Sunshine Spinach and Citrus Salad

The sun is shining, and it's a beautiful day...in February. So while I'm looking out at the beautiful sunshine, pretending it's a warm, spring day...I'll eat this salad to continue the facade in my mind! Citrus is in abundance in winter, making this a perfect, easy salad to throw together right now. 

The bright flavors are sure to perk up a bleak, winter day!

Sunshine spinach salad

Fresh spinach
Shredded carrot
Orange or clementine slices
Yellow or orange sweet bell pepper, diced
Unsweetened coconut flakes
Raw cashews
Sweet miso dressing

Dressing:
Equal parts white miso, apple cider vinegar and agave or coconut nectar. A spoonful of tahini, a dash of cracked pepper and water to thin to your liking. Whisk all ingredients together and pour over your assembled salad. 

Cashew Spinach Pesto

I love pesto.  Along with mustard and chocolate, it's up there with my most-craved foods. 

Unfortunately, most pesto served in restaurants or sold pre-made in stores contains Parmesan cheese.  Dairy in my pesto?  No thanks! 

Another downer with pesto is that it traditionally requires pine nuts.  Pine nuts are expensive. 

I really wanted to find a way to satisfy my pesto cravings at home without breaking the bank.

One of our favorite restaurants on the east side of Michigan serves a tofu scramble with a basil cashew pesto.  I'm a sucker for it every time, and have to hold myself back from ordering nothing but a side of pesto and a spoon.

Their pesto inspired me to attempt my own cashew pesto.  I was dealing with a pesto craving a couple of weeks ago and hadn't acquired my basil plant yet, so I gave this a whirl with a spinach/kale blend.  I was pleasantly surprised at the outcome!  You could really use any green here - arugula, mizuna, beet greens - you name it! 

I first enjoyed the pesto tossed with some spiralized zucchini, artichoke hearts, grape tomatoes and Beyond Meat Grilled strips.  It made for a really light, fresh, spring-like meal that also had a decadent feel to it.


Cashew Spinach Pesto

1/2 C. Raw Cashews
2 lightly packed C. greens of choice
1/3 C. Nutritional Yeast flakes
3 Garlic cloves
1 T. Lemon juice
Salt and black pepper to taste

First put the garlic in the food processor to mince.  Then add the cashews, then the rest of the ingredients and process until a smooth-ish paste forms.  My pesto is oil free, so you may need to add a splash or two of water as you go to get the desired consistency.  Taste and season as you go. 

This pesto is great as a sandwich spread, pasta sauce or a crudités dip. 

Give this pesto a try next time you want to try something different on your pasta or veggies!  

Also, if you find yourself in Ann Arbor or Detroit Michigan, get into Seva and try their basil cashew pesto.  Wash it down with Left Foot Charley's Cinnamon Girl cider. Trust me. 

The Bowl of the Week! Quinoa, Chickpea bowl with Spinach and Smoky Maple Tempeh

Our most frequent meal here would best be described as simply a "bowl".  I love experimenting with different vegetables, proteins, and flavor profiles.  A bowl also makes an awesome burrito filling, nacho or baked potato topping.

You can plan on seeing a featured "Bowl of the Week".

Bowls are an easy way to incorporate a variety of vegetables and nutrient-dense whole foods into your diet. You can easily make a large batch on Sunday to enjoy throughout the week, allowing you to enjoy a healthful meal that will fuel you through your busy schedule when you're in a hurry. 

Say goodbye to fast food and TV dinners! 

Today I'm sharing a low-fat, yet filling bowl that has simple flavors and tons of protein.

 Quinoa and Chickpea bowl with Spinach and Smoky Maple Tempeh (Serves 4)

3 C. Cooked quinoa
3 C. Cooked or 1 1/2 Cans (drained and rinsed) of chickpeas
1 Recipe of Smoky Maple Tempeh
1 medium red onion, sliced thinly
2 T. Fresh lemon juice
2 Garlic cloves, minced (You can just use one clove if you prefer, I like things garlicky!
Lemon Tahini Sauce (optional)
Several heaping cups of fresh spinach
Salt to taste

Lemon Tahini Sauce - taken from Forks Over Knives
This delicious dressing is super easy to throw together and will really bring the flavor profile of your bowl up a tier or two. Feel free to omit if you don't have tahini, but I highly recommend it! 

1/4 Tahini
2 T. Fresh lemon juice
2 Garlic cloves
2 T. Water (or more, to thin to your liking)

Start by heating a large skillet over medium-high heat. Add a tablespoon of water and your onion. Cook until the onion begins to soften, then add the garlic and cook for an additional two minutes. Add lemon juice, 1/2 t. salt, quinoa, and chickpeas and mix to incorporate. Then throw in your spinach and tempeh bites. Taste for salt and continue to cook until spinach has wilted and everything is warmed through. 

Drizzle with lemon tahini sauce, if using, and serve hot!