YOUTH LEADERS IN LAW 2021
by students, for students
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THANK YOU FOR ATTENDING YLL 2021!
YLL 2019 GALLERY
FREQUENTLY ASKED QUESTIONS
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
Sunflower/pumpkin seeds/almonds/walnuts -raw, unsalted
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…)
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
Goat cheese, crumbled (optional)
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
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
Goat Cheese, Roasted Beet and Faro Salad
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
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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