Coleslaw is such a versatile side dish - it goes well with tacos and other Hispanic and Asian  inspired dishes and works well with BBQ'ed or braised meats and even seafood.  

We like to keep our coleslaw simple and clean and this recipe is a perfect balance of crunchy, creamy, and zesty. We are giving you three versions here to work with as well to please your palette and compliment a variety of meals. 

Simple Coleslaw: (PRINT RECIPE)
Serves 4

Ingredients:
Base
4-6 cups shredded coleslaw mix or 1/2  small cabbage shredded and 2 carrots, shredded
¼ cup organic mayo made from cage free eggs and olive oil or avocado oil***
2 tablespoons non-dairy milk of choice

Original Slaw:
2 tablespoons fresh lemon juice
1/4 teaspoon mustard powder
2-4 tablespoons chopped parsley

Cumin-Lime Slaw:
2-3 tablespoons lime juice
1 teaspoon ground cumin
4 tablespoons chopped cilantro

Asian-Sesame Slaw:
Use 3 tablespoons extra virgin olive or avocado oil INSTEAD of mayo and milk
2 tablespoons sesame oil
2 tablespoons lime juice
2 tablespoons sesame seeds
2 tablespoons coconut aminos or gluten free soy sauce
4 tablespoons chopped cilantro
1/2 a small red bell pepper, sliced
 
***If you are sensitive to eggs, drop the mayo and use 1/4 cup olive oil or avocado oil instead.***

Directions:

1. Add the mayo or oil, milk, lemon or lime juice, spices and herbs to a large bowl, whisk well to combine.
2. Add the coleslaw mix or cabbage and carrot and toss until well coated. 
3. Add the cilantro or parsley and stir to combine.
4. Cover and refrigerate for 15 minutes or until ready to serve.
5. Stir and enjoy!

Let us know what you think and share any other versions you come up with!
~Billie & Jen

These mini salmon cakes are moist on the inside with a slight crunch on the outside. They are busting with flavors but contain very simple ingredients so they come together easily and keep well for leftovers. Remember to choose wild caught salmon to prevent consuming harmful PCP's and antibiotics.  Wild caught salmon is an excellent source of Omega-3 fatty acids, which are know to be one of the most powerful medicines when it comes to reducing inflammation.  Healthy, versatile, and delicious - I know you will love this recipe! Check it out...

Quick Salmon Dill Cakes: (PRINT RECIPE)
4 Servings

Ingredients:
20 ounces wild caught salmon (canned or pre-cooked)*
2 tablespoons fresh dill
¼ red onion, minced
3 heaping tablespoons ground flaxseed
1 egg, lightly beaten
1 tablespoon Dijon mustard (optional)
½ teaspoon salt
½ teaspoon pepper
1 tablespoon organic ghee or coconut oil
1 lemon, cut into wedges

Directions:

1. Combine all ingredients, except oil and lemon wedges, in a large bowl and mix well to combine.
2. Use your hands to form small patties, about 2 inches in width. They will be a bit wet, just form them the best you can. Then place patties into "fridge" for 10-15 minutes to allow them to firm up before you cook them.
3. Heat ghee or oil in a large skillet (cast-iron if you have one) over medium heat. Tilt to coat the pan, then add patties, working in batches of four if necessary.
4. Cook patties for about 3-4 minutes per side or until golden brown and slightly crispy.
5. Serve hot or cold with fresh lemon juice squeezed on top. I like to serve these over mixed greens.

*Trader Joes sells 14.5-ounce cans of wild caught salmon for like $3.49; best price by a long shot I’ve found out there. Or you can buy fresh wild caught salmon filets. Add some salt, pepper, and lemon juice and bake in the oven at 400 degrees for 8-10 minutes. Then shred to make the “cakes”.
 
These also taste great cold – I like to double this recipe so that I can toss the leftover patties onto a salad for a great healthy lunch option. I hope you enjoy these as much I do! Leave me some feedback below if you try them out!

~Billie

Salads are a great way to add whole, nutrient-dense foods into your eating plan but its important to understand that not all salads are created equal! In fact most of the salads in mainstream restaurants are loaded with inflammatory fats and sugar.  When you see ingredients like: "buffalo", "ranch", "bacon", "crispy wontons", "candied walnuts", "dried cranberries", or "balsamic or raspberry vinaigrette", these salads are more likely to pack on the pounds and slow down your metabolism than boost your nutrition or help you lose weight. 

While this doesn't mean you have to stick to plain old boring mixed greens, it may mean you have to venture outside your comfort zone to try some new combinations.  A nutrient dense, entree salad can be an amazing addition to your diet and the good news is that we are experts at building them! Check out our simple steps below to build your own:

How to Build a Nutrient Dense Salad:

1. Think outside of iceberg and Romaine lettuce! Instead choose fiber packed greens like kale, chard, arugula, or cabbage.  These types of greens are loaded with antioxidants to boost your immune system and nutrients and fiber to fuel you through your day! A good entree salad will include 2-3 cups of raw greens. If the dark greens are intimidating to you, mix in some light greens to balance out the flavors.  You can also marinate dense greens like kale and cabbage in a little bit of dressing before serving. This will help break down the fibrous leaves and make them easier to eat.  We use this trick in our Kale Refresh Salad as well as our Chinese Chicken Salad. 
   
   
2. Get creative with your veggies.  Personalize your salad with 1 cup additional vegetables of choice. Adding other veggies gives you a variety of nutrients and flavors in your salads.  Use raw veggies or even cooked, leftover veggies and choose those that are in season or in your fridge to make it easy:) 
   
   
3. Make sure to include clean protein.  Eating enough protein at each meal will help boost your metabolism and ability to burn fat while reducing your appetite.  Some good choices are: 1/2 cup cooked quinoa, 1/2 cup cooked beans like chickpeas or black beans, 1-2 organic pastured hard-boiled eggs, 3 tablespoons hemp seeds (has 10 grams of protein plus healthy fats), or 4-6 ounces of cooked organic chicken, grass-fed meat, wild caught fish or seafood, or one small serving organic, high quality tofu. I always double 1-2 dinner meals each week that have a protein I can toss on salads for a quick lunch. Grilled or sauteed chicken breast or roasted wild salmon are my favorites!  Having cooked, clean proteins on hand saves lots of time and makes clean eating easy!
   
