Dad's Chopped Salad with Garlic Dressing
- 12 cloves garlic, peeled
- ⅓ cup unrefined avocado oil
- 2 tablespoons raw apple cider vinegar, plus more to taste
- 2½ teaspoons Italian seasoning, plus more to taste Himalayan pink salt and ground black pepper
- 1 cup frozen corn, thawed
- ½ cup finely chopped cauliflower
- ½ cup finely chopped celery
- ½ cup finely chopped green bell peppers
- ½ cup finely chopped red or yellow bell peppers
- ½ cup finely chopped red onions ½ cup peeled and finely chopped carrots
- ¼ cup finely chopped or thinly sliced radishes
- 2 cups coarsely chopped butter lettuce, plus 6 leaves for serving if desired
- 1 cup dark salad greens (such as arugula or spinach)
- Himalayan pink salt and ground black pepper
- To make the dressing, put the garlic and avocado oil in a small microwave-safe bowl and microwave for about 1 minute, until the garlic is soft. Remove the bowl from the microwave and set aside to cool. Once cooled, put the garlic and oil, along with the vinegar and Italian seasoning, in a mini food processor and process to emulsify the dressing. Season with salt and pepper to taste. Set the dressing aside.
- Put the corn, cauliflower, celery, green bell peppers, red bell peppers, onions, carrots, and radishes in a large bowl. Gently toss the ingredients together. Add the butter lettuce, dark salad greens, and garlic dressing and gently toss. Season with salt and pepper to taste, adding extra vinegar or Italian seasoning if desired.
- Allow the salad to sit at room temperature for at least 30 minutes before serving to give time for the flavors to develop. If desired, place one lettuce leaf on each plate before scooping the salad onto it and serving. (Note: The salad dressing and chopped vegetables can be prepared up to 24 hours in advance and stored in separate sealed containers in the refrigerator. Add the dressing just prior to serving.)
Better-Than-Takeout Cashew Chicken
- ¾ cup raw cashews
- 5 tablespoons gluten-free tamari (or unpasteurized soy sauce, if not gluten-free), divided
- 2 tablespoons unrefined toasted sesame oil, divided
- 2 tablespoons unseasoned rice wine vinegar
- 1 tablespoon raw honey
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cloves garlic, smashed with the side of a knife
- 1 large onion, sliced
- 1 tablespoon grated fresh ginger
- 4 large carrots, peeled, halved crosswise, and cut into ¼-inch-thick strips
- 2 red bell peppers, cut into ¼-inch-thick strips
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 tablespoon arrowroot
- ½ cup sliced scallions
- ½ teaspoon crushed red pepper
- Place the cashews in a medium-sized bowl and cover with water. Soak for 30 minutes to 1 hour, then drain and set aside.
- In a large bowl, whisk 2 tablespoons of the tamari, 1 tablespoon of the sesame oil, the vinegar, and the honey. Add the chicken to the bowl and toss to coat in the marinade. Cover, place in the fridge, and marinate for at least 20 minutes or up to 6 hours.
- Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the garlic, onion, and ginger and sauté for 3 to 4 minutes, until the onion starts to soften. Add the carrots and sauté for 3 to 4 minutes, until fork-tender.
- Use tongs to remove the chicken pieces from the marinade and place them in the pan, reserving the marinade. Sauté the chicken pieces until just cooked through, about 5 minutes. Add the bell peppers and water chestnuts and sauté for 1 minute, until the ingredients are heated through. Turn off the heat and stir in the cashews.
- Use a slotted spoon to transfer the chicken and vegetables to a large serving bowl, leaving the juices in the skillet.
- In a small bowl, mix the reserved chicken marinade with the arrowroot and remaining 3 tablespoons of tamari. Turn the heat back on to medium, pour the mixture into the skillet, and simmer for 5 minutes. Pour the sauce over the chicken and vegetables. Scatter the scallions and crushed red pepper on top. Serve warm.
Best Brownie Ever
- ⅓ cup plus 1 tablespoon cacao powder
- ⅓ cup cassava flour (or sprouted spelt flour if not gluten- or grain-free)
- ⅛ teaspoon Himalayan pink salt 3 large eggs
- ½ cup plus 2 tablespoons pure maple syrup
- ½ cup extra-virgin coconut oil, softened, plus more for the pan
- ¼ cup unsweetened applesauce 10 medjool dates, pitted
- 1 tablespoon pure vanilla extract 1 cup chopped raw pecans or walnuts
- Preheat the oven to 325°F. Lightly oil the sides of an 8-inch square baking dish and line the bottom with parchment paper.
- In a medium-sized mixing bowl, whisk together the cacao powder, cassava flour, and salt. Set the mixture aside.
- Put the eggs, maple syrup, coconut oil, applesauce, dates, and vanilla extract in a high-powered blender or food processor. Process on high speed until smooth and creamy.
- Add the wet ingredients to the dry and mix well with a wooden spoon. Stir in the nuts.
- Pour the batter into the prepared baking dish and bake for 33 to 35 minutes, until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool slightly. Cut into 12 squares and serve warm.
Source: Clean Cuisine Cookbook