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Roasted cauliflower salad with creamy mustard and maple vinaigrette

Roasted cauliflower salad with creamy mustard and maple vinaigrette 0

Crunchy cauliflower, crispy spicy chickpeas, layered on a bed of mixed salads, cucumbers, fresh avocado herbs; all mixed with a simple mustard and maple vinaigrette for a hearty, healthy and delicious salad!

Enjoy this salad for the evening meal and save the leftovers for lunch the next day. 

 

 

 

Roasted Cauliflower Salad with Creamy Maple Mustard Dressing

Makes 6 generous portions
Preparation: 20 minutes
Cooking: 30 minutes 

 

INGREDIENTS

  • 1 large head of cauliflower, cut into florets
  • 2 cups of organic chickpeas, cooked, rinsed and drained
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon of chili powder 
  • 2 teaspoons of smoked paprika
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon red pepper flakes 
  • Freshly ground black pepper
  • 6 cups spring type lettuce mix
  • 1 English cucumber, sliced
  • 1/4 cup fresh herbs (like parsley, basil and / or dill, roughly chopped, here I used dill and parsley)
  • 2 tablespoons of chopped fresh chives
  • 2 avocados, sliced


CREAMY MUSTARD AND MAPLE VINAIGRETTE

 

  • 1/4 cup olive oil 
  • juice of 1 lemon
  • 3 tablespoons of pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons of organic sesame butter 
  • 2 tablespoons of apple cider vinegar
  • freshly ground black pepper to taste

 

INSTRUCTIONS

 

  1. Preheat the oven to 425 degrees F.
  2. On a large baking sheet lined with parchment paper, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes and a pinch of salt and pepper. Mix well to coat well.
  3. Bake and roast for 20 minutes or until tender and slightly crisp on the surface.
  4. Meanwhile, in a large bowl, place the lettuce mixture, cucumbers, herbs and chives. Mix. Leave besides.
  5. Combine all the ingredients in a glass jar or measuring cup and shake (or whisk) until smooth. 
  6. Toss the roasted cauliflower and chickpeas with the salad. Add a little dressing and toss to combine.
  7. Garnish the salad with avocados, freshly ground pepper and a little more herbs if desired.
  8. Serve and enjoy!
  9. The salad keeps well for 3-4 days in the refrigerator, just add the vinaigrette just before serving.

 

Bon appétit!

 

 

Caroline 
President Hippocrate Bio

 

Grilled beet, citrus and pomegranate salad

Grilled beet, citrus and pomegranate salad 0

“The natural sweetness of roasted beets combines with tangy citrus and spicy arugula to make this salad incredibly bright, fresh and flavorful,” says the Dr Hyman, author of the book Food what the hell should i cook? 

"Beets are loaded with powerful antioxidants that fight inflammation and promote detoxification." A simple herb and citrus vinaigrette unifies everything. 

 

 

With the cold temperatures slowly settling in, our body demands nutrients and vitamins that will allow it to fight well the small inconveniences of winter. 

This salad which dazzles with its beautiful colors is an ally to strengthen your immune system, to your forks !!

 

 

Grilled beet, citrus and pomegranate salad

Makes: 4 servings
Preparation: 15 minutes
Cooking: 1 hour

 

Ingredients

2 medium red beets
2 medium golden beets
½ cup of walnuts Organic Grenoble from Europe
6 oranges (the red blood gives a beautiful visual!)
¼ cup plus 2 tablespoons olive oil 
2 teaspoons of chopped fresh thyme
½ spoon tea  sea ​​salt
¼ teaspoon tea  freshly ground black pepper
8 cups of baby arugula

 

Preparation

1. Preheat the oven to 350 ° F. Place the beets in a glass baking dish or casserole dish. Add 1 cup of water and cover. Roast until beets can be easily pierced with a knife, 50 minutes to 1 hour. Let cool completely.

2. Meanwhile, spread the nuts on a baking sheet and toast in the oven until fragrant, about 5 minutes. Let cool, then roughly chop and set aside.

