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Giant Salad

Daily Habit # 4. We chop up a large container full of some or all of these veggies which stay fresh and crispy for several days in the fridge. You can mix grains in or add them separately at the time of your meal.

Sugar Snap Peas
Purple cabbage
Sunflower/pumpkin seeds/almonds/walnuts -raw, unsalted
Hemp hearts
Optional grains: Quinoa/barley/wild, brown, red or black rice (cooked)

Add some or all of the following at the time of serving as these don’t preserve well for more than a day once chopped up:
Greens (spinach, kale, swiss chard, arugula…)
Broccoli sprouts
Basil, or any other fresh herbs

If you would like salad dressing, the following are 2 super healthy options:
-Cold pressed extra virgin olive oil and Balsamic vinegar
-Apple cider vinegar, fresh squeezed lemon juice, Cold pressed extra virgin olive oil
-spices such as oregano, basil, thyme, rosemary, black pepper, garlic powder, onion powder, turmeric/curry powder, cayenne, horse radish

Wild Rice Salad with Roasted Vegetables

1 cup wild and brown rice (cooked in “no salt added” vegetable stock seasoned with onion powder, thyme and rosemary)
Roasted or poached beets, chopped
Roasted squash, chopped
*Roasted cherry tomatoes
Snap peas, chopped
Sunflower seeds
Goat cheese, crumbled (optional)

*Roasted tomatoes:
Spread 2 cups halved cherry tomatoes on parchment, drizzle with oil mixture (2 tbsp oil, ¼ tsp crushed garlic, 1 tsp balsamic vinegar), bake 10-15 min in 400 oven (convection)

Wisk 2 tbsp extra virgin olive oil, ¼ cup apple cider vinegar, 1 tbsp Dijon mustard, ½ tsp each s+p
(Alternatively, a drizzle of oil and balsamic vinegar is great)

Serve warm or cold

Rainbow Bowl with Spicy Peanut Sauce

½ cup natural peanut butter
¼ cup very hot water
¼ cup fresh lime juice
2 tsp honey
2 tsp sriracha
1 tsp finely-grated ginger
1 small clove garlic
¼ tsp salt
4 cups finely sliced red cabbage
2 grated carrots
1 thinly sliced yellow pepper
1 sliced English cucumber
Fresh cilantro leaves

Combine peanut butter, hot water, lime juice, honey, sriracha, ginger, garlic and salt in a
small blender and purée until smooth.

Add 2 to 4 tablespoons cool water to thin it out enough to drizzle over salad.

Layer cabbage, carrots, pepper and cucumber in 4 wide, shallow bowls.

Drizzle with the peanut sauce. Sprinkle with cilantro.

Vietnamese Mango & Noodle Salad

¼ cup fresh lime juice
zest of one 1 lime
1 tbsp brown sugar (or substitute unrefined coconut sugar or melted honey)
2 tbsp fish sauce
1 tbsp sriracha
125 g thin rice noodles
1 ripe mango cut into cubes
1 ripe avocado cut into cubes
fresh chopped basil
fresh chopped mint
fresh cilantro
Chopped cashews or peanuts

Cover noodles with boiling water from the kettle.
Let stand 5 min or until tender.
Drain and rinse.
Whisk lime juice with brown sugar or honey, lime zest, fish sauce and sriracha in a small bowl.
Pour over noodles and toss well.
Toss again with mango, avocado and herbs. Garnish with cashews or peanuts.

Soba Noodle Salad with Citrus Miso Dressing

serves 2-3 1/4 cup soy sauce 2 tbsp rice vinegar 1 tsp grated ginger 1/4 tsp red pepper flakes 1 clove garlic 3 tbsp orange juice 2 tbsp miso 8 oz (226g) soba noodles, cooked, rinsed and drained 1 cup diagonally sliced green beans (or substitue snap peas, or shelled edamame) 1 cup thinly sliced napa or savoy cabbage 1 cup julienne red bell pepper 3/4 cup julienne (or grated) carrots 2 sheets nori, julienne 2 tbsp black sesame seeds To prepare dressing, combine soy sauce, vinegar, ginger, pepper flakes, and garlic in a small saucepan. Bring to simmer over medium heat. Remove from heat; cool to room temperature. Wisk in orange juice and miso Place cooked soba noodles in a large bowl. Pour half of the dressing over soba noodles and toss to coat. Add beans, cabbage, red pepper and carrots; toss to combine. Add more dressing to taste. Sprinkle with nori and sesame seeds. Serve immediately.

