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Healthy in the Hamptons https://www.healthyinthehamptons.com Wellness Coaching for Women Wed, 10 Jun 2015 01:31:22 +0000 en-US hourly 1 https://wordpress.org/?v=5.5.14 Late Summer Corn Salad https://www.healthyinthehamptons.com/late-summer-corn-salad/ https://www.healthyinthehamptons.com/late-summer-corn-salad/#respond Sun, 17 May 2015 11:53:40 +0000 http://69.195.124.157/~ealthzc4/?p=108 Late Summer Corn Salad   Author: Institute for Integrative Nutrition Recipe type: Salads Prep time:  20 mins Cook time:  10 mins Total time:  30 mins Save Print Ingredients 4 ears of corn ½ small red onion, diced ½ green bell pepper, chopped ½ red bell pepper, chopped ½ bunch cilantro, minced 1 tablespoon olive oil Juice of 1 lemon Sea salt and pepper to taste Instructions Boil

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Late Summer Corn Salad
 
Author: 
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
Save Print
Ingredients
  • 4 ears of corn ½ small red onion, diced
  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • ½ bunch cilantro, minced
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • Sea salt and pepper to taste
Instructions
  1. Boil corn in a large pot for 5-10 minutes.
  2. Remove from pot and cool by running under cold water.
  3. Cut kernels from the cobs and place in a large mixing bowl.
  4. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.
  5. Add oil, lemon juice, salt and pepper. Mix well.

 

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]]> https://www.healthyinthehamptons.com/late-summer-corn-salad/feed/ 0 Dandelion Salad with Warm Hazelnut Vinaigrette https://www.healthyinthehamptons.com/dandelion-salad-with-warm-hazelnut-vinaigrette/ https://www.healthyinthehamptons.com/dandelion-salad-with-warm-hazelnut-vinaigrette/#respond Sun, 17 May 2015 11:51:51 +0000 http://69.195.124.157/~ealthzc4/?p=106 Dandelion Salad with Warm Hazelnut Vinaigrette   Author: Institute for Integrative Nutrition Recipe type: Salads Prep time:  10 mins Cook time:  5 mins Total time:  15 mins Save Print Ingredients 2 large bunches dandelion greens 2 tablespoons olive oil 3 cloves garlic, minced ¼ cup hazelnuts, coarsely chopped 1 tablespoon balsamic vinegar Sea salt and pepper to taste Instructions Wash greens, remove stems and chop into ¾-inch

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Dandelion Salad with Warm Hazelnut Vinaigrette
 
Author: 
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
Save Print
Ingredients
  • 2 large bunches dandelion greens
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ¼ cup hazelnuts, coarsely chopped
  • 1 tablespoon balsamic vinegar
  • Sea salt and pepper to taste
Instructions
  1. Wash greens, remove stems and chop into ¾-inch pieces.
  2. Place greens in a large mixing bowl.
  3. Heat oil in a sauté pan on medium.
  4. Add garlic and nuts, stirring constantly for 2 minutes.
  5. Stir in vinegar, salt and pepper.
  6. Pour the hot vinaigrette over the greens and toss well.

 

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]]> https://www.healthyinthehamptons.com/dandelion-salad-with-warm-hazelnut-vinaigrette/feed/ 0 Warm Thanksgiving Kale and Squash Salad https://www.healthyinthehamptons.com/warm-thanksgiving-kale-and-squash-salad/ https://www.healthyinthehamptons.com/warm-thanksgiving-kale-and-squash-salad/#respond Sun, 17 May 2015 11:29:56 +0000 http://69.195.124.157/~ealthzc4/?p=88 Warm Thanksgiving Kale and Squash Salad   Author: Institute for Integrative Nutrition Recipe type: Salad Prep time:  30 mins Cook time:  20 mins Total time:  50 mins Save Print Courtesy of Amanda Andruzzi Ingredients 1 large purple turnip, washed, diced into ½" cubes w/ skin ½ acorn squash, washed, seeded, diced into ½" cubes w/ skin ½ small butternut squash, washed, seeded, diced into ½" cubes w/

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Warm Thanksgiving Kale and Squash Salad
 
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Save Print
Courtesy of Amanda Andruzzi
Ingredients
  • 1 large purple turnip, washed, diced into ½" cubes w/ skin
  • ½ acorn squash, washed, seeded, diced into ½" cubes w/ skin
  • ½ small butternut squash, washed, seeded, diced into ½" cubes w/ skin
  • 2 tbs. grapeseed or canola oil (for baking)
  • ½ head of kale, sliced paper thin crosswise
  • ½ head of Lacinto Kale, sliced paper thin crosswise
  • 1 tbs. each, raw pumpkin seeds, ground flax seeds, crushed pecans
  • 2 tbs. dried cranberries
  • 1 tbs. fresh flat leaf parsley, chopped
  • 2 carrots, diced small
  • sea salt and pepper to taste
  • gomasio for flavor (optional)
  • 2 tbs first cold pressed EV olive oil
Instructions
  1. Preheat oven to 375 degrees.
  2. Place the diced turnip, acorn and butternut squash in a large baking tray.
  3. Cover with 1-2 tbs. of grapeseed oil, mix until coated and top with sea salt and pepper.
  4. Bake for 20-30 minutes, checking and turning over halfway through. When the veggies are baked, place them in a large bowl and add all of the other ingredients, mix well making sure everything is coated with the fresh olive oil.
  5. Add sea salt, gomasio and pepper to taste and serve warm.

 

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