3. Use your hands to remove the skins from the beets, then cut off the top and bottom. Slice the beets into thin rounds about ⅛ inch thick and set aside.

4. Peel 4 of the oranges, then cut off the top and bottom. Place an orange on one cut end and, using a sharp knife, cut the rind and white pith into strips from top to bottom, following the outline of the fruit. Lay the orange on its side and cut it into ¼-inch-thick rounds, making 6 to 8 slices. Repeat with the remaining trimmed oranges.

5. Grate the zest of the 2 remaining oranges in a small bowl. Cut the oranges in half and squeeze the juice into the same bowl. Whisk in the olive oil, thyme, salt and pepper to make the vinaigrette.

6. Place the arugula in a bowl and toss with ¼ cup of the dressing. Arrange the salad on a plate, then place the beets and oranges on top. Sprinkle with toasted nuts and drizzle with vinaigrette.

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Curry quinoa salad with dried fruits and cashews

Curry quinoa salad with dried fruits and cashews 0

A crunchy and refreshing salad recipe, perfect to take in the lunchbox or for your picnic in this beautiful fall! For a nut-free version, simply replace the cashews with sunflower seeds or citrus seeds to provide crunch and vegetable protein.

 

Curry quinoa salad with dried fruits and cashews

Makes 4 servings

Preparation 10 minutes
Cooking 20 minutes

 

INGREDIENTS


For the salad:


1 tablespoon of olive oil
½ teaspoon of curry powder
½ teaspoon of ground turmeric
1 cup of quinoa, rinsed and drained (black or white to taste)
2 cups of vegetable broth
½ cup of organic dried mango, diced
½ cup of organic dried cranberries
1 large green apple, cored and diced (or any apple to taste!)
½ cup of organic raw cashews
2 tablespoons of hemp seeds
Mixed greens, for serving


For the vinaigrette:


1 tablespoon of olive oil 
2 tablespoons of fresh lemon juice
1 teaspoon of Dijon mustard grains
1 tablespoon chopped fresh parsley

 

DIRECTIONS

 

  1. In a large saucepan over medium heat, heat the oil, curry powder and turmeric.
  2. Heat, stirring constantly, for 1 to 2 minutes.
  3. Add the quinoa and sauté for 1 minute.
  4. Add the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover and cook until quinoa is tender and most of the liquid is absorbed, about 15 to 20 minutes.
  5. Remove the quinoa from the heat and let stand 5 to 10 minutes.
  6. Whisk all dressing ingredients together in a large bowl.
  7. Add the mango, cranberries, apple and cashews and toss to combine.
  8. Add the cooled quinoa mixture and the hemp seeds and mix until combined. Serve on a bed of greenery.
  9. Leftovers will keep covered in the refrigerator for 2-3 days.

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Summer salad of quinoa and walnuts

Summer salad of quinoa and walnuts 0

Savor the freshness of this colorful side salad, made with quinoa and many vegetables. This salad is very fresh on the palate and slightly sweet thanks to the corn.

Crunchy and delicious, this recipe is delicious especially if using fresh corn on the cob! Boil them and peel them with a knife. For a summery bbq flavor, grill them on the bbq!

 

Summer salad of quinoa and walnuts 

Preparation: 25 minutes
Makes 8 servings

 

INGREDIENTS

  • 1 1/2 cups of water
  • 1 cup uncooked quinoa
  • 3 tablespoons of olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon of dried or fresh oregano leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup of cooked corn kernels
  • 1/2 cubed cucumber
  • 1 1/2 cups cherry tomatoes, cut in half
  • 1 cup of organic chickpeas cooked, rinsed and drained
  • 3 / 4 cup of organic walnuts from Europe 
  • 1/3 cup coarsely chopped pitted olives
  • 1/4 cup chopped fresh parsley

 

PREPARATION

  1. Combine the water and quinoa in a large saucepan and bring to a boil.
  2. Cover, reduce heat and simmer until liquid is absorbed, about 10 minutes.
  3. In a large bowl, whisk together the olive oil, lemon juice, oregano, cumin and pepper.
  4. Add cooked quinoa and remaining ingredients; mix to mix.
Revisited coleslaw

Revisited coleslaw 0

Crunchy, healthy and completely addictive. This revisited coleslaw has it all !! An ideal recipe to enjoy on hot summer days. For my part, I enjoy it as a meal because it is very complete in itself thanks to the sunflower seeds and cranberries. You can, however, serve it as an accompaniment, with rusks and veggie pâté with mushrooms for example!

