Using a mandolin, shave the cauliflower as thin as possible, or use a food processor. Do the same to the cabbage. A large knife also works for the cabbage. Julienne the carrots with a julienne tool or grate in food processor. (Note: laying them in the food tube, rather than standing them up, will make the shreds look more like julienne strips.)
Combine the lime juice, rice vinegar and the Sriracha sauce. Mix well. Layer each salad plate with cabbage, cauliflower and carrots. Top with micro greens and sprinkle with cilantro. Add dressing. Keep leftover veggies and dressing separate to enjoy the next day.
Chef wellness foundation staff
A fall fave! We’ve been making this recipe for years and it is so simple. It is so delicious and it makes your house smell amazing. If you like your applesauce sweeter you can add some maple syrup or natural sweetener of choice, but it's naturally sweet on it's own. This is delicious warmed up in a mug as a snack on a chilly evening or added to oatmeal with a dash of apple pie spice for breakfast. It keeps in the fridge for about two weeks and freezes well.
42 min
Easy
Serve with assorted crackers or thin slices of crusty whole-grain baguette. Serves 6.
85 min
Medium
Family-friendly for ranch dip lovers. Serve with cut raw veggies. Makes about 1 cup.
10 min
Easy
These "trendy" snacks have hit the mainstream, mainly due to their yumminess!
25 min
Easy
This cool and refreshing dressing can also be served as a dip with crisp veggies!
23 min
Easy
While this recipe makes two portions, you can make up to four jars — they keep well (up to 4 days) and it's timesaving. Enjoy for breakfast or as a power snack.
370 min
Easy
Enjoy this delicious smoothie as a breakfast treat to start your day!
10 min
Easy
Why buy plant milk in a box laden with sodium when you can make your own for just pennies a glass? Alternate Cheap and Easy Method: Place 1 TB raw almond butter in a blender with 3 cups filtered water and blend until smooth.
60 min
Medium
This is a special treat that we love to make for friends, and kids love it!
80 min
Easy
We've searched for years for flavorful and healthy gravy and could never find a recipe we loved. This recipe is a hybrid of several recipes we've tried, but we've added our two favorite herbs, thyme and sage. We hope you love it as much as I do!
40 min
Easy
Lemon, Mushroom, and Barley Risotto
This side dish more than satisfies as an entree for dinner or lunch!
50 min
Medium
Roasted Cauliflower with Charissa Spice
Delicious and aromatic. The leftovers can be used in other dishes like quinoa or vegetable soup.
30 min
Easy
One of our all-time fall favorites is this simple, maple-roasted veggie dish (the hardest part is cutting all the veggies).
55 min
Easy
This Moosewood Restaurant recipe comes out such a beautiful golden color and the tomato and orange juice keeps it from being too sweet.
85 min
Medium
With Cannelini Beans and Rainbow Chard. You can also make this soup with butternut squash or white potatoes in place of the sweet potatoes.
30 min
Easy
This salad takes the most refreshing summer fruit and improves upon it.
6 min
Easy
Crudité with Herbs de Provence “Cheese” Dip
Serve with an assortment of fresh vegetables
245 min
Easy
This satisfying snack is delicious and filling with some fresh veggies. Makes about 1-1/2 cups.
5 min
Easy
Quinoa Whole Wheat Bread with Raisins
Hearty yet good for you, this bread is a bit involved to make, but will be well worth it in the end.
300 min
Medium
There's nothing like a delicious start to your day with this yummy warm oatmeal breakfast.
10 min
Easy
What could be better as the weather starts to get colder than starting your day with delicious, aromatic pumpkin pie oatmeal.
30 min
Easy
Salad is not just for dinner anymore! I love a breakfast salad in the summer with lots of fresh fruit. The orange-pineapple dressing is so refreshing. A great way to start your day!
18 min
Easy
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