   
4. Add healthy fats!! Fats are essential to the daily functions of your body's metabolism. Without the right amount of fat, your body doesn't have the building blocks it needs to make some of your hormones - which can lead to hormonal imbalances that make you hold onto weight and crave sugar and carbs.  Fat is also necessary for healthy brain and nervous system function - essential fats are part of the "myelin sheath" coating of nerve cells that help to protect the nervous system and carry messages to your cells.  So don't be afraid of fat, just choose the right types of healthy fats . Some excellent choices for salads include: extra virgin olive oil, avocados,  raw walnuts, raw almonds, raw macadamia nuts, flaxseed oil, sunflower seeds, pumpkin seeds,  hemp seeds, or wild caught salmon.  Try our super versatile, Apple Cider Vinaigrette  for a salad topper. Or check out our blog, Fast & Easy Homemade Salad Dressing  to avoid store bought dressings that are loaded with inflammatory fats and sugar. 
   
   
5. Boost your fiber. Using dark greens alone will give you a nice boost of healthy, fiber based carbs to keep cravings at bay and steady your blood sugar.  Some of the foods listed in healthy fats and proteins are also great fibrous choices like: avocados, nuts and seeds, quinoa, and beans.  Check out our Sweet Potato & Quinoa Patty Salad with Creamy Thai Vinaigrette. 
   
   
6. Top with fresh herbs! Adding herbs can help to support healthy digestion and boost detoxification. The ones that are best to add raw are chives, cilantro, parsley, dill, or basil.  I also love rosemary and thyme. Try our Rosemary Chicken Salad Wraps or our Simple Detox Salad.

Thanks so much for tuning in to this week's What's That?! Wednesday post.  Feel free to share your favorite salad recipes with us or comment on the information posted below. 

In good health,
​Billie

This is a great, nutrient dense,  "base salad" recipe that I use often.  It's ingredients will help cleanse your gut and support your body’s detox pathways while keep you feeling full and satisfied! You will also get a nice boost of healthy fats from the avocado, olive oil, and sunflower seeds. Great on its own as a side salad or add almost any choice of clean protein on top for an entree salad.  I like grilled or sauteed organic chicken breast, wild caught salmon, or boiled wild caught shrimp.  

This salad is one of over 30 delicious, whole food recipes we have in our new 10 Day Sugar Detox eBook.  Boost your nutrition, increase your metabolism, and burn fat with this simple 10-day eating plan. This ebook also has two weeks of meal plans with "make-ahead" preparation tips and grocery shopping lists to save you time!

Simple Detox Salad (PRINT RECIPE):
Serves 4

Ingredients:
4 cups baby arugula
3 cups light greens (butter lettuce, romaine, etc), chopped
1-1 ½ cups coleslaw mix or shredded cabbage + 1 carrot, shredded
1 heaping ¼ cup parsley, chopped
2 green onions, minced
1 large or 2 small avocados, pitted, peeled, and chopped or sliced
¼ cup sunflower seeds

Apple Cider Vinaigrette:
4 tablespoons olive oil or flax oil
2 tablespoons apple cider vinegar
½ teaspoon sea salt
4-6 drops dark liquid stevia OR 1 tablespoon 100% pure maple syrup or raw honey

Directions:

1. Combine all salad dressing ingredients in a small mason jar or container, shake until well mixed and set aside.
2. Combine all salad ingredients in a big bowl.
3. Add ½ of dressing and toss well to combine or if using for leftovers, add dressing and avocados each time you have a serving instead of all at once.
4. Top with clean protein of choice if using as an entree salad. 

Enjoy & happy detoxing!
~Billie

I created this recipe last year when I was trying to get more turmeric into my diet to help manage my inflammatory symptoms from Chronic Lyme Disease. It is still a personal and household favorite - it warms the body, soothes the gut, and gives you a huge boost of nutrient dense foods all in one bowl! I'm all about getting turmeric into my diet wherever I can and this recipe is one my favs!

Turmeric is arguably one of the worlds most potent anti-inflammatory foods and several studies have shown it can play a large role in managing and reversing some of our most difficult auto-immune and inflammatory conditions. Head on over to our blog, 7 Health Benefits of Turmeric & Curcumin, to learn more about this powerful medicinal spice!

I love crockpot meals not only because you can toss a bunch of stuff in a pot and come out with complete deliciousness in 4-6 hours but, crockpots are also great vessels to double or triple recipes like these. I always take advantage of this to use my limited energy well in the kitchen. I generally triple this recipe -we eat 4 servings for one meal, I keep 4 servings in the fridge for 4 days and use it for quick, health lunches, and I freeze another 4 servings so that I've got an easy meal down the line when my fridge is out of fresh food and I've not made it to the grocery store yet. Can you relate?! If so, check out this healing, delicious soup...

Crockpot Turmeric Chicken Stew (PRINT RECIPE):
Serves 4+

Ingredients:
2 pounds organic, boneless skinless chicken thighs
1 tablespoon coconut oil, melted
1 medium to large onion, diced
3 carrots, peeled and sliced into ¼ inch rounds
½ a red bell pepper, diced*
1 teaspoon ground turmeric
2 cloves garlic, minced
1 inch ginger, peeled and minced
1 small-medium sweet potato, peeled and cubed into bite size pieces*
1 quart organic chicken broth or homemade bone broth for an extra immune boost
1 cup coconut milk, reserve ¼ cup
1 tablespoon arrowroot powder (sub cornstarch if needed)
½ cup cilantro, chopped for garnish
Salt & pepper to taste

Directions:

1. Heat oil in a large skillet over medium-high heat and add the onions and carrots and sauté for 4 minutes
2. Add the garlic, ginger, red bell peppers, and 1 teaspoon turmeric, give it a good mix and let sauté for an additional 2 minutes.
3. Place the chicken thighs in the slow cooker or crockpot, then add the sautéed veggies and spices, the sweet potato, the broth, and ¾ cup of the coconut milk. Give everything a really good stir, then cover and cook on low for 4-6 hours.
4. Check it at 4 hours and use two forks to shred the chicken thighs, if they fall apart easily, continue to shred all chicken and then give the stew a good stir. If the meat is not pulling apart with two forks, continue to cook and check every 30 minutes or so.
5. Combine the remaining ¼ cup coconut milk and 1 tablespoon arrowroot powder in a small bowl and whisk until arrowroot is completely dissolved. Then add the mixture to the stew and cook for about 5 minutes or until the stew thickens slightly.
6. Ladle into bowls and garnish liberally with cilantro. 
7. Enjoy, enjoy, enjoy!

*For nightshade free, you can drop the sweet potatoes and the bell pepper off the recipe and increase the carrots and/or add some raw cauliflower. 

