Nutty Tabouli & Raspberries

Here's my version of a fresh parley salad...

Nutty Tabouli with Raspberries

Salad:

• 1 large bunch parsley
• 1/2 small bunch cilantro 
• 1 cup cherry tomatoes, quartered
• 1/2 cup hemp seeds
• 1/2 cup walnuts
• 1/4 cup yellow onion, small dice
• 1 cup fresh raspberries

Dressing:

• 1/4 cup fresh lime juice
• 1/3 cup walnut oil
• 2 T olive oil
• 1/4 t sea salt
• 3 cloves garlic, minced
• splash of maple syrup
• salt and white pepper, to taste

Make the salad:  Chop the parley and cilantro.  Add tomatoes, hemp seeds, walnuts and onions.  Mix thoroughly.

In a small (1-cup) food processor or blender, combine all of the ingredients and blend until smooth.  Pour over the salad, toss gently to mix well.  Serve salad with raspberries on top.

I will be serving this with a raw tomato basil soup and mint iced green tea.

Dessert:  Healthy Truffles!  Also a raw dish!

Orange Walnut Vinaigrette reinvented...

Refer to yesterday's post for the Orange Walnut Vinaigrette but use it for a chicken marinade instead of salad dressing.  Add a few sliced oranges on the grill with the chicken and you've repurposed the vinaigrette.  Most marinades in the stores contains high fructose corn syrup.  That's one ingredient that I simply won't tolerate in my kitchen!!!

Orange Walnut Vinaigrette

I went hiking in the mountains with my middle daughter, Melanie, today.  As we were hiking back down the mountain she mentioned that she was hungry and began planning dinner.  I knew I had salad greens in the fridge and then decided to make my own vinaigrette with oranges and walnut oil.  So when we returned home the plan was executed.  Here is the recipe:

Orange Walnut Vinaigrette

Juice of 1 fresh squeezed orange (about 2-3 oz)
4-5 oz walnut oil
1 T maple syrup
1 T fresh thyme, chopped
Salt and White Pepper to taste

Place all ingredients in a jar with a lid.  Shake until well mixed.  Serve.  Keeps in the fridge for 1 week.

Drizzle vinaigrette over your favorite greens, add 1 T hemp seeds and shaved parmesan cheese.  YUM!

This is a mild vinaigrette, if you prefer it to be more acidic add a splash of raw apple cider vinegar or white wine vinegar.
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Bonus:  Pics from my hike today!  I LOVE hiking in the Rockies!!!  We hiked 5 miles today!

Final Exam

Today was my final exam.  The criteria was to prepare a protein, grain, sauce and veggie dish which may include a salad.  We were also to demonstrate to the Chef 4 different kind of knife cuts, plate and serve the Chef in 2 hours.  I finished 20 minutes early!!!

My menu consisted of...

• Herb Crusted Pork Tenderloin
• Cranberry Orange w/Caramelized Shallot Sauce
• Brown Rice Pilaf with Basil and Toasted Walnuts
• Apple Mint Salad dressed with a Maple Balsamic Vinaigrette

This was the dish I served to Chef Lynda

This was what I served to my classmates.