It feels so good to eat well, and healthy!

Recipes

Yum!

Grilled Watermelon Salad

Ingredients

  • 1/2 (5-pound) seedless watermelon

  • 1/4 cup balsamic vinegar

  • Extra-virgin olive oil

  • Fresh garlic

  • Pink Himalayan Salt

  • 2 cups fresh baby arugula, washed and dried

  • 1 cup goat cheese, crumbled, preferably a French Chevre

  • Lightly toasted pine nuts

  • Fresh finely cracked black pepper

Directions

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat.  I add fresh garlic right as it starts to thicken. Cook until reduced to a thick syrup consistency. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

 Quinoa Salad

I saw quinoa greens at my co-op I couldn’t resist buying some — and pairing them with quinoa itself, which I did, in a salad. I wilted the greens, chopped them finely, and then tossed them with the cooked seeds. Not surprisingly but perhaps a little disappointingly, they tasted pretty much like the other leafy green members of the family — spinach, chard, beet greens, Good King Henry, wild spinach, and huanzontle. But I liked the pairing of the two parts of the same plant.

I did not, however, like the drab look of the beige quinoa. It somehow belied all the flavors and textures that were present in the salad. So I made it again with black quinoa. I admit that I did it for looks, for what could be more stunning than a field of black punctuated with shades of green and gold? But I like the taste of black quinoa, too. I find it more robust than the beige, more savory in a way. It takes a little longer to cook and it needs some extra water, but all in all it couldn’t be a more efficient grain — or pseudo grain actually, since it’s not a grass.There are so many vegetable (and fruit) goodies that can find a way to work in this salad — diced cucumbers, finely diced beets cooked in water and vinegar, pickled chard stems, sunflower sprouts, and in fall, pomegranates and sliced Fuyu persimmons. This is the kind of salad you can take through the year.

Black Quinoa Salad with Avocado, Red Onion, and Tomato


Serves 4 or more

  • 1 cup black quinoa, rinsed (sprouted optional)

  • Sea salt

  • 1 small red onion, sliced in thin rounds

  • 1/4 cup or more rice vinegar

  • Grated zest of 1 lemon plus 1 1/2 tablespoons fresh lemon juice

  • 1/4 cup olive oil

  • Freshly ground pepper

  • 1 teaspoon toasted cumin seed, ground

  • Finely sliced chives or scallions, about 2 tablespoons

  • Chopped fresh oregano and/or mint, about 1 tablespoon

  • 1 large, ripe but firm avocado, halved and sliced

  • Crumbled feta cheese

  • 10 cherry tomatoes, Sun Gold or other, halved.

  • Add 1/4 teaspoon salt to 2 1/2 cups water; bring to boil. Stir in the rinsed quinoa, return to boil, and then reduce to a simmer. When the white germ is visible and grains are slightly crunchy but done, remove and drain in a strainer to wick off any excess liquid. Place the quinoa in a medium mixing bowl.

Meanwhile, toss the sliced onion in the rice vinegar to soften its flavor and bring out its color.

Whisk the lemon zest and lemon juice with the olive oil, 1/2 teaspoon salt, and cumin. Pour it over the warm quinoa and toss with the chives and oregano. Let it cool, and then taste it for salt and season with pepper.

Tip the quinoa onto a platter, then cover the surface with the now-pickled onion, avocado slices, crumbled cheese, and tomato halves; sprinkle sunflower sprouts over all. Pepper well, and serve.

Tuscan Bean Salad

  • 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)

  • 1 head Romaine lettuce, torn

  • 1 (15-ounce) can cannellini beans, drained and rinsed

  • 1/2 cup pitted olives

  • 1/2 red onion, cut into slivers

  • 1 lemon, juiced

  • 1/4 cup extra-virgin olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 cloves fresh garlic, crushed.

  • Chiffonade’s of fresh basil

  • 1 ounce shaved Parmesan (about 1/2 cup)

Directions

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.

In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, basil, and red onion. Toss to combine. Drizzle with lemon juice, and garlic in olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve

Turkey Tacos

Serves 4-6

  • 1 lb. Ground Organic Turkey Breast

  • 3 cups Pico de Gallo

  • 1 14.5 oz. can Cuban Black Beans ( prefer scratch made)

  • Assorted Greens for Salad

  • Avocado or Guacamole

  • Greek Style plain yogurt (instead of sour cream)

  • Black olives

  • Balsamic Vinaigrette (preferably homemade)

  • Himalayan salt, pepper and spices to taste.

Cook turkey in skillet until almost fully cooked, then add Pico de Gallo and finish cooking.

Heat Black Beans

Lightly spray olive oil or spread coconut oil on tortillas and season if desired, then toast. If you prefer tortilla in sections, cut before toasting.

Layer beans, turkey, cheese (optional). Pile on the greens with cilantro added (can be dressed with balsamic first or after).  Pico de Gallo, Avocado or Guacamole, plain yogurt and olives. Feel free to add any other veggies.
 
 

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