Recipe
Poultry
Plant-Based
(Includes vegetarian and vegan options)
Meat-Free
Low Carb
(Includes Keto and Paleo options)
Gluten-Free
Dairy-Free
Arugula, Sundried Tomato and Hemp Pesto with Brown Rice Pasta
Servings
4
servingsPrep time
20
minutesCooking time
15
minutesIngredients
½ cup sundried tomatoes, sulphite-free
2 cups arugula
1 garlic clove
½ cup hemp seeds
¼ cup olive oil
Sea salt and freshly ground pepper to taste
2-3 cups dry brown rice pasta
Directions
- Prepare brown rice pasta according to package directions.
- Place remaining ingredients into food processor or blender, and combine to pesto consistency.
- Taste and adjust seasonings as necessary.
- Serve over brown rice pasta.
Arugula, Pear and Walnut Vinaigrette Salad
Arugula, Pear and Walnut Vinaigrette Salad
Servings
2
servingsPrep time
15
minutesCooking time
10
minutesIngredients
2 large handfuls arugula
1 small head Belgium endive, roughly chopped
1 ripe pear, cored, thinly sliced
pinch of sea salt
Walnut Vinaigrette Ingredients:
1 cups walnuts
2 tablespoons minced shallots
2 teaspoons sea salt
1/2 cup water
1/4 cup sherry vinegar
1/2 cup extra-virgin olive oil
Directions
- Preheat the oven to 350F
- First make the vinaigrette. In a blender, puree 3/4 cup of the walnuts with the shallots, salt, water, vinegar and olive oil until everything is well incorporated. Refrigerate the vinaigrette until you’re ready to serve.
- Place the remaining 1/4 cup walnuts on a baking sheet and toast in the oven, stirring occasionally, until they are golden brown, about 8-10 minutes. Set them aside to cool completely.
- In a large bowl, toss together the arugula, endive, pear slices and salt. Pour in enough vinaigrette to evenly coat the greens. Divide the salad between 2 serving plates and sprinkle the toasted walnuts over the top. Add some cooked chicken or salmon if desired.
Notes
- Adapted from: Clean Eats by Alejandro Junger, M.D.
Wild Rice Salad
Wild Rice Salad
Servings
6
servingsPrep time
30
minutesCooking time
40
minutesIngredients
Salad
2 cups wild rice
1 carton (946 mL) of organic low sodium chicken broth
4 stalks celery, sliced
8 green onions, sliced
2 cups frozen peas, thawed
3/4 cup dried fruit such as cranberries or blueberries
salt and pepper to taste
Dressing
1/4 cup olive oil
2 Tbsp red wine vinegar
1 tsp. organic coconut palm sugar
2 Tbsp sesame oil
Directions
- Put the chicken broth in a medium sized saucepan and add the rice. Bring to a boil, reduce heat to low and cover. Let cook for about 40 minutes or until all the liquid has been absorbed. Remove from heat and cool completely.
- In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas and dried fruit.
- Whisk together the olive oil, red wine vinegar, coconut sugar and sesame oil.
- Pour dressing over the salad and gently mix. Season with salt and pepper.