Mecca Azteca Salad Rating: 51 Servings: Serves 4Calories per serving: lowFat per serving: low IngredientsSalad: 1 cup shopped tomato 1 cup chopped jicama 1 cup chopped avocado 1/2 cup chopped red onion 2 Tbsp lemon juice 1/2 tsp sea salt 1 cup peeled & chopped cucumber 2 cups mixed salad greens 4 cups cooked quinoa,
This is a dehydrated raw bread. Top with cheese, hummus, use to make a veggie sandwich or serve along with traditional Italian fare. Healthy Raw & Dehydrated Garlic Bread Rating: 41 Prep Time: 45 minutesCook Time: 10 hours Servings: 6 servings Ingredients2 cups ground flax seed 1/2 cup filtered water 1 onion, chopped 1 zucchini,
Orange-Cranberry Oatmeal Scones Rating: 41 Ingredients1½ cups (276 g) oat groats, soaked 8-12 hours or overnight, drained ¾ cup (109 g) soft Medjool dates 1 teaspoon grated orange zest or 1 teaspoon orange extract ½ cup (60 g) dried cranberries or cherries ½ cup(50 g) walnuts, chopped InstructionsPlace the well-drained oats into a food processor
Quinoa, Asparagus, Orange and Almond Salad Rating: 41 Servings: 4-6 servings Ingredients1 cup red quinoa Salt and freshly ground pepper 2 cups water Supremes from 2 oranges 1 cup sliced blanched almonds, toasted 6 ounces fresh asparagus, sliced diagonally into 2 inch pieces, and blanched 6 ounces baby spinach Juice of one lemon 1/4 cup
Serves 6 Finely sliced nori sheets add smoky flavor and crunch to roasted winter vegetables. Ingredients: 2 ½ cups Brussels sprouts, trimmed and halved 2 small red onions, cut into eighths (1 ½ cups) 1 medium sweet potato, cubed (1 ½ cups) 3 small parsnips, sliced (1 ½ cups) 1 ½ cups whole baby carrots
Lentil, Carrot and Fennel Salad with Walnut Vinaigrette Rating: 41 Servings: Serves 6-8 Ingredients½ cup French green lentils 1 bay leaf ¼ cup medium sized red onion, diced 2 cloves garlic, peeled and minced 2 carrots, peeled and julienned 1 bulb fresh fennel, cored and medium diced ½ cup fresh parsley, chopped Salt and pepper
Grated Beet and Avocado Salad Rating: 41 Servings: 4-6 Ingredients 2 cups grated raw beets (3 medium beets) 2 cups grated jicama 1 avocado, thinly sliced 1/2 cup chopped cilantro 3 Tablespoons orange juice 1 Tablespoon lemon or lime juice 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 1/2 Tablespoons olive oil 1/4 cup pumpkin
Serves 4 Arugula & Salmon Salad with Lemon-Rosemary Vinaigrette Rating: 41 Serving Size: 4 Ingredients Salmon 2 lbs. poached salmon fillets 1 Tbs. olive oil 1 garlic clove, crushed 1/2 Tbs. fresh rosemary, minced 1/4 cup white wine 1/4 cup water Salad & Vinaigrette 3 Tbs.fresh lemon juice 1 Tbs.Dijon mustard 1 garlic cloves, pressed 1
Agave-Chipotle Seared Salmon with Mango-Cilantro Salsa Servings: 4 Ingredients1 tsp cumin powder 1 tsp chipotle powder 2 Tbsp agave nectar 2 cloves garlic, minced 1⁄2 tsp sea salt 1 Tbsp canola or olive oil 4 each 6 oz salmon filets 2 green onions, sliced thinly 1⁄4 cup cilantro leaves, roughly chopped 1⁄2 medium red pepper,
