1 bunch of spinach
1/4 red onion cut cone #2
2 tbsp olive oil
1 lemon & zest cone #1
salt to taste
1/2 tsp cayenne
Chop onion & zest with Saladmaster Machine. Chop spinach into small pieces. Place into a mixing bowl and toss with the olive, lemon juice,
avocado and salt. Add in the onion and cayenne.
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QUINOA FRUITED CEREAL
1/2 cup quinoa
1 c water
Mixture of fresh Fruit:
Peach, cut into cubes
Fresh basil or mint leaves, chopped
1 lime, juiced
2 Tb honey
In the 1 qt sauce pan cook the quinoa and water together, start a t medium high heat,keep lid ajar and until you see it at a rapid simmer, then place lid on and turn down to low. keep heat on low until water has evaporated. Fluff with fork and allow to cook to room temperature.
Whisk together the lime juice and honey in a bowl until well incorporated.
In the same bowl, add your fruit and cooled quinoa.Stir well. Add chopped basil or mint for garnish.
SWEET POTATO CURRY HUMMUS
2 cups sweet potato-yam, diced and cut with cone #3 (1 medium sweet potato)
1 1/2 cups garbanzo beans (1 15 oz can, drained and rinsed)
1 tablespoon tahini
1 clove garlic
1/4 teaspoon salt
Juice from 1 lemon
1 tablespoon olive oil
2-3 teaspoons curry powder
Chop sweet potato with cone #3 with the saladmaster machine. Place cut sweet potatoes with 2T of water in 1 qt or 2 qt saucepan, start at medium heat- when clicking happens turn down to low. Cook until sweet potatoes are soft, 10-15 minutes. In a food processor combine all ingredients. Start with only 2 teaspoons of curry powder and continued to taste and adjust. Begin to run food processor ,Hummus should be creamy and smooth.Remove from food processor and store in an airtight container in refrigerator for 4-5 days.
1 cup of almond milk or rice milk
2 tbsp cacao nibs
1 frozen banana
1 tsp coconut butter
Put all ingredients in a high speed blender and blend until smooth.
HEIRLOOM TOMATO PASTA
1 pkg of pasta
2 tbsp olive oil
1 clove of garlic, chopped
1/2 cup zucchini, cone #4
1 cup chopped heirloom tomatoes
Salt and pepper to taste
In large 7 qt pan boil water.
Add pasta and cook for 8-10 minutes.
Meanwhile, in 11 inch skillet, warm the olive oil over low -to medium heat, Add garlic and stir until slightly brown and fragrant. Add zucchini and stir 3-5 minutes. Add tomatoes and continue to cook until tomatoes are slightly soft.
Season with pink sea salt, pepper, coriander and chopped basil.
Drain pasta and put in a large bowl.
Toss in fresh veggies and serve.
STIR FRY VEGGIES
1 tbsp coconut oil
1small yellow onion, sliced into strips
4 heads baby bok choy, chopped
6 fresh shiitake mushrooms, sliced
Pre Heat 5 Qt wok add coconut oil, onion and mushrooms. Saute for 5 mins on medium heat until onions are transparent. Add bok choy, mirin and tamari. Cover and cook for 8 mins until tender. Sprinkle with sesame seeds and serve.
4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds
In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.