From my kitchen to yours...enjoy!
~Billie

p.s. - If you want more anti-inflammatory meals like this one, check out our Downloadable ,One Week Anti-Inflammatory Meal Plans and eBooks. 

I sometimes watch the Food Network or the Cooking Channel to get inspired and learn new cooking techniques; one of my favorite chefs to watch is Giada. She always makes everything look easy and I'm often drooling at her magnificent creations - but as with a lot of Italian food, her dishes are often filled with loads of gluten and dairy - both things that I don't and can't eat.

I had never made a cioppino before watching Giada makes hers that day and WOW- this classic and easy Italian soup is packed with flavors and will warm your body up from head to toe. When I wrote my recipe, I was sure to capture her traditional flares but added some additional fiber and nutrition like white beans and chopped kale to make this a nice, well rounded dish that can stand by itself. One of the unique flavors in this dish is fennel, if you've never tried fennel, don't be afraid...check out our Health Benefits of Fennel blog to get more comfortable and learn how to chop it up. This recipe was a HUGE hit in my house and I know it will be in yours as well!

Italian Chicken Sausage & Shrimp Cioppino
(PRINT ANTI-INFLAMMATORY RECIPE)
(PRINT CLEAN PLATE RECIPE)
(PRINT VEGETARIAN/VEGAN RECIPE)***

Serves 4+

Ingredients:
1 tablespoon olive oil
3 cloves garlic, diced
1 fennel bulb, white part only chopped
2 large shallots, diced
1 pound organic bulk, Italian chicken or turkey sausage
1 pound wild caught shrimp, peeled and deveined
4-5 cups organic chicken or vegetable broth
2 tablespoons organic tomato paste*
1 (15-ounce) can white beans (great northern, cannellini)**
½ teaspoon salt
½ teaspoon pepper
2 heaping cups kale, chopped
1 teaspoon fresh thyme or ½ teaspoon dried
Fresh basil and/or parsley for garnish

*If you are sensitive to nightshades, you can leave out the tomato paste all together and this dish is still amazing!
**If you cannot eat legumes, leave the beans out and add 2 more cups chopped kale.
***For a vegan/vegetarian version, cut the meat and seafood out, add one more can of beans (either cannellini or garbanzo beans, and increase the kale to 4 cups.)

Directions:

1. Add olive oil to large Dutch oven or soup pot over medium heat.
2. Add the sausage and cook for 5 minutes, stirring and breaking up into pieces as it cooks.
3. When the sausage is still half pink, add the fennel and shallots, turn heat up to medium-high, and sauté for 5 more minutes.
4. Add the garlic and sauté for 1 minute.
5. Add the tomato paste, salt, pepper, thyme, beans and broth and turn heat up to high.
6. Bring to a just under a slow simmer, then turn the heat down to medium and add the shrimp and kale and partially cover pot. If it looks like you need more liquid, add 1 more cup broth.
7. Stir and cook for 3 minutes.
8. Serve hot garnished with fresh chopped basil.

p.s. - Try this with Grain-Free Garlic Breadsticks or crusty bread of choice. 

Enjoy, friends!
​~Billie

Kale has become know as the one of the most nutrient dense super foods out there but we find that most people are still unsure of how to cook with it to make it taste good - especially in it's raw form when it can be more fibrous and bitter. Adding some raw foods to each meal can assist in digestion and make you feel fuller longer, but how do you get raw kale to taste good?! We've got a couple secrets for you...

The first secret to making kale taste good is to remove the leaves from the stems - the stems are very bitter and difficult to digest. The second secret is to let the chopped kale marinate in a dressing that has either vinegar and/or citrus for up to 30 minutes before serving it. I like to "massage" the dressing into my chopped kale using my hands - the vinegar will help to break down the tough, fibrous texture and taste, making it easier to eat. 

In this recipe we've added some sweeter fruits and vegetables to balance out the earthy kale flavor and an apple cider vinaigrette to bring all the flavors together and provide some additional gut healthy enzymes. We've also included sunflower seeds and olive oil to get a boost of healthy fats. This recipe makes for a great side dish to pair with quiches, hot soups and/or clean proteins. I also like to add fresh sliced avocado, chickpeas or pre-cooked chicken to this meal, increase the portion size and eat it as a lunch or light dinner. One last benefit...this salad really holds up well dressed in the fridge for 2-3 days so it actually works for the "make ahead" type of meal to have on hand at your house. The kale will not wilt since its much more fibrous and dense than other traditional salad greens. 

This recipe is truly one of my staples and favorites, I hope you enjoy it as much I do!

Kale-Apple-Carrot Slaw (PRINT RECIPE)
Serves 4

Ingredients:
1 large bunch kale
2 medium carrots or 1 small bag shredded carrots
1 medium apple (both sweet or tart apples go well here)
½ cup raw sunflower seeds

Dressing Ingredients:
¼ cup olive oil
2 tablespoons apple cider vinegar
½ teaspoon sea salt
1 ½ teaspoons Dijon mustard
1 tablespoon pure maple syrup

Directions:

1. Remove stems from kale, and then finely chop into thin pieces; it should look like shredded lettuce when you are done. Place thinly chopped kale into a large bowl.
2. Combine the dressing ingredients in a separate, smaller bowl and whisk together until well combined. Then pour ½ the dressing (a generous ¼ cup) onto the chopped kale and use your hands to “massage” the dressing into the kale leaves until well coated and softened a bit. Allow to marinate for at least 10 minutes but up to 30 before adding the remaining ingredients.
3. While your kale marinates, grate or shred your carrots if you didn't buy pre-shredded, then add them to the kale and mix well to coat in dressing. Then core the apple and slice it into matchstick size pieces. 
4. Add the apple and sunflower seeds once your "marinate time" is done and toss until well combined. 
5. Taste and add more dressing as desired.

Let me know what you think once you've tried it. Happy Kale Eating!
~Billie

I think salad dressing is one of the big pitfalls of many diets. Many folks think that if they are eating a salad, they have a made a healthy choice. But what ingredients are lurking in most salad dressings? Bottled and restaurant dressings are often filled with GMO ingredients, extra sugars or fake sugars that increase cravings and signal your body to store fat instead of burn it, and tons of extra calories. Not a great combination when you are trying to lose weight or maintain a healthy weight.

For this reason we suggest making your own salad dressings and the good news is that it's easy to do. Head on over to our blog, Fast & Healthy Homemade Salad Dressings, to learn more about the basics of making your own dressings, plus get 3 easy go to recipes.