You will love this colorful salad!

 

Revisited coleslaw

 

Ingredients

 

  • 4 cups chopped green cabbage 
  • 2 cups chopped purple cabbage 
  • 2 medium carrots, chopped
  • 2 cups of chopped kale leaves
  • 1 teaspoon of ground pepper
  • ½ cup of organic dried cranberries
  • 1 cup of organic raw sunflower seeds
  • ½ cup of mayonnaise (see note)
  • ¼ cup of apple cider vinegar 
  • 2 tablespoons of maple syrup
  • 2 garlic cloves, minced

 

 

Instructions

 

  1. In a large bowl, combine collard greens, purple, carrots and kale.
  2. Add the pepper, garlic, sunflower seeds and dried cranberries.
  3. Mix well and set aside.
  4. In a small bowl, whisk together mayonnaise, apple cider vinegar and maple syrup until smooth.
  5. Pour the sauce over the cabbage mixture and mix well.
  6. Cover and refrigerate at least 60 minutes for the flavors to blend.



Notes

 

  • To make your own vegetable mayonnaise easy and delicious, you can try La cuisine de Jean-Philippe, it is delicious!
  • It is best to prepare this salad in advance and let it sit in the refrigerator for at least 4 hours, but overnight is best. Mix well before serving.
  • Store in an airtight container for up to 7 days in the refrigerator.

 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio

 

Asian buddha bowl

Asian buddha bowl 0

Nothing better than this delicious Asian Buddha bowl when it's hot! Refreshing, tasty and full of color!

 

Asian buddha bowl

 

Makes 2 bowls 

 

INGREDIENTS

Pain


2 cups of cooked quinoa
2 tablespoons of coconut oil
1 cup spring mix or spinach 
1/2 cup grated carrots
1/2 cup grated beets
1/2 cup edamame, peeled
1 / 4 cup of organic sultana raisins
1/4 cup of'' organic dry roasted peanuts
1/4 cup kimchi *
2 tablespoons green onions, thinly sliced


Ginger Miso Dressing:


2 tablespoons of fresh ginger, chopped
1 small garlic clove, minced
2 tablespoons of miso 
2 tablespoons of toasted sesame oil
3 tablespoons of natural sesame butter
1 tablespoon of maple syrup
2 tablespoons of lemon juice (about 1 lemon)
1/2 cup of water

 

INSTRUCTIONS

 

  1. Rinse and drain the uncooked quinoa. Cook the quinoa according to the package directions. 
  2. While the quinoa cooks, prepare the vinaigrette.
  3. Place all the ingredients in a blender and blend until smooth. Pour into a jar with an airtight lid and set aside.
  4. When the quinoa is cooked, add 1 cup to the bottom of two bowls. Add 1 tablespoon of coconut oil to each and mix until the coconut oil has melted.
  5. Top the quinoa with the spring mixture, grated carrots and beets, edamame, raisins, peanuts, kimchi and green onions, distributing evenly between each bowl. Use your hands to separate the ingredients into categories.
  6. Drizzle with the ginger miso dressing.
  7. Enjoy!

 

 

* I make my Kimchi myself but I used the one from Gardens in Motion. I had the chance to discover this farm in my area last year and I fell in love with their kimchi!

 

 

Bon appétit!

Caroline 
President Hippocrate Bio
Buddha bowl with grilled vegetables and balsamic maple tempeh

Buddha bowl with grilled vegetables and balsamic maple tempeh 0

A super tasty and very satisfying vegan tempeh Buddha bowl filled with nutritious foods with sweet and tangy flavors. This is full of protein and fiber to meet all your nutritional needs in addition to being really delicious!

