Happy New Year! Detox time…Green Sushi Salad

Hi friends!  I’m back at it!  After my job change, a crazy move across LA and the holidays I’m finally ready to start cooking again. I’ve been cooking just not COOKING.  Nothing exciting at least.  I’m all settled in now and I have the time, so the blog is back in action!  I decided to start 2014 with a guided green detox from my favorite Hungry for Change book.  It’s a three day thing and then after that I’m doing Paleo for 30 days.  I’m making the commitment.  I posted my detox  breakfast smoothie on my Facebook page so if you’re interested, check it out there.  This salad is what I had for lunch all three days of the detox.  It’s surprisingly delicious!

For the Dressing:

1 tbsp finely grated ginger

1 tbsp tamari

Juice of 1 lemon

For the Salad:

1 ripe avocado, sliced

1 large cucumber,  halved and chopped

1 carrot, grated

Handful of alfalfa sprouts

Handful of fresh parsley, finely chopped

1 nori sheet, cut roughly with scissors into bite-sized strips

1 tablespoon sesame seeds

Avocados on cutting boardTo prepare the dressing, take the ginger gratings and squeeze them between fingers, making your hand a fist, into a small jar. Discard the pulp.  Add the tamari and the lemon juice to the ginger juice.  Close the lid and shake.

To prepare the salad, mix the avocado, cucumbers, carrot, sprouts, parsley, and strips of nori in a bowl and toss with the salad dressing.  Sprinkle the seeds over the top to garnish.

green sushi saladThis is a surprisingly hearty salad.  It takes a while to eat because there’s so much to chew but it will keep you feeling full!  Stay tuned for the dinner installment in a day or two and the results of the detox!  Happy cooking!

And she’s back! – Steamed Cauliflower and Broccoli with Chunky Avocado Salad

I have to apologize to you all, I’ve been away from this blog for quite a while.  I recently quit my job and took a new one which is great except that I’m now commuting 2 to 2 1/2 hours a day to and from it.  I’m also still trying to finish my MBA.  Needless to say, this cuts into my cooking and blogging time!  So the frequency at which I post will likely be less but I will still be sharing good real food recipes that I find as often as I can!  This dish makes is really great to take to work for lunch.

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Half a head of broccoli, cut into florets

Half a head of cauliflower, cut into florets

4 ripe avocados

2 small carrots, sliced into coins

1 cup chopped purple cabbage

2 garlic cloves, minced

6 tablespoons fresh parsley, roughly chopped

4 tablespoons hemp seeds

1 teaspoons chili powder

4 tablespoons extra-virgin olive oil

Juice of 2 lemons

Unrefined sea salt

Freshly ground black pepper

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Place the broccoli and cauliflower into a steamer basket and steam over boiling water until just fork tender.  Remove from the steamer basket and arrange on plates.  Place the avocados into a bowl and gently toss with the carrot, cabbage, garlic, parsley, hemp seeds, chili powder, olive oil, and lemon juice.  Season with salt and pepper to taste.  Divide the mixture between the plates, placing alongside the broccoli and cauliflower.

IMG_1778I found this recipe in my favorite Hungry For Change cookbook.  It’s a good one!  Happy cooking!