Tahini Beet Salad

Tahini Beet Salad
Prep time: 10 minutes
Cook time: 90 minutes

Tahini Beet Salad – Beet Salad | Healthy Eats by JennieZahav is one of my top favorite restaurants in Philadelphia! In the beginning of dinner, they give you an amazing spread of various Israeli salads. One of those salads is a Beet Salad. I never really liked Beets. I LOVE the Zahav Beet Salad! You can even buy the Zahav cookbook, which I did! The Beet Salad recipe is in this cookbook! The Zahav version in the cookbook uses fresh beets and a lot of salt. This Tahini Beet salad is a healthy spin of Zahav’s Beet Salad. It attempts to be easier (uses canned beets) and healthier (less salt). This salad will turn you into a beet lover! Try this recipe and try the real thing at the Zahav restaurant! read more

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Black Bean Hummus

Check out one of my favorite hummus recipes!

Black Bean Hummus

Who says snacking can’t be healthy? This Healthy Vegan Snack Recipe fulfills the need for snacking while keeping it healthy. It is delicious, healthy and will satisfy your snacking needs. You can make this Healthy Vegan Snack Recipe and pair it with pita chips, sweet potato fries, tortilla chips, carrots, or use it within a veggie taco.

Course Appetizer
Cuisine Mediterranean
Keyword hummus
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 15.5 oz can black beans rinsed and drained
  • Juice of 2 limes
  • 1 T ancho chipotle pepper adobo chili paste I used Wegman’s brand
  • 1 teas cumin
  • 1 garlic clove
  • 2 T tahini
  • 1 T olive oil plus a little extra to drizzle on top if desired
  • ½ cup water

Instructions

  1. Put all ingredients in a blender or food processor and blend until smooth and creamy.

Recipe Notes

I used my Vitamix blender when I made this. You can also put garnish for serving as shown in the picture with chili powder and parsley (or you can use paprika and cilantro).  If you cannot find the chipotle chili paste, you can substitute with the adobo sauce from the canned chipotle peppers in adobo sauce, and you can even throw in a chipotle pepper for more spice and chipotle flavor if desired. But I do recommend the paste, since it is a great ingredient to have on hand.

black bean hummus

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Thai Green Curry with Veggies and Roasted Sweet Potatoes

Thai Green Curry with Veggies and Roasted Sweet Potatoes

This Healthy Green Curry Recipe goes out to my sister Becky! Me and Becky LOVE eating Thai food together! She LOVES Green Curry! Thai curry dishes may not be the healthiest for you though. I wanted to come up with a Healthy Green Curry Recipe, that is just as delish but is also healthy. This Healthy Green Curry Recipe uses reduced coconut milk rather than the full fat version, and rather than chicken or other type of meat, loads this up with sweet potatoes and veggies. This Healthy Green Curry Recipe is delicious! Becky – I hope you LOVE this as much as I do!
Course Main Course
Cuisine thai
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 medium sweet potatoes cut into ½ inch cubes should be 2 cups
  • ¼ teas salt
  • ¼ teas black pepper
  • ¼ teas chili powder
  • 2 T olive oil
  • 1 cup of rice optional
  • 1 T olive oil
  • 1 red bell pepper chopped
  • 1 red onion chopped
  • 1 cup of chopped carrots
  • 4 cloves of garlic
  • 3 T green curry paste
  • 1 13.5 oz can reduced fat or light coconut milk
  • 1 ½ cups vegetable or chicken broth
  • 2 cups of fresh spinach chopped
  • ½ cup of chopped cilantro plus 1-2 T extra for topping if desired
  • ½ cup of chopped peanuts plus 1-2 T extra for topping if desired
  • Limes for garnish / serving – optional

Instructions

  1. Preheat oven to 425 degrees.
  2. In a medium sized bowl, mix together sweet potatoes, black pepper, salt, black pepper, chili powder and 2 T olive oil.
  3. Spread out contents of mixing bowl onto a baking sheet and roast for 15 minutes.
  4. Meanwhile, cook your rice (if serving over rice).
  5. In a Dutch oven or stock pot, over medium high heat, sauté the peppers, onions and carrots for 5 minutes with 1 T olive oil.
  6. Reduce heat to medium, add garlic and sauté for 1-2 more minutes.
  7. And then add curry paste, combine and cook for another minute.
  8. Add coconut milk, broth and roasted sweet potatoes, cover and simmer for 15 minutes.
  9. Remove cover and turn heat down to medium low, add spinach, peanuts and cilantro and simmer for 3-5 minutes.
  10. Portion onto bowls, over/alongside of rice, top with cilantro and peanuts, and serve with wedges of limes (optional).

Recipe Notes

This Healthy Green Curry Recipe tastes delicious leftover.

If you like it spicy, top it off with a little sriracha!

Also check out my Healthy Red Curry Recipe: Thai Red Curry Coconut Veggie Noodle Soup.

thai veggie green curry

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Salad with Carrot Orange Ginger Miso Dressing

Salad with Carrot Orange Ginger Miso Dressing

I LOVE getting the house salads as sushi / Japanese restaurants since the Orange Ginger Dressing is so tasty! There are several ways I have been making this Orange Ginger Dressing, and here is one of my versions that includes Miso Paste. Orange Ginger Dressing is oil free and extremely healthy. I hope you enjoy this version of Orange Ginger Dressing as much as I do!

Course Salad
Cuisine Japanese
Keyword vegetarian
Servings 2 large salads

Ingredients

Dressing Ingredients:

  • 10 baby carrots
  • 1 T freshly grated ginger
  • 1 small yellow or white onion about size of a ½ cup quartered
  • Juice of an orange 3 T
  • 3 T white miso paste
  • 1 T reduced sodium soy sauce
  • 2 T rice vinegar

Salad Ingredients:

  • 3-4 cups of Chopped Spinach
  • 1 green bell pepper chopped
  • 1 cucumber diced
  • 1 to mato diced
  • 2-3 T scallions green onions chopped

Instructions

  1. Make the dressing by placing all ingredients in a food processor and process for a few minutes until well blended.
  2. Assemble the salad by placing spinach at the bottom of individual salad bowls, and then top with the remaining salad ingredients.
  3. Then top the salads off with a few Table spoons of the dressing (you can also serve some of the dressing on the side).

Recipe Notes

Dressing can be made ahead (on a food prep Sunday) to save time to have a quick meal on a busy week night; this will keep well for a few days in the refrigerator.

The above salad ingredients can make about 2 large salads or 4 small salads.

You will likely have extra dressing to make more salads.

For dinner one night, try pairing this salad with one of my miso soup recipes: Miso Veggie Noodle Soup or Miso Soup with Veggies and Quinoa.

ginger miso salad

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