We are excited to share this apple cider vinaigrette recipe-it is one that I make every week because it's very versatile and goes well with many types of salad ingredients. I make a double batch at the beginning of the week and use it on my lunch and dinner salad greens most days. Raw apple cider vinegar has many health benefits and tons of uses outside consumption.  Click here to learn our favorite 5 Ways to Use Apple Cider Vinegar.

Apple Cider Vinaigrette (PRINT RECIPE)
Makes about 4 servings

Ingredients:
4 tablespoons olive oil or flax seed oil
2 tablespoons raw apple cider vinegar (I like Bragg's brand)
1/2 tablespoon Dijon mustard
1/2 tablespoon pure maple syrup/honey/agave
½ teaspoon sea salt
1/4 to 1/2 teaspoon ground pepper (optional)

Directions:

1. Place all ingredients into a mason jar or a small tupperware, place a lid on the jar or container and secure tightly.
2. Shake dressing vigorously until combined. 
3. Serve over your favorite salad greens.
4. Store in an airtight container in the fridge for up to 4 days. Shake well before each use.

Enjoy!
~Billie & Jen

Another blog you might like...

 This is one of my favorite entree salad recipes because it is super hearty and filling. It is loaded with nutrient dense, whole food ingredients and clean protein and you will love the flavor profiles it brings. This salad also keeps well (even dressed) for leftovers for a couple of days. 

If red cabbage isn't the most popular vegetable at your house, try mixing in some firm, light greens like romaine. Shred them like you would when making tacos and mix into cabbage as desired. I tried this trick recently on my step-dad who HATES cabbage and he ate the whole plate! The "pre-marinate" and dressing helps the cabbage to become softer to chew and less bitter - I've converted many non-cabbage eaters to cabbage lovers with this salad! it is a must try for sure friends!

Chinese Chicken Salad (PRINT RECIPE) (PRINT ANTI-INFLAMMATORY VERSION)
Makes 4 servings

Ingredients:
1 ¼ pound organic, free range chicken breast, thinly sliced into ¼ inch strips
2/3 a medium head red cabbage, very thinly sliced
2 medium carrots, shredded
5 green onions, green and white parts, diced
2-4 cups hard lettuce like romaine (shredded) (optional)
5 tablespoons coconut aminos (substitute gluten free or regular soy sauce or tamari here)
2 tablespoons honey or agave, divided**
2 cloves garlic
1 ½ inches fresh ginger, peeled and sliced
1/3 cup cilantro, tightly packed
¼ cup creamy natural almond butter (can substitute creamy natural peanut or sunflower seed butter here)
2 tablespoons fresh lemon or lime juice
1 tablespoon coconut oil, divided
1 ½ tablespoons sesame oil
1/3 cup almonds, chopped

**For a more anti-inflammatory version, you can decrease honey to 1 tablespoon total or substitute a few drops of dark liquid stevia instead here is you are avoiding sugar all together or are doing a detox diet or gut repair protocol. 

Directions:

1. In a large salad bowl combine cabbage, carrots and scallions. Then add 1 heaping tablespoon coconut aminos, drizzle 1 tablespoon agave, and a generous pinch of salt. Toss well, then set aside to marinate for 20 minutes while you get the remainder of the ingredients ready. Toss occasionally.
2. Add the garlic and ginger to a food processor and pulse until well minced, then scrape down the sides of your food processor bowl and add the cilantro. Pulse again until thoroughly chopped. 
3. Scrape down the sides again and add the almond butter, 2 tablespoons hot water, lemon juice, sesame oil, 4 tablespoons coconut aminos, and 1 tablespoon agave. Pulse again until well combined, scraping down the sides as needed.
4. Add coconut oil to a large skillet over medium-high heat, tilting to coat the pan. Then add the sliced chicken breasts and cook for about 2 minutes each side or until fully cooked and slightly browned. 
5. Toss the cabbage mixture well, add the cooked chicken breast and then pour most (reserve about 2-3 tablespoons) of the prepared dressing on top and mix well until full combined.
6. Taste and add dressing as desired. Serve! 

Enjoy!
~Billie

This meal is bursting with antioxidants and packs a flavorful punch - these little patties pair perfectly with your favorite mixed greens, sliced raw veggies, and our dairy and soy free Creamy Thai Vinaigrette Dressing. One of the things I like to do to keep healthy eating easy and make sure I stay on track with my diet is to make 1-2 dishes at the start of each week that I can use as quick lunches. I generally eat a raw lunch of salad and veggies with either a clean protein added like organic chicken or wild caught salmon or a serving of healthy grains or carbs like quinoa, sweet potatoes, or legumes.

When I make these patties, we eat them one night for dinner and then use leftover patties as a healthy and quick lunch option. They also make a great appetizer to put out at your next social gathering!

Curried Sweet Potato & Quinoa Patties with Creamy Thai Vinaigrette Dressing
(PRINT  PATTIES RECIPE) (PRINT DRESSING RECIPE)
Makes 12-15 patties, Serving size is 3-4 patties

Ingredients:
2 small sweet potatoes, peeled and diced
3/4 cup dry quinoa
2 cloves garlic, minced
1 small sweet onion, finely chopped
1 tablespoon coconut oil, melted
1 teaspoon salt
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons all purpose, brown rice, or quinoa flour
2 teaspoons cumin
2 teaspoons curry powder
2 teaspoons dried oregano
2 cups mixed greens of choice (I used arugula here, use your favorite seasonal green!)
Other salad veggies; we recommend sliced red peppers, shredded carrots, chopped avocado, and scallions.

