Best of Spring Salad

This recipe is one that my son, Jeff, found on line. It is so yummy! He has an instagram post call Madewell Food. He's got some great recipes on there!

Vegan Tahini Dressing:

1/3 cup Tahini
1/2 cup chopped green onion
1/2 avocado
1 T. sesame seed oil
2 T. tamari
2 T. apple cider vinegar
2 T. lemon juice
1/4 tsp. of salt and pepper each
1 tsp. minced garlic
1/3 cup coconut milk
1/4 cup avocado oil

1. Put all ingredients except the avocado and avocado oil into blender or food processor.
2. Add avocado and while blending, slowly add in the avocado oil.

Salad Ingredients:

1 cup spinach
1 cup arugula
Brie Cheese
1/3 cup blueberries
1 T. slivered almonds
1 1/2 thin sliced figs
1/2 thin sliced green apple
splash of balsamic vinegar
2 T. Tahini dressing

Put all ingredients in a bowl and enjoy.

Nori's Healthy No-Bake Cookies

1/2 cup peanut or almond butter
1/2 cup coconut oil
2 Tbsp. cacao powder
1/2-1 cup of maple syrup, coconut sugar, or monk fruit sweetener
1/2 cup hemp seeds
1/2 cup non-GMO oatmeal
1/2 cup coconut

Melt peanut or almond butter and coconut oil together.
Add remaining ingredients and stir to coat.
Add extra amount of sweetener and seeds/oatmeal to taste.
Mixture should be creamy, not too stiff.
Form into balls and place on plate or try in refrigerator until hard.
Put balls into plastic ziplock and store in freezer until ready to eat.

Balsamic Salad Dressing with Pea Shoots, Greens, and Parmesan

• This is a delicious salad that I got from "acouplecooks". You will really enjoy it!
• 8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)
• 1 cup pea shoots
• 1 cup edamame, fresh peas, or garbanzo beans
• 1 handful fresh mint (optional)
• 1/2 cup walnuts
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 tablespoon stone ground mustard, or spicy brown mustard
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• Fresh ground black pepper
• Parmesan cheese

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INSTRUCTIONS

1. Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips.
2. In a dry pan over medium heat, heat the walnuts, stirring frequently, until browned, about 3 to 4 minutes (make sure to watch them constantly so they do not burn).
3. For the dressing, mix in a blender or shaker bottle: 
4. 2 tablespoons olive oil 
5. 2 tablespoons balsamic vinegar 
6. 1/2 tablespoon of the mustard 
7. 1 tablespoon honey
8. 1/4 teaspoon kosher salt
9. A generous amount of fresh ground black pepper. 
10. To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, and/or garbanzo beans, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.

Lentil Soup with Lemon

Ingredients:

3 Tbsp. avocado oil
2 Cups chopped onion
2 cloves garlic, minced
1 1/2 Tbsp. tomato paste
2 tsp. cumin
1/2 tsp. kosher salt or to taste
1/2 tsp. black pepper
1/2 tsp. chili powder, plus more for garnish
6 cups chicken broth
1 cup dried red lentils
3/4 cup diced carrot
3 Tbsp. lemon juice
1/4 cup sour cream
3 Tbsp. chopped fresh cilantro
lemon wedges and or crostini

Instructions:

1. Heat oil in a large pot on medium high heat. Stir in onion and garlic; cook, stirring occasionally, until onion is browned, about 5 minutes. Stir in tomato paste, cumin, salt, pepper, and chili powder. Cook, stirring until fragrant, about 2 minutes more.
2. Stir in broth, lentils and carrot. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until lentils are soft, about 15 minutes.
3. Stir in lemon juice. Top with sour cream and cilantro. If desired, serve with lemon wedges and/or crostini.

Peanut Crunch Salad in a Jar

Dressing:
1/3 cup natural peanut butter (smooth or crunchy, not sweetened)
1-2 Tblsps. maple syrup
1/4 cup freshly squeezed lemon juice
2 Tblsps. Tamari, soy sauce or coconut aminos
1/4 cup water
2 Tblsps. rice wine vinegar, or apple cider or white wine vinegar
Salt and freshly ground black pepper to taste

Salad:
4 green onions, cut into thin rounds
2 cups cooked quinoa (about 1 cup raw)
1 medium carrot, cut into matchsticks or grated
1 cup frozen edamame beans, no need to defrost or use canned chickpeas instead
1 1/2 cups red or purple cabbage chopped into small pieces
1 1/2 cups green cabbage chopped into small pieces
1/2 cup roasted peanuts (salted or unsalted)

Instructions:
1.  Add all of the dressing ingredients to a small bowl and whisk them together really well. Divide the dressing evenly between 4 quart jars.

