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97
xylitol, or a dash of stevia
walnuts
lettuce, rinsed and dried
10
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. 1 teaspoon cinnamon (optional) 4 ounces sour cream ½ tablespoon vanilla sugar ½ cup sugar 1 pound farmer cheese FILLING Butter or oil, for frying ¼ cup oil 1½ cups water or apple juice 3 eggs ¼ cup sugar Pinch of salt 1¼

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
Eggless Egg Salad
146
Cauliflower Dill Salad
125

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

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

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

Black Olives
Breakfast Salad
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