Carrot cashew salad

This salad taste best if allowed to marinate several hours before serving. Raisins mix better if they are soaked first, but you can skip the dip if you have a blender.1/2 high speed cutting raisins1/2 cups raw cashews1/4 cup orange fresh juice (or juice of 2 tbsp lemon) plain soymilk of 1/4 cup (or other non-dairy milk) 1 book carrotssalt for tastePlace the raisins in a bowl and cover with hot water. Soak until the raisins are fleshy. (Place in the refrigerator if the overnight soaking.)Drain the raisins (you can book the water to be used for other dishes of softening). Place 2 tablespoons raisins, cashew nuts 1/4 cup, orange juice and soy milk in a blender and mix at high speed to completely liquefied.Configure your food processor with disk shredding. Cut the carrots, cut in length so that they can be horizontally in the large tube feed and shred into several batches. Put carrots in a large bowl, mix the cream of cashew nuts and add salt to taste. Stir in remaining cashew nuts and raisins. Refrigerate for at least an hour and before stir before serving.

You can make to the flavour of cashews by heating slightly those who are thrown into the salad in the end, even if I prefer to keep raw because they are more nutritious in this way.

Preparation time: 10 minute. Cooking time: 0 s

Servings: 7 (yield: 3 1/2 cup) Nutrition (per serving): 115 calories, 34 calories from fat, 4 g total fat, 0 mg cholesterol, 48.2 mg sodium, potassium mg 378.8, carbohydrate 19.1 g, fiber of 2.7 g, 11.3 g of sugar, 2.9 g protein, 3.5 points.

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Chicken lettuce of wraps

This delicious Asian chicken lettuce wraps similar to that served as an aperitif in a well known chain restaurant. But I find this chicken lettuce wraps fill enough to as low-calorie, low-fat main dish, served with the addition of some whole grain rice. You make a great light meal for a warm summer's day. For an extra nutrition boost Romaine lettuce, use leaves.

Chicken lettuce wraps photo © 2011 Fiona Haynes, licensed, about.com

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Low in fat Tahini-peas chickpeas dressing

Recipe of today is brought to you by letter D… not d for "dressing" but d as in my husband D, who cannot get enough of this sauce. It has been paid on salads and rain on sandwiches, since I have for the first time (we are now on our second batch). I do not think that he realized the low fat content is because my secret ingredient (chickpeas) magically amplifies the tahini flavor, making it taste as it contains many more sesame paste that really. In his words, it is a bold dressing, spiced with a bit of a bite of lemon juice, raw garlic and ginger root. It has manly, Yes, but I like it too!

To get the recipe, I just had to mention how honoured I am that this blog has once more been nominated for a Veggie award. Thank you for all your votes in the past-your support means more, to me, that you can imagine. I would appreciate your vote again this year. You can win some cool prizes, but you will definitely earn my gratitude and thanks!

Finally, if you have the habit of using the Index of the recipe, you may notice a big change. I have just the updated so that each category goes to a page with miniature photos and excerpts of text to help you to find what you are looking for. If you liked the old version of the list, it is still there for the moment, but it has not been updated in time. I hope that you will grow to love the new look, which updates automatically whenever a new recipe is displayed. Click here to see what the salad dressings category looks like.

This sauce will be increase in flavor-garlic flavor-especially over time, so if you are not a lover of garlic huge, just use a clove.1/4 cup chickpeas1/4 cup lemon juice1/2 cup water1 soup tahini1/2 tbsp tamari or soy sauce1 soup gluten-free chia seeds or ground flaxseeds1 tbsp nutritional yeast1 – 2 cloves garlic2 teaspoons ginger root, mincedFreshly ground black pepper to tastePlace all ingredients in blender and process at high speed until completely blended. Refrigerate until this that well chilled. DRESSING will continue to thicken while than cooling. Add additional by the teaspoon water if dressing is too thick.

Preparation time: 5 minute. Cooking time: 0

Servings: 10. Performance: 1 1/4 cupsNutrition (per serving of 2 tbsp): 26 calories, 9 calories from fat, 1.1 g total fat, 0 mg cholesterol, 70.3 mg sodium, potassium 30.2 mg, carbohydrate 3.3 g, <1g fiber,=""><1g sugar,="" 1.4g="" protein,="" 0.8="">marked: -eat-living gluten-free, high fat, sugar free, vita-mix

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Healthy watermelon and tomato salad

Enjoy this watermelon and tomato salad at room temperature, which apart from brings the flavors, so that we will enjoy the maximum health benefits from the watermelon. How is tomato watermelon an excellent source of lycopene, an antioxidant disease fight fruit is the most powerful at room temperature. A small drizzle heart-healthy olive oil and a pinch of fat feta cheese allows us to enjoy a great-tasting salad without much sacrifice.

More healthy tomato salad recipes

Watermelon and tomato salad photo © Fiona Haynes, about.com, Inc. licensed

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Ridiculously easy southwestern coleslaw

My daughter hated. My husband described as "different from any salad of cabbage that I've ever tasted." And I agree with my husband. So why am I publish here? Simple:

I like odd coleslaws and it is odd but interesting. Light yet spicy, this salad of cumin and lime-infused is the perfect accompaniment burritos, tacos, enchiladas, or pupusas. In fact, it is similar to curtido salad of cabbage which traditionally accompanies pupusas.

