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97
yields 10 crepes

sensational and cinnamon. Place 2 tablespoons of the filling on each crepe and roll. Rewarm in melted butter. lightly browned, flipping once. Repeat with the remaining batter. apple juice, and oil. Stir or blend with an immersion blender until no lumps remain. SWEET CHEESE CREPES 3. To prepare the filling, in a medium bowl, combine the farmer cheese, sugar, vanilla sugar, sour cream, 2. In a nonstick skillet, heat the butter or oil. Pour 1/3 cup of the batter into the hot oil and fry until 1. To prepare

salads Both red and white quinoa are high-quality sources of protein. Besides the taste, red quinoa
has a slightly higher fiber content , while white makes a better choice for micronutrients
such as phosphorus, iron, and riboflavin.

1. Drain and rinse the quinoa, discarding the water in which it
1 cup quinoa, soaked for
6 hours
with the salt in 1 cup water for 5 minutes. Do not overcook.
1 teaspoon salt was soaked. In a 2-quart pot, cook the quinoa at a low boil
¼ onion, sliced Drain the excess water.
1 cube frozen cilantro or 4 fresh 2. While the quinoa is still hot, add the onion, cilantro, peppers,
sprigs, chopped and tomato. Cover and let stand for 30 minutes.
1½-inch strip green bell pepper, 3. Distribute the lettuce between four salad plates. Add the cu-
cut into slivers cumber and spoon the quinoa over the cucumber. Top with
1½-inch strip yellow bell pepper, the avocado and olive slices.
cut into slivers 4. Combine the olive oil and lemon juice in a tightly covered jar.
1 plum tomato, cut into slivers Shake well. Drizzle over the quinoa salad.
½ pound salad greens, chopped
1 Persian cucumber, cubed
1 avocado, sliced and quartered
½ cup olives, pitted and halved
¼ cup olive oil
Juice of ½ lemon

SPINACH PESTO SALAD WITH TORTILLA CHIPS yields 4 servings

A colorful and charming appetizer salad.
2 beef or vine tomatoes, sliced 1. Cut the tomato slices into quarters.
½ cup Classic Basil Pesto (p. 163) 2. In a small bowl combine the mayonnaise with the pesto sauce.
1 tablespoon Homemade Mayonnaise Mix well, adding drops of water until the desired consistency
(p. 176) is reached.
8 ounces baby spinach, chopped 3. Place the spinach on four individual salad plates. Arrange the
coarsely tomato quarters over the spinach. Drizzle the pesto sauce over
1 packet (1.25 ounces) tortilla the vegetables. Top with the tortilla chips.
chips, sweet chili flavor

105 3. In a large bowl, combine the kani 2. Cut the cucumbers into strips ap- 1. Separate the kani pieces into 2 tablespoons toasted sesame seeds 1 cup shredded purple cabbage 1/3 cup spicy mayonnaise (see recipe 2 Persian cucumbers, unpeeled 2 frozen kani (imitation crab sticks), KANI SALAD 104 HEALTHY EVER AFTER sensational salads

Pomegranate and Arugula
Avocado-Quinoa Salad
Almost Tuna Salad
147
Cauliflower “Couscous” with
125
146
Eggless Egg Salad
125
Cauliflower Dill Salad
Cream Dressing

Coleslaw with Avocado Dressing
123
pepper to 1/3 cup mayonnaise.
146
Mediterranean Salad with Sour

and Tarragon
parsley, basil, and ground black
145
Roasted Eggplant Salad
Cabbage Salad with Green Peas
123
powder, garlic powder, dried
Eggplant Marinade
145
Cabbage with Honey Marinade
122
your neighborhood, add onion
143
Avocado “Rainbowls”
mayonnaise isn’t available in
Kale Cabbage Coconut Crunch
122
RECIPE NOTE If spicy
Avocado Daikon Salad
142
Red Cabbage Sesame Salad
121
Tabbouleh Salad
141
Radishes
the sesame seeds.
Chickpea Salad with Almonds
140
121
Pressed Red Cabbage Salad with
and mayonnaise. Sprinkle with
Salad
119
Fresh Corn Salad
and cucumbers with the cabbage
140
Zesty Sprouted Bean and Sunflower
119
Carrot-Apple Salad
Sprouted Quinoa Salad
139
118
Carrot, Olive, and Craisin Salad
kani.
Dry Roasted Peanut Sprouts
139
117
Tomato-Leek Salad
proximately the same size as the
Adzuki Bean Sprout Salad
138
Roma Tomato Vinaigrette
116
Party Sprouts
137
Fennel and Lemon Salad
116
strings.
Sprout and Avocado Medley
135
115
Classic Cucumber Salad
135
Broccoli Slaw
114
Sesame Julienne
Alfalfa Carrot Salad
134
114
Spaghetti Squash Salad
Honey-Lemon Dressing

Marinara Sauce
note)
Vegetable “Spiraghetti” with
113
Beet and Cabbage Salad with
133
Beet Refresher
133
112
Rainbow Salad
cut into 2-inch pieces
132
Beet Relish
Cashews
Beet It Salad
Romaine-Pear Salad with Roasted
132
111
Cherry Tomato Crouton Salad
110
Kohlrabi Coleslaw
131
131
Apple-Kohlrabi Matchstick Salad
Salad
Kohlrabi Salad
131
Dill-icious Romaine and Snap Peas
109
yields 2 servings
Dressing
Dressing
Romaine Salad with Lemon Dulse
Corn Pasta Salad with Yogurt
109
129
Red Potato Salad
128
108
Strawberry-Arugula Salad

Breakfast Salad
Black Olives
107
Cauliflower with Avocado and
Chips
127

Spinach Pesto Salad with Tortilla
105
and Radishes
Avocado-Quinoa Salad
105
Cauliflower Toss with Zucchini
126
104
Mock Potato Salad
126
Kani Salad