Category: GBOMBS (Page 1 of 5)

Turmeric Golden Milk Smoothie {Vegan, Paleo}

Are you into golden milk as much as I am?

Maybe you’re wondering what it is and what all the fuss is about and have yet to try it.

After drinking golden milk from about five different places on a recent trip to Colorado, I was inspired to create this recipe. It takes a popular hot drink and turns it into a cool and creamy smoothie!

The base of this smoothie combines an anti-inflammatory, antioxidant-rich, anti-cancer spice blend of turmeric, cinnamon, and ginger. Adding a pinch of black pepper helps the body better absorb the turmeric, so whenever you consume turmeric, make sure to pair it with some black pepper.

Turmeric is a plant that grows underground and is a member of the ginger family. It has a long history of medicinal use, dating back nearly 4000 years, and it has been studied in numerous clinical trials for its therapeutic use. The primary compound in turmeric is called curcumin and its consumption has been correlated with a range of potential health benefits:

  • Protection against certain cancers
  • Treatment of arthritis and osteoarthritis
  • Support for those with inflammatory bowel disease
  • Reduce blood sugar
  • May help prevent Alzheimer’s disease

To learn more about this powerful plant, click here.

By itself, turmeric doesn’t taste that awesome and can have a bit of a bitter taste, but when it is combined with other spices (like in the case of curry powder or golden milk), its flavor is muted but its vibrant color shines through.

To make this a more substantial smoothie, I added a few scoops of my favorite collagen protein powder, which supports healthy tissue growth, and some cashews for a source of fat. If you’d rather use cashew butter or coconut butter, you can do that instead.

I usually have to mess with a recipe multiple times for sharing it with you, but this was a one and done kind of day! I hope you enjoy this delicious golden milk smoothie. Let me know what you think if you try it!

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Turmeric Golden Milk Smoothie

This cool and creamy spin on a popular hot drink is the perfect way to start your day!

Course Breakfast
Cuisine Smoothie
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Author Rachel Druckenmiller

Ingredients

  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cinnamon powder
  • 1/8 teaspoon ginger powder
  • 1 pinch black pepper
  • 1 tablespoon raw cashews
  • 1/2 teaspoon sweetener honey or pure maple syrup
  • 2 scoops collagen protein powder I use Vital Proteins
  • 1/2 zucchini peeled and coarsely chopped
  • 1 cup almond milk unsweetened
  • 1 banana frozen

Instructions

  1. Put spices through almond milk in a blender and blend until evenly combined. 

  2. Add frozen banana and blend until smooth.

Recipe Notes

To purchase collagen peptides from Vital Proteins, click here.

14 Valentine’s Day Sweet Treat Recipes {Gluten-Free, Dairy-Free}

Bill and I love holidays and find ways to make them special. My family always did that growing up, so it’s a tradition I’ve carried into my marriage.

This past week, I thought it would be neat to buy a card and a treat for Bill for each day leading up to Valentine’s Day.

I put a card and a treat in a brown paper bag with “Happy <3 Week” written on it and put it in his backpack each day.

heartweek

It was fun for me to do and I know it will be at least one bright spot in the midst of his hectic days as an elementary school phys ed teacher. I’m not sure what he has planned for this weekend, but I’m looking forward to it!

When it comes to Valentine’s Day, one thing is for sure – BOTH of us love chocolate.

We are fans and followers of our favorite Baltimore-based chocolatier, Jinji, and know that Valentine’s Day is not complete unless we are eating some of her amazingly delicious chocolate creations. It’s seriously the purest, richest chocolate I’ve ever tasted.

truffles

Truffles galore! They’re always so creative and decadent.

If you can’t make it out to your favorite chocolate shop, or you just want to make a delicious sweet treat at home, try one of these 14 Valentine’s Day-worthy recipes below.

They are all dairy-free, gluten-free, and made without refined sugar. Many of them are paleo-friendly as well, so give at least one of them a try!Vday Collage.jpg

The first recipe holds a special place in my heart because dark chocolate caramels are pretty much the best thing ever.

