Quick Raw Carrot Salad

This recipe makes for an on-the-run lunch or snack that gets better the longer you let it sit. If you know you can’t make it out of the office for lunch or need something to help you power through the afternoon, you can make this salad the night before or morning of and can rest assured knowing it will taste even better later – the orange juice soaks into the carrots and raisins and the flavor of the dill becomes stronger.

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I have carrots in some form every day, and for many glowing reasons:

Carrots: lower the risk of breast, lung and colon cancer due to their falcarinol content, are packed with vision-improving vitamin A and beta-carotene, prevent heart disease, reduce the risk of stroke, nourish the skin and can help to treat acne, possess anti-aging properties due to its antioxidant beta-carotene, and are natural abrasives that can help clean your teeth and contribute to dental health.

Quick Carrot Dill Salad

by Aylin @ Glow Kitchen

Prep Time: 5 minutes

Keywords: no cook lunch snack side dish raw vegan vegetarian carrots dill orange cumin

Ingredients (Serves 1)

  • 1 large carrot
  • 1/4 red onion
  • 1 small handful dill
  • Handful of raisins (about 1/4 cup)
  • 1/2 tsp cumin
  • 1/4 tsp hot red pepper
  • Dash of salt and pepper
  • Juice of 1/2 an orange

Instructions

Shred the carrot, dice the quarter red onion, stem and chop the dill, squeeze the lemon, and combine all the ingredients in a bowl. Add a dash of salt and pepper.

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Serve for one.

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The raisins give more texture and density to the dish, while the fill and orange keeps this light and zesty. The cumin tones down the sweetness of this dish, giving it a Moroccan twist.

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Enjoy!

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Bon Appetit!

xo Aylin

Leek Lava

Leeks are extremely versatile and pack enough taste to cook as simply as possible and still have a satisfying dish. For this recipe, I skipped using any oil or butter and simply baked chopped leeks with tomato puree and some garlic and onion for a savory dish with deep flavor that complements any grain you have on hand.

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Leeks: reduce LDL (bad) cholesterol, fight colon and prostate cancer with its carcinogen-fighting quercetin content, contain protective antioxidants carotenoids, lutein and zeaxanthin, prevent aging, keep down high blood pressure, are low in calories, are blood cleansers, and heal wounds.

Tomato Leek Lava

by Aylin @ Glow Kitchen

Cook Time: 20 minutes

Keywords: bake boil simmer lunch side dinner vegan vegetarian fat free leeks tomato puree brown rice

Ingredients (2 servings)

  • 3 leek stalks, chopped
  • 8 oz tomato puree
  • 2 cloves garlic, chopped
  • 1/2 onion, chopped
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 2 servings cooked brown rice

Instructions

Chop the leeks, 1/2 onion, and garlic. Place onto a baking sheet and evenly pour one cup of tomato puree atop the veggies. Season with salt and pepper and pop into the oven at 375 degrees Fahrenheit for about 20 minutes or until leeks are cooked through.

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Serve atop brown rice or grain of choice.

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Enjoy!

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Bon Appetit!

xo Aylin

Hummus Vegetable Wraps

Usually when I make hummus, I prepare it in bulk so that it’ll last me through a few days. During that time, I like to use it in different ways so I don’t get bored. Large green leaves make for the perfect wraps. Today, I paired yesterday’s beet hummus with julienned carrots and cucumber and chopped tomato, parsley and scallions.

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No formal recipe here. Whip up a batch of the roasted beet hummus, or use any hummus for that matter:

White Bean Hummus

Roasted Red Pepper Hummus

Roasted Garlic and Sun-Dried Tomato Hummus

…or use a no-fuss store-bought version.

Assemble the fixin’s.

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Remove part of the stem of the green you choose (collard greens work best), which is difficult to work with, then pile and roll.

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P.S. I swear I have two hands.

Slice diagonally for a lovely presentation. Then eat.

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Enjoy as a snack, lunch or an appetizer.

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Bon Appetit!

xo Aylin

Rainbow Quinoa Salad

This is a quick chop-chuck-‘n-chew recipe that I make all the time, depending on what grain and vegetable leftovers I have. I chop the vegetables small, toss with cooked quinoa (or any grain for that matter) and fold in a simple lemon and olive oil dressing. It’s a fresh, light, and satisfying way to get rid of veggies on their last leg and put to good use otherwise bland grains.

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Its glowsomeness revealed:

Quinoa: is a protein powerhouse (one cup has 9 grams), containing all  of the essential amino acids and is thus a complete protein, is rich in fiber and digests slowly as to provide a feeling of fullness, acts an an internal cleanser and helps keep you “regular”, contributes to liver health with it vitamin B and folate content, builds bones with his good calcium content, and offer 15 percent of the U.S. recommended daily allowance of iron in just one cup, helping to deliver oxygen to the blood and boosting energy and brain power.

Keeps you sharp, thin, and strong. Make sure you get some!

Rainbow Quinoa Salad

by Aylin @ Glow Kitchen

Ingredients

  • 2 cups cooked quinoa
  • 1 yellow red pepper, diced
  • 1 tomato, diced
  • 1 green pepper, diced
  • 1 carrot, shredded
  • 1 red onion, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup olive oil
  • Juice of 1/2 a lemon

Instructions

Begin by chopping the veggies into fine pieces. Grate the carrot.  Add to two cups of cooked quinoa.

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For the dressing, whisk together salt, pepper, olive oil and juice of 1/2 a lemon. Fold into quinoa mixture until all is evenly coated.

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The dressing helps break down the toughness of the raw vegetables, evening out the textures and making for an awesome bite.

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Serve and enjoy!

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Bon Appetit!

xo Aylin