
Serve over watercress and garnish with pea-shoots, mint leaves and toasted peanuts.

- See more at: http://www.theliveandbewellcoach.com/cabbage-sprout-and-asparagus-salad#sthash.OsmJVND1.dpuf

0 Comments

Black Bean Salad

7/29/2015

0 Comments

Prep time:
10 minutes

Prep notes:

Cooking time:
15 minutes

Yields:
8 people

Ingredients:
1 tablespoon olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 teaspoon coriander
2 teaspoons cumin
Pinch of cayenne
1 teaspoon sea salt
2 cups cooked black beans
1 red pepper, diced
1 yellow bell pepper, diced
Cilantro and fresh lime juice, as garnish

Directions:

Heat oil in pan.
Sauté onions and garlic with spices and salt.
Remove from heat and put into a large bowl.
Add black beans and peppers.
Mix well and serve.

- See more at: http://www.theliveandbewellcoach.com/black-bean-salad#sthash.hKran5b0.dpuf

0 Comments

Big Summer Mix Salad

7/29/2015

0 Comments

Prep time:
10 minutes

Prep notes:

Cooking time:
0 minutes

Yields:
2 people

Ingredients:
1/2 bunch spinach (or any favorite greens)
10 garlic stuffed green olives
1/2 cup raw cashews
1/2 small yellow onion
1/2 red bell pepper
1/2 jalapeno pepper
1/2 cucumber

Dressing:
2 tablespoons tahini
Juice of 1 lime
2 pinches cayenne pepper

Directions:

Wash and dry all veggies.
Finely chop all veggies, olives and nuts and place in a large bowl.
Mix dressing ingredients together with a fork in a small bowl.
Add dressing to vegetables, toss well and enjoy.

- See more at: http://www.theliveandbewellcoach.com/big-summer-mix-salad#sthash.DOcuBAvj.dpuf

0 Comments

Beet Salad with Fennel and Mint

7/29/2015

0 Comments

Prep time:
20 minutes

Prep notes:

Cooking time:
30 minutes

Yields:
6 people

Ingredients:
2 beets
1 small fennel bulb
1 bunch mint leaves
2 oranges
1/4 cup balsamic vinegar

Directions:

Place beets in a pot, cover with 1 inch with water and boil for 20-30 minutes, until a fork pierces easily through the middle of each beet.
While beets are cooking, wash fennel and slice very thin.
Chiffonade mint (chop into thin ribbons).
Zest oranges and juice them into a bowl.
When beets are cooked, drain them in the sink and rinse under cold water.
Peel the skin off beets with hands and chop beets into1/4-inch thick, quarter rounds.
Add all ingredients into a large bowl and mix well.

Notes:
This salad is famous for converting non-beet eaters into beet lovers!

- See more at: http://www.theliveandbewellcoach.com/beet-salad-fennel-and-mint#sthash.qHlAh1NG.dpuf

0 Comments

<<Previous

As a mother of four/coach/queen of the last minute food prep, I am always asked for healthy recipes. To be honest, when I cook, I rarely measure. I love to cook (and teach) by intuition. Begrudgingly (and since this is more about you than me), I have provided some actual recipes; think of them as guides. I hope you join me for some intuitive cooking sessions (available by request) to learn how to PLAY with your FOOD and put the FUN in cooking! In the meantime, check out the categories below. Bon appetit!
Warmly,
jani

Archives

Categories