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salad

Orange & Pomegranate Salad

September 12, 2012

orange-pomegranate-salad

One of the most annoying questions that you come across as a vegan is: “What can you eat except for salad?”

I love soup, pasta, indian food, veggie burgers, cookies … but the thing that is kind of ironic is that I really eat a lot of salads. And often as the main meal. I try to vary them in different ways but one trick that I often come back to is adding fruit to the salad. Pear, strawberries, pomegranate, apple, orange, kiwi and mango all works well in salads.

In this particular salad I used orange and pomegranate. Since the salad is quite light I would normally make it for lunch or as a side dish. The last time I served this we ate it along side falafel wraps (hmmm, maybe a future blog post…)

You may have heard time and time again how antioxidant-rich pomegranates are. But you may not know that the jewel-like seeds also contain iron, calcium, vitamin C, magnesium, and a good dose of fiber.

pomegranate

orange-and-pomegranate-salad

Orange and Pomegranate Salad

Serves 2

Ingredients:

  • 3 cups green leaf lettuce, rinsed and torn
  • 1 orange, peeled and chopped
  • 1/3 cup pomegranate seeds
  • 1 Tbsp. onion, thinly chopped
  • 1 Tbsp. honey or agave nectar
  • 1/2 Tbsp. apple cider vinegar
  • pinch of sea salt and black pepper
  • 1/4 cup olive oil
  • sunflower seeds (optional)

Directions:

  1. Divide the lettuce between two bowls. Peel and chop the orange. Divide the chopped orange and pomegranate seeds among the two bowls and mix gently.
  2. In a small bowl combine the onion, natural sweetener, vinegar, salt and pepper and whisk until the salt is dissolved. Whisk in the olive oil.
  3. Slowly add desired amount of dressing into bowls of salad. Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
  4. Sprinkle sunflower seeds over salad for a little something extra.

(Photo Credit: my sister, Jenny Norris – jjnorris.com)

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Strawberry Spinach Salad

June 15, 2012
strawberry-spinach-salad

This is one of my favorite summer dishes. A bright, seasonal salad that is super simple to throw together and really refreshing. I wanted to take advantage of the beautiful spring produce which is now appearing in abundance at the grocery store and farmers’ market.

With strawberry season in full swing we’ve been gorging ourselves daily on the sweet, juicy berries and can’t quite get enough of them. Not only are they summery and delicious, they’re a bona fide superfood, too. Nutrient-rich and packed with antioxidants (like vitamin C), strawberries offer a wide range of health benefits, some of which may surprise you. For starters, strawberries are rich in fiber. Fiber enables digestion to work properly, which is essential for proper immune function. Strawberries are chockfull of antioxidants and other essential nutrients that can flavorfully help you reduce your risk of cancer, heart disease, inflammatory diseases, and birth defects as well as mouthwateringly manage your weight.

Spinach is one of the most nutrient-dense foods in existence. Spinach contains an impressive range of active substances which are indispensable to the body. One cup of the leafy green vegetable contains far more than your daily requirements of vitamin K and vitamin A, almost all the manganese and folate your body needs and nearly 40 percent of your magnesium requirement. It is an excellent source of more than 20 different nutrients, including dietary fiber, calcium and protein. This dark green leaf will protect your brain function from premature aging, promote cardiovascular health and neutralize free radicals in the body. A good rule of thumb: the darker the leaf, the better.

Now lets get back to this salad! This recipe may be perfect timing for the weekend. If you can get yourself to a strawberry patch or a local market for some summer berries, you can whip up this simple, refreshing salad.

strawberry-spinach-salad-orange-poppy-seed-dressing

Strawberry Spinach Salad with Orange Poppy Seed Dressing

Serves 1

Ingredients:

  • large bunch of fresh baby spinach
  • fresh strawberries
  • pecans, walnuts, almonds, or other nuts or seeds (optional)

Dressing:

  • 2 Tbsp. olive oil
  • 1 tsp. lemon juice
  • light drizzle of agave nectar or other liquid sweetener
  • hint of orange zest
  • 1 Tbsp. orange juice
  • 1 tsp. poppy seeds
  • pinch of sea salt

Directions:

  1. In a bowl combine all ingredients for the dressing. Mix well.
  2. Toss the washed and dried salad greens, and plate. Top with fresh strawberries, nuts, and any other add-ons. Drizzle a generous amount of dressing over salad. Serve.

What are some of your favorite things to eat in the summer? Please share them below! Hope you have a fun and exciting weekend. If you have lots of sun where you live, send a little this way as ours is hiding and we could always use a little more.

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Simple Quinoa Salad

April 12, 2012
simple-quinoa-salad

Introducing Simple Quinoa Salad, otherwise know as my “life saver salad”. It is easy to make when I’m short on time and it uses up whatever I have on hand in the fridge. This little grain is a staple in my diet for so many reasons.

Quinoa (pronounced keen-wah) is considered to be a “whole grain” but it is actually the seed of a plant that is a relative of leafy green vegetables like spinach. Unlike more common grains such as wheat, quinoa is gluten-free and can be enjoyed by people with digestive disorders, like celiac disease. Quinoa is a complete protein, which means that it contains all the amino acids necessary for our nutritional needs. Complete proteins are rare in the plant world, making quinoa an excellent food for vegetarians and vegans, or for anyone looking for a healthy protein source. It’s also high in iron and calcium, and is a good source of manganese, magnesium, iron, phosphorous, as well as fiber.

Now I know what you’re thinking: there is no way this stuff could actually taste good – but I assure you, it is delicious. When cooked, quinoa is light, fluffy and subtly flavored. The best part is that it is so versatile. It can be mixed with sweet things like fruit for breakfast, or savory foods for lunch and dinner. If you aren’t yet convinced, I recommend you try it for yourself.

Simple Quinoa Salad

Ingredients:

  • 1 cup dried quinoa

An array of seasonal vegetables:

  • carrots
  • sugar snap peas
  • cucumber
  • broccoli
  • cauliflower
  • spinach

A lovely legume:

  • black beans

A selection of fresh herbs:

  • parsely
  • mint
  • basil

Sunshine Dressing:

2-4 Tbsp. Cold-pressed, extra virgin olive oil
Zest and juice of 1 un-waxed organic lemon
1 clove garlic
pinch of sea salt

Place ingredients in a jar and shake. If you have extra, you can use this dressing for a few days, just keep it refrigerated.

Directions:
1. Rinse quinoa very well in the pot you are cooking it in, draining it with a strainer. Add 2 cups fresh water. Bring to a boil, reduce heat and simmer for 15-20 minutes until cooked.
2. While the quinoa is simmering, make the dressing by zesting and juicing the lemon, mincing the garlic and combining all ingredients in a jar and shaking. Set aside to allow flavors to marinate.
3. Chop the raw vegetables and herbs you are using. Place in a large bowl.
4. Once the quinoa is cooked you can add it directly to the mixed vegetables and add the legumes.
5. Place a generous amount of the quinoa mixture over a bed of fresh spinach and drizzle with dressing.
6. Devour

This salad is rather large, but it can keep for at least a day or so in the fridge. I hope that this delicious and simple recipe comes to your tummy’s rescue, and feel free to change things up to suit your preferences. Every time I make this it is a little different, so be creative and have fun with it.

*Special thanks to my sister Jenny for the photo session – you can catch more of her work at jjnorris.com

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