Cooking can be made very easy with different fresh ingredients and simple steps. Summers are the times for light eating and salads. Mixing and matching different healthy items for salads makes a healthy and light meal.
Potato salad does not have to be the mayonnaise and butter heavy dish that you may think of. Potato salad can be light, fresh and delicious, leaving you feeling satisfied and nourished instead of heavy and bloated. Combine it with superfood, curly kale and there is a refreshing creamy and healthy salad.
3 cups Go Organic ME potatoes, peeled and diced.
2 tbsp coconut oil
4 tbsp fresh kale, chopped
1 tsp cumin
1/4 tsp onion powder
pinch Himalayan or sea salt
3-4 tbsp capers
cracked black pepper to taste
1. In a medium pot, place one inch of water and a steaming basket. Add your potatoes, bring the water to a boil in high heat and then reduce heat to low and allow your potatoes to steam. This will take between 20-35 minutes depending on how large you cut your potatoes. You want them to be fork tender all the way through when they are done.
2. While your potatoes are cooking, add your ingredients to a large sauce pan (herbs, kale and capers, spices) and sauté for 3-5 minutes. Add your steamed potatoes in at the end and stir together for another 3 minutes.
3. When your potatoes are done, serve over a bed of fresh parsley and enjoy.
Cucumbers, Capsicum and Red Cabbage Salad.
1/4 cup apple cider vinegar
1/4 tsp black pepper
1/2 tsp red pepper flakes
1 tsp sesame oil
1 cucumber, thinly sliced
1/2 white onion, sliced
1/2 carrot, julienned
1/2 pepper, sliced
1/2 cabbage julliened.
Step 1: In a medium bowl, stir together apple cider vinegar,coconut oil black pepper, and red pepper flakes.
Heat oil in a saucepan over medium-high heat.
Step 2: Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, white onions, red cabbage and carrot. Cover, and refrigerate at least 5 minutes.
Raw Vegan Tacos
Summers are here and we are ditching the gluten and adapting a plant based diet for you. Refreshing Tacos Recipe with Go Organic ME romaine lettuce.and cherry tomatoes. The recipe is inspired by Young and Raw which is my inspiration for Raw foods.
This is a light recipe, so if you need a big meal You can eat 8-10 of these.Only use one avocodo. Or else, you will have your weight high up again.
8 Pieces of Romaine Lettuce
1/2 – 1Cup Cherry Tomatoes sliced in halves
1/2 Cup Pea or Sunflower Sprouts
1 Tbsp Nutritional Yeast
1/4 tsp. Chipotle Seasoning
1/2 Lime, Juiced
Instructions: Wash all of your veggies. Tear your romaine lettuce from the head and place the leaves on their back so you can fill them up. Place your sprouts in first, then place your cherry tomatoes on top, slice 1 avocado in very small slices and spoon out gently so you don’t turn it into mush. Take the slices and portion out across all of the tacos. Sprinkle on your nutritional yeast and chipotle, then squeeze your lime on the top of each taco and enjoy.
Grilled Eggplant Burger with Halloumi Cheese
With summer in full swing, Experimenting with any thing and every thing for grilling is the best option. Halloumi is one of the few cheeses that is actually sturdy enough to be grilled.
Eggplant is my summer favorite. One of the easier, more delicious ways of preparing it is on the grill (or, in this case, grill pan). Requiring only a short cooking time and minimal clean up, slices of eggplant grill up really nicely. For additional flavour, we made it with some lovely home made pesto sauce.
For the pesto:
1 cup parsley leaves, tightly packed
1/2 cup mint leaves, tightly packed
3 tablespoons shelled pistachios, toasted
2 garlic cloves
1/4 cup olive oil
1 lemon, juiced and zested
1 teaspoon white wine vinegar
1 teaspoon chili flakes
Salt and pepper, for seasoning
For the burgers:
Olive oil spray
1 large eggplant, sliced crosswise 1/2 inch thick
6 ounces halloumi cheese, sliced 1/2 inch thick
6 burger buns
In the bowl of your food processor, blend together the parsley, mint leaves, pistachios, garlic cloves, shallot, olive oil, lemon juice and zest, white wine vinegar, chili flakes and salt and pepper until pesto comes together. Set aside the prepared pesto until you are ready to assemble the burgers.
Season the eggplant rounds with salt and freshly ground black pepper. Generously grease a grill pan with olive oil spray and heat over your largest flame. Once the grill pan is hot, add a layer of the seasoned eggplant slices and cook for 5 to 6 minutes on each side or until dark grill marks appear. Add more olive oil spray as needed to prevent sticking. Transfer the cooked eggplant to a serving plate.
Spray the pan with more olive oil and add the halloumi slices in a single layer. Cook for 1 to 2 minutes on each side, until grilled.
Once the eggplant and the halloumi slices are grilled, assemble the burgers. Generously spread the pesto on the inside of the buns and layer on the eggplant rounds and halloumi slices. (In the pictures above, I halved the halloumi slices into square pieces). Serve warm with your favorite toppings.
Enjoy Cooking. For more inspiration in cooking, write to me on firstname.lastname@example.org.
Founder and CEO.