by Bragg Bragg | May 24, 2017 | Recipes
Inspired by Healthful Cuisine by Anna Maria Clement
Prepared by Kathleen Anderson
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Shaved Fennel and Mandarin Salad with Wild Fennel Pollen
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Instructions
Using a mandolin, carefully shave the fennel bulb.
In a medium mixing bowl, toss all ingredients well.
Serve in scooped out avocado shell.
Recipe Notes
Variation: Omit the mandarin and add shaved apples.
For more about healthy eating with Eat to Thrive, see https://eattothrive.info
by Bragg Bragg | May 24, 2017 | Recipes
Sarah Mo
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MOROCCAN CARROT SALAD
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Instructions
Mix all ingredients (except carrots) in small bowl. Adjust flavors as needed. Add carrots to a large bowl, adding mixture in part to coating completely (you may have some vinaigrette leftover, depending on your taste).
Refrigerate for at least two hours or up to 2 days, allowing flavors to meld.
Recipe Notes
Adapted from:
http://www.sprint2thetable.com/2011/08/moroccan-raw-carrot-salad/
For more about healthy eating with Eat to Thrive, see https://eattothrive.info
by Bragg Bragg | Jun 1, 2017 | Uncategorized
Prepared by Jill Preshong
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Asian Inspired Salad with Sesame Ginger Dressing
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Instructions
Put all ingredients except almonds and sesame seeds in a serving dish and toss.
Spread almonds and sesame seeds on top before serving.
Dress with Sesame ginger dressing.
by Bragg Bragg | Apr 24, 2018 | Recipes
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Quinoa Salad
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Instructions
Boil 4 cups of water with a pinch of salt
When the water boils, turn off the stove and place the quinoa.
Cover the pan and let it sit for 30 - 45 minutes (The grain will absorb the water)
Cool it down (usually leave in refrigerator overnight)
Mix all ingredients in a bowl.
Recipe Notes
Quinoa is high in fiber, protein and has a low glycemic index. These properties have all been linked to weight loss and improved health. Try your quinoa salad that will also help you in balance your weight!
