This impressive cool-weather salad is an extra-ordinarily addictive mix of sweet, crunchy and salty ingredients. You can feel free to sub dried cranberries or cherries in place of the dates. They recommend it for a Thansgiving side dish, as it can be made ahead by refrigerating the salad and dressing separately for up to 1 day (store the walnuts in an airtight container and add to the salad just before serving). Recipe from Food & Wine Nov 2008 edition.
A healthy, tasty and pretty dish. Perfect for a lunch or even as a side dish to some poultry or pork for a dinner party. You can either use leftover wild rice (which is what we did), make your own or even buy it cooked in a can! Recipe from Prevention magazine Nov 2008.
Recipe from www.rawguru.com. I loved it, but hubby wasn't fond of the texture of the kale. . .so I am going to throw in the recommendation to use your favorite lettuce in this recipe in place of the kale. I also let my salad marinate for about 2 hours which was great (and truly softened up the kale quite a bit).
The title is somewhat deceptive, as it's actually pineapple-ginger juice blended with fresh peaches. Sounds WONDERFUL. Bryan Adams is a vegan who trys to eat raw whenever possible and this is one of his favorite recipes per Rachael Ray's December 2008 magazine.
Served with a scoop of ice cream, this is a light yet satisfying dessert. Recipe from Radio City Rockette Lori Barber in Rachael Ray's 12/08 magazine. Cooking note: use a melon baller to core the pears.
This is a hit in my household, specially when someone has the cold or the flu. It tastes like it takes all day to make it thanks to the store-bought frozen homemade noodles and a pre-cooked herb flavored rotisserie chicken! Try it, I guarantee you'll like it. It is basic, yet so comforting an on the table in 1 hour. P.S. We also top it off with more black pepper and parmesan cheese. And I sometimes throw in some green beans too.
Looks delicious. Saw Sunny Anderson make this on Cooking for Real. She said it's a great side dish for hot dishes such as jerk chicken. UPDATE: I just made this recipe and WOW is it good! I left out the onions and it was fabulous. I used my expensive balsamic vinegar (which is thick and sweet), however if you want it to be pretty in the end, you may want to use white balsamic and add a pinch of sugar. Great meal starter.
A Jamaican recipe made by Sunny Anderson on Cooking for Real. Some reviewers on another website recommend adding a twist of lime at the end and decreasing the amount of sugar from 2 cups down to 1 cup (but I will leave those choices up to you). Sunny also said that she has added vodka to this beautiful, bright green juice for a wonderful adult cocktail.