Nori Edamame Salad With Ginger-Miso Dressing

I was inspired by the "The Plant Based Dietician" and her post for Nori Edamame Salad with Miso Sauce. I love Nori so I decided to create this beautiful salad.  I used bell peppers instead of cucumbers because I had forgotten to buy a cucumber.  Also, I think I went a little crazy with the Nori.  If you watch Julieanna's video, she didn't use as much as I did.  I also cut up little thin pieces of Nori and decorated the top of the salad. This was a really tasty dinner. She didn't include a specific sauce, but suggested some kind of miso dressing. You can buy one from your Health Food Store or make the Ginger-Miso dressing I have included.  Below is the recipe and ingredients I used.  Watch the video above with Julieanna ~The Plant Based Dietician" to help see how to assemble the salad. 
This was so quick and easy.  I also liked that I had virtually no mess in my kitchen to clean up.  YEAH!!

Nori Edamame Salad with Ginger-Miso Dressing
Printable Recipe
Serves 2-3

3 Nori large squares cut-up into rectangles. (I used 4 squares) (slice a few of the rectangles for topping)
1bunch of romaine lettuce
2 cups red cabbage (sliced)
1 cup carrots (match stick)
1 cup bell pepper (sliced)
1 cup frozen (thawed) Edamame
1/2 avocado (sliced)

Ginger-Miso Dressing
1 (2-inch) piece fresh ginger, coarsely chopped
2 tablespoons white miso
3 tablespoons tahini (sesame paste)
1/2 cup water
3 tablespoons fresh lemon juice

Mix together ingredients and pour over salad.

Assembling Salad:

Line salad bowl with Nori squares.  Mix together in separate bowl romaine lettuce, cabbage & bell peppers.  Pour mixture over Nori squares in bowl.  Add sliced avocado and edamame on top and garnish with additional thinly sliced nori.

We have a CHIA seed winner!



Chia Seed Plant



Stephanie from "The Little Vegan Baker" 

 is the winner of our 2 pound bag of  "Chia Seeds from Chia Seeds Direct"

CONGRATULATIONS Stephanie!!   Thank you so much for all your awesome comments. The winner was chosen via RANDOM.ORG, by the automatic generator. So the winner is completely luck of the draw.
Stephanie, we hope to see some fun chia seed recipes on your blog soon:)
I have a lot of fun recipes to post this weekend and next week.  I have been waiting for the drawing to end so I can get back to posting all my yummy creations.  Look for a new recipe this weekend.

Thank you again for all who participated in the Chia Seeds drawing and thank you to Chia Seeds Direct! 

2 lb. Bag Chia Seed Giveaway!!

I am having a drawing for a 2 lb. bag of "Chia Seeds from ChiaSeedsDirect.com" Chia Seeds Direct has so kindly offered to give away these precious Chia Seeds to one of my readers in the US or Canada!! These seeds will be shipped directly to the winner by Chia Seeds Direct. I hope you will try out my two recipes below and the recipes on their website. Their Chia Seeds are of the very highest quality at a very low price~plus you get free shipping on all US orders. The Chia Seeds are a 90/10 mix of dark & light seeds.  All you need to do to be entered in the drawing is to leave a comment below so I can contact you if your name is drawn. The drawing will take place next Friday, October 29th in the afternoon. Check out all the great information on the Chia Seeds website.

     Christina Pirello, MFN, CCN one of America’s preeminent authorities on natural and whole foods, tells how to "Change Your Life With Chia."

Chia Seeds are a powerhouse nutritional food!

•Benefits superior to flax seeds.
•Naturally rich in antioxidants.
•Very mild flavor (no fishy taste like other foods high in Omega-3 acids).
•Extremely rich in Omega-3 acids.
•Very good source of fiber and magnesium.
•Raw, low in sodium and cholesterol-free.
•Organically grown without pesticides and cleaned without chemicals.
•Long shelf-life (up to 36 months)
•High in Protein (provides all of the eight essential amino acids).

