Posts Tagged ‘Apple’

Summer Salads

Hot day? Cold Salads! Easy to make, sans lettuce and perfect for summer 🙂

Savory : Cucumber Couscous Salad

1 cup                couscous, cooked and cooled (measure 1 cup uncooked)
1 half               cucumber, shredded
1 handful        chopped Italian parsley

Toss above 3 ingredients together. Slice half an onion in long, very thin slices and let it sit for a while in a bit of oil, salt and pepper.

Sauce- olive oil, almond butter, crunchy peanut butter, lemon juice, sesame oil if you have it,  a bit of apple cider vinegar, a bit of agave syrup or honey, salt & pepper to taste. Put into a container and Shake! Toss the salad with the sauce and let sit chilled for a little bit. Add onions before you are ready to serve, and I like to top it with some pumpkin seeds!

Sweet : Carrot Walnut Apple Salad

4                         carrots, grated
1-2                      green apples, cored, cut into quarters, then thinly sliced
1/2 cup              walnuts, shelled and broken into halves or quarters
1/4-1/2 cup       dried cranberries, chopped

Sauce- Olive oil, tahini, apple cider vinegar, honey or agave syrup, nutmeg, salt to taste. Put into a container and Shake! Pour the sauce over the salad, let sit for a few minutes, and serve!

You may want to taste test the sauces, since I don’t have measurements to go by 🙂 I would do 3:1 oil to lemon in the first recipe, then a bit of apple cider vinegar, and 3:1 or 2:1 oil to vinegar in the second recipe. I find if you are adding something like tahini or almond or peanut butter, you may want a little more of the tart. Check out our previous posts on dressings if you like!

Apple Cinnamon Greens

Just a simple salad that I thought was d-lish so I wanted to share 🙂 It’s fresh, fruity and a little sweet, perfect for quenching a lunch time sweet tooth! Adjust the amount of ingredients as needed.

Salad

  • a bunch assorted greens (spinach, red & green leaf lettuce)
  • 1 apple, cored, quartered, then cut into thin chip-like slices
  • handful of whole raw almonds, roughly chopped (for extra nutritional value soak the almonds in water for a few hours. This makes them easier to digest)
  • small handful of dried cranberries, chopped
  • pumpkin seeds

Dressing (here’s some basics)

  • about 3 tbsp olive oil
  • about 2 tbsp apple cider vinegar
  • 2 tsp tahini
  • 1 tsp honey
  • cinnamon to taste
  • dash of salt

Combine dressing ingredients in small container with a lid and shake, shake, shake!!! Drizzle on your salad & toss!

Fresh and full of flavour!

Cold Beet Salad | Mung Bean Dal with Apples, Coconut & Mint | and a Mojito of course!

Tonight’s dinner was inspired by our beautiful January! Being new to Vancouver, I’m in awe of the mid-winter “summer” weather we seem to have. So I decided to celebrate it with summer-fresh flavours …I can’t quite lay on the beach yet, but I can make a yummy dinner that would compliment a mojito in my hand and pretend!

(Oh, and just a heads up! I don’t often use recipes, and when I do I don’t always follow them… so use the measurements more or less as guidelines! Cook with your taste buds and your heart and it will be delicious!)

~ Makes enough for 4 portions

COLD BEET SALAD (truth be told I had a salad  like this at Moxie’s recently… It was delicious and I’m totally stealing it!)

  • 2   beets: 1 large red and 1 large gold, chopped into wedge chunks, boiled or roasted (separately to keep their colours) then chilled.
  • about 1/2  head of lettuce: red leaf, green leaf or arugula
  • about 1/2 – 2/3 cup pine nuts (can be super expensive so improvise with other seeds or nuts if you like)
  • homemade crouton crisps: you can use a baguette and slice thinly… I had an extra bagel and it did the trick nicely! Bake in the oven until golden.
  • goat cheese: might also be yummy with peppered or cranberry or something! Mmmm!! I love cheese!

Toss it all in a bowl and top it with a homemade dressing. Moxie’s used a sherry vinaigrette, tonight I made it with a balsamic. Just put equal parts virgin olive oil and a vinegar of your choosing into a little container with a lid and shake shake shake! I also added some pepper, garlic powder and about a teaspoon of honey. You could add more vinegar than oil to make it a bit stronger too. Have this ready to go and just add the croutons and the dressing right before you serve it.

MUNG BEAN DAL with APPLES, COCONUT & MINT (easy to make!)

A “Dal” if you haven’t made one, is an Indian dish that refers to a soup made with legumes.

  • 1 cup dried mung beans: I found they cooked pretty fast since they are so little (you could use lentils or black-eyed peas if you can’t find these)
  • 1/2 cup shredded coconut
  • 2 medium green apples, cored, peeled, and chopped
  • 2-3 tbsp ginger: peeled and finely chopped
  • 2-3tbsp garlic: peeled and finely chopped
  • a pinch of turmeric (optional)
  • 2 cups coconut milk (if your can has a little less than this just top up with water)
  • 1 tbsp honey, or alternative sweetness
  • freshly ground sea salt and black pepper
  • about 1/2 cup chopped fresh mint leaves
  • 1/2 cup sliced scallions or green onions
  • juice from one lime

I let the dry mung beans boil in about 2 cups of water at the bottom of a large pot while I prepped the rest of my ingredients, about 15 min or so. Then add the coconut, apples, ginger, garlic, turmeric, coconut milk and honey all at once. bring to a boil on high heat, then turn down to med/low to simmer (bubbling gently). Stir occasionally, adding some salt as the   beans become soft.  Add more water along the way if it’s getting really thick , but I didn’t find I needed to. I think this takes about 30 min? I just started prepping the onion, lime and mint and the beet salad while it simmered and it was cooked by the time I was done. Once the beans are soft add some pepper, stir in the mint, onion, and the lime juice. Cook for a couple minutes more, adjust any seasonings as needed and SERVE! YUM!

last but not least… THE MOJITO!

You can have your kitchen helper make these while you dish up the meal 🙂

You need:

  • Coconut rum (my favorite, but golden and white rum work too)
  • limes
  • mint
  • club soda
  • sugar (raw if you have it).

Fill a tall glass with ice. Put about 10 or so mint leaves on the top and sprinkle about a half teaspoon of sugar (depending on how sweet your rum is). Then crush it all in with a spoon or fork… kind of grind the mint leaves against the side of the glass and between the ice. Squeeze about half a lime over, add 1-2 shots of rum, top with soda and ta-da! Summer in a glass 🙂

Hopefully our dinner relieves someone’s winter blues! Enjoy!