Faux Burrata, Tomato and Basil Salad

Faux Burrata, Tomato and Basil Salad

Ingredients

  1. Tomatoes!! (I like to use heirlooms off my vertical, aeroponic garden but anything super fresh and ripe will work…some like to use cherry tomatoes.)
  2. Faux “Mozzarella” (I like the Miyokos brand best but there are others and you can also make your own. See previous episodes…)
  3. Nice Olive Oil and Balsamic Vinegar or Balsamic Glaze
  4. Fresh Basil Leaves
  5. Sea Salt and Freshly ground pepper

Instructions

One of the things I miss the most in a vegan diet is CHEESE! Knowing that it’s not great for me, I have explored all the faux cheeses out there and really love the Miyokos brand. (She also has some great cookbooks…)

I made this dish for the first time for Season 4 of Cook with Joy and must say I was pretty surprised at how good it was!! Even Deric loved it!.

The secret is to let the “cheese” marinate with the other ingredients. I like to have one bite of tomato with one bite of the “cheese” and a piece of torn basil and this is how I recommend preparing it.

I cut the tomatoes into bite-sized pieces but others like them larger. I cubed the “mozzarella” into pieces a little smaller and tore the fresh basil leaves into dime-sized pieces.

Play around with the proportions until you find what you like best and ENJOY! YUM!!!!

Tomatoes and basil are so full of antioxidants, you can’t go wrong with this dish as the epitome of freshness and health. Enjoy!

Everyone’s Favorite Bean Salad

I can’t remember the first time I had this fresh, crunchy, colorful and delicious dish but I DO remember thinking how brilliant it was: so simple yet good for you, stays fresh in the fridge for a couple of days and a crowd pleaser…how can you go wrong? I think of this dish as a staple for any non-winter holiday and love how quick it is to make, how easily it travels and most important: how much everyone loves it! Huge bonus: as with most of my dishes, every ingredient is actually super good for you! In my Bean Tostada and Burgers recipes, I go into substantial detail about the benefits of beans. Check out those

I think of this dish as a staple for any non-winter holiday and love how quick it is to make, how easily it travels and most important: how much everyone loves it! Huge bonus: as with most of my dishes, every ingredient is actually super good for you! In my Bean Tostada and Burgers recipes, I go into substantial detail about the benefits of beans. Check out those

Huge bonus: as with most of my dishes, every ingredient is actually super good for you! In my Bean Tostada and Burgers recipes, I go into substantial detail about the benefits of beans. Check out those

In my Bean Tostada and Burgers recipes, I go into substantial detail about the benefits of beans. Check out those write ups and take this advice: try to eat some beans and greens every day…. seriously. If you just did that (and flossed everyday) you would dramatically improve your health! How about the benefits of all the other vegies? Let’s focus on corn:

How about the benefits of all the other vegies? Let’s focus on corn:

Anti Cancer
Corn contains a number of phytonutrients like carotenoids, anthocyanins, ferulic acid, vanillic acid, coumaric acid, syringic acid and caffeic acid. Studies at Cornell University indicate that the excellent antioxidant profile destroys free radicals that cause different cancers. Ferulic acid is very effective against breast and liver cancer. The fiber content also lowers risk of colon cancer.

Regulates Blood Sugar
The high fiber content and protein levels enable just the right pace of digestion leading to a steady absorption of sugars and preventing sudden spikes and drops, in people with type 1 and type 2 diabetes.

Benefits The Cardiovascular System
Some phytochemicals lower high blood pressure while some others reduce the risk of cardiovascular problems. Folates lower homocysteine levels, higher levels of which are linked to increase in risk of heart disease.

Ensures Digestive Health
The fiber helps to alleviate constipation and issues with hemorrhoids. It maintains the healthy proliferation of the friendly bacteria in the large intestine.

Benefits In Pregnancy
The folate levels and the iron content keep the hemoglobin levels up in pregnant women and can help prevent neural defects in the growing fetus.

Better Bone Health
Minerals like iron, copper, phosphorus, magnesium and zinc promote healthy bones.

Wow! What a nutrition-packed dish! Let’s make it NOW!