You can download a free 16-page booklet on chia seeds, chia seeds benefits and chia seeds recipes.  Some of the recipes include Chia Lemonade and Almond Chia Maca Shake. The link to this free booklet is Chia Seeds: A Nutrition Powerhouse.

Health Seeker's Kitchen Recipes

Many of you have already heard about my Lemon Chia Fudge and my newest creation Raw Chia Smoothie Energizer. The Chia Smoothie Energizer will give you energy you didn't know you had:) Read more healthful information about Chia on my Lemon Chia Post.

Health Seeker's Kitchen

Lemon Chia Fudge
Printable Recipe

1 cup Vegan chocolate chips (melted)
3/4 cup organic raisins
1 tbsp. organic vanilla extract
2 tbsp. Chia seeds
1 lemon (juice only)
1/2 - 1 cup raw walnuts (chopped)

Melt chocolate chips in a saucepan on low. In small food processor or blender mix raisins, vanilla, chia seeds and lemon juice. Process until smooth. Pour in melted chocolate and mix well. Stir in walnuts and pour into small (very small 6" x 7" container). I used a small glass pyrex dish and used 3/4 of the dish by smoothing it to the size I liked. Also, smooth top of fudge so it looks perfect. Place in freezer and watch carefully for fudge to firm up, but not get too firm so you can slice easily. Slice into squares and either place back in freezer or leave at room temperature. ENJOY!

Health Seekers Kitchen

 Raw Chia Smoothie Energizer
Printable Recipe
Serves 1

1 cup fresh squeezed apple juice
2 Tablespoons Chia Seeds
(Soak Chia seeds in apple juice for 30 minutes)

1 frozen banana
1 cup fresh spinach
2 sprigs parsley
1/2 lemon with rind cut away
4 ice cubes

After soaking Chia seeds put all ingredients in blender and process until smooth.  Poor into glass and garnish with slice of lemon.  Delicious!!  Enjoy the energy!!

Spicy Black Bean Lettuce Wraps

I created these delicious lettuce wraps tonight and my 20 year old son ate them all. It was a good thing my husband was out of town because I would have had to come up with something else for dinner. I actually had a few of them and he ate the rest. We loved these.  Next time I am going to double the recipe.

Spicy Lettuce Wraps
Printable Recipe

Serves 4 as an appetizer, or 2 as a main dish:  Ready in 20 minutes

3 Tbsp. Nama Shoyu (Soy Sauce), or Bragg's Liquid Aminos
3 tsp. arrowroot Powder
2 tsp.  sweetener of choice
1 15 oz. can black beans drained
2 Tbsp. extra virgin olive oil
2 Tbsp. chopped fresh ginger
1 Tbsp. chopped garlic
1/2 cup chopped red bell pepper
1/2 tsp. crushed red pepper flakes
1/4 cup finely chopped green onion (about 2 stalks, chop entire piece)
3/4 cup chopped celery
1/4 cup chopped walnuts
3 Tbsp. chopped fresh cilantro
1 Tbsp. sesame oil
1 bunch butter lettuce
Cilantro sprigs and soy sauce, for garnish

1. Combine soy sauce, broth, arrowroot, and sweetener.  Stir until smooth.  Combine sauce with drained black beans and set aside. 

2.  Heat a large deep skillet or wok over medium high heat.  Add olive oil and swirl to coat pan.  Add ginger, garlic, and red bell pepper.  Cook, tossing often, until fragrant but not browned, about 1 minute.  Add chopped onion, sesame oil, cilantro, celery and walnuts. Toss well.

3.  To serve:  Arrange lettuce cups on a large serving platter and place a generous spoonful on each.  Garnish with cilantro sprigs and additional soy sauce to taste.

Enjoy!

