Green Bean, Carrot and Red Pepper Salad

Tonight was my night to cook 15 to-go dinners. Three times a week, people from our community volunteer to cook for 15 -20 people in the neighborhood who sign up for take away dinners.

I made Fasoulia, Green Bean/Carrot Salad and Pearl Barley Pilaf.

I'm not usually a fan of red peppers, but in some recipes, like this one, I love the flavor they bring to the dish.  This is a salad that is best at room temperature, but can also be served chilled.

You'll need:

  • 1 lb. organic Green Beans, trimmed and cut in half
  • 1 lb. organic Carrots, sliced in 1-inch pieces or julienne
  • 1/2 organic Red Pepper, diced
  • 1/2 organic Red Onion, diced

 

 

Dressing

  • 2 Tbs. Virgin Olive Oil
  • 1 Tbs. Red Wine Vinegar
  • 1 tsp. Stevia
  • 2 tsp. organic Tomato Paste
  • Sea Salt and Black Pepper to taste

Steam green beans and carrots until crisp-tender, about 15 minutes.

Drain and place in a large bowl. Add peppers and onion.

Mix dressing with a fork until blended. Pour over vegetables and mix well.

Serve at room temperature for maximum flavor.

~ Bon Apetit! ♥

Healthy Stir-fried Veggies

The important thing about sauteing any foods is to keep the oil below burn point. Foods added to the oil should not 'sizzle' much.  You want to aim for 7 cups of vegetables a day (4c. cooked).  This recipe will yield 2-3 servings, more if you have a salad with your meal.

Hoda's Healthy Stir-fried Veggies

  • 1 inch piece of Ginger, chopped
  • 4 c. organic Broccoli, cut up
  • 4 stalks organic Celery, cut up
  • 1/2 White Onion, sliced thin
  • 6 organic Green Onions, cut in 1 inch pieces with green tops
  • 4 organic Carrots, cut up
  • 1 organic Baby Bok Choy, sliced
  • 3 cloves Garlic, minced
  • 3 tsp. Sesame oil mixed with 2 tsp. organic Virgin Olive Oil
  • 2 Tbs. Tamari or Soy sauce (gluten-free)
  • 2 tsp. Rice Wine Vinegar
  • 1/2 tsp. Stevia or 1 tsp. Xylitol
  • 2 tsp. Cornstarch mixed in 1/3 c. Water or Green Tea

Place a large saute pan over medium heat for 2 minutes. Pour in the oil mixture. Wait another minute then add the ginger, stirring.

When it starts to wilt add all the veggies except the Bok Choy and garlic.  Stir for a 3 -4 minutes, then cover, turn heat to low, and cook for 5 more minutes.

Add Bok Choy and stir to mix.  Cover again for 2 minutes.  Add garlic and stir.

Mix wet ingredients and add to pan, mixing with veggies for 2 minutes until they are all coated and sauce has thickened.

~ Enjoy. ♥