The Nourish + Glow Miracle Bowl

http://ohsheglows.com/2014/03/24/exciting-news-plus-the-nourish-glow-miracle-bowl/

2-3 cups Mixed Power Greens (or green of choice)
1/2 cup halved cherry or grape tomatoes
1/2 cup sliced cucumber
1/3 cup julienned carrots or beets
1 green onion, chopped
Half avocado, sliced
1/4 cup Sun-dried Tomato Hummus (link below)
Large scoop of Perfected Chickpea Salad (from OSG cookbook) or Flaked Almond Tuna Salad (link below)
1/2 tablespoon hemp seeds
1/2 tablespoon pepita seeds
Creamy Lemon Dill Dressing (link below)
Directions:
Add greens into a large bowl. Layer on your desired toppings and drizzle on the dressing and garnish with hemp/pepita seeds.


Read more: http://ohsheglows.com/2014/03/24/exciting-news-plus-the-nourish-glow-miracle-bowl/#ixzz47KcJ2Ix9

Thai-Inspired Cucumber Salad with Roasted Spiced Chickpeas

Thai-Inspired Cucumber Salad with Roasted Spiced Chickpeas
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Yield: about 3 portions
Dressing:
1/2 cup seasoned rice vinegar
1.5-2 tablespoons natural cane sugar, to taste
1/2 teaspoon fine grain sea salt

Salad:
2 medium field cucumbers
1 red pepper, diced
1 cup diced red onion
1/4 cup roughly chopped cilantro
1/4 cup chopped roasted peanuts, for garnish
1 tomato
Roasted spiced chickpeas (recipe follows)

1. Whisk dressing ingredients together in a small bowl and adjust to taste. Feel free to add more sweetener if you prefer. Set aside.
2. Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon (see photo in post if necessary). Slice halves into 1/8-inch “half moons” and toss into a large bowl. If your cucumbers are really big you can slice the half-moons in half as well.
3. Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Pour in all the dressing and toss to combine. Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in.
4. Meanwhile, prepare the roasted chickpeas (if desired). Recipe follows.
5. Portion into bowls and top with peanuts and optional roasted chickpeas. Serve immediately.


Read more: http://ohsheglows.com/2013/06/05/thai-inspired-hydrating-cucumber-salad-with-roasted-spiced-chickpeas/#ixzz47KST2EmN

heirloom tomato, & avocado salad

• about 3 medium heirloom tomatoes
• olive oil
• sherry vinegar
• ½ cup uncooked whole wheat orzo
• 1 clove of garlic
• a bit handful of arugula
• ½ cup chickpeas, cooked & drained
• ½ large avocado, diced
• juice of ½ a small lemon
• handful of fresh basil
• pine nuts
• salt & pepper

1. Chop the tomatoes into approx 1-inch pieces. Place in a bowl with a few tablespoons of sherry vinegar, a splash of olive oil, ½ a smashed garlic clove (remove it later), and a few pinches of salt & pepper. Let the tomatoes marinate at room temp (stirring occasionally), while you prep everything else. Taste and adjust seasonings as it sits.
2. Cook the orzo in salted boiling water for 7-9 minutes or until al dente. While you're waiting for it, take a large bowl and rub the inside of it with the cut side of the other half of your garlic clove.
3. Drain your orzo and place it (warm) into the bowl. Add a good glug of olive oil, then the arugula, chickpeas, lemon juice, salt & pepper, and toss. Taste and adjust seasonings.
4. Dice your avocado and season it with a squeeze of lemon and a bit of salt.
5. Place the orzo salad onto a serving plate (or just keep it in the same bowl).
6. Take the tomatoes and drain out most of the liquid at the bottom of their bowl (this will keep your salad from becoming too watery). Find that smashed garlic clove and remove it. Place the tomatoes onto the salad with the diced avocado, basil and pine nuts. Taste and adjust seasonings one last time