Goat Cheese, Roasted Beet and Faro Salad

Credit: 2-3 small red beets 2-3 small golden beets 2-3 handfuls of arugula 1 cup cooked faro 1/2 cup crumbled goat cheese 1 avacado, cut into thin strips or wedges 1/2 fennel bulb, trimmed and shaved thin pepitas or pumpkin seeds for garnish basil vinaigrette (Recipe below) Heat the oven to 400 F Scrub the beets thoroughly and chop into wedges. Transfer the beets to a baking sheet, drizzle with oil and salt. roast for 50-60 minutes. Check the beets every 20 in or so until tender. Combine the arugula, beet wedges, faro, shaved fennel, avocado, and goat cheese on a large serving platter and drizzle with Basil Vinaigrette. Sprinkle the pepitas and serve immediately. (tastes great warm or cold) Basil Vinaigrette 1 shallot, roughly chopped 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces) 1 clove garlic 1/2 tsp red pepper flakes 1/2 cup olive oil 2 tbsp red wine vingegar 1 tsp salt Combine all ingredients for the Basil Vinaigrette in a high powered blender and blend for 60 seconds until very smooth Taste and adjust salt and pepper as needed. Serve immedaitely. Or you can refrigerate the vinaigrette for up to 3-5 days

Squash and Sprouts Kale Salad

2 tbsp tamari (low sodium)

Juice of 1 lime

2 tsp apple cider vinegar

1-inch piece fresh ginger root, finely grated

1 garlic clove, finely grated (optional)

¼ cup toasted sesame oil

Sea salt and freshly ground pepper, to taste


1 delicata squash, cut lengthwise into thin half-moon-shaped wedges

10-12 brussels sprouts trimmed, halved

2 tbsp avocado oil

Sea salt

Freshly ground pepper

1 bunch kale

¼ cup toasted pepitas or pumpkin seeds

Preheat oven to 400. Line a baking sheet with parchment. Drizzle squash and brussels sprouts with oil and toss with salt and pepper until well coated. Arrange sprouts on baking sheet cut side down, and arrange squash beside sprouts. Roast vegetables for 25-30 minutes or until cooked through and golden.

In a small bowl, wisk together dressing ingredients and set aside.

Trim kale, removing stems, and chop roughly. Place in a large bowl and sprinkle with salt and gently massage kale with your hands.. Then toss with 2 tbsp of the dressing and set aside.

Remove vegetables from oven, let cool for 5 minutes and then toss with kale, adding more dressing as required.

Top salad with pepitas and serve.

Charred Corn, Zucchini and Tomato Salad

2 cobs corn

1 ½ cups seeded zucchini, diced ¼ inch thick (seeding the zucchini prevents it from turning mushy

2 green onions thinly sliced

1 cup cherry tomatoes, halved


1 tbsp apple cider vinegar

3 tbsp extra virgin olive oil

¼ tsp sea salt

Slice kernels from cobs.

Heat light oil in frying pan and add corn kernels, sauté until charred. Remove from pan, add to bowl.

Add zucchini to pan, toss until brown in spots. Add to corn.

Add green onions and tomatoes.

Wisk dressing ingredients and toss with corn mixture and serve.

Greek Lentil Salad

Credit: Yum & Yummer by Greta Podleski

4 cups or 2 cans, 19 oz/540 mL each cooked, drain, and rinse well brown lentils

1½ cups quartered grape tomatoes

1½ cups peeled, diced English cucumber

1 cup diced green bell peppers

3/4cup diced or very thinly sliced red onions

1/2 cup kalamata olives

1/3 cup chopped fresh parsley

1/3 cup chopped, fresh mint leaves

1 cup (4 oz/113 g) crumbled feta cheese, light or regular


3 tbsp olive oil

3 tbsp freshly squeezed lemon juice

1 tbsp apple cider vinegar

1 tsp liquid honey

1 tsp Dijon mustard

1 tsp minced garlic

½ tsp dried oregano

½ tsp sea salt

½ tsp freshly ground black pepper

In a large bowl, combine all salad ingredients and mix well.

Whisk together all dressing ingredients in a small bowl or measuring cup. Pour over salad and stir gently. Cover and refrigerate for at least 2 hours before serving.


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