Asian Noodle Salad

I love this Salad! I shared it with my mom and she ate it for 3 meals! We both love this salad! I am going to bring this to our Easter Lunch! My friend, Shelly gave me this recipe. I love how every ingredient is extremely healthy and how all the flavors mesh together perfectly. Make sure you use an extra big bowl because it makes a ton. You can always half the recipe too. If you want to impress people, make this salad!

1 package whole wheat linguine noodles, cooked, rinsed, and cooled
1/2 head sliced napa cabbage
1/2 head sliced purple cabbage
1/2 bag baby spinach
1 red bell pepper, sliced thinly
1 yellow bell pepper, sliced thinly
1 bag bean sprouts ( I made my own)
Chopped cilantro up to one bunch to taste
3 whole scallions
3 whole cucumbers, peeled and sliced
1 can whole cashews about 10 oz
Grated carrots
1/2 package frozen chicken strips (1/2 lb)

Dressing:
1 whole lime, juiced
1/2 C olive oil
1/2 C soy sauce
2-3 TBSP coconut oil
1/3 C Agave or brown sugar
3 TBSP ground or grated ginger
2 cloves garlic, chopped or minced
chopped cilantro to taste

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad before serving. Dressing will keep for up to 3 days in the fridge. Serves 12.

Banana Berry Smoothie

Breakfast today!
1 ripe banana (I use frozen)
1 C Orange Juice
1 C frozen berries (I use organic, berries are the worst offenders!)
1 C plain yogurt (stonyfield brand)
1/4 C rolled oats (not instant)
1/4 C honey
1 swig of kale (can't even taste it)
blend until smooth

Muffins

*update: Christian has eaten 6 of these today!*
Chia-Flax Muffins. I like fast healthy breakfast. 1 muffin, banana, water and your on your way.
I know it doesn't sound that enticing but try them for yourself, they just taste like regular bran muffins. I made these muffins yesterday for a fast breakfast this week. Christian was asking for one this morning and I thought that was a good thing especially considering how good they are for you. I store these only a few days in the fridge because the flax seed goes rancid quickly.

1 C water
2 TBS flax seed
2 TBS chia seeds
1/4 C coconut oil
1/2 C pure honey
2 egg
1/2 tsp vanilla
1/2 tsp cinnamon
pinch ginger
pinch cloves
1 C grainmix flour (if you don't have a mixed flour just use whole wheat)
1/2 tsp baking soda
1/2 tsp aluminum free baking powder
1/2 tsp cream of tarter
1/2 tsp real salt

1. Preheat oven to 350. Blend water and flax seed in blender for 2 minutes
2. add chia, oil, honey, eggs, and spices pulse very slightly
3. measure dry ingredients in a separate bowl
4. pour dry ingredients into blender all at once and stir with fork until incorporated
5. pour into greased or lined muffin pans
6. bake 350 for 20 minutes
   

Yields 12-16 muffins.

Kale green drink

Kale is super healthy for you but hard to get down. Try this blend for a green drink in the morning.
2 sprigs kale
2 cups water
1/2 apple
1/2 peeled lemon
1 small carrot.
blend until smooth.

How to make bean sprouts

Some of the Benefits of Sprouting:

1. Sprouting multiplies Vitamins and minerals (as compared to just eating the vegetable or grain)

2. Biogenetic- alive energy (helps with digestion and gives you energy)

3. Gives body a rest

4. Uses enzymes for healing (catalyzes hormones in the body to work like they should)

5. Highest quality protein (plant)

6. Lowers the toxicity in the blood (caused by illness)

7. Antioxidants (cleansing)

8. Low Calories for high nutrition (great for weight loss)

9. Easy to Store and Grow

Try sprouting these beans:

Beans	Benefits
LENTILES (only green, red won’t sprout)	Fiber and Protein
ADZUKI, (red)	Regulates estrogen
MUNG (sm. Green)	Molybdenum helps liver
GREEN PEAS	Regulates Blood Sugar

Sprouting Instructions for beans:

Keys: air circulation, defused light, rinsing, draining

1. Measure ½ C grain or beans in a wide mouth mason jar and cover with a mesh lid

2. Wash: Cover with room temperature water, shake, and dump out the water

3. Soak: Add 2 C water and let it soak for 8-12 hours

4. Rinse: Pour off water (can save to water plants) , add more water, shake, and dump out the water

5. Set the jar at a 45 degree angle

6. Rinse again by adding water and pouring it off every 8-12 hours (morning and night)

7. Sprouts should be ready in about 3 days. The roots will be about 1/4 inch long

8. Dry with paper towel and store in the refrigerator up to a week

Cabbage and Carrot Salad

Salad:

2 C. grated purple cabbage

2 C. grated green cabbage

2 C. grated carrots

1 C Bean Sprouts

Dressing:

½ C. Apple Cidar Vinegar

1 T agave or other sweetener of choice

1 T water

1 C Olive Oil

1 T orange juice

1 Packet of Good Seasonings Italian Dressing Mix

Mix together salad and dressing separately. Pour the dressing over the salad to coat.

Eat some yummy beans today!

Beans are super good for you! They are on Dr. Fuhrman's list of the 5 top cancer fighting foods.

• loaded with protein, pair with rice, grains, pasta, tortillas for a complete protein
  
• high in complex carbs
• dietary fiber
• rich in vitamins and minerals
• no cholesterol

Canned beans are fine, but you want to make sure that they are rinsed well to get rid of the sodium film that's on them.

Rice and 2 Bean Salad:

Salad:

3 C cooked basmati, wild, black or brown rice (your choice)

1 C bean sprouts

1 can, 16 oz kidney or pinto beans, rinsed well and drained

1 can, 16 oz black beans, rinsed well and drained

1 can corn, drained or 1 ½ C frozen corn thawed

4 green onions, or ½ of a red, white, or yellow onion diced.

1 sweet red bell pepper, cleansed and chopped

¼ C fresh minced cilantro

Dressing:

½ C Olive Oil

¼ C. Apple Cidar Vinegar

1 T agave or sugar

1 garlic clove, minced

1 t salt

1 t ground cumin

1 t chili powder

1 t ground black pepper

Mix salad and dressings separately, and then pour dressing over salad, toss to coat.