Homemade Rolos by oh she glows

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Photo Credit: Angela Liddon. Used with permission.

Oatmeal Heart Cookies by Nourishing Meals

oat heart cookies71

Photo Credit: Nourishing Meals. Used with permission.

Sweet & Salty Super Food Chocolate Bark by RNK

Superfood Bark

Cherry Dark Chocolate Chip Almond Butter Cookies by RNK

cherry choco chip cookies

Two Layer Raw Chocolate Brownies by oh she glows

Brownies.JPG

Photo credit: Angela Liddon. Used with permission.

Cacao Mousse & Raspberry Parfaits by Begin Within Nutrition

mousse

Photo Credit: Begin Within Nutrition. Used with permission.

Cherry Chocolate Brownie Bites by RNK

cherry choco bites

Seductive Raw Chocolate Walnut Fudge by oh she glows

fudge2.jpg

Photo Credit: Angela Liddon. Used with permission.

Easy Strawberry Cheesecake by Kasia Kines (my nutritionist!)

Chocolate Hazelnut Truffles by RNK

Dark Chocolate Berry Cups by Yuri Elkaim

Healthy Valentines Berry Cups

Photo Credit: Yuri Elkaim. Used with permission.

Peanut Better Balls by oh she glows

PB Balls.JPG

Photo Credit: Angela Liddon. Used with permission.

Mint Chocolate Crunch Bliss Balls by RNK

Mint Chocolate Chip Bliss Balls

Peanut Butter Cup Pie by The Detoxinista

no bake

What are your favorite sweet treat recipes?

Feel free to leave a comment below and share!

 

Simple Vegetable & Chickpea Soup

Nothing hits the spot on a cold winter day like a warm and cozy bowl of soup. This recipe has quickly become one of our favorites and is one we’ll be making again soon.

About five years ago, I was trying to get to the bottom of years of acid reflux, frequent colds and congestion and seasonal bronchitis, so I removed certain foods from my diet for about 10 days. It was during that time and in the months that followed, that I discovered dairy products to be the #1 trigger of my sinus and respiratory issues. Once I removed dairy, my health issues practically disappeared.

It was amazing.

I had been learning about the health benefits of food for years at that point. But I never realized how connected my diet was to why I got sick so often and wasn’t feeling my best.

Since that time, I’ve continued to “clean up” my diet with the goal of feeling as good as possible as often as possible. I take supplements and probiotics to repair and restore my health after taking years of antibiotics and acid reducers. In addition, I’ve found that foods containing gluten trigger me as well, so I steer clear of them.

For the past few weeks, I’ve been taking my body through an experiment. It’s kind of like an investigation to better understand why I’ve been feeling a little “off” for the past few months. Because I wanted to get to the root of what my body is trying to tell me, I’ve been following the protocol in the book The Elimination Diet. It’s written by renowned nutritionist, Tom Malterre, and his wife, Ali Segersten, who also authored the Nourishing Meals cookbook.

One of the recipes I tried was for a simple vegetable soup. I used the concept behind the soup as my guide and created my own version of it, which I’m sharing with you today.

It’s full of nourishing, calming, anti-inflammatory ingredients that promote healing and a sense of warmth and comfort. It makes enough to feed 8-10 people, so we like to make it at the beginning of the week to take care of 4-5 meals for both of us. You can enjoy it for breakfast, lunch or dinner, and serving it with a few hunks of avocado on top is especially delicious!

Veggie Lover Chickpea Soup

Ingredients

1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 cups celery, chopped
2 cups carrots, chopped
2 cups cremini mushrooms, chopped
2 cups sweet potatoes, peeled and chopped
2 (15-ounce) cans garbanzo beans, drained and rinsed
1 tablespoon fresh thyme OR 1 tsp dried thyme
8 cups sodium-free vegetable broth (check out my super EASY recipe here)
3 cups kale, destemmed and chopped
1/2 cup parsley, chopped
2 teaspoons Herbamare OR 1 tsp sea salt
Freshly ground black pepper, to taste

Directions

  1. Heat the oil in a 4 to 6-quart pot over medium heat. Add the onion and saute for about 5 minutes.
  2. Add the remaining chopped vegetables, beans, thyme (if you have it) and vegetable stock. Cover and simmer for 20-25 minutes or until vegetables are tender.
  3. Add kale, parsley, salt and pepper, and simmer for 5 more minutes.

