Kale and Zucchini Summer Salad

By Shannon Morehouse, MA, CHHC

Stop by Farmshed’s Farmers’ Market at our store from 3:00-7:00 PM tomorrow for fresh local, organic produce, including kale and zucchini, the two superstars in this recipe!

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Ingredients:

  • 1 small bunch of kale, leaves torn from stems and chopped
  • 1 small zucchini
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • Salt and pepper to taste
  • ¼ cup crumbled gorgonzola cheese
  • ¼ cup cashew pieces

Directions:

1.) Using a vegetable peeler, peel the zucchini in ribbons and grill on medium-high heat on a grill vegetable tray. This only takes a few minutes!

2.) In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.

3.) In a large bowl, toss kale, zucchini, and dressing.

4.) Transfer to salad bowls and garnish with gorgonzola and cashews.

What the Natur-Tyme Difference Means to Me

By Pamela Walker, Supplement Educator

Where do I begin? I guess I’ll start with the grateful Natur-Tyme customer that we helped one day who told us that, “Coming here is better than going to the doctor!” While we can’t diagnose anyone, we can certainly provide them with compassion, understanding, and knowledge of our products. I think of our customers as our extended family because that is exactly what they are. It’s a home away from home for all of us. It’s always wonderful to hear a customer say, “Oh here’s a friendly, familiar face!” as one of us walks up to help them.

And our new store is amazing for the employees as well! I thought we had it going on at the old store on Bridge Street; however, the Tyme-Out Café is just what we needed! I love getting a healthy juice, smoothie, or soup every day from there. And the salads and wraps are tasty and healthy. And did I mention the Enhanced Beauty Salon? It’s so easy to get an appointment for a haircut, facial, or massage. I truly believe that offering massage here at Natur-Tyme compliments our mission of providing health and wellness because massage helps our immune system, cardiovascular system, lymphatic system, and much more. I love what we do here, love our customers, and am very grateful that Natur-Tyme exists!

Cruciferous Salad with Maple Syrup Dressing

Submitted by Carol Blair, BD, DiHom, CNC166107752_web

Adapted from “The Official Vermont Maple Cookbook”, Third Edition, South Royalton, VT

8-10 cups of your choice of cruciferous vegetables (e.g. broccoli, cauliflower, cabbages)

1 cup raisins

1/2 cup chopped walnuts

3/4 cup chopped red onion

1/2 cup dried cranberries

1/2 cup diced roasted red peppers

Dressing:

1/4 cup Maple Syrup

1 cup your choice of mayonnaise or salad dressing

1/4 cup balsamic vinegar

Wash and then chop the cruciferous vegetables of your choice into bite size pieces.  Add the remaining ingredients.  If you do not like certain ingredients, leave them out.  If you like certain ingredients, add more of them.

Add the dressing one hour before serving.  You can always make more dressing and use it at a later time.  Be creative with this salad and enjoy!

Mediterranean Lentil Sprout Salad

Submitted By Deborah SorrentinoLentilSalad

Introduction

Here’s a neat twist on a traditional lentil salad. This one uses sprouted lentils instead of cooked ones for added nutrition and outstanding taste!

Minutes to Prepare: 4

Minutes to Cook: 1

Number of Servings: 1

Ingredients

Dressing:
1 tbsp olive oil
1/2 tbsp balsamic vinegar
1/2 tsp
dijon mustard
1/4 clove garlic, minced or crushed
1 tsp dried basil
dash salt & pepper
——
Salad:
1 cup sprouted green lentils*

1/4 cup chopped roma tomato
1/4 cup chopped cucumber
3 tbsp chopped onion
optional, non-raw add-ins could include:
-roasted red peppers
-kalamata olives
-crumbled feta
-artichoke hearts]

Directions

Mix dressing ingredients well. Set aside.
In a bowl, toss together salad ingredients. Feel free to toss in some feta or kalamata olives, too! Drizzle dressing over the top and serve!

* You can sprout lentils by soaking them in a glass jar of water for 8-10 hours.

 

 

 

 

Recipe originally posted on Spark Recipes

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