Cashew-Chili Portabello

I created this awesome Cashew-Chili Portabello dish for Sunday dinner and it was so delicious. We absolutely loved this flavorful dish!!  You can change how spicy you want it by adjusting your dried red chilies. I used 3 and it was medium hot~PERFECT!  All mushrooms have high fiber, protein, and are rich in B vitamins. Mushrooms are an excellent source of potassium, riboflavin, niacin, copper and selenium. One medium portabello mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has cardio-protective properties. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals. Antioxidants are known to prevent age-related degeneration, particularly neural degeneration related to cognitive decline.  More and more research is showing that mushrooms can reduce many cancer risks like breast and prostate.
      Cashew nuts are jam-packed with nutritional content~sometimes called "Natures Vitamin Pill". It packs 5 grams of protein per ounce and high levels of the essential minerals iron, magnesium, phosphorus, zinc, copper and manganese. Cashew nuts also have a fatty acid profile that contributes to good health through phytosterols, tocopherols, and squalene, all of which lower the risk of heart disease, combined with the nut's zero percent cholesterol content. All nuts, including the cashew nut, have been associated with a reduced risk of gallstone disease. Integrating frequent nut consumption into your diet, especially raw cashews, may lower the risk of developing Type 2 Diabetes, the most commonly diagnosed form of diabetes in America today.
     I hope you will give this dish a try, not only because it tastes amazing, but that it is packed with awesome health benefits.

CASHEW-CHILI PORTABELLO
Printable Recipe

Serves 3-4
12 oz. portabello mushrooms (should be 4 mushrooms~sliced into cubes)
2 Tbsp. extra virgin olive oil
1 red bell pepper, diced
2 garlic cloves, minced
3 dried red chilies, chopped
2 Tbsp. Nama Shoyu (soy sauce) or Bragg's Liquid Aminos
1 Tbsp. sweetner of choice
1 bunch green onions (scallions)- cut in 2 inch pieces including greens
1 cup cashew nuts (raw or roasted)
1 tsp.-1 Tbsp. arrowroot powder (push vegetables to side of pan to expose liquid & whisk in to thicken)
Cilantro leaves for garnish

PERFECT BROWN RICE:
1 cup uncooked brown rice
1 tsp. olive oil
2 cups filtered water
2 basil leaves (optional)
1/2 lemon Juice
Sea salt & pepper to taste

1.  Fix brown rice by cooking in 1 tsp. olive oil until lightly browned. Place 2 basil leaves on top of rice and add 2 cups water all at once.  Quickly put on lid and bring to boil.  Turn down heat to simmer until all water has evaporated (around 40 minutes).  Fluff rice and add juice of 1/2 lemon and lightly salt & pepper to taste.

2.  While rice is cooking cut portabello mushrooms into cubes.  Set aside.

3.  Preheat a wok and then heat the 2 tbsp. oil.  Add minced garlic and dried chopped chilies to the wok and stir-fry over a medium heat until golden.  Do not let the garlic burn.

4.  Add the portabello mushrooms and stir-fry until it is cooked, then add the red bell pepper.

5.  Stir in the shoyou (soy sauce) and agave.  Add the green onions and cashew nuts.  Stir-fry for 1-2 minutes more, until heated through. Push vegetables to side of wok to expose liquid.  Whisk in 1 tsp. - 1 Tbsp. arrowroot powder to thicken liquid.

6.  To serve:  With a very small dipping bowl for a mold, pack with brown rice  and empty onto plate (see picture above).  On top of rice place stir-fry vegetables and garnish with cilantro.

7.  ENJOY!!

Asian Tempeh Salad with Sesame Lime Dressing

I created this beautiful Asian Tempeh Salad with Sesame Lime Dressing in hopes to duplicate a salad I love from the restaurant Pei Wei here in Utah.  I absolutely love this salad!! My hubby gave it a huge thumbs up when he had it for lunch today. This salad is extremely easy, fresh, light and nourishing.  If you haven't tried Gluten Free Rice Spirals they are very tasty and light, but you can use any type pasta.  I know you will love this gorgeous salad.  It is beautiful enough to serve everyday or on a special occasion with a delicious chocolate raspberry mousse (coming soon). I hope you give this main dish salad a try~I know you won't be disappointed.