This soup serves about 8-10 people.

We store it in glass mason jars. If you are going to freeze it, leave about 2 inches of room at the top of the jar to allow for expansion in the freezer.

The Easiest Kale Salad Ever

I’ve been making this salad recipe for OVER FIVE YEARS and can’t believe I’ve never shared this recipe with all of you before!

It’s the simplest recipe and the first way I ever tried eating kale.

If you’ve ever been turned off to eating kale because it tasted bitter or was difficult to chew, give this recipe a try. I bet it will change your mind!

Most of us don’t crave salads this time of year because the weather has gotten colder for many of us. As a result, we tend to be drawn to more warming, grounding foods like soups, stews and chilis. Because I tend to eat seasonally, I’m more apt to saute or steam green veggies or throw them into soups, stews, or frittatas instead of having cold salads everyday.

When I do want a salad, I opt for heartier greens like kale, Swiss chard, or peppery arugula in my salads instead of lighter, more watery greens like romaine or Bibb lettuce.

Another benefit to eating a salad like this in the winter is that it is packed with immune-boosting ingredients. Since 70% of our immune system is located in and around our digestive system, what we eat really does matter!

  • Kale is a cruciferous vegetable, which have antiviral and antibacterial effects. Their pungent, bitter flavors are health-promoting and detoxifying.
  • Lemons have antiviral and antimicrobial activity
  • Garlic may help the immune system function better during times of need such as in cancer
  • Chickpeas are packed with protein and fiber that keep us feeling full and our blood sugar balanced, which helps keep inflammation at bay

Not only is this salad loaded with ingredients to keep your immune system strong, but it will stay fresh in the fridge for at least two days! Check out the recipe below, and feel free to change it up by adding your favorite toppings.

Easiest Kale Salad Ever

Ingredients

1 bunch curly kale, stems removed and leaves torn into pieces
Juice from 1 lemon
2 tablespoons extra virgin olive oil
A few pinches of coarse sea salt
Fresh black pepper, to taste
1 clove garlic, minced

Optional add-ins
2-3 tablespoons nutritional yeast
1 can chickpeas, drained and rinsed
1/4 cup sunflower seeds

Directions

  1. In a large bowl, massage lemon juice, olive oil, salt, pepper and garlic into kale leaves with your hands until they start to turn dark green and shrink by about 1/3 in size. If you’re using nutritional yeast, toss it in with the greens. Store salad in fridge for about 30 minutes to allow lemon juice to break down bitterness in greens.
  2. Add chickpeas and sunflower seeds and enjoy!

Simply Sautéed Mushrooms {& Cauliflower Mash}

Jenna, one of the participants from a recent cooking class I taught about healing foods, had this to say about today’s recipe:

Everyone in my family thought the cauliflower mash was potatoes!!!! They were super creamy.”

Jenna is in high school but is going to be doing big things in the healing foods space in the coming years, as she pursues studies in nutrition in college. Keep your eye out for her!

rachel-jennaI’ve shared the base of this recipe before in this post for Roasted Garlic Cauliflower Mash but put a new spin on it by topping it with mushrooms, a food often used as a stand-in for meat because of their chewy texture.

Mushrooms are immune-boosting, cancer-fighting powerhouses and don’t get nearly enough love in our kitchens and on our plates.

mushrooms-solo

I hated mushrooms for most of my life because I was too grossed out by what they looked like to even be open to trying them. Now, I’m a big fan, whether they are chopped up in a soup or stew, roasted, or served sautéed like they are in this dish.

You can serve this up as a Thanksgiving side dish. It’s a great way to upgrade your plate without sacrificing flavor. With a whole head of roasted garlic and a tablespoon of fresh thyme in the potatoes along with a generous sprinkling of oregano on the mushrooms, no one will complain that this dish lacks flavor.

