Dill chickpeas salad

I love salads as my mid afternoon snack.
Usually people look at me strangely when I tell them that my favourite food is salad ... but I really love them!

Ingredients:
2 cups arugula
1 cup chickpeas
2 tbsp sunflower seeds
1 whole red pepper
0.5 cup fresh dill

Dressing:
1 tsp olive oil
2 tbsp lemon juice
0.75 tsp  cumin
0.5 tsp turmeric
pepper and sea salt to taste

White bean salad with parsley

After all this rich Christmas food I had been craving some good bean salad.


Ingredients:
1.5 cup White beans
1 whole red pepper
0.3 red onion
0.5 cup fresh parsley
1 garlic clove
2 tbsp lemon juice
salt and pepper to taste

Steps:
1. Cut red pepper and onion into strips
2. Finely chop parsley
3. Crush the garlic clove
4. Mix all ingredients together
5. Enjoy!

Red Cabbage Delight

#easyfoodcreations #healthyeating #rawvegan

Red cabbage often is listed as one of the most potent vegetables for cancers and aging. While it was one of the vegetables I absolutely hated as a kid, I fell in love with red cabbage but only in a raw or lightly steemed forms.

Here is one simple creation that I made from few ingredients I always have in the house.

Ingredients:

0.5 head of medium red cabbage

1 Apple 

1 medium carrot

4 tbsp dried cranberries

4 tbsp pumpkin seeds

Dressing:

3 tbsp lemon juice

3 tbsp olive oil

1. Finely chop cabbage, grate Apple and carrot.

2. Add cranberries and pumpkin seeds. Mix everything together. 

3. Mix lemon juice with olive oil and add to the other ingredients; mix everything together.

4. Enjoy!

Salad: Get your Super Power

I find that some food gives me a lot of energy right after eating it and other drain anything that is left. This salad is one of the dishes that brings me to life, that is why it's perfect for lunch!

I composed it from a number of super foods for maximum nutrition.

Ingredients:

2c of young cabbage

2 kale leaves, stems removed 

1 large Apple (I like Granny Smith)

1 large carrot

2-3 tbsp dried cranberries

6 tbsp sunflower seeds

6 tbsp pumpkin seeds

Dressing:

4 tbsp olive oil

Juice from half lemon (about 3-4 tbsp)

Juice from 2 inch grated ginger (about 1-2 tbsp)

2 tbsp poppy seeds

Salt and pepper

1. Grate cabbage like you would for coleslaw.

2. Chop kale into small thin strips.

3. Grate Apple and carrot ( large eye grater).

4. Add remaining ingredients and mix well.

5. Mix the dressing and pour into the salad. Mix everything well.

6. Enjoy!

The salad is best served the same day, but can stay in the fridge for 2 to 3 days.