Buddha bowl with grilled vegetables and balsamic maple tempeh 

Makes 3-4 servings

 

Ingredients

1 cup uncooked quinoa
1 8 oz package of tempeh
2 gousses d'ail hachées
2 tbsp of maple syrup
1/4 cup vegetable broth
2 tsp balsamic vinegar
1 tsp tamari
1 tsp fresh thyme 
1 small sweet potato, cubed
1 cubed beet
1 pepper, cubed
2 cups of Brussels sprouts, cut in half
1 lb asparagus, chopped
1 punnet of sliced ​​mushrooms
Olive oil
Ground pepper

Juice of 1 lemon
2 gousses d'ail hachées
1 / 3 cup of natural sesame butter 
Organic sunflower seeds
Organic European Pumpkin Seeds 

 

Preparation

  1. Cut the tempeh in 2 to form two squares and then again in 2 but diagonally, to form 4 triangles. Put aside.
  2. In a large dish, whisk together the balsamic vinegar, garlic, tamari, maple syrup, vegetable broth and thyme.
  3. Add the tempeh to the dish and toss gently to coat with the marinade. Cover the dish and marinate the tempeh in the refrigerator for at least 2 hours, or overnight. Turn over at least once to let the marinaade soak up the tempeh.
  4. While the tempeh is marinating, prepare your quinoa and vegetables. Cook the quinoa according to the directions. Wash and chop the vegetables.
  5. Preheat the oven to 375 ° F and line a baking sheet with parchment paper. Spread the marinated tempeh triangles out on a lined baking sheet and pour the remaining marinade over them. Cook the tempeh in the marinade for 25-30 minutes until the tempeh is golden brown and has absorbed most of the marinade. Turn once halfway for even cooking.
  6. Increase the temperature to 400 ° F and add the chopped vegetables to a baking sheet lined with parchment paper. Season with black pepper and olive oil.
  7. Drizzle with a tiny bit of maple syrup and balsamic vinegar and bake for 30 to 40 minutes, until the vegetables are tender and lightly browned.
  8. Meanwhile, heat a little oil in a pan. Brown a teaspoon of garlic and add the mushrooms and asparagus then cook until they are golden brown.
  9. To make the sauce, place the lemon juice, garlic and sesame butter in a bowl. Then, mix. Add water in a stream while stirring until desired consistency is achieved.
  10. To assemble the bowls, divide the quinoa, maple balsamic tempeh, and roasted and pan-fried vegetables into 3-4 bowls. Garnish with fresh parsley and fresh squeezed lemon. Add the sesame sauce and the sunflower and pumpkin seeds. Store leftovers in the refrigerator for 3 to 5 days.

 

Bon appétit!

 

 

Caroline 
President Hippocrate Bio
Summer salad with spinach, strawberries and almonds

Summer salad with spinach, strawberries and almonds 0

Summer is already upon us! The earth is full of nutrients in their purest form which are great for regenerating your body! Spinach and fresh strawberries pair really well in this easy-to-make and delicious salad! Its slightly spicy lime and coriander vinaigrette enhances its flavors. Ideal for camping or picnics, it is light, fruity and packed with vitamins!

 

spinach

Thanks to its high content of antioxidants, vitamins A, C, and E, they are considered theone of the best anti-cancer ingredients. The presence of folic acid as well as the phyto-nutrients also allow spinach to have a most positive action when it comes to fights cancer cells. 

Another important benefit of spinach is its high magnesium content, which helps against cramps and fatigue! A food to consume particularly during the pre-menstrual period ...

 

Strawberries

Delicious to the taste, strawberries are full of vitamin C. On an equal weight basis, they contain more vitamin C than an orange (100g of strawberries contains 1/2 of the recommended daily allowance).


The small seeds of strawberries, called achenes, provide insoluble fiber that helps prevent constipation.


Strawberries are also a good source of pectin and other soluble fibers that can help lower high blood cholesterol levels.