Creamy Thai Vinaigrette Dressing Ingredients:
1 ½ tablespoons peanut, almond, or sunflower butter
3 tablespoons full fat canned coconut milk*
2-3 tablespoons cilantro
1 tablespoon soy sauce, tamari, or coconut aminos
1 tablespoon apple cider vinegar
1 tablespoon fresh lime juice
2 teaspoons honey or agave
1 clove garlic, minced
1-inch piece of ginger, peeled and chopped
¼ teaspoon salt
¼ cup olive oil
2 tablespoons sesame oil

Directions:

1. Preheat oven to 400 degrees.
2. Place quinoa and 1 1/2 cups water inside a small pot, bring to a boil, cover, then reduce to a simmer and cook until done, about 15 minutes. 
3. Place diced potatoes inside a steam basket in a pot with 1-2 cups water and bring to a boil. Cover, reduce heat to a low boil and cook for 10 minutes or until potatoes are done.
4. Drain potatoes and place them in a large bowl, then mash them until they are pureed.
5. Add 1 ½ cups cooked quinoa, 2 tablespoons flour, and all of remaining ingredients to the potato puree and mix well. If mixture is warm, place the bowl in the fridge for 5-10 minutes to help it cool down – this will make it easier to work with.
6. Use your hands to make 12 patties from the potato-quinoa mixture.
7. Place patties onto a parchment lined rimmed baking sheet and bake for 10 minutes, then flip and bake for an additional 10-15 minutes until the tops looks a little browned and slightly crispy.
8. While the patties bake, make the dressing by dropping the ginger and garlic into a food processor and run machine until minced. Add all remaining ingredients except oil into the food processor and process until smooth.
9. With the machine still running, add the olive and sesame oils in a slow, steady stream and continue blending until emulsified. Set aside.
10. Serve patties hot, warm or cold over mixed green salad and drizzle in Creamy Thai Vinaigrette.

Happy Eating!
~Billie and Jen

If you are not already making your own bone broth, I'm going to give you several reasons why you should consider starting. Not only is it inexpensive to make, but it's also one of the worlds most nutrient dense foods. Bone broth is packed with highly absorbable forms of calcium, magnesium, potassium, phosphate, sulfur, and a variety of amino acids, as well as collagen, glucosamine, and condrointin. These nutrients support our immune system, calm and heal digestive distress, and nourish our musculoskeletal system just to name a few.

Bone broth has affectionately been referred to as "Jewish penicillin" because of it's amazing healing and health promoting benefits. Did your mom ever make you chicken soup when you were sick? Most of us have had that experience more than a handful of times. It comes of course from generations and generations of people from all over the world making this very traditional healing and inexpensive food for decades and decades.  

I often consume bone broth for breakfast or as a snack with just some fresh herbs and diced raw veggies of choice. But you can also use it in your soups, stews, casseroles, and much more to add flavor and a boat-load of nutrients to your meal!

I started making my own bone broth regularly last year when I started treatment for chronic Lyme disease to help support my gut health while taking antibiotics and to nourish and support my immune system. But the benefits of bone broth go way beyond these two things...check it out...

Health Benefits of Bone Broth:

1. Promotes gut health and aids in healing digestive distress. 
   Nutrients founds in bone broth replenish the digestive track and calm gut; they can also help to reduce inflammation, diarrhea, and nausea, and can help lessen symptoms from acid re-flux, colitis, and even Chron's disease.
   
   
2. Improves musculoskeletal and skin health
   Bone broth is rich in collagen which is literally the back bone of your bones, tendons, and skin. Collagen also supports smooth connective tissue to help descrease the apprearance of cellulite and fine lines. This food is also packed with glucosamine and chondrontin to help reduce inflammation and strengthen the joints. 
   
   
3. Supports the immune system and promotes healing
   Since close to 65% of your immune system originates in the gut, this broth will help to calm your gut as well as promote assimilation of vitamins and minerals that support optimum immune and detoxification functions.
   
   
4. Promotes healthy blood
   Bone broth contains bone marrow, which is where white and red blood cells are made. Within traditional Chinese medicine, bone marrow is said to increase your chi and nourish your body's ability to create healthy blood.

How To Make Bone Broth:
Ingredients:
3 pounds organic chicken or turkey bones or carcass**
12-16 cups filtered water or enough to cover all ingredients (depending on how big your pot or slow cooker is)
2-3 tablespoons organic, raw apple cider vinegar
1 large onion, not peeled, quartered
2 stalks celery, quartered
2 large carrots, peeled and quartered
2-3 inches ginger root and/or turmeric root (optional - for an extra Anti-Inflammatory boost!)
1 bunch parsley
2-4 sprigs fresh thyme, tied together kitchen twine

Directions:

1. Place all ingredients (except parsley & thyme) into a large stock pot, bring to a boil, then reduce to low and simmer slowly for 15-24 hours. The longer you cook it, the more minerals and nutrients will be extracted. In fact, if you get to 24 hours, the bones will feel soft  and may even crumble - this is a good sign that the minerals from the bone are now in your broth! If you are using a slow cooker, just cover and cook on low for 24 hours. 
2. Add parsley and thyme  (not chopped) to broth in last 1 hour of cook time.
3. Pour broth through a fine mesh strainer into a container or bowl, then discard the bones and solids.  I like to use glass mason jars or freezer safe, glass tupperware to store these in the fridge or freezer. 
4. Allow  to cool completely before placing in fridge. Once they get cold in the fridge, the fat usually rises to the top. I simply use a large, flat spoon to skim the fat off and discard it. You can also save it and use it for cooking like you would use grass-feb butter or ghee:).
5. Use broth in soups and stews, to cook your grains or beans in, or simply drink it straight from a mug.

I like to just add some Pink Himalayan sea salt and fresh parsley and drink it down!!

If you've done this all correctly, your broth will most likely gels or congeals after you've had it in the fridge for a half day or so. Don't worry! This is a good sign that your broth is packed with collagen and all the other healing nutrients. Just re-heat and it will go back to a liquid broth consistency. 

If you can't find bones or don't have time to make broth, you can also make stock, which is has less collagen and gelatin but will still give you lots of protein and minerals in your final batch. For stock, follow the same directions except use a whole chicken or bones with meat on them instead of just the bones. Then you only cook it for 3-4 hours versus 12-24 for the bone broth. 

If you have more than 3 pounds of bones, this recipe is easy to double and I highly recommend making as big a batch as your pot or slow cooker will allow. You can store broth in a freezer safe container in the freezer for up to 3 months.

**You can buy  chicken bones, feet, and other organic bones at places like Whole Foods. OR make friends with the butcher at your local grocery store and ask for bones and even feet (the feet have extra collagen).  It is also super important to get your bones from an organic bird as these will yield MANY more nutrients and not be contaminated with added hormones or antibiotics.  You could also opt for organic, grass-fed and finished beef or lamb bones for a different flavor and nutrient profile. 

Happy soup slurping friends...
~Billie

This soup is my new fall food addiction!! Seriously...I'm not kidding, I've made it three times in four weeks if that tells you anything:) With ingredients like ginger, garlic, curry, and carrots this soup boasts some highly anti-inflammatory properites and super soothing and calming to the tummy. Not to mention it really warms you up on a cold fall or winter day. I highly recommend adding some raw or roasted peptias on top for some extra protein, healthy fats,  and energy boosting properties to keep you feeling fuller longer. 