Next step? Come up with a sauce to top it off 🙂

mushroom-mash-angle mushrooms-mash-closeup

Simply Sautéed Mushrooms 

Ingredients

1 (8-ounce) package cremini (baby Portobello) mushrooms, wiped clean and sliced
2 tablespoons avocado oil, coconut oil, or extra virgin olive oil
1/2 tsp sea salt
Black pepper, to taste
1⁄2 tsp dried oregano

Directions

  1. Heat oil in a large skillet over medium high heat until oil shimmers.
  2. Add mushrooms to pan, evenly coating them with oil. Spread into a single layer and let cook for 5-6 minutes.
  3. Add salt and pepper, stir and cook 5-6 minute more, until mushrooms begin to brown and soften. Toss with oregano and serve.

Serve as a side dish or on top of some roasted garlic cauliflower mash.

Shredded Brussels Sprouts Salad with Walnuts

Isn’t fall food the best?

What’s not to like?

Soups, stews, chilis, squash, apples, Thanksgiving, and

Brussels sprouts!brussels-salad-closeup

I’ve always liked certain vegetables that other kids didn’t like, including Brussels sprouts, but I think the Parmesan cheese shower I coated them with as a kid helped hide the taste. I think I liked the taste of the cheese…not so much the bitter taste of the overcooked Brussels sprouts.

Brussels sprouts get a bad rap because most of us have only ever eaten them steamed or boiled to death, which releases all of the not so pleasant smells most of us associate with Brussels sprouts.

BUT it doesn’t have to be that way? Brussels sprouts don’t have to be awful.

They can be incredibly delicious, especially when roasted, sautéed, or prepared raw, which is what we’re doing for today’s recipe. I first served this dish at a Healing Foods cooking class I taught in Baltimore recently, and it was a hit.

healing-foods-group

It gave me an excuse to use the food processor, which I demo’d on a Facebook live video. Using a food processor is SO MUCH FASTER and more efficient than chopping things like Brussels sprouts by hand.

The brand I recommend and have had the most success with is Cuisinart. I have an 11-cup style and a 14-cup style, and the 11-cup is sufficient for most things I do on a daily basis. You can find the best deals on their food processors on Amazon.

Brussels sprouts are in the cruciferous veggie family, which includes all-stars like broccoli, cauliflower, cabbage, arugula, collard greens and kale.

The compounds in Brussels sprouts help activate cancer-fighting enzyme systems in your body and support detoxification (cleaning out the gunk). Upping your intake of these mini cabbages can also help reduce inflammation and your risk of chronic diseases like heart disease and cancer.

If you’ve always been a Brussels sprouts hater or skeptic, I encourage you to give this recipe a try. Serve it up to family and friends – I bet they’ll never know they’re eating Brussels sprouts!

brussels-salad-whole-platebrussels-salad-angle

Shredded Brussels Sprouts Salad with Walnuts

Ingredients

1 pound Brussels sprouts, ends trimmed
1/4 cup lemon juice (about 1.5 lemons)
Zest from 1/2 lemon
1/2 tsp coarse sea salt
1 tsp Dijon mustard
1 tsp 100% pure maple syrup
1 clove garlic, peeled and grated or finely minced
1 shallot, finely chopped
1/4 tsp black pepper
1/3 cup extra virgin olive oil
1/3 cup walnuts, lightly toasted and chopped
1/4 cup naturally sweetened cranberries (optional)

Directions
1. Working in small batches, place brussels sprouts in feed tube of processor fitted with shredding blade. Pour shredded Brussels sprouts into large bowl.

2. Whisk dressing ingredients (lemon juice through black pepper) together starting with the lemon juice, streaming in the olive oil last. Toss with brussels sprouts to coat evenly. Add more dressing if needed. To soften Brussels sprouts, refrigerate salad at least 30 minutes.

3. Top with walnuts and dried cranberries.

This salad will hold up well for a few days in the fridge 🙂

Do you have any favorite Brussels sprouts recipes? Feel free to share them below!

Triple Orange, Fennel & Beet Salad with Arugula

Wouldn’t you love to know how to make the most of your food, so you waste as little as possible AND stay nourished with delicious food?

