Maria's Pomegranate and Arugula Salad with Lemon | Healthy Salad Recipe

Pomegranates are in peak season and they are one of my my favorite beauty foods, packed with antioxidants. This fresh dish uses varied tastes and textures, and it’s one of my Mom’s original recipes. I made it this Christmas at my sister in law’s house and it was a hit. This salad starts with crisp, peppery arugula, tart crunchy pomegranate seeds, and toasted pine nuts. Top with shaved parmigiano cheese, olive oil and fresh squeezed lemon juice. Packed with nutrients, antioxidants, and flavor. Enjoy!

Ingredients:

·  7 cups lightly packed arugula 

·  1 pomegranate, seeds only

·  ½ cup Parmigiano-Reggiano shaved

·  1/3 cup toasted pine nuts

·  1 cup of olive oil

·  1 lemon freshly squeezed

·  1 pinch of celtic sea salt

Directions:

·  First make the dressing, combine the olive oil, lemon juice and sea salt.

·  Then toast the pine nuts in a small ceramic or non-stick skillet until lightly brown on each side.

·  Lastly, toss arugula, pomegranate seeds, parmigiano cheese, pine nuts and dressing. Serve immediately and enjoy!

LIV Beauty Bento Salad & Grain Box | Healthy Lunch Recipe

Are you sick of the same old salad or sandwich at lunch?

Are you looking for something that is flavorful, packed with nutrients and will make you feel beautiful, vibrant and energetic inside and out?

Well, you’re in luck.

This recipe is from my brothers who make this every night to fuel their day starting at 3am at the New England produce market every morning. They pack a big Tupperware the night before and snack on this nutrient dense salad all day long, giving them the energy and vitality to stay alert, focused and feeling like a million bucks. Excellent balance of lean protein, vegetables, Omega 3’s and complex carbs to fuel your day.  Excited to share it with you.

 Salad Ingredients 

• 1 head of romaine hearts, sliced
• ½ pound cooked ground turkey, or grilled chicken if you prefer
• 1 cup of brown rice or quinoa cooked ahead in water or chicken broth for extra flavor
• ¾ cup white bean mash (I like this recipe by Nigella)
• 2 boiled beets, sliced
• 2 sliced radishes
• 2 tablespoons of shredded carrots
• 1 avocado
• 1 baked sweet potato cut in wedges
• 1 tbsp sunflower seeds (optional garnish)
• 1 tbsp craisins (optional garnish)

Dressing Ingredients 

• 3 tbsp balsamic vinegar
• 1 clove minced garlic
• ½ tsp kosher salt
• ½ tsp freshly ground pepper
• ½ cup extra virgin olive oil

Directions

1.      Use large Tupperware or “Bento Box” plastic Tupperware which has the sections already divided for you.

2.      Add bed of brown rice at bottom, then white bean mash, then romaine, beets, radishes, carrots sweet potato, and avocado. If packing the night before, it might be best to leave avacado in tact and pack separately, cutting right before you eat to avoid spoiling. Finish with sunflower seeds and craisins for additional crunch and flavor.

3.      Last make your dressing (this is a balsamic dressing, but you can use any dressing you like). Combine 3 tablespoons of balsamic vinegar, 1 clove minced garlic, ½ tsp kosher salt, ½ tsp freshly ground pepper, ½ cup of olive oil.  Pack dressing separately in individual tupperware and add right before eating for best flavor.

*Tip: The best way to prepare is the night before to ensure you can cook the items that need additional prep ahead of time. You can add additional vegetables as they’re in season for variety and to mix things up for the seasons. My brothers sometimes add baked leeks, sautéed mushrooms, spiralized vegetables, or grilled eggplant in the fall, or a sliced heirloom tomato or fresh corn cut off the cob in the summer – these additions top off their bento box for added nutrients and flavor.  The trick is to eat the rainbow - pack your salad with as many different colors you can find. This will ensure a good balance of antioxidants and phytonutrients to nourish you on the deepest level.

LIV Green Goddess Kale and Romaine Salad with Lemon | Recipe

My brother made this in Welfleet Bay, Cape Cod last week as a side dish to fresh baked halibut. It was outstanding. Packed with greens, nutrients, and antioxidants, you’re body will thank you after.

Ingredients

·      One large bunch of finely chopped kale

·      One large head of romaine lettuce, finely chopped

·      5 large carrots shredded

·      4 radishes cut into finely chopped disks

·      2 beets finely diced

·      1 avocado, cleaned and finely diced

·      1 green apple finely diced

·      1 plum finely diced

·      3 TBSP of fresh lemon juice

·      ½ cup good quality Italian olive oil

·      3 TBSP cup of good quality balsamic vinegar (I like the thick syrupy kind, my favorite brand is Gemma Nera from Italy).

·      1 garlic clove finely minced

·      1/2 TSSP sea salt

·      1 TSSP fresh ground pepper

Directions

1.    Add kale, lemon juice and salt to large mixing bowl and gently massage with hands. This will help tenderize and break down the fibrous structure of kale, which will make eating a lot easier.

2.    Once kale is tenderized, add the rest of the chopped vegetables and fruit to mixing bowl.

3.    Once vegetables are combined, make the dressing. Combine 3 tablespoons of balsamic vinegar, 1 clove minced garlic, ½ teaspoon of kosher salt, ½ teaspoon freshly ground pepper, ½ cup of olive oil.

4.    Lastly, add dressing to salad and mix thoroughly until salad is evenly coated. Serve immediately.

Mangia!