2.  Add all of the other ingredients in the order listed and evenly between each jar. First green onions, then quinoa then the carrot, then the edamame beans, the the cabbage and finally the peanuts.

3.  Put the lids on the jars and store in the fridge for up to 5 days.

4.  To serve, tip out into a bowl, making sure to scrape out any remnants of dressing in the bottom of the jar, and toss everything together well before eating.

**To make this recipe peanut free, switch the peanut butter for almond butter and the peanuts for almonds.
    To make this recipe completely nut free, use sunflower seed butter or tahini in place of the peanut butter and any crunchy seeds that you like instead of the peanuts.

Pan Seared Filet Mignon with Garlic Herb Butter

Thank you Kitchenswagger for sharing your recipe with us!

• 4 10 ounce thick tenderloin beef filets (roughly 2 inches thick)
• 2-3 tablespoons butter
• salt and pepper to taste

garlic & herb butter

• 1/2 stick of butter
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh tarragon
• 1/2 tablespoon minced garlic

For the herb butter

1. Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.

For the filets

1. Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
2. Add the plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
3. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.

Temperatures for steakRare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above

Homemade Healthy Sauerkraut

Sacred Sauerkraut Recipe:

INGREDIENTS:

1 head of red cabbage
1 1/2 tbsp. sea salt
Spring water (enough to submerge)
Juice from 1 lemon
2 mason jars
1 tsp. dill seed

TIP: For extra flavor, try adding a tablespoon of fresh thyme or rosemary to your sauerkraut mixture before securing the lid.

PREPARATION

• Using a large kitchen knife, slice the cabbage in half and cut out the stem core. Place each cabbage half on its flat side and carefully shred into thin strips. When finished, place shredded cabbage into a large ceramic or metal mixing bowl.

• Add sea salt, dill, and lemon juice to the mixing bowl and using your hands, mix all of the ingredients together. Squeeze and knead the cabbage shreds to really soften them up. Let this mixture sit for 30 minutes.

• Now it’s time to pack your mason jars with kraut! Using a serving spoon, scoop the cabbage mixture into each mason jar, leaving 2 inches of room at the top. There should be a line at the top of your mason jar, indicating how high to fill it with spring water.

• Drizzle a final bit of lemon juice over the exposed surface at the top of the jar. This will prevent the growth of any unwanted bacteria during the fermentation process.

FERMENTATION

• Seal each jar and place in a shady storage space that stays room temperature at all times. The fermentation process can take between 4 and 10 days depending on various environmental factors. Make sure to “burp” each jar every few days. To do this, simply unscrew the lid and let the effervescence release – then place the lid back on.

• After 4 or 5 days, start sampling the sauerkraut daily until it has reached the flavor and consistency you desire. Once you feel it has reached perfection, serve it up or place it in the fridge.

This ancient probiotic-rich food will stay good for months and makes for a highly nutritious topping or snack!

The fermenting of cabbage may date back as far as 700 B.C. It is believed that laborers working on the Great Wall of China began the practice by storing shredded cabbage in rice wine so it would last through the non-growing periods of the year. Legend has it that Ghenghis Khan later brought it with him to Europe.

The probiotic process used in sauerkraut-craft is similar to that used in the making of uncooked pickles and Kimchi, and allows the nutrients to be more easily digested and available to the body. It is high in C, B and K vitamins, a fabulous source of fiber, is thought to boost the immune system and is a popular folk remedy for cold sores.

But one of the most exciting findings comes from a study published in the Journal of Agriculture and Food Chemistry. Apparently, the fermenting of cabbage produces substances called isothiocynateswhich may actually prevent the growth of cancer cells.

I got this information and recipe from Nick Polizzi

Host of Remedy: Ancient Medicine for Modern Illness
& Founder of The Sacred Science