Shredded Beet with Cashew and Tahini Salad

Shredded Beet with Cashew and Tahini Salad

Layer the ingredients in the order listed and top with the tahini dressing

1/2 Cup spinach or salad mix

1/4 Cup purple cabbage shredded 

1/2 Cup cherry tomatoes, whole 

1/4 Cup toasted bread crumbs

 1 Cup shredded carrots

1 Cup shredded beets

1 tbsp chopped cashews

2 tbsp dried cranberries

1 tbsp light feta cheese

Tahini Dressing

1/2 Cup tahini
1/2 Cup apple cider vinegar
1/4 cup soy sauce
1 tbsp lemon juice
1/2 tsp salt
3 cloves garlic
1/2 cup water
2 tbsp dried parsley
1 tbsp sugar
1/2 cup olive oil

Add all the ingredients, except for the oil to a blender or food processor and puree until smooth. Slowly add oil until well mixed. Dressing will be thick, but you can always add a bit more water if you prefer a thinner consistency.

Top with tahini dressing, I purchased my dressing from whole foods.

Everyone's different so use as much as you see fit.

Arugula Caprese Salad with Kale Pesto

Arugula Caprese Salad with Kale Pesto

I made this incredible Arugula Caprese Salad with Kale Pesto tonight from the Sprouted Kitchen website. It was incredibly easy to make and it tasted so good. It's great on its own but would also serve as a great side dish for a big dinner. I made a few adjustments to the recipe to make it a little more calorie conscious and adapted the pesto recipe to work better for a people who don't have a food processor. 

Kale Pesto

1 bunch kale

2 garlic cloves

1/2 cup toasted walnuts

1 handful fresh basil

1/3 cup shredded parmesan

pinch of red pepper flakes

juice of two lemons

1/3 cup water

sea salt and pepper

1/4 cup extra virgin olive oil

Bring a large pot of salted water to a boil, blanch the kale by placing it in the boiling water for 30 seconds. Run the kale under cool water to stop the cooking. 

Add the garlic cloves and walnuts to a blender or food processor and blend. Once they have been chopped add in the kale leaves, basil, parmesan, red pepper flakes, lemon juice, water, salt and pepper and olive oil. Pulse until blended to the consistency you like. If you're having trouble blending add little bits of water and lemon juice to help it along. 

Salad

1 package cherry tomatoes, halved

1/2 cup bocconcini cheese balls, halved

3 cups baby arugula

Half the cherry tomatoes and bocconcini cheese and add them to a large bowl. Add a few spoonfuls of the pesto to the salad and mix it in. Add the arugula, mix and serve. 

Bon Appétit 

For Sprouted Kitchen's recipe visit the link below:

 Sprouted Kitchen

Mediterranean Pasta

Picture coming soon! To see the recipe better, click on the image and you can zoom in,