Balsamic Roasted Beet and Dried Plum Salad

Balsamic Roasted Beet and Dried Plum Salad

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Serve as a side salad or enjoy as a main dish.

Serves 4

  • 4 small yellow or red beets, trimmed
  • 1/2 cup water
  • 1/4 cup Balsamic Vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 2 teaspoons evaporated cane juice sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups mixed salad greens
  • 8 pitted dried plums, halved
  • 1/2 cup crumbled blue cheese
  • 1/4 cup unsalted shelled pistachios

Heat oven to 375 degrees. Place beets and water in small baking dish. Cover tightly with aluminum foil; bake 45-60 minutes or until tender. Cool slightly; peel skin off beets. Cut each beet into 8 wedges; set aside. In small bowl, combine vinegar, oil, garlic, sugar, salt and pepper. In large bowl, combine mixed greens, dried plums and beets. Drizzle with Vinaigrette; toss to coat. Arrange salad evenly onto 4 salad plates. Top each with cheese and pistachios.

Avocado Salad with Black Olive Dressing

Avocado Salad with Black Olive Dressing

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A taste of the Mediterranean!

Serves 4

  • 3 tablespoons orange juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup pitted Kalamata olives, coarsely chopped
  • 1 clove garlic minced
  • 1 teaspoon honey
  • salt and black pepper to taste
  • 1 firm, ripe avocado, pitted, peeled and cut into thin wedges
  • 1/2 red onion, sliced thin
  • 1/2 head romaine lettuce, washed, dried and sliced into thin strips
  • dash sugar

In a small bowl, whisk together orange juice, olive oil, olives, garlic, and sugar. Season with salt and pepper. In a bowl, combine avocados and onions. Pour the olive dressing over the avocado mixture and toss lightly. Serve on a bed of sliced romaine.

Authored By: Polly Pitchford, Full Spectrum Health™

Apple Oatmeal with Dates and Almonds

Apple Oatmeal with Dates and Almonds

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Ryan and I pretty much live on oatmeal or porridge during the winters. What could be better on a cold and/or rainy morning than a hot bowl of oatmeal?! This recipe is lovely because it elevates the normal bowl of porridge just a little. Kind of like haute cuisine for breakfast :)  OK, maybe that’s getting carried away, but it will as they say, stick to your ribs, and keep you going until lunchtime.

Serves 2

  • 1 1/2 cup water
  • 3/4 cup oatmeal
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon
  • 1/2 cup vanilla soy milk, almond milk, or rice milk
  • 1/4 cup chopped dates
  • 1/2 cup chopped almonds
  • 1 apple, grated

1. Bring water to a boil. Add oatmeal, cinnamon, and salt.
2. Cover, reduce heat to low, and simmer until liquid is absorbed (about 10 minutes).
3. Stir in remaining ingredients and let simmer for a few more minutes.
4. Serve hot.

Authored By: Polly Pitchford, Full Spectrum Health™