Monday, October 26, 2009

Shelley's Holiday Ribbon Salad

I'm posting this recipe because my hubby LOVED it. He didn't even eat it with salad dressing. I couldn't find radishes and I only had a few pomegranate seeds so I added craisins as well. I ate it with the dressing and really enjoy it too. This recipe is also in the greensmoothiegirl's book.

2 cups each, kale and collards, cut in fine ribbons
2 cups cabbage, shredded or finely chopped
2 large tomatoes, chopped
1 cup radishes, finely chopped
2 apples, shredded
1 large mango, finely
3/4 of a pomegranate
2 avocadoes, chopped

Mix all well, and serve with any tangy dressing.

Optional dressing:

Dill Lemon-Honey Dressing

1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 cup olive oil
2 Tbsp. honey
2 garlic
1 Tbsp. dry dill (or 1/4 cup fresh)
1/4 tsp. sea salt

Blend all ingredients in mixer. Excellent on whole-wheat veggie wraps or Shelley's Holiday Ribbon Salad.

Chipotle Black Bean Soup

I love this soup! It's from the greensmoothiegirl. I highly recommend downloading her book. I love her recipes. Here's a taste of what's in there.

2 cups dry black beans
2 Tbsp. coconut oil
2 small onion
2 carrots
2 medium green bell pepper
2 cloves
1 Tbsp. dried oregano
1 Tbsp. ground cumin
3 dried chipotle chilies
2 tsp. hot chipotle sauce (I didn't use this)
8 cups water
2 bay leaves
1/2 cup barley (hulled is you can find it)
1 Tbsp. unsweetened cocoa powder
1/2 tsp. cinnamon
1 cup fresh-squeezed orange juice
1/2 cup chopped fresh cilantro
4 tsp. sea salt
2 Tbsp. apple cider vinegar

Soak black beans overnight, drain and rinse well. Heat coconut oil in a large pot over medium-high heat. Add onion, peppers, carrots, and garlic; saute for 1 minute. Reduce heat and add oregano, cumin, chilies and sauce; saute for 1 minute. Add water, bay leaves, beans, and barley. Bring the soup to a boil, then lower to a simmer and cook uncovered for 1 1/2 to 2 hours, until beans are tender. Stir in cocoa powder, cinnamon, orange juice, cilantro, vinegar, and salt; simmer 5 minutes uncovered. Remove dried dried chipotle peppers before serving (either throw them away, or puree them with a bit of soup and add them back in.) I removed the chilies because it was spicey enough for me.

Serve optionally with corn bread or whole-wheat biscuits.