Yield: 1 cup, 4 servings

Not too much fat on this goddess. Just fresh herbs and a tablespoon of nuts for a 1/4 cup serving.

Ingredients

• 1/2 cup water
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup soaked cashews (soaked in water for 2 hours and drained)
• 1 teaspoon agave nectar
• 1/4 cup chopped fresh basil, packed
• 1/4 cup chopped fresh parsley, packed
• 2 tablespoons chopped red or green onions
• 1/4 teaspoon salt

Equipment

• cutting board
• chef’s knife, 8-inch
• citrus juicer or reamer
• measuring cups
• measuring spoons
• blender
• rubber spatula

Put all the ingredients in a blender and process on medium speed until smooth. Stored in a sealed jar in the refrigerator, Goddess Dressing will keep for 3 days.

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Yield: 1 serving

When kale is cut into thin strips and marinated in a dressing, it develops a soft and juicy texture.

Ingredients

• 4 leaves kale, stems removed
• 1 teaspoon extra-virgin olive oil    
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1/8 teaspoon salt
• 1/4 red bell pepper, diced
• 1 tablespoon pine nuts or chopped cashews
• 1 tablespoon sliced black olives
• Dash ground pepper (optional)

Equipment

• cutting board
• chef’s knife, 8-inch
• measuring spoons
• medium bowl
• citrus juicer or reamer
• serrated knife, 5-inch
• tongs

Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips a few times, so they aren’t too long. Put in a medium bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the red bell pepper, pine nuts, and olives and toss gently. Season to taste with ground pepper, if desired. Stored in a sealed container in the refrigerator, Mediterranean Kale will keep for 3 days. Bring to room temperature before serving. To serve warm, heat gently on the stove for a few minutes. Do not overheat.

Mediterranean Kale with Pine Nuts and Dried Fruit: Omit the red bell pepper and olives. Add 1 tablespoon of golden raisins or dried cranberries.

 

Yield: 1 serving

This sophisticated salad works as a side dish or a meal. Its crunchy texture and juicy, sweet-sour flavor is refreshing and satisfying.

Ingredients

• 1 cup chopped romaine lettuce
• 1 cup thinly sliced green or red cabbage
• 1/4 cup shredded carrots
• 1/4 red bell pepper, cut lengthwise into thin strips
• 1 teaspoon sesame oil or extra-virgin olive oil
• 1 tablespoon freshly squeezed lime juice
• 1/8 teaspoon salt
• 1/2 granny smith apple, cut into thin strips (see note)
• 2 tablespoons unsweetened shredded dried coconut
• 2 tablespoons chopped cashews, unsoaked
• 2 tablespoons chopped fresh cilantro

 Equipment

• cutting board
• peeler 
• chef’s knife, 8-inch
• mandoline (optional, for thinly slicing cabbage)
• grater
• measuring cups
• measuring spoons
• citrus juicer or reamer
• medium bowl
• rubber spatula

Put the cabbage, carrots, red bell pepper, sesame oil, lime juice, and salt in a medium bowl and massage gently with your hands to soften. Add the apple, coconut, cashews, and cilantro, and toss to combine. Stored in a sealed container in the refrigerator, Thai Salad will keep for 24 hours.

Note: To cut the apple into thin strips, stack several slices and cut lengthwise into matchsticks. Repeat with the remaining slices.

Grapefruit and Avocado Salad
Yield: 1 serving

Tart grapefruit complements creamy avocado and peppery arugula.

Ingredients

• 1 grapefruit
• 2 cups torn red leaf lettuce
• 1 cup arugula
• 1 tablespoon Lemon-Herb Dressing plus extra for drizzling
• 1/4 avocado, thinly sliced

Equipment

• cutting board
• serrated knife, 5-inch
• salad spinner
• measuring cups
• measuring spoons
• chef’s knife, 8-inch
• medium bowl
• tongs
• serving plate

Using a 5-inch serrated knife, cut off the top and bottom of the grapefruit. Then use the knife to remove the peel and white pith, and separate the grapefruit into segments. Put the red leaf lettuce and arugula in a bowl. Add the dressing and toss gently. Transfer to a serving plate and arrange the grapefruit and avocado on top. Drizzle with additional dressing. Serve immediately.
 

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Yield: 1 serving
This simple pudding is fat-free, yet creamy and satisfying.

Ingredients

• 1 small papaya, mashed (see note)
• 1 banana, thinly sliced

Equipment

• cutting board
• chef’s knife, 8-inch
• spoon
• small bowl
• fork

Put the mashed papaya in a small bowl, and top with the sliced banana. Serve immediately.

Note: To mash the flesh of a papaya, first cut the fruit in half lengthwise. Scoop the seeds out with a spoon and discard them. Scoop the remaining flesh out of each half and put it in a small bowl. Mash with a fork.

 

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