by CCFN | Oct 11, 2016 | Salads
Ingredients: 3 tomatoes 2 cucumbers 2 bell peppers 1 can or jar pitted black olives, drained and sliced 1/2 small red onion, sliced thin 1 small bunch fresh parsley leaves 1 handful fresh oregano leaves, minced 1 small block feta cheese, crumbled...
by CCFN | Mar 14, 2016 | Salads
Recipe makes 8 servings Ingredients: 3-4 tablespoons lime juice, freshly squeezed (can also use lemon) 1 tablespoon honey (or coconut nectar for a vegan option) 1 tablespoon fresh ginger root, finely grated 1-3 tablespoons extra virgin olive oil 1 3⁄4 cups beet roots,...
by CCFN | Mar 14, 2016 | Salads
This recipe makes 5 1-cup servings Ingredients: 1 bunch of kale, washed and dried 2 cloves garlic 2 tablespoons of olive oil handful of nuts (any kind is fine) and raisins salt to taste Directions: Remove kale stems and chop kale finely. Heat oven to 350°. Toast nuts...
by CCFN | Mar 14, 2016 | Salads
Ingredients: serves 4-6 Salad: 4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water) 3 carrots 1 bunch radishes 1 apple, sweet, like a Fuji, or a...
by CCFN | Mar 14, 2016 | Salads
Recipe serves 6-8 Ingredients: 2 bunches of kale, stalks removed and discarded, leaves thinly sliced 6 carrots, thinly sliced 6 medium beets, peeled and grated 5 apples, cored and grated 1/3 cup extra-virgin olive oil 3 tablespoons honey Juice of 3 lemons 2...
by CCFN | Mar 14, 2016 | Salads
Recipe makes 6 servings Ingredients: 1 bunch kale 2 tbsp cider vinegar 1/4 cup olive oil To taste salt, black pepper 2 tsp honey 2 ripe peaches 1 red onion (optional) Directions: Remove stalks from kale and discard them. Wash leaves and slice them thinly. Peel the...
