Fermented Carrot Slaw

Fermented Carrot Slaw

Ingredients:

1-3 medium carrots, grated

1-2 radishes, grated (optional)

1/2 lemon, grated with the peel

1 inch of ginger, grated

Fresh herbs such as rosemary, dill, or basil (optional)

1.5 cups filtered water (or as much is needed to cover the veggies, keeping 1/2 inch below the lid)

2 tsp Redmond rock salt or celtic sea salt

1-2 garlic cloves, sliced (optional)

Directions:

Wash and dry a 16oz mason jar with a tight-fitting lid

Pour water and salt into the jar and stir well with a wooden spoon

Add carrots, radishes, lemon, herbs, ginger, and garlic to the jar. Stir well

Add more water if needed to cover the veggies, keeping 1/2 inch below the lid

Close the jar and attach an airlock, or simply seal the lid tightly

Place the jar in a dark area such as a cabinet or cupboard. Wrap in a towel if temperature in home is cool

Allow the veggies to ferment for 3 days minimum or up to 2 weeks

*If you do not have an airlock jar, you’ll need to ‘burp’ the jar by opening the lid for a moment every 1-3 days to release the gas buildup, otherwise the jar can crack

When the veggies are ready to be consumed, simply burp them again and place them in the fridge

To speed the fermentation process for future batches, add 1/4 cup of the previous carrot slaw juice to the new jar before sealing, and decrease the water volume accordingly

Grated Carrot + Apple Salad

Grated Carrot + Apple Salad

Ingredients:

2-3 large carrots, peeled then grated

1 apple, grated

1 Tbsp melted coconut oil

1/2 tsp Redmond real salt

1.5 tsp raw apple cider vinegar

1 Tbsp raw honey

1 Tbsp stoneground mustard

Directions:

Grate the carrots and apple and toss together in a bowl

Make the dressing in a separate bowl by combining coconut oil, salt, and apple cider vinegar. Add in honey and mustard and whisk to combine using a fork or whisk

Pour dressing over the grated carrots and apple and toss to combine

Let salad sit for 3-5 minutes

Serve and enjoy

Chicken Avocado Salad

Chicken Avocado Salad

Ingredients:

2 garlic cloves, minced

1 lemon, juiced

1 green onion, chopped

1/4 cup fresh dill, chopped

1/2 cup avocado mayo

1/2 cup chopped celery

1 avocado, mashed

2 chicken breasts, cooked and shredded

Redmond real salt or Celtic sea salt, to taste

Directions:

In a medium bowl, combine garlic, lemon juice, green onion, dill, mayo, celery, avocado, and salt

Mix well to combine

Add shredded chicken and mix until well combined

Chill in the fridge for 30 minutes

Serve in lettuce cups, on crackers, or in a sandwich

Spicy Herb Salad

Spicy Herb Salad

Ingredients:

For the Salad:

1.5 cups fresh mesclun

1.5 cups arugula

2 large handfuls chopped basil

1 cup sliced sundried tomatoes

1 ripe avocado, diced

5-8 radishes, sliced

1 handful kalamata olives

1 handful pea shoots

For the Dressing:

3 Tbsp dulse flakes

1 Tbsp cajun spice

1 Tbsp raw apple cider vinegar

juice of 1 lemon

splash of extra-virgin olive oil

Directions:

Add the mesclun, arugula and the chopped basil to a large bowl

Mix with the ingredients that make up the dressing

Make sure the salad is mixed well and adjust the seasonings to taste

Add the sundried tomatoes, avocado, pea shoots, radishes and olives last

Toss to mix well
 

Hearty Moroccan Salad

Hearty Moroccan Salad

Ingredients:

For the Chicken:

1⁄2 pound chicken breast or thighs

1⁄8 tsp cayenne pepper

1⁄8 tsp turmeric

1⁄2 tsp Redmond real salt or Celtic sea salt

1⁄2 tsp cumin

1⁄4 tsp ceylon cinnamon

1⁄4 tsp paprika

1⁄2 Tbsp fresh ginger, minced

1 Tbsp lemon juice

1 Tbsp dried parsley

For the Salad:

