Salads

Baby Spinach salad and Mixed beans with fresh balsamic herb dressing  Print Friendly  Description: Beans are a great idea for a supper side dish or for a quick lunch. This salad can be kept in the fridge for up to two days. Consuming beans adds significant amounts of fiber and soluble fiber to a diet, with one cup of cooked beans providing between nine to thirteen grams of fiber. Soluble fiber can help lower blood cholesterol. Beans are also high in protein, complex carbohydrates and iron. Balsamic has a rich tart taste, but the sweetness covers the tart flavor, making it very mellow. True balsamic vinegar is aged for between 3 and 12 years. Some balsamic vinegar is aged for up to 100 years, but they usually are very expensive. The Health Benefits of Balsamic is that it has anti-bacterial and anti-viral properties which make it an effective remedy for treating infections and wounds. Balsamic vinegar contains powerful antioxidant called polyphenols which fight cell damage and boost our immune system. The antioxidant in balsamic have also the potential to protect against heart disease, cancer, and other inflammatory conditions. Balsamic can help boost the activity of the digestive enzyme pepsin thus improving metabolism. Ingredients: 1 can 19oz (540 mL) mixed beans, drained and rinsed 1 cup (250 mL) grape tomatoes 1 cup (250 mL) red pepper, diced 1 cup (250 mL) baby spinach, washed and dried, chopped chiffonade* 1/2 cup (125 mL) red onion, finely sliced 1/2 cup (125 mL) light feta cheese, crumbled Dressing 1 tsp (5mL) fresh herb mix or make your own *Fresh herb shaker 1 tbsp (15 mL) olive oil 2 tbsp (25 mL) balsamic vinegar pepper Directions: Combine beans, tomatoes, red pepper, spinach, onion and feta cheese in a large bowl. Combine dressing ingredients in a separate bowl. Toss into salad and Serve. Servings: 6 Nutrient Information: per serving (3/4 cup/175 mL) Calories: 142 Protein: 8 g Fat: 5 g Saturated fat: 2 g Dietary cholesterol: 4 mg Carbohydrate: 19 g Dietary fibre: 5 g Sodium: 333 mg Potassium: 381 mg Notes: * Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. * Fresh herb shaker is made of herbs that freeze well. Mix equal measures of: Sage, finely chopped, Thyme, finely chopped, Oregano, finely chopped and Rosematy, finely chopped. Combine herbs in a small bowl and spoon into a spice shaker or plastic airtight container. Store in the freezer. Special Diet: Gluten Free, Low Sodium, High Protein, High Fibre, Low Calorie, Diabetic - Low Carb Category: Salads Submitted By: OK In Health

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Wellness Tip

Give Barley a Try Looking for a whole grain to add variety to your dinner plate? Willing to try a new flavor? Consider barley. According to our registered dietitian, one half cup (cooked) provides significant amounts of several nutrients, including folate, iron, zinc, protein, and fiber. You can also use barley in soups, stuffed peppers, pilaf, and hot or cold salads. It is readily available at most supermarkets.

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The Seven Rules for Intuitive Health How to create a healthy mind and body. Understand the warning signs your body is sending you - AFTER 20 YEARS as a medical-intuitive advisor, I realized that teaching people how to listen for the intuitive message behind the disease wasn’t enough to help them create true and lasting health. My clients needed to know how to effectively respond to what their intuition was advising, and how they could learn to heal their lives and assist in healing those around them.... Full Article

Recipe

Raw Food Avocados Recipes Category: Raw Foods Description: Avocado Papaya Salsa Combine 1 diced medium Avocado, 1 diced medium papaya, 1 diced small sweet onion, 1 TBS lime juice and sea salt to taste. Serve with a raw food cracker or piled on top of a sun burger. Raw Rose’s Amazing Avocados In a bowl combine 1 TBS lemon juice, 1 clove pressed garlic, 1 finely chopped green onion, ¼ teaspoon sea salt, pinch of cayenne, ½ tsp. curry powder, and ½ cup carrots. Stir. Carefully cut one avocado in half, lengthwise. Save the shells. Remove avocado and slice into ¼” chunks and put into the mixture above. Stir and spoon the mixture back into the half shells. Sprinkle with paprika on top as a garnish. Decadent Chocolate-Orange Mousse In a food processor place the following ingredients: 2 cups mashed avocado, 8 TBS raw cacao (or carob) powder , 2 tsp. orange zest, 4 dates, pitted, and soaked for at least 45 minutes, ¼ cup date soak water, ¼ cup agave nectar, 3 TBS freshly squeezed orange juice. Process until a smooth consistency is reached. Try adding ½ tsp. of Nama shoyu to this dish to create a much deeper chocolate flavour. Enjoy. Full Recipe