From Summer salads Sosan is loving to sauces you can use all year long, you won’t be disappointed with these recipes created by Sosan herself.
Harvest Salad Bowl with Tahini Dressing and Hemp Seeds (Serves 2)
Ingredients
2 hard-boiled eggs
2 cups baby spinach
1 cup shredded cabbage
1 bunch dandelion greens, chopped
1 apple, cored and chopped
2 celery stalks, chopped
½ cup shredded carrots
½ cup green peas
½ cup mint leaves, roughly chopped
½ bunch parsley, chopped
½ bunch cilantro, chopped
¼ cup pumpkin seeds
3 tbsp hemp seed
1 cup sprouts
2 heaping tbsps tahini
1 lemon, juiced
1 teaspoon garlic powder
Sea salt and black pepper, to taste
Directions
Boil the eggs to your desired taste. Next, mix the spinach, cabbage, dandelion, apple, celery, carrots, green peas, mint, parsley, cilantro, pumpkin seeds, and sprouts into a large bowl. In a separate bowl, mix tahini, lemon, garlic, salt, and black pepper until smooth. Add water if the consistency is too thick. Pour over the salad and serve.
Apple Basil Massaged Kale Salad with Hemp Seeds and Chicken (Serves 2)
Ingredients
1 bunch kale, chopped
½ cup basil, chopped
½ bunch parsley, chopped
½ cup mint, chopped
1 lemon, juiced
1 avocado
Sea salt and black pepper, to taste
1 apple, cored and chopped
2 tablespoons hemp seeds
3 oz Chicken breast (either from a roasted chicken or bbq chicken)
Directions
Add kale, basil, parsley, mint, lemon, avocado, sea salt, and black pepper, to a large mixing bowl. Use your hands to massage until the kale is wilted. Top with apple, hemp seeds, and chicken slices before serving.
Nutrient Loaded Pasta Sauce
Ingredients
2 cloves garlic (minced)
1 red onion (peeled, chopped)
2 small carrots (diced)
1 small zucchini (diced)
1 cup cauliflower (roughly chopped)
1 cup squash (peeled, diced) – any type of squash is fine
2 cup organic baby spinach
1 glass bottle of organic marinara sauce (25oz)
1 lb ground turkey or chicken (optional – if you are vegetarian – try extra firm organic tofu)
1 tbsp avocado oil
½ tsp basil spice
½ tsp oregano spice
Salt and pepper to taste
For batch cooking – I usually do 3x the amount so that I can save the rest in the freezer for my quick meal when I don’t have time to prepare.
Directions
- In a high-speed blender, pureed carrots, zucchini, cauliflower, and squash with 1.5 cups of water (mixed veggies puree)
- Heat the oil in a large size pot over medium-high heat, saute onion until translucent (lightly golden brown color)
- Add garlic and saute for a few minutes before adding ground turkey/chicken
- Saute chicken/turkey until fully cooked before adding marinara sauce and mixed veggies puree
- Add spices, salt, and pepper
- Simmer for 30 minutes before adding baby spinach to the sauce. Turn off the heat immediately.
- Serve over your favorite pasta
Creamy Vegan White Sauce
Ingredients
1 head cauliflower
3 cloves garlic (roughly chopped)
1 tbsp avocado oil
1 onion (sliced)
1 cup raw cashew (wash, rinse before soaking for at least 6 hours)
1.5 cups water or vegetable/chicken broth for more flavor
2 tbsp nutritional yeast (for the cheesy flavor)
1 tsp salt and pepper
My favorite herbs for this sauce are rosemary, thyme, and parsley) – ½ tsp each
Directions
- Preheat oven at 400 F. Bake cauliflower with 2 tsp avocado oil, sprinkle with salt and pepper (1 tsp each) in the oven. Let it bake until you see a light golden brown color (about 25-30 minutes later).
- In a medium-size pot, brown the onion and garlic with 1tsp oil until you smell the wonderful aroma, add the roasted cauliflower, tofu, cashew, spices, and water. Thoroughly stir it together for 5 minutes. Turn off heat and let it cool before you puree it into a white creamy sauce. Use a high-speed power blender and blend the ingredients in batches until completely smooth and creamy. You can use this sauce for anything – serve with chicken breast or fish or zucchini noodles or edamame/lentil pasta.
Be sure to tag us in your sauces and summer salads on Facebook and Instagram, @tlsweightloss. Enjoy!
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