Healthfully Delicious |
healthfully delicious
real food. real life.
Total Time: like 5 minutes? Seriously Ingredients: 3 fresh tomatoes, chopped small, or 1 can of diced tomatoes, drained (no salt added kind) 1 sweet pepper, or combo of a couple different kinds (we used our bag of frozen red/green peppers from our CSA) 1 onion, finely chopped (use a bit of a red, yellow and green, if you have them all!) 1/2 fresh, cooked corn or frozen cooked corn 2 cloves garlic, minced 1 large pinch of oregano, cumin, cilantro 1 small pinch of sea salt/pepper 1 tsp olive oil Juice of 1 lime (or use a vinegar in place) What to do: 1) Combine all ingredients. Enjoy! :) I have to admit, the wonderful people out there who post on All Recipes.com inspired this recipe. I took my own liberties with substituting ingredients, but I felt it turned out great so I decided to post. If you google sweet potato and black bean salad, you'll probably find similar recipes. Mine turned out really spicy, so I would take out the hot pepper to tone a down a bit. Total TIme: 35 minutes Ingredients: 4 sweet potatoes, chopped into cubes 1 onion, chopped Oil for roasting and for dressing Pinch of Sea Salt/Pepper 1 dried cayenne pepper, minced 1 clove garlic, minced Juice of 2 limes Zest of 1 lime 1 tbsp honey 1 can organic black beans, rinsed and drained 1 red pepper, chopped 1 cup chopped fresh cilantro. 1 green onion, shopped What to do: 1) Preheat oven to 425 degrees Fahrenheit. Place sweet potato, drizzle of oil, sea salt and pepper into a bowl to combine well. Spread onto cookie sheet and bake for about 30 minutes, until cooked - not too soft though, just soft enough to eat. 2) For dressing, combine about 1/4 cup oil, garlic, cayenne pepper, lime juice, honey and zest of lime in a small dish. Set aside. 3) When sweet potatoes are done, dump them into a large salad bowl. Add black beans, red pepper, cilantro, green onion, and dressing. Combine well. Serve immediately or after it's been refrigerated for a while. It's good hot and cold! My favourite way to eat up all of those healthy greens is to cook them into something else - you barely know they are there and when they wilt down, you end up eating more than you normally would! Total Time: 20 minutes Ingredients: Oil for cooking 4-5 fresh tomatoes, roughly chopped 1-2 cloves garlic, minced any other veggies using (peppers, asparagus, mushrooms, onions, etc.) 4-5 handfuls of leafy greens (anything will do, but my favorites are spinach, kale, mustard greens, beet greens, swiss chard, - actually, I don't have a favourite. I like them all) 1 can of organic/natural tomato paste a large pinch of basil, oregano, parsley a small pinch of chilli peppers, sea salt, pepper about a 1/4 to 1/3 cup balsamic vinegar... not sure on the measurements, I just pour.... Water - if needed What to do: 1) Heat oil in a large skillet/pot on medium heat. Add tomatoes and garlic, stir, and cover. Let cook for about 10 minutes stirring constantly and helping them to break down. They should cook down well, until they are still a bit chunky, with runny tomato juices flowing in the pan. 2) Add spices and other veggies, if using. Stir and sauté a little, for about 4 minutes. 3) Turn heat to low and add tomato paste. Stir well to combine with cooking veggies. Add vinegar and stir until a nice smooth consistency. I sometimes add a bit of water if the tomato juices have cooked down too much. 4) I add the greens last and watch them wilt into the sauce. Stir. 5) Taste the sauce! Best part! Adjust seasoning for your own taste buds. Enjoy over pasta, on pizza, or as a dipping sauce for bread! I may have to make this tomorrow night - it has got me craving tomato-y pasta! Yum! |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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