1 cup butternut squash, peeled and cubed

1 cup beets, peeled and cubed

2 Tbsp coconut oil

1⁄8 tsp Redmond real salt or Celtic sea salt

5 cups romaine lettuce

1 cup arugula

2 medjool dates, pitted and chopped

1 avocado, cubed

1 carrot, grated

2 Tbsp soaked almonds

2 Tbsp dried, unsweetened cranberries or goji berries

1⁄4 cup vinaigrette

For the Vinaigrette:

1 tsp dijon mustard

1⁄8 cup raw apple cider vinegar

1 tsp lemon juice

Pinch of Redmond real salt or Celtic sea salt

Directions:

Place all of the chicken ingredients in a glass dish and marinate in the fridge for 24 hours.

Preheat oven to 400 degrees.

Bake the chicken for 20 minutes, flipping once, until it’s cooked thru.

Let cool while you prepare the remainder of the salad. This can also be done the day before and stored in the fridge.

Toss the beets and butternut squash in the coconut oil and sea salt, then roast at 400 degrees for 10-12 minutes until tender. Remove from oven, then let cool.

Toss together the butternut squash, beets, lettuce, dates, avocado, carrot, almonds, and cranberries. Slice the chicken and place it on top, then drizzle with vinaigrette.

Orange, Beet and Fennel Salad

Ingredients:

2 medium red beets, tops trimmed

2 medium golden beets, tops trimmed

3 blood oranges

1 medium navel orange

1 Tbsp fresh lemon juice

1 Tbsp fresh lime juice

1⁄2 small fennel bulb, very thinly sliced

1⁄4 red onion, very thinly sliced

1/4 cup fresh cilantro, chopped

Extra-virgin olive oil, for drizzling

Redmond real salt or Celtic sea salt, to taste

Directions:

Preheat oven to 400°.

Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, peel oranges. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and navel orange crosswise into thin rounds. Place sliced oranges in bowl with the segments.

Add lemon juice and lime juice.

Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges.

Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil.

Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld.

Garnish salad with cilantro.

Crunchy Creamy Salad

Ingredients:

For the Salad:

1 bunch of romaine lettuce, roughly chopped

1⁄4 red cabbage, shredded

1 fennel bulb, sliced

1 carrot, chopped or shredded

2 celery stalks, chopped

For the Dressing:

3 green onions, roughly chopped

1 avocado, peeled and pitted

1⁄4 cup freshly squeezed lemon juice

1⁄8 tsp Redmond real salt or Celtic sea salt

Directions:

In a large bowl, combine salad ingredients.

In a blender or food processor, blend dressing ingredients.

Drizzle the creamy citrus dressing over the salad and toss to combine.

Chicken and Brussels Salad

Ingredients:

1/2 lb of brussels sprouts (about 2 cups once sliced)

1 granny smith apple, sliced into matchsticks

1⁄2 cup quartered green grapes

1⁄2 cup chopped almonds

1 cooked chicken breast or 3 thighs, chopped

1 large shallot, minced

1 lemon, juiced

1 orange, juiced

1/4 cup extra-virgin olive oil

Directions:

Squeeze the juice of the lemon and orange into a small bowl with the shallot.

Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent) and season with celtic sea salt and pepper. Set aside.

Using a mandoline or grater, shave the brussels sprouts (not including the steams) into thin slices to make a shredded/slaw texture.

In a large bowl, combine the brussels sprouts, apple, grapes, almonds, and chicken.

Add the citrus dressing and toss to combine.

Cabbacado Salad

Ingredients:

1 head savoy cabbage, shredded

1 small red onion, thinly sliced

3 carrots, grated

1 handful parsley, chopped

2 oranges, juiced

4 Tbsp extra-virgin olive oil

2 tsp coconut vinegar

2 tsp Redmond real salt or Celtic sea salt

1 avocado, cubed

Directions:

Combine cabbage, onion, carrots, and most of the parsley.

Combine the juice from the oranges, olive oil, coconut vinegar, and salt in a small bowl.

Toss the dressing with the cabbage mixture

Add avocado and the rest of the parsley on top