I’m here to help 🙂

beet-salad-plated

In the first part of a two-part series I’m teaching about the restorative, healing power of food, I shared several anti-inflammatory, antioxidant-rich, nutrient-dense recipes. All of the recipes are free from wheat, milk, eggs, soy, shellfish, and peanuts, which are some of the most commonly allergenic foods.

In their book, The Elimination Diet, Tom Malterre and his wife Ali Segersten point out that 80% of their patients felt significantly better after removing dairy and gluten from their diet. I found that all of my symptoms – allergies, congestion, frequent colds, dry skin, acid reflux – were reversed when I changed my diet and removed dairy and gluten.

One of the reasons I started this blog was to share recipes and inspiration for you to make changes based on what your body is telling you it needs.

We made homemade almond milk, chocolate-covered cherry smoothie, white bean and fennel soup, sauteed greens with pumpkin seeds, and the recipe in today’s post. I was inspired to make a salad with beets and oranges as I was reading Dr. Michael Miller’s book Heal Your Heart. But I wanted to upgrade it by adding in some stomach-soothing fennel, anti-inflammatory avocado, and anti-cancer arugula.

Not only that but this recipe features all three components of the orange – zest, juice and whole segments. It’s a great way to reduce food waste and make the most of the dollars you are spending!

triple-orange-salad-cover
beet-salad-side

Ingredients

4 beets, diced (Love Beets is my favorite brand)
1 fennel bulb
2 oranges
1/4 tsp coarse sea salt
1/2 tsp fresh ginger root, peeled and grated
1 tsp raw honey
1/2 cup extra virgin olive oil
1 avocado, diced
1/4 cup pecans, chopped

Directions

  1. Prep fennel following these steps from The Kitchn and put in a large bowl. I used a mandolin to thinly slice it.
  2. Peel one orange, cut into slices, then pull segments apart. Set aside.
  3. Zest half of second orange using a microplane grater into a medium bowl. Cut the orange in half and squeeze the juice into the bowl, being careful to remove the seeds. Whisk salt, ginger, and honey into bowl with juice and zest. Whisk in olive oil until it starts to thicken.
  4. Pour half of dressing over fennel and let sit for 10 minutes, so orange juice can soften fennel. Add beets and orange slices and toss to combine. Add arugula, avocado and pecans and toss gently to combine. Add additional dressing if needed. Serve immediately.

Raw Blueberry Cashew Gelato & Sesame Tahini Cookies

Did you know that the same foods that support our heart and help it heal can also boost our mood? Foods that help one part of the body tend to be good for others as well.

During a recent Heart Healthy Happy Hour hosted by the Institute for Integrative Health in Baltimore, I had the privilege of hearing Dr. Michael Miller, preventive cardiologist, speak about the importance of taking care of our heart, so we can feel good, be well and live longer. For a recap of the top three tips he shared (and a video that will make you laugh until you cry), check out the last blog post here.

To enhance the presentation and bring it to life, his wife, Dr. Lisa Miller, a podiatrist and chief recipe creator, showed everyone how to make the two recipes I’m sharing with you in today’s post. They are perfect for summer, refreshing, colorful and delicious!

millers-tiih

During his presentation, Dr. Miller highlighted some of the top 50 heart-healing, mood-boosting foods, and the recipes prepared highlighted nearly a dozen of those ingredients. For the health benefits of these ingredients, check out my last blog post.

As with all of the recipes on my blog, both of these recipes are dairy-free and gluten-free. The first is raw and both are vegan. Enjoy 🙂

Raw Blueberry Cashew Gelato

blueberry-gelato

Ingredients
1/4 cup raw cashews (preferably soaked overnight in salted water)
1 cup frozen blueberries
2 tablespoons maple syrup
1/2 tsp maca powder (optional)

Directions

  1. Drain cashews (if soaked) and discard soaking liquid.
  2. Place all ingredients in blender as listed and blend until smooth and uniform resembling gelato/ice cream. A high-powered blender works best for this. Add a tablespoon spoon or so of almond milk if it isn’t blending easily enough but keep it minimal so the dessert stays thick.
  3. Pour into pretty cups and serve immediately.
  4. Top with your favorite granola or a sesame tahini cookie, if desired.

