Asparagus Garden Salad

Asparagus combined with home grown organic leafy vegetables are great for salad and is delicious. Asparagus is low in calories and rich source of nutrients, including fiber, fol-ate and vitamins A, C and K. Additionally, asparagus has a number of potential health benefits, including weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure etc. 

Ingredients for Salad:

8 cups blend of salad greens (kale, baby spinach, & romaine lettuce leaves)

2 cups diced tomatoes

2 cups diced celery

2 cups diced carrots

2 cups fresh moong sprouts

2 cups diced sweet mini pepper blend

2 cups cabbage

16-20 asparagus steamed or sauteed (whole or cut) 

1 cup mexican blend cheese (optional)

Ingredients for Dressing:

1 cup avocado oil or olive oil (I love avocado oil)

2 tablespoons white vinegar

1 tablespoons lemon juice

2 tablespoons of water

1/2 teaspoon garlic powder

1/2 teaspoon pepper powder

1/4 teaspoon thyme or oregano flakes

1/2 cup heavy cream for creamier version (optional)  

Salt to taste

Preparation:

Mix all salad ingredients in a big bowl, toss it nicely. Refrigerate for 15-20 minutes.

Combine all dressing ingredients. Put it in a blender or a mixer and puree until smooth.

Drizzle freshly tossed asparagus salad with home made dressing (creamier or non-creamier).

 Note:

Use organic ingredients in your salad if possible

Garden Salad

Home grown organic leafy vegetables are great for salad and is delicious.

Ingredients:

8 cups blend of salad greens (kale, baby spinach, & romaine lettuce leaves)

2 cups diced tomatoes

2 cups diced celery

2 cups diced carrots

2 cups fresh moong sprouts

2 cups diced sweet mini pepper blend

2 cups cabbage

1 cup mexican blend cheese (optional)

For Dressing:

1 cup avocado oil

2 tablespoons white vinegar

1 tablespoons lemon juice

2 tablespoons of water

1/2 teaspoon garlic powder

1/2 teaspoon pepper powder

1/4 teaspoon thyme or oregano flakes

Salt to taste

Preparation:

Mix all salad ingredients in a big bowl, toss it nicely. Refrigerate for 15-20 minutes.

Combine all dressing ingredients. Put it in a blender or a mixer and puree until smooth.

Drizzle freshly tossed salad with your home made dressing.

Vegetable Spaghetti

It’s a great recipe for all occasions and for all age groups. It’s tasty, easy to cook at home and kids love it.

Ingredients:

16 ounce packet, thick Spaghetti

2 tablespoons olive oil

1 cup sliced onions

1 teaspoon minced garlic

1/2 cup sliced carrots

1/4 cup sliced green peppers

1/4 cup sliced yellow peppers

1/4 cup sliced red peppers

1/4 cup celery

1/4 cup frozen peas

1 tablespoon soy sauce

1/4 teaspoon Sriracha sauce

1/2 tablespoon black bean sauce (optional)

1/2 teaspoon pepper powder

Salt to taste

Preparation:

Cook and drain spaghetti as directed on package.

Keep aside for seasoning.

Heat oil in skillet over medium-high heat.

Add onions and garlic. Sauce until light brown.

Add carrots, peppers and peas.

Continue stirring until vegetables are crisp and tender.

Add pepper powder, salt, sriracha sauce, and black bean sauce.

Keep stirring.

Add cooked spaghetti, soy sauce and salt to taste.

Mix all ingredients with continuous stirring over high flame for 1-2 minutes.

Turn off the flame and serve hot.

Note: Spaghetti can be substituted with lo Mein Noodles

         Make sure Noodles are not overcooked.

        Rinse with cold water after boil to remove extra starch.