Everyone’s Favorite Bean Salad

Ingredients

  1. 2 (15 ounce) cans black beans, rinsed & drained (I used white & black beans from tetra packs) 1 1/2 cups frozen, canned or fresh corn kernels
  2. 1 red bell pepper, chopped (I added a little green sweet pepper, too)
  3. 2 tomatoes, chopped
  4. 1 small red onion, chopped
  5. 1 clove garlic, minced
  6. 1/8 teaspoon ground cayenne pepper
  7. Freshly ground salt and pepper to taste
  8. 1/2 cup chopped fresh cilantro (optional)
  9. drizzle with lemon infused olive oil (optional)

Instructions

In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, onion, and cilantro.

Drizzle with olive oil and toss with salt, pepper and cayenne. Enjoy!

Raw Tuscan Kale Salad

Raw Tuscan Kale Salad

Ingredients

  1. 1 bunch Tuscan kale (for ex: black or lacinato)
  2. Two handfuls good, homemade coarse gluten free breadcrumbs
  3. 1/2 garlic clove
  4. 1/4 teaspoon kosher salt, plus a pinch
  5. 1/4 cup (or small handful) grated “faux” cheese (optional)
  6. 3 tablespoons extra-virgin olive oil
  7. Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
  8. 1/8 teaspoon red pepper flakes
  9. Freshly ground black pepper to taste

Instructions

Trim the bottom few inches off the kale stems and discard.

Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups.

Place the kale in a large bowl..

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine.

Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).

Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil

Arugula Salad

Arugula Salad

Ingredients

  1. Arugula
  2. Avocado
  3. Tomato
  4. Walnuts
  5. Lemon
  6. Garlic
  7. Fresh Pepper
  8. Sea Salt
  9. Olive Oil

Instructions

Put the arugula, tomatoes, chopped or crushed garlic and avocados together and then squeeze the lemon over the top. I really like Pampered Chef’s lemon juicer for this.

Then add the fresh pepper and sea salt….not too much! The taste will intensify as it sits.

I sprinkle a tiny bit of olive oil….about ½ of the cap full for 2 of us.

Add the walnuts and let it sit while I make whatever else we’re eating. Refrain from thinking you need lots of oil and salt; a little goes a long way. The less of these 2 ingredients you can use and still love it, the better. Yum!

About the Recipe

This is a very “individual taste” recipe. You have to find the proportions that you like. I used to buy arugula in the prepackaged bags because I am lazy and hate to have to wash and clean greens and I would use ¼ of a bag per person, for a normal sized salad, and ¼ avocado, 8 to 12 cherry tomatoes, ¼ lemon, one good sized garlic clove and about a tablespoon of walnuts; all per person. You will find the proportions that you and your family find yummy. Now I grow all my own arugula aeroponically and I don’t have to wash it and its WAY better than anything store bought!

The tomato, avocado and lemon make the salad really juicy so #1, you don’t need very much oil…just a splash and #2, it can get soggy, so make it right before you’re going to eat it.

The freshness of the ingredients really makes a difference. I like to use super juicy tomatoes; either the little organic cherry or grape ones or the smallish ones, still on the vine. (if you have Trader Joe’s near you, you know what I’m talking about.) I like them cut into quarters for maximum surface area. If you’re using the ones on the vine, of course, you’ll want to think about that size. I cut the avocados in smallish cubes and chop the walnuts…not super fine; sometimes I’ll just crush them with my hands. See what you like. Some people like to toast the nuts.

The Benefits of Arugula

Arugula, also known as rocket and rucola, is a less recognized cruciferous vegetable that provides many of the same benefits as the better-known vegetables of the same family – broccoli, kale, and Brussels sprouts. Arugula leaves are tender and bite-sized with a tangy flavor. Along with other leafy greens, arugula contains very high nitrate levels (more than 250 milligrams/100 grams).

High intakes of dietary nitrate have been shown to lower blood pressure, reduce the amount of oxygen needed during exercise, and enhance athletic performance. Wow! Eat more arugula! I like to put it on pizzas, sandwiches…really most dishes. It’s also great in a morning smoothie. Let me know how YOU like to use it!

Arugula Salad

This is a very “individual taste” recipe. You have to find the proportions that you like. I always use the arugula I grow from my tower garden, it is by far the best I have ever had.

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