Sesame Tahini Cookies

sesame-cookies-miller

Ingredients
1 1/4 cup almond flour
1/4 tsp sea salt
1 tsp baking soda
1/3 cup maple syrup
1/3 cup tahini
1 tsp almond extract
1 tablespoon olive oil
1/2 cup sesame seeds

Directions

  1. Preheat oven to 350F.
  2. In a large bowl, combine almond flour, salt, baking soda.
  3. In a small bowl, blend tahini, maple syrup, almond extract and oil.
  4. Blend dry and wet ingredients together.
  5. Add in sesame seeds.
  6. Form dough into 1” balls and flatten slightly.
  7. Bake at 350F for about 8-10 minutes until lightly brown.

Once cool, you can can dip 1/2 of the cookie in melted dark chocolate and place in the fridge to harden. Otherwise, serve them as a side to the raw blueberry cashew ice cream!

Sweet Potato, Edamame & Quinoa Bowl

What if meal prep and planning could be easier? Cheaper? Tastier? More nourishing?

During the typical work week when I have lots of presentations and meetings and spend a good amount of time in my car, one of the best ways to make sure I stay energized is to have nourishing meals readily available.

I was preparing to teach a cooking demo about Meal Planning Made Easy to a client in DC and shared how to make overnight oats and mason jar salads. I knew I wanted to add one more recipe into the mix. I thought about the types of meals Bill and I typically prepare during the week without following recipes and was inspired to create this recipe.

sweet-potato-bowl-closeup

We tend to use recipe templates instead of always following a recipe line by line. In addition to the versatile overnight oats and mason jar salad recipes, grain bowls are another template we roughly follow when coming up with meals.

They’re easy to assemble. We toss together whatever veggies, grains and proteins we have and mix everything up with a homemade dressing (or whatever we have in our fridge!). We top everything off with chopped nuts or seeds to add some crunch.

In this Sweet Potato, Edamame & Quinoa Bowl, I combined a gluten-free grain (quinoa) with a fiber-filled roasted veg (sweet potatoes) and protein (edamame), a pop of color and greenery (scallions), and some crunch and healthy fat (cashews). I topped everything off with my favorite salad dressing of all time plus one of my favorite anti-inflammatory, digestion-loving, heart healthy ingredients – fresh ginger root.

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My husband, Bill, and I love this dish so much that we’ve made it twice in the past few weeks. It can be served warm or chilled, and it’s lasted us for multiple dinners and lunches each time, which has saved us time and money.

We decided to repurpose the dressing from our favorite kale salad for this recipe and added minced ginger to boost the flavor even more.

sweet-potato-bowl

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Sweet Potato, Edamame & Quinoa Bowl

This dish has every texture and flavor you could want in a dish and is ALWAYS a crowd-pleaser!

Course Main Course
Cuisine Asian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10
Author Rachel Druckenmiller

Ingredients

Salad

  • 1 pound sweet potatoes chopped
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1/2 teaspoon sea salt
  • black pepper to taste
  • 1 cup quinoa uncooked
  • 2 cups shelled edamame
  • 1/2 cup raw cashews lightly toasted and chopped
  • 1/3 cup scallions chopped

Creamy Ginger Tahini Dressing

  • 3 tablespoons tahini (sesame paste)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon 100% pure maple syrup
  • 1 tablespoon tamari (gluten-free soy sauce)
  • 2 tablespoons water
  • 2 small cloves garlic minced
  • 1 inch ginger root peeled and minced
  • 3 tablespoons olive oil extra virgin

Instructions

  1. Preheat oven to 400F. Toss sweet potatoes with olive oil, salt and pepper. Roasted for 20-25 minutes until pierced easily with a fork.

  2. Cook quinoa according to package directions. Spread quinoa on a parchment-lined baking sheet to cool and prevent it from clumping together. This last step is optional but really helps.

