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!

Beans and Seeds green creation

#easyfoodcreations #healthyeating #vegan #eatyourgreens

Ingredients:

2 cup green mix 

1 cup cooked chickpeas 

0.5 yellow pepper

2 large tomatoes 

3 tbsp raw pumpkin seeds

6 radishes 

1 cup fresh parsley

2 tbsp olive oil

1. Chop the vegetables.

2. Mix all ingredients.

3. Enjoy!

Time for Peaches: arugula, peaches and almonds

#easyfoodcreations #healthyeating #eatyourgreens #healthyeyes

I love ending the day with a delicious green salad. I stick to the basics and create simple dishes using my evening salad formula: leafy greens + nut/seed + fruit/veggie + optional dressing

Ingredients:

1 cup arugula

1.5 peaches

2 tbsp almonds 

25g of goat cheese (in a way it is part of the dressing, as it adds creaminess)

Dressing:

1 tbsp olive oil

0.5 tbsp balsamic vinegar

Salt (I have salt infused with mint and lemon, perfect match here)

1. Cut peaches into 6th or 8th, cut goat cheese into small pieces.

2. Add peaches, almonds, goat cheese on top of arugula.

3. Mix olive oil with balsamic and salt. Sprinkle over the salad.

4. Enjoy!

Salad: Arugula with Pears Salad

I enjoy adding some greens to my breakfast as it gives me some extra energy that I don't get from other food. This salad I ate for breakfast but it is just as perfect for lunch, dinner, or as a snack.

Ingredients:

2 cups arugula

2 tbsp dried cranberries

1 tbsp sunflower seeds

1 pear

Dressing:

2 tbsp Olive oil

1 tsp balsamic vinegar (apple cider vinegar will work well too)

0.5 tsp dried mustard

Salt, pepper 

1. Cut pear into smaller pieces.

2. Mix greens, cranberries, sunflower seeds, pear.

3. Mix all dressing ingredients and add to the salad.

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. 

Polish Christmas Eve: Traditional Vegetable Salad (Saladka Jarzynowa)

#easyfoodcreations #healthyeating #leftovers #PolishChristmas

This is a Polish traditional salad that we eat for Chistmas. It is made of vegetables used in the cooking of the vegetable broth used in the Christmas Barszcz. Quantities of ingredients are quite flexible and each household might have a slight variation. I usually make a big batch so you can easily cut it in half or even quarter. 

Celery root can be quite bitter to some people so you may want to adjust the quantity to your taste.

Ingredients:

Cooked carrots, I had 7 on hand

Cooked celery root, I used 0.25 of large one 

Cooked parsnip, I used 2

0.5 kg of potatoes, cooked

4 medium dill pickles

3 hard boiled eggs

2 apples peeled, core removed

1 small can of peas (you can cook frozen peas and use that instead)

4 tbsp mayonnaise (you an also make a lighter version using greek yoghurt)

2 tsp yellow mustard

Salt, pepper

1. Chop all vegetables and fruits into small pieces.

2. Mix mayonnaise with mustard and salt and pepper. Add to the salad, mix everything carefully so all pieces are covered in the mayonnaise sauce. 

3. Serve as an appetizer or for breakfast.

4. Enjoy!

Note: the salad has to be stored in the fridge; it stays good for up to 7 days.

Fresh Fig Salad

#easyfoodcreations #healthyeating #figs

Figs are one of my favourite food that I could never get bored of. Figs are very rich in fiber and potassium, which make them a perfect match with my food needs. As some of you know by now my diet is very high in fiber that averages 40g per day vs recommended 28g. If anyone wants to know why send me a message and we can discuss it. After doing a number of food assessments I determined that our potassium intake is consistently low, on average not meeting recommended daily intake. So figs just as beans and lentils are appearing more frequently on our plates. 

Ingredients:

5 fresh figs

250 g Mixed salad greens

2 handfuls of walnuts, soaked for about 30 minutes

Handful of raisins

100g goat cheese

Dressing:

1.5 tsp olive oil

1 tsp black cherry vinegar

Salt and pepper



1. Place greens, add walnuts broken into smaller pieces, raisins, and figs cut into 4-8 pieces each.
2. Add crumbled goat cheese to the salad.
3. Mix olive oil, vinegar and salt and pepper. Splash over the salad.
4. Enjoy!

Healthy on the Go - Quinoa Salad

#easyfoodcreations #healthyeating #quinoa

Here is one of my favourite lunch salads.

Ingredients:

1 cup cooked chick peas (you can use canned, it is a lot cheaper to buy dried and cook it. It cooks for about 50 min if soacked for at least 4 hours), cooled

2 cups cooked quinoa, cooled

1.5 fresh peppers (red, orange)

2 medium tomatoes, chopped

1 bunch of fresh parsley, finely chopped

Dressing:

3 tbsp olive oil

Juice from 0.5 lemon

2 garlic cloves, pressed

0.5 tsp powdered mustard

Salt and pepper

1. Mix all vegetables and grains together

2. Add dressing

3. Mix well

4. Serve at room temperature or cold

5. Enjoy!