 

 

 

Summer salad with spinach, strawberries and almonds 

Makes 4 servings

 

SALAD INGREDIENTS


8 cups washed spinach
1 avocado, sliced
1/4 red onion, chopped
1 container of strawberries, cut in half
1/4 cup ofnatural almonds trenches or walnuts

 

VINAIGRETTE INGREDIENTS

1 jalapeño pepper, seeded and chopped
1 gousse d'ail hachée
3/4 tsp chopped fresh ginger
1/4 cup freshly squeezed lime juice
1/3 cup maple syrup
2 tsp balsamic vinegar
1/4 cup chopped fresh cilantro (packed)
1/2 cup olive oil
freshly ground pepper to taste

 

 

INSTRUCTIONS

  1. Place the spinach in a large bowl. Then add the sliced ​​strawberries and walnuts.
  2. Add other toppings if desired (see remarks below).
  3. To prepare the vinaigrette: Put the jalapeno pepper and garlic in a blender and grind into a paste.
  4. Add lime juice, honey, balsamic vinegar, pepper and cilantro; grind in spurts to grind well. 
  5. With the engine running, add the oil in a stream until fully incorporated and smooth. 
  6. Drizzle the dressing on top, then toss with a salad tongs.
  7. Serve immediately.

 

NOTES

I suggest you add a few extra toppings to this salad for even more flavor and nutrients! 

 

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Kale salad with almonds and apples

Kale salad with almonds and apples 0

Kale salad with almonds and apples 

Makes 6 servings 
Preparation 5 minutes
Rest: 1 hour

 

Ingredients

Dressing 


1/3 cup of apple cider vinegar 
1/3 cup maple syrup 
1/3 cup olive oil
5 garlic cloves, minced
1 1/2 tablespoon chili pepper flake 
Black pepper to taste

 

Salad


3 packets of kale, washed and chopped
3 / 4 cup of sultana raisins ou dried cranberries
1 cup ofnatural almonds hachées 
3 chopped apples


Instructions

 

  1. Mix dressing ingredients until blended, then pour over kale.
  2. Using your hands, toss and squeeze the kale to make sure it is well coated with the dressing, then cover and let sit for at least an hour. Be aware that the dressing will remove liquid from the kale.
  3. Stir in the rest of the salad ingredients and serve.
  4. Store any unused salad in the refrigerator for up to 3 days.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Rice noodle salad with cucumbers

Rice noodle salad with cucumbers 0

Do you want an easy salad to prepare? This salad recipe filled with healthy foods is delicious and totally refreshing! It is crunchy thanks to the nuts and has a pleasant salty sweet side with its ginger and lime vinaigrette. 

 

Rice noodle salad with cucumbers 

 

Ingredients

Salad

200g rice noodles, soaked until tender
1 English cucumber, cut into small pieces
1 handful of chopped mint leaves

 

Gravy

1 teaspoon of lime zest
1 tsp chopped fresh ginger
1/4 cup ofdry roasted peanuts coarsely chopped
1 tbsp of coconut oil
2 tbsp tamari sauce
1/2 tbsp sesame oil
The juice of half a lime
1 tbsp maple syrup
2 tbsp peanut butter
1 tsp chili flakes

 

Preparation

  1. In a bowl, mix the ingredients for the sauce until well combined. Put aside.
  2. In a large bowl, place the soaked and drained rice noodles, chopped cucumber and mint leaves. Mix.
  3. Pour the sauce over the salad and mix gently. 
  4. Finally, garnish with dry roasted peanuts and chili flakes.
  5. Eat cold. 

Bon appétit!

 

Caroline 
President Hippocrate Bio

 

Quinoa salad with lime and coconut

Quinoa salad with lime and coconut 0

No matter the time of year, I always love to make beautiful, big, multicolored salads that are full of texture and flavor. This one is particularly suitable for the heat wave and the summer period because it is refreshing and therefore perfect to take on a picnic or for a quick and nutritious lunch!

