Quinoa, mint and clementine salad 0

This easy-to-make quinoa salad recipe is perfect for a busy evening! It includes juicy clementines, sweet cranberries, protein-rich chickpeas and fresh mint.

Drizzled with a simple maple vinaigrette, this is the perfect colorful, nutrient-packed quinoa salad. Ideal after heavy holiday meals, it will give you energy and help your body to replenish nutrients!

Psttttt! You can adapt it in these various ways:

• Quinoa: i used tricolor quinoa here, but feel free to use your favorite. If needed, the quinoa can be made ahead and the salad assembled when ready.
• clementines: use blood oranges, mandarins or the variety of oranges of your choice!
• Dried fruits: Instead of cranberries, try using fresh pomegranates.
• Herbs: Use as much mint as you want. Mint is particularly delicious, but parsley can also be used.
• The vinaigrette: Use a vinaigrette made with apple cider vinegar, orange juice, oil, minced garlic and pepper. 

Quinoa, mint and clementine salad

Ingredients

• 175 g uncooked tricolor quinoa
• 500 ml of water
• 1 leaf lettuce, chopped
• 2 cups of organic chickpeas cooked, rinsed and drained
• 10 g chopped fresh mint
• 4 clementines, peeled and separated into quarters
• 50 g de organic walnuts from Europe
• 1 finely chopped fennel bulb
• 1 / 2 cup of organic dried cranberries 
• 3 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 pinch of sea salt
• Freshly ground pepper to taste

Preparation

1. In a saucepan, bring the water to a boil with the quinoa. Reduce the heat and cover. Simmer for 15 minutes. Remove from heat and keep covered for an additional 5 minutes. Fluff with a fork and set aside.
2. Gently combine the quinoa, chickpeas, clementines, salad, mint, walnuts and fennel.
3. Drizzle with olive oil, maple syrup and sprinkle with salt and pepper. 
4. Enjoy!

Bon appétit!

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

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!

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

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!

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 

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 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!

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

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!

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

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! 

• Greens: mesclun, kale
• Vegetables: peppers, cucumbers, carrots, radishes
• Fruits: raspberries, blueberries or dried cranberries
• Proteins: tempeh, Chickpeasblack beans, lentils
• Seeds: lin, pumpkin, sunflower

Bon appétit!

Kale salad with almonds and apples 0

Kale salad with almonds and apples 

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!

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

Gravy

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!

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

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!

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!

Brown rice salad with grilled green asparagus, radishes and walnuts 0

With the arrival of spring comes new vegetables! This is the perfect time to replenish your vitamins and nutrients because they are particularly interesting from a nutritional point of view! Here are some good reasons to eat it.

Asparagus contributes to a good mood

The nutrients found in asparagus including tryptophan, one of the eight essential amino acids in the human diet, help to drive away irritability and keep you in a good mood.

Asparagus and its nutrients

Asparagus is full of anthocyanins, antioxidant pigments that give them their green or purplish color, and vitamin E. These two nutrients help fight against cell aging. When preparing this vegetable, try not to overcook it, nor too little. By cooking it, you activate its anti-cancer nutrients, but be careful not to overcook them as you risk eliminating its benefits.

Like other green vegetables, asparagus is a good source of vitamin K, which is essential for blood clotting and for healthy bones.

Asparagus is also an excellent source of soluble and insoluble fiber. It contributes to good digestive health. It also contains prebiotics which help reduce gas and asparagine, a natural diuretic very useful for to eliminate excess fluids and to fight against urinary tract infections.  

Radishes against colds!

Rich in sulfur, potassium, calcium and magnesium, radishes act against infections of the nose, throat, trachea and lungs. They disinfect and protect the body. With the famous pandemic currently raging, use this vegetable to strengthen your respiratory system!

Radish for our immune system

Brown rice salad with grilled green asparagus, radish and walnuts

INGREDIENTS

1,5 cups uncooked brown rice 
4 cups of vegetable broth
3 tablespoons olive oil, divided
2 cups of asparagus pieces
1 garlic clove, minced
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon of salt
1/4 teaspoon pepper
1 cup radish, thinly sliced
1 / 2 cup of walnuts, coarsely chopped

PREPARATION

1. Cook brown rice according to package directions in vegetable broth until tender. Drain, then let cool.
2. Add 1 tablespoon of olive oil to a pan and cook the asparagus with the garlic until tender and fragrant. Put aside.
3. Combine the remaining 2 tablespoons of olive oil with the lemon juice, lemon zest, and salt and pepper. Put aside.
4. In a large serving bowl, combine the cooked rice, cooked asparagus and garlic, radish slices and walnut pieces.
5. Pour the lemon vinaigrette over the mixture and toss to coat well.
6. Divide into serving bowls and serve immediately.

Bon appétit!