Here are some yummy looking recipes I plan to push on my family this week. Granted we are chick-atarians (its a real thing?) so some of these will get meat- upped.
Cauliflower Tabbouleh Tabouli Salad
This meal comes originally from the Middle East. It’s not fancy or flashy but it comes together in no time at all, and conveniently keeps its crunch for days in the fridge. It contains chopped cauliflower for an entirely raw, grain-free and vegetable filled version, and ousted the not quite yet in season tomatoes for some thinly sliced celery and tangy green olives instead.
- 3 Tablespoons/45ml freshly squeezed lemon juice
- 3 Tablespoons/45ml extra virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
- 1 small head of cauliflower, cut into florets
- 3 medium stalks of celery, finely sliced by hand or on a mandoline
- 1-2 green spring onions, finely chopped
- ¼ cup green olives , coarsely chopped
- 1 large bunch or two small bunches of fresh flat-leaf parsley, finely chopped with a sharp knife or mezzaluna
- 1 large bunch fresh mint leaves, finely chopped finely chopped with a sharp knife or mezzaluna
- ¼ cup/30g walnuts , coarsely chopped (optional) (toast if not following a raw diet for extra nutty flavor)
- Whisk together the lemon juice, olive oil, salt and pepper in a large serving bowl and set aside.
- Place the cauliflower florets into the bowl of a food processor and pulse until finely chopped. (Don’t over-process, you want a fluffy texture with grain-sized pieces)
- Add the chopped cauliflower, celery, green onions and olives to the dressing and toss to combine.
- Add in the finely chopped herbs and toss again.
- Taste, adjust the seasoning and serve with chopped walnuts , over the top.
Cilantro Lime Cucumber Salad
This cucumber salad is light, just as you would expect anything with cucumbers to be. You can serve it immediately after you make it, or let it marinate in the fridge for a few hours. The flavors will be a little stronger if you let it sit.
- 1 jalapeno, seeded and finely diced
- 2 cloves garlic, finely minced
- 3 tablespoons fresh lime juice
- 1/4 teaspoon crushed red pepper
- ½ teaspoon salt, or to taste
- black pepper to taste
- 3 tablespoons olive oil
- 2 cucumbers, very finely sliced (see photos)
- 4 tablespoons minced cilantro, to taste
- Dice the jalapeno and garlic and add to a medium-sized bowl.
- Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
- Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. (See photos below.) Add the cucumbers to the dressing and stir together.
- Finely mince the cilantro and add it to the bowl. Stir to combine.You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.
Quinoa Kale Tomato Corn Salad
This Quinoa Kale Tomato Corn Salad is clean eating and it’s very good! It is packed with a lot of nutrients. There’s nothing fancy about this salad – it’s just made with really fresh ingredients, lemon juice and good olive oil. Adding some cheese is totally optional.
- 1 cup cooked quinoa
- 2 cups kale, chopped
- 1 cup cherry tomatoes, halved
- ½ cup corn
- 1 scallion, chopped
- 1 garlic clove, minced
- zest and juice from 1 lemon
- 2 tablespoons extra virgin olive oil
- salt and freshly ground pepper, to taste
- freshly grated Bellevitano cheese or your favorite cheese, optional (leave out for vegan version or use nutritional yeast)
- Gently toss all ingredients together in a bowl.
Roasted Shrimp and Green Beans
The shrimps can be prepared on different ways. You can add a few dried seasonings with the green beans and the shrimp, and toss them all in the oven for a quick roast. This recipe you can serve over some quinoa or brown rice and you’ve got your self a super-quick, super-easy, clean and delicious meal.
- For the beans:
- 1 lb. green beans trimmed and cut into bite-sized pieces
- 1 tbsp extra virgin olive oil
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1/8 tsp Cayenne pepper
- For the shrimp:
- 1 lb. medium-large raw shrimp (thawed if frozen), peeled
- 1 tbsp olive oil (plus a little extra to brush on roasting pan)
- zest from one lemon (save the lemon and cut into fourths)
- 1/4 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
Preheat oven to 425.
Once the shrimp has been peeled and cleaned, rinse it under cold water. Be sure to pat the shrimp really dry (if the shrimp is not dry it will steam rather than roast!).
Place the trimmed and cut beans in a bowl and toss with extra virgin olive oil, ground coriander, ground cumin, salt, freshly ground black pepper, and Cayenne pepper.
Place shrimp in another bowl with the extra virgin olive oil, lemon zest, salt, and fresh ground black pepper.
Brush roasting pan with olive oil or use a non-stick spray, then arrange beans on pan in a single layer (as much as possible). Roast beans 10 minutes. After 10 minutes, toss the beans and arrange shrimp on top and roast 8-10 minutes more or until shrimp are just done.
Squeeze the four lemon quarters over the shrimp and beans and serve immediately.
Makes 2-4 servings.
Cauliflower Soup with Garlic Scapes
There is a time and a place for a big warm pot of cauliflower soup complete with garlic scapes. The garlic is a great idea in the flu season, because it can ward off colds and flu. You can make your own soup, it’s homemade, delicate, light, full of mouth-loving flavor and it is a clean eating meal.
Everyone enjoys vegetables and their natural subtle flavors. For making this meal, you need to slice thin vegetables, season them only with little salt, pepper, and thyme, then you will topped them with small amount of flavorful cheese. Roasting the vegetables magnifies their flavor and gives them just a hint of sweetness.
Purple Cabbage Slaw with Hung Curd Dressing
While green cabbage is the most commonly eaten variety of cabbage, we highly recommend trying red cabbagebecause of its nutritional benefits and its robust hearty flavor. The antioxidants in the purple cabbage are easier for your body to absorb from a cooked state. For the best benefit, eat a mixture of raw and cooked purple cabbage.
Blackberry Arugula Salad with Citrus Vinaigrette
This beautiful, simple salad is perfect even it seems “poor” with ingredients. Just baby arugula, fresh blackberries, and gorgonzola (or any sort of cheese) topped with a fresh, light, citrusy vinaigrette. But the taste is amazing and this meal is part of the clean eating recipes.
Taco Lettuce Wrap
This super tasty, fast and clean eating recipe will amaze you. If you are lover of the tacos then do not hesitate to try out this one, that will give you a feeling of a full stomach and in the same time make you feel full with energy and without heavy foods.
Avocado Potato Salad
One cup of fresh avocado added to a salad of romaine lettuce, spinach, carrots or potatoes is increasing the absorption of carotenoids from this salad. And what about the potatoes? Whether mashed, baked or roasted, people often consider potatoes as comfort food. It is an important food staple and the number one vegetable crop in the world.