You can pair this soup with a nice raw salad for lunch or try it with our Kale with Caramelized Shallots for dinner. This would also make an awesome appetizer or starter course for your upcoming holiday meal or dinner party. I like to serve soups like this in small tea or espresso cups when I'm having a fun, festive dinner party. Whether you consume this soup straight out of the pot or from a cute espresso cup, I know you will love it!

Curried Sweet Potato & Carrot Soup (PRINT RECIPE)
Serves 4

Ingredients:
1 tablespoon coconut oil
1 onion, peeled and roughly chopped
1 clove garlic, minced
4 large carrots, unpeeled, roughly chopped (about ½ inch pieces)
1 small-medium sweet potato, peeled and roughly chopped (about ½ inch cubes)
3 cups vegetable broth
1 (15-ounce) can full-fat coconut milk
1 tablespoon freshly chopped ginger root
2 teaspoons mild curry powder (optional) (Substitute ground turmeric for an anti-inflammatory boost)
½ teaspoon salt
½ teaspoon pepper

Garnish: Fresh herbs, pepitas, sunflower seeds, and/or chili flakes

Directions:

1. Heat the coconut oil in a large soup pot, add the onions and garlic, and then sauté on medium heat for about 5 minutes.
2. Add the carrots and potatoes and cook for another 5 minutes. 
3. Pour in the broth, then add the ginger, curry powder/turmeric powder, salt, and pepper. If broth is not covering all of the veggies, add more, ½ cup at a time. Give it a good stir and bring the pot to a slow boil, then put the lid on the pot, turn to a simmer/very slow boil, and cook until potatoes and carrots are softened, about 10 or 15 minutes. 
4. When carrots and potatoes are soft, carefully blend the soup in batches using a counter blender (take out the cap plug and use a towel to hold the lid down firmly and avoid very hot spills). Or use one of my favorite kitchen tools, an immersion hand blender, and puree until smooth. 
5. Return soup to pot (if used counter blender) and then place back on the heat at medium-low. Stir in the coconut milk and let heat through another 5-7 minutes or so. 
6. Season with salt and pepper and garnish with peptias, fresh herbs, and/or more chili flakes.

Enjoy Friends!
~Billie

Brighten up your holiday celebration with this beautiful, antioxidant packed side dish! Remember,  color equals antioxidants and this salad is packed full of color, flavor, and nutritional goodness. A great recipe to infuse into your holiday spread, this salad is actually best made in advance because the longer you marinate the salad the better it tastes. We recommend an overnight marinating time for best results. 

Need a great seasonal weeknight dinner? You can also make this into an entree salad by adding some Crispy Roasted Chickpeas (see recipe) or even some diced roasted sweet potatoes. Or for you meat eaters out there, a nice piece of broiled or roasted salmon or organic grilled chicken breast on top of this salad makes it into a very filling meal. Either way...you can't go wrong...check it out...

Marinated Cranberry Kale Salad (PRINT RECIPE)
Serves 4-6

Ingredients:
4 oz fresh cranberries
1/3 cup water
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4-1/2 cup walnut oil or extra virgin olive oil
8 oz fresh kale (Tuscan/Lacinato works best in this recipe)
1/4 cup dried cranberries/craisins (leave out if following an anti-inflammatory or low sugar diet)
1 cup walnuts, coarsely chopped
1/4 cup thinly sliced red onion
Soft goat cheese or feta crumbles (optional)

Directions:

1. Place fresh cranberries, water, and maple syrup in a small saucepan over medium heat. Let it come to a gentle boil and simmer for about 5 minutes from when the first cranberry pops and until most all the cranberries pop open. 
2. Place hot cranberry mixture into a blender or food processor and puree until smooth. Add the vinegar, mustard, lemon juice, salt and pepper and blend. Add ¼ cup walnut oil and blend again. Add more oil, 1 tablespoon at a time as needed to get to desired consistency, dressing should pour easily but will still be thick.
3. Remove the stems/stalks from the kale and slice the leaves into small bite sized pieces. Add 1/3  of the cranberry dressing to the kale and use a large spatula to spread and  “massage” the dressing into the kale leaves as best you can. Reserve remaining dressing until ready to serve. Cover and refrigerate the salad for at least half an hour.*
4. Add the walnuts and red onions, toss well and place in fridge to marinate for at least 30 minutes or as long as possible.
5. Pull the kale salad out of fridge and give it a good stir, then add dried cranberries and cheese (if using) and toss to mix well.
6. Serve with a light drizzle of additional dressing or serve additional dressing on the side if desired.

Happy Holidays!
~Billie & Jennifer

This salad's ingredients make for a super detoxifying and cleansing side dish. We love to use raw arugula as the base for some our salads because its packed with many more nutrients than iceberg or even romaine, and it gives off a more distinct flavor profile than spinach. 

Arugula is in season in early summer and in early fall and this week we've paired it with a fall flavors that are full of anti-inflammatory ingredients like carrots, sesame oil, ginger, and almonds. This dish is packed with vitamins A,  C, and K and provides a rich source of calcium and healthy fats. The sweetness of the carrots balances the peppery-like flavors of arugula and then we've added some simple healthy fats to round out the taste and make this a super satisfying side dish.

Arugula & Carrot Salad with Sesame-Ginger Dressing (PRINT RECIPE)
Serves 4

Salad Ingredients:
4 packed cups baby arugula (4-6 ounces)
2 medium carrots, grated
1 rib celery, thinly sliced
1/3 cup almonds, slivered

Dressing Ingredients:
2 1/2 tablespoons olive or flax oil
1/2 tablespoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds
1 teaspoon soy sauce, tamari, or coconut aminos (or gluten free soy sauce)
1 teaspoon honey or agave
1/2 teaspoon grated ginger

Directions:

1. Preheat oven to 350 degrees. Place slivered almonds on a baking sheet and toast for 6-8 minutes or until lightly toasted. Remove from oven and set aside.
2. Combine dressing ingredients in a small bowl and whisk well to combine.
3. Place arugula, carrots, and almonds in a large salad bowl, toss with half of the dressing and serve with remaining dressing on the side.

Happy Detoxifying!
~Jennifer & Billie

Jen and I made up this recipe for the first time last summer and it has been a favorite in both our households ever since. This salad is delicious and you can make it almost year round for a nutrient dense meal that fills you up without slowing you down. This salad is packed with 15.4 grams of protein and superfoods like kale, hemp seeds, cabbage, and avocado to replenish your antioxidants, nourish your immune system, and give you more energy.

