Grilled Vegetable Salad

Grilled Vegetable Salad

When you have a plethora of vegetables, there are only so many things you can do with them without getting tired of the same old thing. I tend to make a lot of soups from vegetables, but sometimes I want the taste of something grilled. This recipe is nice because you can even do it if you have a small oven or toaster oven, or even just a small amount of vegetables to grill.

Olive oil

Choose good quality olive oil, always. And nice and aromatic fresh and/or dried herbs like oregano or thyme (my favorite is the Turkish kekik).

up close oregano

Simply cut the vegetables all the same size so that they cook evenly.

Grilling Vegetables with Oregano 1

Add some sea salt and drizzle generously with olive oil. You’ll save that oil for your salad and not waste a drop, so don’t worry.

Pouring Olive Oil on Vegetables

Grill at 350 degrees Fahrenheit for about 30 minutes (keep an eye on them to make sure they don’t burn, as some will ultimately cook a little faster than others).

Vegetables in Oven

They look so delicious and curl up so nicely. I like to add tomatoes, peppers, onions, eggplant.

vegetables oven grilled

When they’re out of the oven, I simply throw them all into a bowl, olive oil included. It makes a great side dish to meat or fish, or simply eat on its own with rustic bread.

grilled eggplant salad final

It’s also pretty, so it’s nice to serve in a glass bowl for guests so they can see how pretty it is, too, from any vantage point of the dinner table.

side view of grilled vegetable salad

Watch how I made it in this quick video:

Tandoori Chicken Salad

Tandoori Chicken Salad

Is it just me or are there cookies everywhere, right now? Not to mention cakes, chocolates, candy canes and the like. Even if one doesn’t celebrate Christmas, it’s still part of the social scene and family gatherings that just can’t seem to be avoided- and who refuses good chocolates, anyway? I’m not complaining, but I do need to have a plan for healthy recipes that help to compensate for all those sweets- and get me back on track quickly

That’s where I turned to the beloved salad, and the Saffron Road products you hear me talk about so much. I often talk about their Crunchy Chickpeas, their halal broths, and conveniently made gluten-free dinners, but I want to remind you about their ready-made chicken products like the Tandoori Seasoned Chicken Nuggets. I’ve used these before on pizza and that was a hit. Now, this salad is another big hit at home, too. The recipe is super simple, too. 

fullsizeoutput 2992Most of the ingredients for this recipe are actually for the dressing: Olive oil, lemon juice, pomegranate vinegar…IMG 7072…and spices: dried parsley, ginger, cumin, parsley, black pepper and fresh or dried garlic.
IMG 7073Plus the salad greens and red cabbage for color. 

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Some red onions and scallions, too, if desired. IMG 7066 e1514085324834

The final recipe took less than 10 minutes to pull together, if the lettuce leaves and cabbage as well as onion and scallions were prepped ahead of time. The chicken can either be microwaved or baked in the oven, which takes a little longer. I love the light but evident South Asian seasoning because it’s a taste I don’t always make at home, but when I’m craving to have it quickly (and not just in a rice dish) it’s such a welcome flavor. Surprising to some, it really works on a salad like this, too.

fullsizeoutput 2990 Enjoy, get healthy and eat lots of vegetables. This is just one way to do that and I hope you’ll try it. 