And it is easy, ridiculously easy if you use store-bought salsa verde. You can do as sweet you want simply by choosing the fieriness your salsa and Chile peppers or hot. I used a very mild salsa verde and spicy and then sliced up, seeds and all, my very hot homegrown serrano peppers and make things. I left the part of my daughter, but she was not yet a fan. She prefers her creamy coleslaw, so if you are also a traditionalist, you will probably want to skip this recipe and go straight for my low fat Coleslaw Base. But if you want a break in the traditional, give this strange coleslaw try.

average cabbage2 of 1/2 carrots1-2 hot Chile peppers, thinly sliced or chopped5-6 tablespoons salsa verde1 1/2 tbsp lime juice2 tablespoons mayo vegan or tofu1/2 silken lite TSP of agave (or other sweetening matter) 1/4 tsp of cuminsalt to tasteRemove and to the core of cabbage and cabbage cut in half. Use a food processor fitted with a disk shredder to shred cabbage and carrots. Place in a bowl of service with the Chile sliced pepper.Combine all remaining ingredients until smooth. (If you use silky tofu, you mix in a small blender or food processor). Add the sauce in the cabbage and mix well. Add salt to taste. Cover and leave to marinate in the refrigerator for at least an hour. Check seasoning before serving and add more salsa, lime juice, cumin and salt if necessary.

Preparation time: 10 minute. Cooking time: 0 s

Number of servings (yield): 6Nutrition (per serving, with silky tofu lite): 25 calories, 2 calories from fat, <1g total="" fat,="" 0mg="" cholesterol,="" 151.3mg="" sodium,="" 137mg="" potassium,="" 5.1g="" carbohydrates,="" 1.1g="" fiber,="" 2.5g="" sugar,="" 1.4g="" protein,="" 0.8="">marked as: CORE, -eat-live, gluten-free, ridiculously easy

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Baked melon salad

Gebackenen melon salad makes a light and delicious summer dessert, Supplement for some fried chicken or fish, an aperitif or a cleaner taste between the corridors. But this versatile minted melon saladto present, you will find it prepare quickly and easily. A melon baller makes the salad attractive look, but are also good pieces of melon.

Minted melon salad photo © 2011 Fiona Haynes, licensed, about.com

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Pesto Primavera pasta and other recipes for fresh basil

Every summer, our small back patio transforms into a miniature basil farm with large pots of fragrant grass each available fill thumb. As soon as the plants take up to a few inches, I start to capture off the coast of their leaves and by adding everything what I do. At this time, in mid-June, plants are so dense that I can make pesto all the other days and still have basil to save. If you you find also the problem happy too to basil, take a new look at some of my old favorite basil another and recipes.

This basil infused potato salad contains no fat added to everything and gets its creaminess of potatoes themselves.

Creamy Zucchini and Basil Soup makes good use of an other vegetables of summer that many people have a surplus of Zucchini.

Is my favorite to use basil pesto, and unusual recipe uses roasted eggplant instead of olive oil. It's amazing!

Pesto and pasta were each other, but who would have guessed that asparagus makes a delicious household three? This pasta pesto salad asparagus is one of my most popular recipes.

If not enough basil for you, discover the market of Quinoa, which is perfect for the use of all your summer produce, Thai-Style Basil Tofu and asparagus, which is even better with Thai basil and Basil and Bulgarian salad, cereals like tabouli salad with fresh basil. Or give my recipe for pesto in the final test:

This versatile pasta dish that can be served hot or cold, and you can change the vegetables on what is in your refrigerator.

16 ounces or other pasta spiral whole wheat Rotini (may be gluten-free) 1 bunch broccoli, cut into florets1 small Zucchini average, cut in half lengthwise and cut into 1/4 inch slices1/8 Cup decided almonds2-3 cloves garlic2 nutritional tablespoons yeast2-3 cups fresh basil, spoonful of silk tofu1 lite package 12 ounces of juice1/2 packed2 teaspoons lemon salt (or to taste) 1 1/2 cup peas Chick (or a 15-ounce peutrincés and drained) 1 large tomato, dicedadditional salt & pepper, almonds of tasteslivered, for garnish (optional) provide a very large pot of water to a boil, add salt if desired and pasta. Return to boil and make Cook for 6 minutes. Add the broccoli and the Cook for 4 minutes. Add Zucchini and cook for one minute or until that pasta al dente. Remove from heat and drain in a strainer over the sink. Spraying with cold water and the transfer of a large bowl service.While the pasta is cooking, make the sauce. Grind the almonds, garlic and nutritional yeast in a food processor until chopped coarsely. Add the Basil, lemon juice and silky tofu and process until smooth. Add the salt taste and process to combine.Gently mix the sauce on the pasta and vegetables. Add chickpeas, tomato dice and salt and pepper to taste. Serve immediately or chilled, garnished with additional almonds.

Preparation time: 5 minute. Cooking time: 15 s

Number of servings (yield): 8Nutrition (per serving): 316 calories, 35 calories from fat, 4.2 g total fat, 0 mg cholesterol, mg 386.6 sodium, potassium mg 422.4, carbohydrate 60.6 g, 10.2 g fiber, 5.1 g sugar, 15 g protein, 9.3 points.Marked as: gluten, pasta

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