If you've never tried a raw kale salad before then this is great recipe to get started with. I know what some of you are thinking...raw kale tastes really bitter, right?! 

Actually, the secret to a good raw kale salad is letting the chopped kale leaves marinate in the dressing for 15-20 minutes (or more) while you prepare the rest of your meal or sit down and enjoy a cocktail. The vinegar in the dressing will work to break down the tough, fibrous leaves of the kale, leaving you with a surprisingly amazing combination of flavors to enjoy! Just trust us on this one.  My husband doesn't like to have salad as meals, but this is one he asks for regularly. Once you get it all mixed together and take your first bite, you will be hooked! This salad also keeps really well (won't get soggy like most leftover salads) for a great lunch the next day. If you are following our Anti-Inflammatory Eating Plan, we've designed a version for you as well that eliminates the soy and the beans and reduces net carbohydrates, PRINT ANTI-INFLAMMATORY VERSION HERE.

Kale Refresh Salad with Tahini Dressing (PRINT RECIPE)
Serves 4

Salad Ingredients:
1 bunch kale, stems removed, washed and finely chopped
2 ears fresh sweet corn or 1 cup thawed, frozen corn
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, chopped
½ carrot, grated
1 small white or yellow onion, chopped
½ cup shredded cabbage
1/3 cup raw sunflower or hemp seeds
1 avocado, chopped

Dressing Ingredients:
¼ cup white miso paste
3 tablespoons low sodium tamari or soy sauce/or gluten free soy sauce or tamari
3 tablespoons maple syrup
2 tablespoons olive oil
3 tablespoons tahini  
2 tablespoons apple cider vinegar
2 tablespoons seasoned rice vinegar
Pinch black pepper
½ teaspoon coriander
Pinch of cayenne

Directions:

1. Place all of the dressing ingredients to a large salad bowl and whisk until they are well blended.  Remove half of the dressing and set it aside for later.
2. Add the kale to the salad bowl with the dressing and mix it until the kale is very well coated.  The vinegar in the dressing will break down some of the tough cell walls in the kale, giving it the right texture and taste when you eat it.  Let it marinate while you’re chopping the rest of your veggies and/or have a cocktail or cup of tea:)
3. Cut the corn off of the cobs (or defrost your frozen corn) and then add it to the salad bowl raw.
4. Add the remaining ingredients, except sunflower or hemp seeds to the bowl and toss well to coat.
5. Serve garnished with sunflower or hemp seeds with remaining dressing on the side. 

We hope you enjoy this recipe as much as our families do! Happy eating!
~Billie & Jennifer

This has been one of my favorite go-to recipes for the last few weeks since cucumbers are so abundant right now.  In fact, this recipe is so good, today is the fourth time I've made this in the last 2 weeks. And so...I'm inspired to share it with you...and I hope you will share it with others!

With ingredients like ginger, garlic, cucumbers, carrots, cilantro, lime, and green onions - this meal will help to alkalize and detoxify your body, leaving you feeling refreshed and renewed!  It's also filled with healthy fats like sesame oil, peanuts, and avocados to nourish your immune system and support good cardiovascular health. Plus cucumbers are packed with antioxidants, B vitamins and phytonutrients to boost nutrition- head on over to our blog, Health Benefits of Cucumbers , to learn more.

Cucumber & Carrot Noodle Salad with Peanut or Almond Dressing
(PRINT RECIPE) (PRINT ANTI-INFLAMMATORY RECIPE)
Serves 4

Salad Ingredients:
3 large cucumbers, peeled
1 large carrot, peeled
¼ cup fresh cilantro, chopped
4 green onions, diced
¼ cup peanuts, chopped

Peanut or Almond Dressing:
¼ cup peanut butter (almond butter for anti-inflammatory version)
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon soy sauce or tamari (coconut aminos for anti-inflammatory version)
1 inch ginger, grated
1 clove garlic, minced
Zest & juice of one lime
2 teaspoons maple syrup
1 teaspoon sesame oil

Directions:

1. Place all dressing ingredients into a large bowl and whisk vigorously until well combined and smooth. 
2. If you have a spiral slicer**, use it to make “noodles” out of all of the cucumbers and the carrot and toss them into the bowl with the dressing.  Alternatively you can slice cucumbers in half lengthwise and remove seeds (I like to use a melon baller to do this). Then julienne cucumber into long strips/ “noodles” and toss them into the bowl with the dressing. Then use a vegetable peeler to make “noodle” strips out of the carrot and also toss those into the bowl with the dressing and the cucumber noodles. 
3. Toss together all “noodles” and dressing until well coated and combined.
4. Serve noodle salad with cilantro, green onions, and peanuts sprinkled on top.

If you can't do nuts or want a lighter dressing, try our Sesame-Ginger Dressing with this salad instead.
Sesame Ginger Dressing:
2 1/2 tablespoons olive or flax oil
1/2 tablespoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds
1 teaspoon coconut aminos
1 teaspoon honey
1/2 teaspoon grated ginger

Jen and I like to serve this salad with our Avocado Boats (PRINT RECIPE) on the side - it makes for a perfect combination of flavors and textures, and of course adds a great serving of healthy fats. Seriously...a MUST TRY RECIPE this summer! Please post back and let me know how you like it! Happy eating!

~Billie

**If you need a good spiral slicer, they are super handy when you want to eat low carb and gluten free. I use a product called Gefu (click here to see details) that I really like, it's easy to use. Or there is a product called Veggetti (this is an 'as seen on tv product)- I've not used it, but know a few people who have and say it works just the same as the Gefu. Hope this is helpful. 

This lovely and lightweight fruit salad takes advantage of all the colors and flavors of summer. Just grab your favorite melon(s), fruits and berries and toss them in this simple citrus-mint dressing for a light dessert, snack, or side dish for breakfast or brunch. 

Colorful Fruit Salad with Citrus-Mint Dressing (PRINT RECIPE)
Serves 4

Ingredients:
1 medium organic cantaloupe, cut into 1-inch cubes
3 kiwi fruit, peeled and sliced into half moon shapes
1 pint organic strawberries, stems removed and quartered
6 ounces organic blueberries
1 tablespoon honey or agave
2 tablespoons fresh mint, minced
2 tablespoons orange juice
1 teaspoon orange zest
1 teaspoon fresh lime juice

Directions:

1. Place agave or honey, orange juice, lime juice, and orange zest into a small bowl and whisk well to combine, then stir in mint and set aside.
2. Place all chopped fruit in a large salad bowl, then pour dressing over it and toss to coat. 
3. Serve at room temp or refrigerate for 30 minutes to 1 hour.