 

A few tips 

 

  1. Let the quinoa cool before mixing it with everything else. This will ensure that the other ingredients remain crunchy, rather than losing their water due to the heat of the quinoa vapor.
  2. Cut everything into small pieces. Not only does this make it easier to digest food (just like chewing!), But it also means you get a bit of everything with every bite, which is what I prefer!
  3. Use fresh herbs! Honestly, they taste so much better than the dried ones. You can even add more than what is shown below if you wish. (I add cilantro because I love this herb!)
  4. Do not hesitate to make a double or triple batch of the dressing. It keeps well in the refrigerator for about a week and can also be used as a dip for raw vegetables or as a sauce for your grilled vegetables!
  5. If the peaches are out of season or you can't get quality fresh ones, swap them for mango, pineapple, or berries. Even apples work - you're just looking for a natural sweetness to contrast the salty flavors of the other ingredients.

 

Quinoa salad with lime and coconut

 

Preparation time: 20 minutes
Cooking time: 12 minutes
Total time: 32 minutes
Serves: 4 people

 

INGREDIENTS



1 cup of uncooked quinoa + 2 cups of water
1/2 cup thinly sliced ​​red onion
1 cup diced mango or peach pieces
3 cups cucumber, diced
1 cup of grated carrot
1 ½ cup shredded purple cabbage or radicchio
2 cups shelled edamame, thawed
1 / 2 cup of toasted coconut flakes unsweetened
¼ cup ofAlmonds coarsely chopped
2 tablespoons each of pumpkin seeds and Sun-flower seeds
¼ cup finely chopped parsley
2 tbsp. finely chopped fresh basil
Freshly ground black pepper

For the vinaigrette:



2 tablespoons of sesame butter (tahini)
Juice of 1 lime
2 tablespoons of apple cider vinegar
1/2 cup of water

 

INSTRUCTIONS

  1. Boil the quinoa in the water according to the directions on the package. It takes about 12 to 15 minutes and all the water should be absorbed. Remove it from the heat, run a fork through the beans and let it cool.
  2. Whisk the dressing together in a small bowl and set aside.
  3. Prepare all the remaining ingredients as indicated above and mix them together in a very large bowl.
  4. Once the quinoa has cooled, add it to the mixture with the dressing.
  5. Stir well to coat.

While this salad can be enjoyed immediately if you wish, for best results let it sit for at least 30 minutes - or overnight if you can.

The amount of dressing used is quite small compared to the size of the salad because the lime, fresh herbs, and fruit do an amazing job of creating flavor and moisture.

 

Cheers!

 

Caroline
President Hippocrate Bio
ASIAN BROCCOLI SALAD WITH PEANUT SAUCE

ASIAN BROCCOLI SALAD WITH PEANUT SAUCE 0

This Asian broccoli salad recipe is made with fresh, simple ingredients and topped with a delicious peanut sauce.

 

ASIAN BROCCOLI SALAD WITH PEANUT SAUCE


BROCCOLI SALAD INGREDIENTS:


1 large broccoli, cut into small florets
1 cup of thawed edamame
1/2 cup chopped green onions
1/2 cup ofdry roasted peanuts 
1 peanut sauce recipe (recipe below)
sesame seeds, for garnish


PEANUT SAUCE INGREDIENTS:


1/4 cup natural peanut butter
1 tablespoon rice vinegar
1 tablespoon of tamari sauce
1 tablespoon of maple syrup
1/8 teaspoon toasted sesame oil
1 to 2 tablespoons hot water, as needed to dilute the sauce

 

INSTRUCTIONS


TO MAKE THE BROCCOLI SALAD:

 

  1. Heat a large pot of water until it boils. Add the broccoli florets and boil for 30 seconds. With a colander, transfer them to a bowl of ice water, which will immediately stop the cooking process and keep them crunchy. Drain.
  2.  Then add the remaining ingredients and mix until combined. Serve immediately, garnished with sesame seeds if desired.


TO MAKE THE PEANUT SAUCE:

 

  1. Whisk all the ingredients together until combined.
  2. If the dressing is too thick, whisk, adding hot water a tablespoon at a time until it reaches the desired consistency.

 

Bon appétit!

 

Caroline
President Hippocrate Bio