Cooling Cucumber & Seaweed Salad

Prep time:15
Servings:6-8

Ingredients
1/4 cup honey
1/4 cup rice vinegar
1/4 cup rice vinegar
1/8" thick slice of fresh ginger root, minced
1/3 cup carrot grated or ribbons {cut with veggie peeler}
3 - 6 strands Wakame seaweed, soaked and cut in thin strips
1 large english cucumber grated or ribbons {cut with veggie peeler}
1/3 cup toasted, raw, or black sesame seeds {combination is nice too!}

Preparation

Soak Wakame in warm water.

Combine first 3 ingredients to allow ginger to permeate the vinegar while you slice the cucumber and grate the carrots.Toss vegetables with the vinegar mixture as you drain and cut the Wacame - toss into salad.Cover and refrigerate for 3 - 4 hours. Just before serving sprinkle with seasme seeds

Nutritional FYI...
Wakame seaweed health benefits are: high in calcium, iron, iodine, phosphorous, potassium, and vitamins A and B.

You can find quality sea vegetables at most specialty food stores. To ensure food safety, look for small companies that bear the USDA Organic label or use the word “wild” on the package.

Peach & Papaya Smoothie

This is a delicious way to combine fruit with protein to energize you any time of day. One serving provides you with a rich source of health-promoting nutrients such as vitamin C, folate, manganese, and iodine. Enjoy!

Prep and Cook Time: 5 minutes

Ingredients:
•1 medium papaya
•1 medium ripe banana
•1 tablespoon tahini paste
•1-1/2 cups pineapple juice
•1 cup low-fat plain or peach yogurt
•1 cup peaches(fresh, frozen or canned)

Directions:
Scoop out flesh from papaya with spoon. Add to blender with rest of ingredients. Blend until smooth. Serves 2 (8 oz glasses each)

Tri-Color Spiral Pasta Salad

Ingredients
•1 (16 ounce) package uncooked tri-color spiral pasta
•1 cup thinly sliced or grated carrots
•1 cup shelled edemame or sweet peas
•1/2 cup chopped red bell pepper
•1/2 cup chopped yellow bell pepper
•1 pint grape tomatoes, halved
•1/2 cup thinly sliced red onions
•1 (16-ounce) bottle raspberry salad dressing
•1/2 cup grated Parmesan
•2 tablespoon of old fashioned grain mustard
•1/2 cup sliced black onions
•1 large jar of artichoke hearts in oil/marinade
•1 cup cooked broccoli florets
•1 jar roasted red peppers, diced

Directions
Cook pasta in large pot of salted boiling water until al dente. Rinse under cold water, and drain.

Mix veggies and cooled pasta together. Pour the dressing over mixture, add the Parmesan and mix well. Chill before serving.

Prep Time:10 min
Inactive Prep Time:1 hr 0 min
Cook Time:10 min
Serves:8 to 10 servings

Avocado & Red Onion Salad

Ingredients

3 Hass avocados, thinly sliced
1 tablespoon(s) red wine vinegar
1/4 small red onion, very thinly sliced
1 tablespoon(s) extra-virgin olive oil
Salt and freshly ground pepper to taste

Directions

Arrange the avocado slices on a platter and top with the onion. Drizzle with the olive oil and vinegar and season with salt and pepper. Serve right away.

Serves:6
Prep time: 10 minutes

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.

Arugula Walnut Salad

Prep and Cook Time: 10 minutes
Serves 2

Ingredients:
•1 bunch arugula
•2 TBS light vinegar
•1 cup halved grapes
•1/2 medium yellow onion, thinly sliced

Dressing:
•1 TBS walnut oil
•1 TBS fresh lemon juice
•2 TBS chopped fresh parsley
•2 medium cloves garlic, pressed
•Sea salt and black pepper to taste
•1/2 cup coarsely chopped walnuts
•Optional: 2 oz gorgonzola or goat cheese

Directions:
Wash and dry arugula.
1.Press garlic.
2.Slice onion thin.
3.Whisk together the dressing ingredients, adding walnut oil at the end, a little at a time.
4.Combine onions and arugula and toss with dressing. Sprinkle salad with Walnuts just before serving. Top with cheese (optional).

Arugula is an excellent source of vitamins A and C, folic acid, calcium, manganese, and magnesium. It’s also a very good source of potassium, iron, zinc, riboflavin, and copper. Walnuts are one of the best plant sources of protein. They are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E.

Asparagus & Chicken Stir-Fried

A wonderful addition to your Healthy Lifestyle Way of Eating, the asparagus and chicken combination in this recipe is It not only tastes great but you will be helping to fulfill Daily Values for health-promoting nutrients such as vitamin K (140%), niacin (88%), and protein (78%). Enjoy!

Prep and Cook Time: 15 minutes

Ingredients:
•1 medium onion, cut in half and sliced medium thick
•3 medium cloves garlic, pressed
•1 TBS chicken broth
•1 TBS minced fresh ginger
•1 large boneless, skinless chicken breasts, cut into 1 inch pieces
•1 bunch asparagus, cut into 1-inch pieces (about 2 cups when cut)
•2 TBS soy sauce
•1 TBS rice vinegar
•pinch red chili flakes
•salt and white pepper to taste

Directions:
1.Cut onion and mince garlic
2.Heat 1 TBS broth in a stainless steel wok or 12-inch skillet. Add onion to broth cook for about 2 minutes over medium-high heat, stirring constantly.
3.Add ginger, garlic, chicken, and continue to stir-fry for another 3-4 minutes, stirring constantly.
4.Add asparagus, soy sauce, vinegar, and red chili flakes. Stir together and cover. Cook for another 2-3 minutes. This may have to cook for an extra couple minutes if the asparagus is thick. Season with salt and pepper to taste.
You may have to vary the cooking time of the asparagus according to its thickness. Discard the bottom fourth of the asparagus spears as they are woody and fibrous.

Enjoy over brown rice, soba noodles or seaweed salad.

Raw Kale Avocado Salad

•1/2 avocado*
•1 head kale, shredded
•1 cup tomato, chopped
•Juice from 1/2 lemon
•1-2 tablespoons olive oil
•Sea salt, to taste (1/4 – 1/2 t)
•1-2 sheets untoasted nori (snip up with scissors into little bits)
•Optional toppings/garnish: raisins, pine nuts, hemp seed nuts, sesame seeds

*1/2 avocado in this recipe serves as a dressing, additional sliced or cubed avocado can be added.

Preparation
In mixing bowl, toss all ingredients with only half the cup of tomato, mash all ingredients together (with hands)garnish with remaining half cup of tomato and garnish of your choice. Enjoy!