If you are making this ahead of time, reserve the dressing and then toss it on to coat 1 hour prior to serving. Pretty simple, lots of flavors, nice and light...you really cannot go wrong with this salad! 

Enjoy!
~Jennifer & Billie

This light and refreshing summertime soup makes for a great appetizer or side dish and comes together in under 15 minutes. The flavors stand on their own and you can't help but be quenched and cooled down a bit when you take a sip of this gazpacho. You can even embrace the rock-star entertainer you are by serving it in small shot glasses or espresso cups for a beautiful presentation and that extra touch of sophistication!

Or simply pair it with your favorite salad or sandwich for a lightweight lunch or dinner. Try it with our Adzuki Bean & Quinoa Tossed Salad. This soup is under 100 calories per serving since cucumbers are 95% water based, but don't let that fool ya into thinking you are not getting enough nutritional value. While low in calories, cucumbers are high in both B & C vitamins as well as potassium and vitamin K and offer detoxifying and anti-inflammatory properties. Having one bowl of this soup will help to re-hydrate your body, increase your energy, and improve your body's ability to cleanse and detoxify. Plus it tastes AMAZING! To learn more, check out our blog, Health Benefits of Cucumbers.

Cool Cucumber Gazpacho (PRINT RECIPE)
Serves 4

Ingredients:
3 cups chopped English/hot house cucumbers (about 2 large cucumbers)
½ cup low sodium vegetable broth
1 cup full fat organic coconut milk from a can
¼ cup chopped white onion
2 tablespoons fresh lime juice (about 1 large lime)
1 clove garlic
½ teaspoon salt
¼ teaspoon ground black pepper
Dash of cumin
Dash of ground red pepper
1 cup grape or cherry tomatoes, quartered

Directions:

1. Set aside ½ cup chopped cucumbers for garnish.
2. Place 2 ½ cups cucumbers and all remaining ingredients (except tomatoes) in a blender  and blend until smooth.
3. Ladle soup into bowls and garnish with reserved chopped cucumber and tomatoes.

I really like this soup chilled, so I recommend putting it in the fridge for at least 15 minutes before serving it. You can make this soup into a heartier snack or light meal by adding some pepitas, hemp seeds, and/or avocado slices as a garnish as well. This soup will stay fresh in the fridge in an airtight container for up to 3 days.  Enjoy!

~Billie

The tastes of summer are present in this hearty side dish...fresh green beans, baby red potatoes, arugula, lemon, and fresh dill. YUM!! This comes together in under 40 minutes and tastes great served warm or at room temperature. It makes for a great option for a summer brunch or BBQ!

Baby Red Potato & Green Bean Salad with a Lemon Dijon-Dill Dressing (PRINT RECIPE)
Makes 4+ servings

Salad Ingredients:
1 pound baby red potatoes
1 pound green beans or haricots verts, ends trimmed
4 cups baby arugula 

Lemon Dijon-Dill Dressing Ingredients:
Juice and zest of one lemon
1 clove garlic, minced
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
½ teaspoon salt
½ teaspoon black pepper

Directions:

1. Wash and scrub your potatoes and then place them in a large pot with a colander or steam basket and 3 cups water. Turn heat to high, cover pot, and bring to a boil.
2. Turn heat down slightly and steam potatoes for 15-20 minutes or until ALMOST cooked through but still a little hard. This time will vary depending on the size of your baby reds.
3. Toss the green beans on top of the potatoes, cover and steam for an additional 5 minutes or until the beans are bright green and crisp tender. 
4. While your potatoes and beans finish cooking, whisk together all the dressing ingredients in a large bowl and set aside.
5. Remove the potatoes and beans from heat and drain water.
6. If your baby reds are larger than bite size, I’d recommend halving or quartering the potatoes before tossing them into the dressing. If they are the really small ones, you can leave them whole.
7. Pour the potatoes and beans into the large bowl with the dressing and mix until dressing is thoroughly incorporated. 
8. Serve warm or at room temperature over a bed of arugula and enjoy!

Happy Eating!
~Billie & Jen

Last week I harvested lettuce from my garden and it inspired this recipe. The walnut-hemp clusters bulk up this salad and make it more filling - in fact you get a whole 6.5 grams of protein and 4.4 grams of fiber out of this lightweight meal.  To learn more about the health benefits of both of these nutrient dense, super foods check out our blogs, The Health Benefits of Hemp Seeds and The Top 5 Health Benefits of Walnuts.

I also HIGHLY RECOMMEND doubling the walnut-hemp cluster recipe as this will be your new favorite go to salad topper. They also make for a great snack on the go! 

This salad is lovely as a side dish, but you could easily turn it into a full meal by adding any of the following: avocado, crumbled feta or goat cheese, organic, free range grilled chicken, or pan-seared tofu.

Strawberry Mixed Green Salad with Walnut-Hemp Clusters (PRINT RECIPE)
Serves 4

Salad Ingredients:
6-8 cups mixed salad greens of choice
1/4 red onion, cut into small slices
8 ounces strawberries, quartered

Walnut-Hemp Clusters:
1/2 cup raw walnut halves
3 tablespoons raw hemp seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 tablespoons maple syrup

Walnut-Balsamic Vinaigrette*:
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons walnut oil
2 tablespoons extra-virgin olive oil 
1/4 teaspoon salt and pepper or more to taste

Directions:

1. To make the walnut-hemp clusters, line a baking sheet with parchment paper.
2. Combine hemp seeds, cinnamon and salt in a small bowl and set aside.
3. Heat a small skillet over medium heat and add the walnuts; toast for 5-6 minutes or until they become fragrant, stirring often.
4. Add hemp seed mixture and cook for 1 minute, stirring constantly.
5. Stir in maple syrup and cook for an additional 2-3 minutes, stirring constantly.
6. Spread mixture onto prepared baking sheet and let sit for 5-10 minutes or until cool, then break apart the mixture into clusters.
7. Whisk all dressing ingredients together and set aside.
8. Combine greens, strawberries, and onions in a large salad bowl or on individual salad plates.
9. Top with walnut-hemp clusters and desired amount of dressing before serving.

*This will make about 1/2 cup dressing; serving size is 1 tablespoon dressing for side salad and 2 tablespoons if having salad as a meal. 

Let me know what you think once you try this out! Happy Cooking!
~Billie