What are the health benefits of tempeh?


The health benefits of tempeh are numerous. As opposed to many other soy foods (like tofu), tempeh is made from whole soybeans and possesses all the health benefits of soybeans. Also the tempeh fermentation changes the properties of the soybeans. Tempeh is easy to digest and is used in preventive and curative natural medicine because of the production of antibacterial agents during fermentation, which act against certain pathogens .

     Tempeh also provides valuable proteins, carbohydrates, healthy fats, B vitamins, minerals like calcium, magnesium, potassium, phosphorus, fiber and iron  .  Tempeh is a great choice for people who have difficulty digesting plant-based high-protein foods like beans and legumes or soy foods such as tofu. The process of fermentation makes the soybeans softer, since enzymes produced by the mold predigests a large portion of the basic nutrients. The Rhizopus molds produce an enzyme phytase which breaks down phytates, thereby increasing the absorption of minerals such as zinc, iron and calcium.

The fermentation process greatly reduces the oligosaccharides that make beans hard to digest for some people. Studies have shown tempeh to be essentially non-flatulent and producing no more gas than non-legume food.  Indonesians who eat tempeh as a regular part of their diet recognize it as a medicine for dysentery and rarely fall victim to the intestinal diseases to which they are constantly exposed.

Asian Tempeh Salad with Sesame Lime Dressing
Printable Recipe

4 oz. Original Tempeh (Westsoy)
2 Tbsp. Shoyu (soy sauce) or Bragg's Liquid Aminos
2 Tbsp. sweetner of choice
3 Tbsp. arrowroot powder
1Tbsp. olive oil
1/4 cup filtered water
2 cups Gluten Free Rice Spirals (or your favorite pasta)
1 lemon (juiced)
1/4 cup diced yellow onion
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup diced yellow squash
sea salt and black pepper, to taste
1 large bunch red leaf lettuce (washed & chopped)
Flat-leaf parsley (chopped for garnish)

1.  Cut tempeh into cubes, then marinate in a mixture of shoyu and agave for 15 minutes.  Squeeze out excess liquid, reserving it, and roll the nuggets in the arrowroot powder.  Keep rolling nuggets until all the arrowroot powder has been incorporated by the Tempeh.

2. Heat 1 tablespoons of oil in a frying pan and fry the tempeh over medium heat until light golden brown.  Watch very carefully not to over brown, turning each square of tempeh over, and then over again until done.   Add 1/4 cup water plus the left over shoyu and agave liquid from Step 1, and cook until absorbed, stirring occasionally.  Set aside.

3.  Bring the pasta water to a boil.  Boil the pasta for 8 minutes (look at box directions).  Drain in a colander and rinse under cold water.  Sprinkle pasta with juice of 1 lemon. Mix carefully not to break pasta noodles.  Sprinkle lightly with salt and set aside.

4.  Remove Tempeh from frying pan and add onions and saute 1 minute.  Then add the carrot, celery and yellow squash. Saute for a few minutes. Lightly sprinkle with salt and pepper.

5.  Mix tempeh with your carrot, celery and yellow squash mixture.

TO SERVE:

Arrange 2 plates with 1/2-1 bunch of red lettuce.  On top of each bed of lettuce put 1/2 of the pasta.  On top of the pasta spoon over the Tempeh/Vegetable mixture.  Garnish with chopped parsley.  Serve with Sesame Lime Dressing on the side.

SESAME LIME DRESSING

3 Tbsp. lime juice (about 2 limes)
3 Tbsp. apple cider vinegar
1 Tbsp. Shoyu (soy sauce) or Bragg's Liquid Aminos
1 tsp. agave
1 tsp. sesame oil

Combine and shake well.