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Wild Baby Greens Salad with Raspberry Vinaigrette and Candied Walnuts

While spring and summer are typically the best time of the year to enjoy salads, I just can’t help but enjoy this salad as long as I can get my hands on some fresh baby greens. It is so delicious! And so healthy! Learn how to make this tasty dressing and how to candy your own walnuts with healthy ingredients.

This salad tastes like spring in your mouth! I just love it! This recipe also includes a quick and easy way to “candy” walnuts. Walnuts are great for the brain, they can decrease inflammation in the body, and they can increase immune function. They are also used in Chinese medicine to “enrich sperm” and support the kidneys and adrenals.

Preparation Time: 5 minutes | Cook Time: 5 to 8 minutes | Yields: 4 servings

6 cups mixed baby greens
1 cup raw walnut halves
½ teaspoon sea salt
1/8 cup dark agave syrup

Vinaigrette:

½ cup raspberries (fresh or frozen and thawed are fine)
2 to 3 tablespoons unrefined olive oil
1 tablespoon balsamic vinegar
1 to 2 tablespoons raspberry balsamic vinegar (if this is unavailable, just use regular balsamic)
Optional: 1 to 3 tablespoons agave or maple syrup (this will make the dressing less
tart if you prefer it that way)

1. Put the raspberries and vinegar in the blender and blend on high; add in the olive oil while the blender is on and let it blend another 30 seconds to one minute, until everything is smooth.
2. Put the clean greens either in mixing bowl or on separate serving plates.
3. Heat the walnuts in a small skillet over med/low heat. Stir every minute or so and
cook until toasted and fragrant, but not burned (5 or so minutes). Add salt and then
the agave syrup.
4. Stir the walnut mixture and then turn off the heat. Continue to stir until the nuts are “candied.”
5. Pour the dressing over the greens and then top with the walnuts. They are nice served
warm on top of the cool salad. Try this with sliced or grated apple. I have also
enjoyed this salad with a bit of feta cheese on top. Mmmmm!

Ginger Teriyaki Sauce

Ginger Teriyaki Sauce is one of those amazing things that can transform almost any dish. A truly classic sauce that can be paired with spring rolls, drizzled over rice or noodle dishes, or can even be used for marinating meats and vegetables. Traditionally this recipe contains gluten, but in this video Tif shows you how to make a gluten free version that is even more delicious!

Preparation time: 5 minutes
Cook time: 8 minutes
Serves 4

1/4 cup gluten/wheat free tamari
1/8 cup pure maple syrup, or dark agave syrup
1 tablespoon apple cider vinegar, rice wine vinegar, or lemon juice
1 tablespoon minced garlic
1 to 2 tablespoons grated or minced fresh ginger
½ teaspoon ground pepper or, if you like a little kick, a teaspoon of gluten free hot sauce
1 tablespoon arrowroot powder

Put all of the ingredients in a pan and heat on medium for 5 to 8 minutes until the sauce is thick. Use for dipping, serve with Perfect Fried Rice, or use in a stir-fry.

SMOOTHIES: “Just Desserts”

“Just Desserts” Smoothie Recipes

Orange Poppy Seed Cake

1 orange, peeled, segmented, and frozen

zest and flesh of 1 orange, peeled

2 tablespoons agave or honey

2 tablespoons poppy seeds

1/2 avocado

1-1/2 cups almond milk

pale, mild greens

Blend all ingredients except the poppy seeds.  Add the seeds and stir through on low speed, or stir in manually.  Serve garnished with poppy seeds and grated orange zest.

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 Choc-Mint Pattie

2 frozen bananas, sliced

2 tablespoons raw cacao powder

1 cup ice cubes

2 drops pure peppermint essential oil

2 tablespoons agave nectar

1-1/2 cups almond milk

1 cup torn kale

Blend and top with grated raw mint chocolate.

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 Raw Vanilla Ice Cream

1-1/2 cups cashews, soaked 4 hours

1/2 cups young Thai coconut flesh

2 cups young Thai coconut water

1 cup agave and/or maple syrup

2 whole vanilla pods, quartered

good pinch of salt

Blend all the ingredients until well combined and smooth.  You may need to stop and scrape down the sides of the blender jug a few times.  If it’s too thick, add a little more liquid.  Pour the cream into ice cube trays and freeze.  Once frozen, pop them out and store in a labeled bag or container in the freezer to use as needed for adding decadence to smoothies.  To serve as ice cream, refrigerate the cream and churn in an ice-cream maker to process the frozen ice cream blocks in a high-speed blender till it reaches a soft ice cream consistency.

 

Super Green Ice Cream Variation:  Make vanilla ice cream as above and add 2 tablespoons green powder, like Deep Green Alkaliser, Vital Greens, or barley grass powder, and/or matcha green tea powder as needed when blending.