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Issue 126: Cool It!

Delectable Spinach Salad
Serves 4

Ingredients:
1 large bag of organic baby spinach, washed
2 medium-sized organic tomatoes, cut in small pieces
6 scallions, trimmed and thinly sliced
5 Tablespoons whole milk plain organic yogurt
3 Tablespoons organic extra-virgin olive oil
2 garlic cloves, minced
½ teaspoon fresh thyme, ground
sea salt and ground pepper to taste

Directions:
Tear the spinach into smaller pieces and place in a large salad bowl. Add cut tomatoes and scallions. In a separate bowl, combine the whole milk yogurt, olive oil, garlic, thyme and salt and pepper. Mix well. Pour the yogurt mixture onto the spinach, tomatoes and scallion mixture. Season to taste with salt & pepper. Serve.



 

Gingered Broccoli Salad
Serves 6

Ingredients:
6 cups broccoli florets
4 scallions, thinly sliced
1 clove of garlic, minced
1 teaspoon ground black pepper
2 Tablespoons of fresh ground ginger
2 Tablespoons coconut oil
2 Tablespoons lemon juice
2 Tablespoons soy sauce
6 ounces slivered almonds
2 Tablespoons organic extra-virgin olive oil

Directions:
Steam broccoli until just tender; rinse with cold water and drain. Set aside. In a medium skillet, heat the coconut oil and add the almonds. Cook until the almonds are toasted. Add half the soy sauce and stir until the almonds are coated. Remove from heat; cool. In a large bowl, whisk together the rest of the soy sauce with the garlic, black pepper, ginger, lemon juice and olive oil. Add broccoli and scallions and toss to coat. Add almonds and serve.

Cherry Crunch
Serves 6-8

Ingredients:
1 pound of frozen pitted tart cherries
2 medium organic Granny Smith apples
¼ cup sucanat or rapadura
½ teaspoon almond extract
2 Tablespoons arrowroot powder
½ cup unsweetened cherry juice
1 to 2 Tablespoons stevia mixed with 3 Tablespoons cinnamon
1/3 cup old-fashioned rolled oats
1/3 cup walnuts
2 Tablespoons whole wheat flour
3 Tablespoons grape seed oil

Directions:
Preheat the oven to 400 degrees. In a large bowl, mix together the cherries, apples, sucanat or rapadura, stevia and cinnamon and the almond extract. Set aside. In a small cup, mix the arrowroot powder with the unsweetened cherry juice and add to the fruit mixture. Stir well. Pour this mixture into a non-stick 8-inch square baking dish. Mix together the remaining ingredients and crumble the mixture on top of the fruit. Bake for 30 minutes. Remove and serve warm.

Recipes courtesy of Extraordinary Health Team

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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