Bonfire Egg Salad with Grapefruit

by admin

It’s a vital behavior to make extra food, planning ahead for leftovers for later meals and/or snacks. Egg salad is great for leftover snacks.

6-8 hard boiled organic eggs (cook for 9 minutes after water begins to boil)
2-3 tablespoons organic mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
Fresh cracked pepper to taste
1/2 peeled grapefruit per person, broken into sections/slices
Optional ingredients:
left over steamed vegetables (i.e. broccoli, green beans, etc.), chopped
diced celery
Chopped red or orange bell pepper
shredded zucchini
shredded carrot
chopped fresh spinach, kale, chard, or broccoli

  • Hard boil the eggs by cooking for 9 minutes after water begins to boil (use the timer on your oven or phone to prevent over-cooking); rinse in cold water; Dr. Camilla taught me the 9 minute rule to cook the eggs perfect;
  • Peel eggs, rinsing to remove all pieces of egg shell; place in medium size mixing bowl
  • Chop eggs
  • Season with sea salt and fresh cracked black pepper
  • Add remaining ingredients and mix well
  • Serve with 1/2 grapefruit

Heirloom Tomato Salad

by admin

2 lbs fresh tomatoes (vary if possible use yellow and red, heirloom tomatotes make this the best)
1 clove fresh garlic
1/2 purple onion sliced into thin rings
handful fresh basil leaves
3 tbs avocado, macadamia nut or extra virgin olive oil
2 tbs apple cider vinegar
sea salt to taste
fresh ground black pepper
avocado slices
fresh local herbs ( optional)

  • Wash tomatoes. Remove green crowns.
  • Cut tomatoes into one inch chunks and place in a bowl.
  • Add chopped garlic, sliced onions, and shredded basil leaves.
  • In a small jar mix the oil, vinegar, salt and pepper. You may also add seasonal herbs, fresh mint is my favorite to the dressing, Shake and mix into tomatoes.
  • Add sliced avocado when prepared to serve.

Honey Apple Cole Slaw

by admin

2 cups packaged coleslaw mix (or make your own by combining chopped green and purple cabbage, shredded carrots, and maybe some orange bell pepper)
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup flaxseed oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed

  • In a bowl combine the coleslaw mix, apple, celery and green peppers.
  • In a small bowl, whisk remaining ingredients.
  • Pour over coleslaw and toss to coat. (PALEO)

Strawberry Papaya Salad

by admin

2lbs strawberries
½ c. fresh squeezed oj
1 papaya
20 small mint leaves
2TBS fresh lime juice

  •  Slice berries and chill with orange juice (1-2hrs)
  • Peel and half papaya.
  • Remove seeds and cut into cubes.
  • Mix with mint and lime juice and refridgerate.
  • Combine all and enjoy!

Apple Pear Pecan Salad

by admin

3 celery ribs, chopped fine
2 red apples, chopped
1 green apple, chopped
1 pear, chopped
juice of 1 lemon
juice of 1 orange
1/4 cup medjool dates, chopped
1/2 cup raw pecans, chopped
green leaf or red leaf lettuce

  • Place chopped apples and pear in bowl and pour lemon and orange juice over fruit to keep it from turning brown
  • Stir to coat all, and allow to marinate for 10 minutes
  • While the fruit is soaking, chop dates
  • Drain soaking fruit, saving juice
  • Add the chopped dates, along with the celery and HALF of the chopped pecans to the drained fruit
  • Make dressing by combining the other half of the pecans in a food processor with the reserved orange and lemon juice and puree into a smooth ‘nut butter’ sauce
  • Add puree to the salad and stir to blend flavors.
  • Serve on a bed of deep green lettuce.
  • ENJOY!

Sweet Kale Salad

by admin

This salad is safe to dress and then store. It gets better after a day or so. And yes, we know that salads don’t usually count as a snack, but this one is so tasty that you’ll be looking forward to it by mid-morning!

1 bunch kale
4 carrots, shredded
2 cups red cabbage, shredded

1/2 cup olive or grapeseed oil,
2 tablespoon Dijon mustard
2 tablespoon pure maple syrup

  • Combine salad ingredients
  • Combine dressing and work thoroughly throughout the kale mixture!

Chopped Salad

by admin

This recipe takes about 30 minutes to hand chop, but stored in large Tupperware, it will keep fresh 4-5 days in the refrigerator. If you have a food processor or a mandolin, we suggest you use it to save on time. When you’re done, you’ll have a salad ready for the entire week that you can add many delicious things to: marinated artichoke hearts, Greek olives, sliced pears (with toasted walnuts – yummy!), avocados, leftover meat, or anything you can think of (okay, not Reese’s Pieces).

1/2 bunch spinach
1/2 bunch each of two parsley (regular and flat/Italian)
1/2 bunch dandelion greens
4-5 chard leafs
1/2 head/bunch Bok choy
1/2 head of Napa cabbage
6 celery stalks
1/2 bunch kale
2-3 zucchini, grated
2-3 carrot, grated
1-2 fresh lemon or lime

  • Chop all vegetables (except zucchini and carrot which will be grated) to a medium size.
  • As you place into large mixing bowl, periodically squeeze fresh lemon or lime juice onto salad for freshness.
  • Serve with simple vinaigrette dressing.
  • Serving tip: Tear up some green leaf or red leaf or romaine lettuce as a bed to put the chopped salad on top of – it adds some sweetness to the ‘heavy’ vegetable base of the chopped salad.