Watercress, beet & heirloom tomato salad: serves 1
INGREDIENTS: (USE ORGANIC)
2 medium beets
1 bunch watercress, tough stems removed
1 tomato, preferably an heirloom variety,
cut into bite-size pieces
1 Tablespoon olive oil
juice of 1 lemon
fine sea salt
freshly ground black pepper
Recipe courtesy of Alicia Silverstone—
actress, health advocate and author of
#1 New York Times bestseller The Kind Diet
DIRECTIONS:
Preheat the oven to 425°. Wrap the beets in
foil, and roast for 40 to 60 minutes or until
you can pierce them easily with a skewer.
Allow the beets to cool a bit, then slip off the
skins and slice the beets into quarters from root
to stem. (If beets are small, just halve them.)
Combine beets, watercress and tomato in
a salad bowl. Mix the olive oil and lemon
juice together, and pour over the salad; mix
well. Add a couple of pinches of salt and a
little pepper to taste. Toss again, and serve.
Mango ice cream: serves 4
INGREDIENTS: (USE ORGANIC)
1 bag (3 cups) frozen organic mango chunks
1 cup So Delicious® Sugar Free Vanilla
Coconut Milk or any non-dairy milk
2 teaspoons ripe organic avocado
1½ Tablespoons organic lemon juice
1½ Tablespoons organic honey
DIRECTIONS:
Place all ingredients into food processor,
using the “S” blade. Blend until smooth,
and serve immediately. Store in freezer
for up to two months.
Recipes courtesy of Gwen Eager, Garden of Life
Product Specialist and Certified RAW Vegan Chef
Beef & watercress salad: serves 4
INGREDIENTS: (USE ORGANIC)
1 pound rare roast beef, cut into
½-inch thick strips
2 bunches watercress, tough stems
removed
1 medium red onion, thinly sliced
1 cup sliced radishes
½ cup melted coconut oil
2 Tablespoons freshly squeezed lime juice
1 teaspoon chili powder
1 teaspoon minced garlic
¼ teaspoon cayenne
powder
¼ cup toasted coconut
flakes
¼ cup fresh cilantro
leaves
¼ cup fresh mint leaves
INGREDIENTS: (USE ORGANIC)
DRESSING:
¼ cup olive oil
1½ Tablespoons apricot preserves
1 teaspoon dijon
1 garlic clove, minced
SALAD:
1 cup quinoa
1 cup water
2 cups vegetable broth
1 Tablespoon Garden of Life coconut oil
½ cup chopped walnuts
1 cup chopped apples (such as Honeycrisp or Fuji)
¼ cup pomegranate seeds
¼ cup pumpkin seeds (pepitas)
¼ cup dried apricots, chopped into small pieces
¼ cup thinly sliced green onion
DIRECTIONS:
Combine the beef, watercress, onion and radishes in a large mixing bowl.
Whisk together the oil and juice in a small bowl. When blended, whisk in
the chili powder, garlic and cayenne. Pour the dressing over the beef mixture,
tossing to evenly coat. Scoop the salad onto a serving plate and sprinkle the
coconut, cilantro and mint over the top. Serve immediately.
Recipes courtesy of Dr. Perlmutter, M.D., Board Certified Neurologist, #1
New York Times Best-Selling Author and Expert in the Human Microbiome.
DIRECTIONS: NOTE:
For the Dressing: Whisk together all
ingredients and set aside. Quinoa is actually a seed but cooks like a grain.
It is high in protein and gluten free. You can
use quinoa in a lot of recipes, hot or cold. This
particular quinoa salad is colorful, energetic
and sweet.
For the Salad: First you will need to cook
the quinoa. Place coconut oil in a pot
and heat. Add quinoa and toast for a few
minutes then add water and vegetable broth
and bring to a boil. Reduce heat and simmer
for about 20 minutes until quinoa is cooked
then remove from heat. After quinoa has
cooled, place all ingredients into a large bowl
and toss. Serve as a main dish or as a side.
Store in refrigerator for up to four days.
It’s vegan, gluten free, dairy free and
soy free.
Recipe courtesy
of Gwen Eager,
Garden of Life
Product Specialist
and Certified
RAW Vegan Chef