Thai Salad

Dressing

2 teaspoons minced garlic
1 tablespoon fresh cilantro
1 tablespoon creamy almond butter, salted but unsweetened
1-1/2 tablespoons lime juice
1/2 tablespoon Coconut Aminos
  1/2 tablespoon fresh chopped ginger
1 tablespoon coconut milk
1 teaspoon agave
1/2 teaspoon sesame oil
1/4 teaspoon chili sauce (optional)
1/4 cup safflower oil

For the Salad
2 carrots
1/2 medium jicama, peeled
1 cup sugar snap peas, julliened
2 cups napa cabbage
1/2 cucumber, thinly sliced
1 cup mango, peeled and sliced
2 tablespoons sliced almonds
2 tablespoons chopped hazelnuts
1 cup boiled and cooled chicken breast meat, shredded (optional)
1/4 cup salad dressing
2 tablespoons fresh cilantro

Blend the dressing ingredients together (except the oil), then drizzle the oil in slowly. Either chop the jicama and carrots very finely, or pulse in a food processor. Top the cabbage with all the other ingredients and drizzle with yummy dressing!

Asian Chicken Salad

With summertime upon us, it's far too hot for me to eat things like spaghetti and chili. My body actually craves a cool crisp salad. But I get BORED with salads super quickly, so I need all sorts of good dressings to keep my interest. So, enjoy the next few posts on yummy salads!

Asian Chicken Salad

Salad:

6 to 8 cups thinly sliced greens (kale, collards, savoy cabbage, bok choy)

2 to 3 cups shredded cooked chicken

2 large carrots, julienned
1 cup slivered almonds, lightly toasted

sesame seeds for garnish

Dressing:

4 tablespoons extra virgin olive oil

1 tablespoon sesame oil

3 tablespoons coconut vinegar

3 tablespoons coconut aminos

2 to 3 teaspoons agave

1 clove garlic

one 1-inch piece of fresh ginger, peeled

Toss all of the ingredients for the salad into a large bowl if serving immediately. If you want to stretch the salad over a few days place all ingredients into separate containers and store in the fridge. Use what you would like for each serving.

To make the dressing, place all ingredients into a blender and blend on high until combined. Pour dressing over salad, toss and serve. Garnish with sesame seeds if desired. Source: www.NourishingMeals.com

Raw Blueberry Pie

This is BEYOND delicious!!! I can't believe it's detox friendly.

For the CRUST:
1 cup pecans
1 cup dates
dash sea salt

For the PIE:
3 cups blueberries, divided
1 cup soaked and drained dates
2 TBLS lemon juice

Directions: Blend the pecans, salt and dates together until crumbly. Firmly press mixture into small pie plate and freeze for 1/2 hour. If your pie pan is big, just increase the amount of both.

Blend together 2 cups of blueberries, the dates, and lemon juice until smooth. Sprinkle the remaining blueberries in the pie pan, then pour the blended mixture over those. Refrigerate the whole pie for 2 hours and serve chilled.