Heirloom tomatoes... just raw!

Have you ever tried just raw heirloom tomatoes? They are so meaty that I don't need anything else... just some olive oil and voilà! You will have such a healthy lunch like this.

They are colorful, nutritious and delicious!

Heirloom tomatoes

Heirloom tomatoes

 

Heirloom tomatoes

Heirloom tomatoes

Heirloom tomatoes

Heirloom tomatoes

Enjoy!

Spinach and chickpea salad with mango dressing

I got this recipe from Delicious Living magazine that Whole Foods Market offers monthly. The original recipe called for too much red wine vinegar, which makes the salad acid. So I decided to use less vinegar as well as mango for three servings.

Here is my version:

Ingredients:

Mango dressing:

• 1/2 cup diced ripe mango
• 1 tbsp red wine vinegar
• 1 tbsp extra-virgin olive oil
• 1/2 tsp grated fresh ginger

(add a bit of water if dressing is too thick)

Salad:

• 3 cups (3 ounces) baby spinach leaves
• 1/2 small red onion thinly slice
• 1 can low sodium chickpeas (garbanzos) rinsed and drained or 3/4 cup dry chickpeas, soaked overnight and boiled until tender
• 1/4 cup crumbled homemade feta vegan cheese or store bought.

Directions:

Combine all dressing ingredients in a blender and puree until completely smooth and thick. Refrigerate until ready to use.Makes 1/2 cup

Combine spinach, onion and chickpeas in a medium bowl. Add dressing. Toss to coat. Top with feta cheese and serve.

Serves: 3

Enjoy!

Spinach and chickpea salad with mango dressing

Radicchio and spinach salad

Radicchio and spinach make a great colorful salad. Radicchio has a pepper-like flavor and adds texture to salads. It tastes a bit bitter so don't use it in large amounts.

Ingredients:

Salad:

•     1 small head radicchio
•     3 oz. baby spinach
•     1/2 cup chopped and roasted walnuts

Dressing:

•     2 tbsp olive oil
•     3 tbsp orange juice
•     1 tsp balsamic vinegar
•     1 tsp Dijon mustard
•     1 large garlic clove, chopped
•     pepper to taste
  

Directions:

Wash the radicchio leaves and dry them with a kitchen towel. Cut them in strips. Place them in a bowl. Add the spinach with walnuts on top.

In a small bowl, mix all the dressing ingredients.

You can prepare this salad one hour before dinner and keep it in the refrigerator until serving.

Serves: 3

Radicchio and spinach salad

Fruit salad

My friend Krista gave me watermelon and cantaloupe. Since I had more fruits at home, I decided to make a fruit salad. I usually eat fruits straight. I have to admit that the salad was delicious!

I added nectarines, oranges, grapes, strawberries and kiwi. It doesn't have any sugar or syrup... just the natural juices from the fruits.

I always keep a few fruits at home. 

Oranges

Peaches and plums

 Have you ever eaten an apple this way? Isn't amazing?

Apple

Nectarines

Cantaloupe and kiwi

Fruit salad

 The salad looks colorful, delicious and nutritious!  

Quinoa Tabbouleh Salad

Tabbouleh salad is usually made with couscous.  Although couscous has good nutrients, quinoa seems to have even more health benefits.

So this time, I made this different Tabbouleh.

Ingredients:

• 1 cup quinoa
• 1 cup grape tomatoes (cut in half)
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped cucumber
• 1/4 cup diced red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Pepper to taste

Directions:

Wash well quinoa and boil it on the stove until tender. When quinoa is ready, drain any liquid left and place it in a medium bowl. Add the rest of the ingredients. Pour olive oil mixed with lemon juice on top and toss them all. 

Refrigerate until served. 

Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad

You can also serve this salad over lettuce leaves:

Quinoa Tabbouleh Salad

Serves: 3

Enjoy!

Orange chickpea salad

This delicious salad is perfect for a summer hot day. It is simple and satisfying.

Ingredients:

• 1/8 cup orange juice
• 1 tsp olive oil
• 1/2 tbsp lemon juice
• 1 clove finely chopped garlic
• pepper to taste
• 1/2 can chickpeas, drained and rinsed
• 1/4 normal red onion (about 4 ounces), peeled, quartered and thinly sliced
• 3 cups romaine lettuce leaves, washed, dried, and torn
  

Directions:

In a medium bowl, whisk together orange juice, olive oil, lemon juice, garlic, and pepper. Add chickpeas and onion. Toss well to combine. Let stand for 15 minutes at room temperature to allow the flavors to blend. Toss again.

Divide lettuce among two salad plates. Spoon chickpeas mixture evenly over lettuce and serve at room temperature.

Serves:2

Enjoy!

Orange chickpea salad

Provençal Salad

This salad is typical from Provence, France. Well... the matter is that is colorful, different, and delicious!

Ingredients:

• 1 small eggplant sliced
• 1/4 cup olive oil  
• 1 3/4 sliced zucchini 
• 1 red bell pepper, cored, seeded, and sliced 
• 2 cloves garlic, crushed
• 4 tomatoes, sliced
• 2 TB chopped parsley
• 1/3 cup black olives, halved and pitted
• 1 TB lemon juice
• pepper to taste

Directions:

Place the eggplant slices in a colander. Sprinkle salt and leave them for about 30 minutes. Rinse with water and dry them in paper towels.

Heat half of the oil in a frying pan, add the eggplant slices, and sauté them on both sides. Place them in a bowl.

Add the remaining oil and sauté the zucchini and red pepper for about 10 minutes. 

Add the garlic and pepper continuing for 2 more minutes.

Add this to the eggplant already in the bowl with the sliced tomatoes, olives, parsley, lemon juice, and toss them thoroughly.

Let it cool. Serve with diner rolls.

Serves: 6 

Provençal Salad

Enjoy!