roasted beet, purple cabbage and lentil salad ~vegan, gluten free~

Roasted Beet, Purple Cabbage and Lentil Salad

Need to press the refresh button after a weekend of partying?  This salad is a delicious way to get your diet back on track!

Roasted Beet, Purple Cabbage and Lentil Salad ~ vegan, gluten free~ A clean eating, antioxidant rich salad for detoxification~

There’s a whole lot of antioxidant power going on in this salad with roasted red beets and raw purple cabbage!  Lentils are added for a protein punch making this a well-rounded meal.  Did you know purple cabbage comes from the cruciferous vegetable family?  One of the most powerful veggies out there thanks to a compound called indole-3-carbinol, which is known for its anticancer effects and capability to speed up detoxification!

Every time I roast beets I’m reminded about how much I LOVE them!  I kept sneaking bites, I’m surprised I had any left for the salad!

Note to self: Next time roast more beets for snacking on!

Roasted Beet, Purple Cabbage and Lentil Salad ~ vegan, gluten free~ A clean eating, antioxidant rich salad for detoxification~

The original recipe was found here from Food & Wine.  I altered it by dropping the bacon and blue cheese and switched up the dressing a bit.  I hope you like it :)

Roasted Beet, Purple Cabbage and Lentil Salad
 
This recipe makes 2 large dinner salads or 4 smaller side salads.
Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • ½ cup dried lentils, picked over and rinsed
  • 3 beets, roasted
  • 2 cups purple cabbage, chopped
  • 2 cups Boston lettuce, ripped into bite sized pieces
  • For the vinaigrette:
  • 2 tablespoons shallot, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dijon mustard
  • ½ tablespoon maple syrup
  • ¼ cup extra virgin olive oil
  • sea salt and pepper to taste
Instructions
  1. Lentils:
  2. Add lentils to a small saucepan, cover with a few inches of water and simmer for 25-30 minutes or until lentils are tender. Drain off excess water and let cool.
  3. Beets:
  4. Preheat oven (or toaster oven) to 425 degrees. Rinse and trim beets and wrap them in foil. Place in oven for 45-60 minutes (depending on size of beets) or until easily pierced with a fork. Let cool and peel skin away, chop into bite-sized pieces.
  5. Vinaigrette:
  6. Add shallot, apple cider vinegar, lemon juice, dijon mustard and maple syrup to a bowl. Slowly whisk in olive oil and season with sea salt and pepper.
  7. Salad:
  8. Place all ingredients in a large bowl, drizzle with vinaigrette and enjoy!

blackberry apple crisp ~guest post~

I was so honored to have been asked by Becky over at The Cookie Rookie to write a guest post!   Not only is she a cherished friend, she’s my blogger inspiration!  She has helped me SO much along the way..I would never would have been able to navigate this blogosphere without her!  She has wonderful recipes and mouth watering photos…and a pretty cute cat and dog duo :)

Click here to head over to her site and check out my sinfully sweet Blackberry Apple Crisp recipe!

Going…

Blackberry Apple Crisp ~ gluten free, vegan ~

Going…

Blackberry Apple Crisp ~ gluten free, vegan ~

Gone…

Blackberry Apple Crisp ~ gluten free, vegan ~

chocolate strawberry kiwi dessert pizza ~vegan, gluten free~

Keep those ovens turned off for a little while longer!  Here’s another no-bake recipe perfect for a hot summer day!

A simple, wholesome and healthy dessert that is a fun fruit filled twist on pizza!

Chocolate Strawberry Kiwi Dessert Pizza ~vegan, gluten free~ A fun fruit filled twist on pizza!

A creamed coconut filling, chocolate crust, fresh fruit and a drizzle of cacao sauce for good measure!

I was inspired from this beautiful dessert pizza and used creamed coconut by Let’s Do…Organic.  Can’t find creamed coconut where you live?  Use canned coconut milk and make coconut whipped cream instead!  Or try out the cashew cream filling in the original recipe!  For a raw/grain free crust, substitute raw nuts in place of the oats.  You can mix up the fruit topping too…blueberries and bananas would be a splendid combination!

Chocolate Strawberry Kiwi Dessert Pizza ~vegan, gluten free~ A fun fruit filled twist on pizza!

chocolate strawberry kiwi dessert pizza ~vegan, gluten free~
 
note: nutrition info does not include cacao drizzle
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 8
Ingredients
  • 1 cup pitted dates, soaked and drained
  • ½ cup pecans
  • ½ cup old fashioned oats
  • ¼ cup raw cacao powder or cocoa powder
  • ½ tablespoon coconut oil, melted
  • ½ teaspoon pure vanilla extract
  • 1 7oz package creamed coconut, softened
  • 1 tablespoon agave or maple syrup
  • ½ teaspoon pure vanilla extract
  • 3 kiwis, peeled and sliced
  • 1 cup strawberries, sliced
  • ¼ cup mini-chocolate chips
  • cacao drizzle
Instructions
  1. Soak dates in warm water for 10 minutes and drain. Add dates, pecans, oats, cacao powder, coconut oil and vanilla extract to a food processor and pulse until well combined and a "dough" is formed. Transfer dough to an 8 inch tart pan or pie plate and evenly press down creating a crust. Set aside.
  2. Meanwhile, in a medium bowl combine soften creamed coconut, agave and vanilla extract. Using a handheld blender, blend until well combined and smooth. Pour on top of crust. Top with fresh fruit and chocolate chips. Place in refrigerator for 30 minutes to set. Add a drizzle of cacao sauce before serving and enjoy!
Nutrition Information
Serving size: 1 Calories: 190 Fat: 11 Carbohydrates: 23 Sugar: 14 Fiber: 4 Protein: 3

To Make Cacao Sauce:  Whisk together 4 tablespoons of melted coconut oil, 3 tablespoons of raw cacao powder, 2 tablespoons pure maple syrup and a pinch of sea salt.

Chocolate Strawberry Kiwi Dessert Pizza ~vegan, gluten free~ A fun fruit filled twist on pizza!

I’m finishing off the last piece as i’m sitting here writing this post…it makes a wonderful breakfast too :)