Sensational Spring Salad Ingredients.
Nothing tastes better than the first few springtime meals. With the amazing produce Spring brings, one of the best ways to enjoy it is in a fresh and flavorful salad. Copenhagen-based holistic nutrition blogger Sarah Britton of My New Roots and her cookbooks Naturally Nourished from the eponymously titled My New Roots, immediately come to mind as great resources for inspired plant-based healthy recipes that come together quickly. Using everyday nutritious plus delicious ingredients, these two Wonder. Wisdom. Words. favorites deserve a spot on your cookbook shelf.
Coconut-Quinoa Coleslaw With Minty Tahini Dressing From My New Roots New Cookbook: Naturally Nourished. A creative culinary recipe that spins coleslaw into a praise-worthy direction with synergistic ingredients like coconut, mint and tahini, for fresh + fabulous food.
- ½ cup quinoa, soaked if possible
- 1 cup water
- ¼ tsp fine sea salt
Minty Tahini Dressing
- ½ cup tahini
- ¼ cup freshly squeezed lime juice
- 2 Tbsp cold-pressed olive oil
- 1 Tbsp pure maple syrup
- ¾ cup water
- Pinch of sea salt, plus more as needed
- 1 packed cup fresh mint leaves
- 2 packed cups shredded red cabbage
- 2 packed cups shredded green cabbage
- 2 packed cups shredded kale
- 3 medium carrots, julienned
- 1 red bell pepper (stem, seeds, and ribs removed), julienned
- ¼ cup freshly squeezed lemon juice
- 1 Tbsp cold-pressed olive oil
- ¼ teaspoon fine sea salt
- 1 cup unsweetened desiccated coconut
1. Make the quinoa: Rinse the quinoa well. In a small saucepan, combine the quinoa, water, and salt. Bring to a boil, reduce the heat to low, and cook, covered, until all the water has been absorbed and the quinoa grains are tender, about 20 minutes. Fluff with a fork.
2. Meanwhile, make the dressing: In a blender, combine the tahini, lime juice, olive oil, maple syrup, water, salt, and mint leaves; blend on high until smooth and creamy. Season with more salt as needed. Set aside.
3. In a large bowl, combine the cabbages, kale, carrots, and bell pepper.
4. In a small bowl, whisk the lemon juice, olive oil, and salt together and pour over the vegetables. Toss well and lightly massage the liquid into the kale and cabbage , then let marinate for 5 to 10 minutes.
5. Preheat a dry skillet over medium heat. When hot, toast the coconut, stirring often, until golden brown and fragrant, 2 to 3 minutes. Immediately remove the pan from the heat and set it aside.
6. Finish the salad: Add the quinoa and coconut to the vegetable bowl. Toss well to combine. When ready to serve, dish out portions and allow guests to pour the dressing on their salads.
My New Roots: Inspired Plant-Based Recipes For Every Season by Sarah Britton, 2015.
Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers -vegetarians, vegans, paleo followers, and gluten-free gourmets alike, flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how to eat healthfully and make whole foods and plants the center of every plate.
Naturally Nourished: Healthy, Delicious Meals Made With Everyday Ingredients by Sarah Britton, 2017.
Simplify whole foods cooking for weeknights with 100 inspired vegetarian recipes made with supermarket ingredients. Sarah Britton streamlines vegetarian cooking by bringing her signature bright photography and fantastic flavors to an accessible cookbook fit for any budget, any day of the week. Her mains, sides, soups, salads, and snacks all call for easy cooking techniques and ingredients found in any grocery store. This beautiful cookbook shows readers how to cook smart, not hard.