Smoked Paprika, Black Beans and Sprouting Broccoli Salad

Black Beans and Sprouting Broccoli Salad  May 18, 2015 | 1 Comment Smoked Paprika, Black Beans and Sprouting Broccoli SaladBy: Julie Montagu – The Flexi Foodie.

Purple sprouting broccoli is generally at its best in the spring months so now is a great time to make the most of it in your cooking! This kind of broccoli brings an amazing combination of colour and crunch to a dish and is also, of course, rammed full of nutrients. The high vitamin and mineral count of broccoli, coupled with its exciting antioxidant count, make it an all round winner for your health.

Paprika is amongst my favourite spices but not one that I use all that often! Including paprika in a dish is such a great way to boost the flavour of that meal and it packs a subtle spicy punch without completely dominating the existing taste. As well as containing a range of vitamins, paprika also has a healthy dose of iron which is essential for carrying oxygen around the body.

To quickly whip up this salad for four to six people, gather the following  organic ingredients:

250g of purple sprouting broccoli
1 x 400g of tinned black beans, drained and rinsed
2 spring onions, thinly diced
1 avocado, cut into small chunks
1 tsp. smoked paprika
1/2 tsp. ground cumin
1 Tbsp. honey

For the dressing:

A handful of coriander
A small handful of almonds, ideally soaked for a few hours but don’t worry if not!
Juice of 1 lime
2 Tbsp. almond milk

Broccoli Sprouted Salad

So the first thing you need to do is bring a large pot of water to the boil and cook the broccoli for five minutes. Be careful not to over cook the broccoli so that you don’t lose any of the nutrients. After these five minutes are up, you should drain and rinse. Next, in a frying pan over a medium heat, combine the drained and rinsed black beans and then add in the smoked paprika, cumin and honey. You can then stir this together well and cook for five minutes.

In a large bowl, you can then combine the sprouting broccoli, seasoned black beans, spring onions and avocado. And finally, combine the dressing ingredients in your food processor and blend. It will be a lovely, chunky dressing (tastes great too!) that you can coat the broccoli and bean salad well with. This is one of my favourite salads of all time!

The Fexi Foodie - Julie MontaguAbout: Julie Montagu Yoga and a plant-based diet. I couldn’t give a hoot that everyone thinks the Mediterranean diet of meat, fish, potatoes and cheese is so darn awesome. It isn’t – not with all that saturated fat, cholesterol and salt. My diet consists of fruit, veg, nuts, seeds, legumes and whole grains. And I make some awesome (and easy) recipes out of those ingredients in my blog – The Flexi Foodie.

Easy Sweet Potato, Kale & Avocado Salad Recipe

Meatless Monday Sweet Potato, Kale & Avocado SaladBy: Breast Cancer Yoga Staff

To help prevent a diagnosis of breast cancer, women should re-evaluate their nutrition and exercise practices. Many women wonder what lifestyle changes they should be making. Breast Cancer Yoga believes they must make the change to a plant based diet and exercise daily.

To encourage a plant based diet Breast Cancer Authority Blog offers Meatless  Monday recipes. This delicious recipe comes originally comes from Bring-Joy.com .
and includes Kale, a cruciferous vegetable that is especially rich in cancer prevention phytochemicals .

Ingredients

    • 3 sweet potatoes
    • 10 c. chopped raw kale
    • 2 cucumbers, peeled
    • 1/2 bunch cilantro
    • 3-4 green onions
    • 1/2 avocado
for the dressing
  • 3/4 c. raw cashews
  • 1 c. water
  • 1/3 c. agave | or honey
  • 1 1/2 TBS. raw apple cider vinegar
  • 1/8 tsp. salt

Instructions

  1. Peel & CUT the sweet potatoes into bite size chunks (not too small, though).
  2. Steam them in a steam basket (on high) with the lid on for about 7 minutes. You want the potatoes to be cooked, but firm (definitely not mushy at all).
  3. Cut cucumbers into small cube-ish pieces (but again, not too small).
  4. Chop half your cilantro, and slice your green onions.
  5. Place washed & dried, chopped kale in large bowl.
  6. Add cucumbers, cilantro, onions & sweet potatoes.
  7. Top with sliced avocado.
  8. For dressing, combine all ingredients & blend on high until very smooth.
  9. Dress the salad (using all or only a portion of dressing), or leave it on the side for people to decide how much they want.

Diana RossAbout Diana Ross: E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Kale and Avocado Salad Recipe

Kale and Avocado Salad Recipe For Breast Cancer Prevention

By Chef Curt Robair Executive Chef at Menla Mountain Retreat.
Kale and Avocado Salad for an anti breast cancer diet. Kale and avocados are nutrient dense vegetables that contain powerful antioxidants that attacks free radicals which help strengthen the immune system and may help protect against breast cancer.

Ingredients:
1 bunch organic kale
1 organic avocado
1 organic tomato
1 organic red onion
2 tablespoons extra virgin olive oil
Juice of 1 organic lemon
Salt & Pepper to taste

Preparation:
Wash & strip leaves off Kale & chop coarsely
Add avocado, lemon, olive oil & massage into Kale until tender
Chop tomato & red onion & add to Kale.
Salt & Pepper to taste

Chef Robair is the executive chef at Menla Mountain Retreat where he continues to serve local, organic,  healthy and wholesome  meals.

Chef CurtChef Robair Robair
Executive Chef Menla Mountain Retreat
Personal Chef / Cooking Instructor

Avocado Toast

Avocado ToastRecipe By: Kelli Roberts, Vegan Chef and Certified Health & Nutritional Counselor
I love avocado toast. Really truly love it. Crunchy bread with soft and creamy avocado spread all over it ~ what could be better?
This is the best avocado toast I’ve ever had. It takes those amazing textures and adds the smoky spiciness of chipotle chili powder and a hint of coarse ground himalayan salt for the most amazing flavor combination. Add a few hemp seeds for fun (and some extra protein!) and you’re good to go….
You can also add a squeeze of lime juice to add a little tanginess to it.

The simple recipe:

  • Bread of choice (I used sprouted Ezekial bread here)
  • 1/2 perfectly ripe avocado (or a whole one!)
  • sprinkle of chipotle chili powder
  • sprinkle of coarse ground Himalayan salt
  • 1 tablespoon hemp seeds
  • drizzle of lime juice (optional)

About Kelli Roberts
Kelli Roberts is a skilled Vegan Chef with a certificate in plant-based diet from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition.

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