Kale is one of the healthiest vegetables, and you can’t go wrong with the other nutrient-rich ingredients this salad.  Photo by Noelle (CC BY 2.0) This salad is sweet and tangy, providing a wealth of taste sensations as well as an abundance of vitamins, minerals, fiber and protein. You might be surprised to see maple syrup included here, but don’t be, this natural sweetener is a powerful antioxidant, providing B vitamins, and minerals such as zinc and potassium. Black-eyed peas are a good source of soluble fiber, potassium, folate, manganese and beta-carotene.
Prep
Chop cashews and toast in a dry skillet over medium-high heat, stirring frequently. Remove from heat and set aside. If using dried black-eyed peas, cook according to package directions to make two cups cooked beans. Drain, rinse and set aside to cool. Substitute drained and rinsed canned beans, if you prefer. Dressing
Mince garlic and grate ginger. Whisk together, along with olive oil, lime juice, turmeric, maple syrup, cumin, salt, and cayenne pepper. Set aside. Salad
Chop dates into small pieces, being mindful of the pits. Shred enough carrots to make 1½ cups. Chop kale, including stems. Chop cilantro. Peel and dice avocado. In a medium bowl, combine the carrots, black-eyed peas, dried dates, cashews, kale and cilantro. Mix in dressing and gently toss until everything is evenly coated. Toss in avocado and cheese. Serve immediately or cover and refrigerate until ready to serve. Preparation: 45 minutes Serves: 4
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This is simple and versatile recipe.  Flickr user Bob (CC BY-ND 2.0) You will end up with flavorful meat for chicken tacos, taco salads, or even Mexican flavored stir fry. The chicken can last for more than one meal, giving you a base for multiple dinner options and lunches.
As we stay committed to wellness, we need to always adjust and be flexible without compromising nourishment essentials. We know how time-consuming life can be, and sometimes cooking just isn’t a top priority. That’s why we want to remind you this week to utilize that slow cooker so you can use cooking time to slow down and connect. Enjoy this recipe and have fun experimenting in your life integrating quality food and quality time. Prep
Juice limes. Slow cooker
Add all ingredients to the slow cooker. This could be cooked on low all day, or you could set the slow cooker to high and cook for four hours. Once the chicken is cooked, use a fork to shred it, and stir well. Serve
Peel & slice avocado, dice tomatoes. Spoon chicken into soft sprouted tortillas or organic taco shells. Top with cheese, avocado, salsa, and tomatoes. Garnish with a few lime wedges. Preparation: 10 minutes, plus 4 or 8 hours to cook Serves: 4 This dish is visually appealing and very nourishing.  Flickr user cookbookman17 (CC BY 2.0) In addition to antioxidants, each cup of black beans provides 15 grams of protein and fiber. Black beans also contain small amounts of omega-3 fatty acids about 3 times as much as other beans. The cilantro not only adds depth to the flavor, but also has been shown to aid digestion and sooth inflammation. The cumin enhances the taste of the salad while promoting the assimilation of other foods. You can also substitute or add a variety of other ingredients such as dark green leafy vegetables and scallions.
Prep
Rinse and drain quinoa and beans. In a saucepan, bring broth to a boil, add quinoa, cover and simmer on low heat until all the water is absorbed and quinoa is tender, about 10 – 15 minutes. Allow to cool. Peel and chop avocado. Grate carrots. Chop dates and cilantro. Juice limes. Dressing
In a small bowl, combine lime juice, vinegar, cumin, oil, and salt; whisk. Salad
In a large bowl, mix cooked quinoa, beans, avocado, carrots, dates and cilantro. Pour dressing over quinoa mixture, sprinkle in crumbled goat cheese, toss gently. Serve Dish onto plates, enjoy! Preparation: 30 minutes Serves: 4  Flickr user HealthAliciousNess (CC BY 2.0) This lovely, bright salad is a great introduction to the peppery and lovely watercress.
Watercress is a humble, cruciferous, aquatic green leafy vegetable eaten since ancient times. Long considered food for the lower classes, it has only recently regained popularity due to its high nutritional value. Watercress provides numerous health benefits, including cancer prevention, blood pressure regulation and healthy bone support. It is rich in vitamins and minerals such as vitamin C, iron, calcium and folate. Among other benefits, an increase in folate consumption has been shown to improve cognition and verbal fluency – good news for prevention of cognitive decline! |
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