A salad full of healthy, wholesome ingredients makes a
delunctious one-dish meal! I am not switchfiddling you! It's true!
Chickpeas, Cheese and
Beets Salad
1 can chickpeas
3 large or four small
beets, shredded
1/3 cup cheddar
cheese, cubed
3 tablespoons olive
oil
2 tablepsoons
Balsamic vinegar
Salt and pepper
Shred beets with a
cheese grater into a large bowl. Rinse chickpeas and add to bowl. Prepare
cheese and add. Mix everything together gently. Blend sauce ingredients in a
small bowl. Stir well. Pour over salad. Stir again. Serve and enjoy!
Bean Salad With Lime Juice
1 can black or kidney
beans
1 can corn 1 avocado,
scooped out into small pieces with a spoon
6 cherry tomatoes,
quartered OR 1 large tomato, diced
Juice of ½ a lime
Rinse beans. Empty
into serving bowl. Drain corn. Add to serving bowl. Add avocado and tomatoes.
Stir gently to mix. Squeeze lime juice over everything. Serve and enjoy!
Bulgor Salad Number One
¾ cup Coarse Light Bulgor Wheat
1 and a half cups boiling water
Pinch of salt
1 tablespoon olive oil
1 tomato OR 8 cherry tomatoes, diced
1 TBSP Tamari almonds, diced
2 figs, diced
Dressing
3 tablespoons olive oil
½ teaspoon Turmeric (Curcumin)
pinch of salt
Boil water, one pinch of salt, and 1 tablespoon of
olive oil. Add Bulgor wheat, stir and remove from heat. Cover and let sit 30
minutes. Once cooked , mix in large bowl with other salad ingredients. Prepare
dressing in small bowl separately, mixing thoroughly. Pou rover salad and stir
up well. Serve and enjoy!
Bulgor Salad Number Two (looking strangely
familiar . . . yet slightly different)
¾ cup Coarse Light Bulgor Wheat
1 and a half cups boiling water
1 tablespoon olive oil
1 tomato OR 8 cherry tomatoes, diced
4 figs, diced
1 head raw broccoli, diced
2 tablespoons chopped onion
Dressing
3 tablespoons olive oil
½ teaspoon Turmeric (Curcumin)
2 pinches of salt
Boil water, one pinch of salt, and 1 tablespoon of
olive oil. Add Bulgor wheat, stir and remove from heat. Cover and let sit 30
minutes. Once cooked , mix in large bowl with other salad ingredients. Prepare
dressing in small bowl separately, mixing thoroughly. Pou rover salad and stir
up well. Serve and enjoy!
Couscous Salad With Almonds
1 cup couscous (uncooked)
Boiling water
½ cup parsley, chopped
Red, yellow or orange pepper (or combination of any),
chopped
1 tomato, diced
¼ cup feta or cheddar cheese, crumbled or diced
½ cup almonds, chopped (not too fine)
1 green onion, diced
Dressing
2 tablespoons olive oil
Salt and pepper
Ground fresh chili paste (Sambal Oelek) or dried chilis
Place couscous in heat-resistant bowl. Pour boiling
water over it, a few millimetres past the top of the couscous, and cover with a
plate. Set aside for 5 minutes, until tender. Prepare other ingredients and mix
together in a large bowl. Add couscous, mix together. Prepare dressing in small
bowl separately. Pour over salad, mix well, serve and enjoy!
Green Lentil Salad
1 can organic (if possible) cooked green lentils
1 and a half cups celery, diced
8 cherry tomatoes or1 whole tomato, diced
Dressing
1 avocado
½ lime of juice
1 tablespoon olive oil
Salt and pepper
Rinse lentils. Wash and slice celery and tomatoes. For
dressing, mash avocado, lime juice and olive oil together in separate bowl. Mix
all ingredients and dressing in a large bowl. Serve and enjoy!
Hot Millet Salad
1 cup millet (uncooked)
2 cups water
3 tablespoons onion, diced
1 clove garlic, diced
1 red pepper, chopped
1 handful parsley, washed and chopped
3 tablespoons almonds, chopped in half
1 tomato, chopped
1 and a half tablespoons jalapeno, diced
½ lemon of juice
1 tablespoon olive oil
Salt
Fry onion and garlic in oil over medium heat, in
medium pot with a lid. Add millet. Cook 3 minutes, stirring frequently. Add 2
cups water. Bring to a boil, turn down heat and cook 25 minutes, covered. While
it cooks, prepare other ingredients. Once cooked, add other ingredients to pot
and stir well. Squeeze lemon juice liberally over salad once served. Enjoy!