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Zucchini & Cauliflower Soup

Zucchini & Cauliflower Soup

My passion for soup intensifies every time I come up with a new way to blend different veggies. Since I’m usually always stirring in some kind of dairy into my soups- whether it’s milk, heavy cream or creme fraiche, this recipe is one I’m especially happy to show you because there is a secret ingredient in it that removes any need for dairy- perfect for vegans or those who are lactose-intolerant. IMG 5966 1Would you believe that the secret ingredient – cauliflower – is what makes it so creamy and milky? Without telling anyone there isn’t any cream in the dish, you might easily fool even your foodiest of foodie friends. Seriously. IMG 5933 e1511942162206 But there is another secret ingredient that is my go-to whenever I’m making soup and need a quick and convenient broth to add flavor and depth to all of my soups: the Saffron Road halal broths, whether it’s the vegetable, chicken or lamb brothsIMG 5934 e1511942262512 So you can start this dish with riced cauliflower OR fresh or frozen cauliflower florets. These are sautéed with chopped zucchini, some onion and garlic, too. Once the broth is added, the liquid should come to a boil. IMG 5935 e1511942299305 It should cook for about 20 minutes to soften all of the ingredients, then removed from heat and pureed with an immersion blender, one of my favorite kitchen gadgets to use when making my soups. 
IMG 5937 e1511942344801 I then add in some fresh or dried herbs- always the fresh variety if and when you have those: parsley, dill, basil, cilantro- any or all of them. IMG 5939 e1511942485983 I like to serve this soup nice and thick with a drizzle of olive oil on top, but you could add more liquid- more broth or some water added to the broth. On the side, I love to serve this soup with Saffron Road’s Sea Salt Lentil Crackers, which are totally wheat free and a true gift to those who are avoiding wheat in their diets. 
IMG 5965 1 For that, I’m so thankful. Great halal products like Saffron Road’s broth and lentil crackers (which are also gluten free) that pay attention to the special diet needs so many people have today.IMG 5962If you haven’t tried these products yet, check out my Instagram account on 11/30/17 where I’ll be giving away a week’s worth of Saffron Road coupons to one randomly-selected winner so there is no excuse not to give these fabulous products a try with your family.

To find out more about Saffron Road’s products and where they can be found at grocers near you, go to this link on their website. Follow them on Instagram, Twitter and Facebook.

This post was sponsored by Saffron Road Food. All opinions, recipes and photos are generated by the author. 

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How to Make Almond Flour

How to Make Almond Flour

One of my most popular Instagram posts in recent months was when I posted about how I make my own almond milk. It has changed so much about the way I eat and has increased my plant-based eating incredibly. I had to learn how to do it on my own as I didn’t find too much information in the detail I was looking for, but once I did I got it down to a system and shared how to make the milk in this post. 

Well, once you make the almond milk for yourself, you’re also left a wonderful side gift as a result: almond meal, which can then be turned into the very precious, very useful, very healthy almond flour. 

But you have to process it just a little bit in order to use it in baking recipes.  Once you follow the instructions in my post about making almond milk and you have the reserved almond meal without any ‘milk’ left in it (i.e. you’ve squeezed it all very tightly), you can leave the almond meal (wrapped in its cloth) in the fridge for up to about 2 days. Do not leave it out on the counter, as it will mold. The best thing to do, if you can, is to process it right away.

Spread it all out on a baking sheet, trying to get as many lumps and clumps out of it. 
IMG 6297 e1511759303446 Bake in your oven at the lowest temperature for about 20 minutes. IMG 6302 e1511759340153 Once it’s baked and kind of toasty, let it cool completely.

Place in an airtight jar and keep in a cool, dry place until you’re ready to use it in baking where almond flour is one of the ingredients, like this oneIMG 6312 e1511759384265Enjoy! It’s a homemade specialty you can get into the habit of making if you’re an almond milk drinker- have you seen the prices of that flour in the stores? Yours will be the freshest, most tasty variety you’ve ever had!

Gluten-Free Pumpkin Cake

Gluten-Free Pumpkin Cake

If you’ve watched my Facebook Live video series with Dr. Madiha Saeed, you’ll probably know a little bit about this recipe and why it’s appearing here- because it’s a total family favorite- and now passed on to more family and friends. 

Dr. Saeed started bringing this Pumpkin Cake to me to try quite some time ago and to show me how a non-dairy, non-wheat based “sweet” or treat could be healthy and delicious and easy to make –and something I would actually enjoy making and eating regularly. 

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And that’s exactly what this is- believe me, you just have to try it. You really won’t believe how good this recipe is and it will change the way you think about baking. I’m actually relieved  that I can go dairy-free (if you don’t use ghee) and wheat-free and still have something to drink with my coffee or tea in the morning and afternoon- regularly. 

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