  3. While quinoa is cooking, cook edamame according to package directions and then set aside.

  4. Whisk dressing ingredients together in a small jar. Set aside.

  5. Put cooled quinoa in a large bowl and add sweet potatoes, edamame, scallions, and cashews. Pour dressing over salad and toss to combine evenly. Add more sea salt and pepper to taste.

Mason Jar Meals: Carrot & Chickpea Salad {Video}

Are you looking for some ideas to make meal prep during the week quicker, easier and more nourishing?

I’ve been teaching my Meal Planning Made Easy workshop to a bunch of different companies lately. One of the recipe demos I like to show is how to make mason jar salads. They’ve easy, versatile, and convenient. You can prep a few of them at a time, so you can literally just grab, go, and shake your lunch during the week.

Below is a visual of a mason jar salad how-to.

If you want to add crunch from nuts or seeds or add some creaminess with avocado, it’s best to add them just before serving so the nuts and seeds don’t get soft and the avocado doesn’t turn brown. I also wait to add things like the veggie burger that goes on top of this particular salad, so it doesn’t get soggy.

I love this mason jar salad how-to illustration from Real Simple.

This particular recipe for a Carrot Slaw and Chickpea Salad is from Relay Foods, an online grocery store service we’ve been using for the past few months to make meal planning less expensive, more convenient…and a little more exciting!

My husband, Bill, and I LOVED this salad! 

It’s packed with flavor, textures and colors. The only ingredient that might not be familiar is watercress, which is a leafy green vegetable with a peppery taste. It’s packed with antioxidants and anti-cancer compounds. It’s often in a clear bag or box in the refrigerated section of the grocery store, and you may have to go to a health food store to find it. An easy substitute would be arugula, a leafy green with a similar peppery taste. To learn more about the health benefits of watercress, click here.

This recipe also happens to include our FAVORITE veggie burger  – the Hemp & Greens burger by Hilary’s Eat Well. They’re allergen-friendly veggie burgers made from real food…no fake stuff here! Crunchy, flavorful, and delicious when baked, you can crumble them into a salad. We’ve tried every flavor and always have a package of them in our freezer. We buy them at MOMs Organic Market, but you can find where they sell them near you using this store locator.carrot-slaw-ingredients

I decided to take a stab at making one of those Buzzfeed Tasty-type videos, showing the how to of this recipe, so you can see me make it step-by-step.

My husband, Bill, is WAY more talented with technology than I am, so he did all the editing. I now know some tweaks I’ll make the next time I shoot a video (which will be for the easiest kale salad ever!), but I think this one is a good start!

I made a few modifications to the recipe in the video to simplify it, so you can either use the original recipe from Relay Foods for this Carrot Slaw Salad with Watercress and Chickpeas Mason Jar Salad OR try the simpler version below that’s made with a quick lemon vinaigrette.

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Carrot & Chickpea Mason Jar Salad with Arugula

Course Salad
Prep Time 15 minutes
Servings 4
Author Rachel Druckenmiller

Ingredients

  • 3 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1/4 teaspoon sea salt
  • 1/3 cup olive oil extra virgin
  • 1/2 teaspoon raw honey
  • 1 pound shredded carrots
  • 1 15-ounce can chickpeas drained and rinsed
  • 1 5-ounce package arugula or spinach
  • 2 Hilary's Eat Well veggie burger patties toasted
  • 1/4 cup pumpkin seeds or almonds

Instructions

  1. In a small bowl, whisk together lemon juice, salt, oil, and honey. Pour desired amount into the bottom of each quart-size mason jar (about 2 tablespoons).

  2. Prepare each mason jar salad by adding even amounts of the chickpeas, carrots, and greens.

  3. Cook the burger patties according to package directions in a toaster oven. Toast the patties just before serving to enjoy them crispy and warm (rather than soggy) if you're eating them throughout the week for lunches. Add the patties and nuts to the salad jar, cover with a lid and then shake it up or pour it in a bowl and enjoy!

Recipe Notes

If you are going to make a few of these ahead of time, toast the burger the day of and put the nuts or seeds on at the last minute, so they stay crunchy.

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