Replenishing Collard Wrap

SERVES 2

4 collard greens
1 avocado, sliced
1 cucumber, sliced
1 carrot, shredded
1 cup cabbage, shredded
1⁄4 cup parsley
Choice of sprouts
1-2 tablespoons dressing of choice

ASSEMBLE THE WRAP. Lay out the collard greens. Divide remaining ingredients amongst each leaf and roll up. Add 1-2 tablespoons of dressing for extra flavoring.Type your paragraph here.

Dandelion Salad with Warm Hazelnut Vinaigrette

 Ingredients: 

2 large bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup hazelnuts, coarsely chopped
1 tablespoon balsamic vinegar
Sea salt and pepper to taste

Directions: 
Wash greens, remove stems and chop into 3/4-inch pieces.
Place greens in a large mixing bowl.
Heat oil in a sauté pan on medium.
Add garlic and nuts, stirring constantly for 2 minutes.
Stir in vinegar, salt and pepper.
Pour the hot vinaigrette over the greens and toss well.

Cold Soba Noodle Salad

Ingredients: 
8 ounces soba noodles
6 cups water
1 bunch sunflower sprouts or pea shoots, chopped
1/2 cup chopped red radishes
1/2 cup chopped celery
1/2 cup chopped cucumber

Dressing:
1/2 cup finely chopped fresh basil
1 tablespoon toasted sesame oil
1/4 cup tahini
2 tablespoons tamari soy sauce
2-inch piece grated fresh ginger
Juice of 1/2 lemon

Directions: 
Put soba noodles into a pot of 6 cups boiling water.
Cook until tender, no more than 8 minutes.
Rinse with cold water when finished cooking.
Mix all vegetables and noodles in a large bowl.
Combine ingredients for dressing in a small bowl, or a container with a lid.
Once dressing is combined pour over noodles and mix well.

Try some of my most favorite nutritious lunch recipes! 

Warm Lentil Salad Speckled w/ Kale and Pomegranate Seed

Ingredients: 
1 tbsp extra virgin olive oil
1 ¼ cup small green lentils (8 oz.), rinsed
½ onion, diced
1 carrot, diced
3 cloves of garlic, diced
1 sprig of thyme
1 sprig of parsley
1 bay leaf
2 shallots, minced
4 tablespoons of sherry vinegar
4 tablespoons of extra virgin olive oil
1 pomegranate, seeded 6-8 dinosaur kale leaves, sliced into thin ribbons (as thin
as possible!)
1 small bunch of chives or a couple of scallions, thinly sliced
Salt and pepper to taste

Directions: 
1. Lightly coat the bottom of a medium sauce pan with extra virgin olive oil and
heat over medium high flame.
2. Add onion, carrot, garlic, and sauté about 3 minutes or until fragrant.
3. A dd lentils, herbs and a fat pinch of salt and cover with water. Simmer about
25 minutes or until lentils are done. Discard the herbs and drain any excess
water if there is any.
4. In a separate bowl, combine shallots, vinegar, and oil and season with salt
and pepper. Whisk all ingredients together and then pour the dressing over the
warm lentils.
5. Stir in kale ribbons and pomegranate seeds.
6. Dress the warm lentils and taste for seasoning.
7. Serve at room temperature and garnish with chives!

​Nourish & NRGize