You searched for tahini - Amie Valpone

Celery and Yellow Carrot Salad with Green Tahini Sauce

Amie — Mon, 11 Oct 2021 12:00:26 +0000

I made this delicious green tahini sauce recently and fell in love with it, which means I’ll be using it again in another recipe very soon because it is absolutely delicious. The best part of making an incredible sauce or dressing for any salad or vegetable dish is that you don’t need to fuss over creating an extravagant meal when your sauce is the star.

For this recipe I’m combining shaved yellow carrots (I know you love your carrots thinly shaved because you loved this carrot salad recently), crunchy celery, cucumbers and rosemary with a few sprinkles of hemp seeds for a touch of protein and Omega 3 fatty acids to help support your wellbeing. All you need to do is toss these few veggies together in a large serving bowl or on a large serving dish and add the green tahini sauce on the side or gently tossed amongst the veggies.

However you prefer to serve this sauce, you’ll want to make it again and again. It’s equally as delicious served with roasted squash or any other vegetable of choice.

SHOP the RECIPE

Celery and Yellow Carrot Salad with Green Tahini Sauce

This is one of those simple salads that feels so refreshing on a warm day. I love the lightness of the vegetables paired with the heaviness of the dressing (or sauce); it's filling as a light lunch or as a side with dinner.

Course Salad

Cuisine American

Keyword salad

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 148kcal

Ingredients

Green Tahini Sauce

1/4 cup tahini
1/4 cup filtered water
1/4 cup chopped fresh flat leaf parsley
1 large garlic clove
2 Tbsp. fresh tarragon
1/2 tsp. ground cumin
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper

Salad

1 head celery thinly sliced
3 large yellow carrots peeled into strips
2 large cucumbers sliced
2 tsp. hemp seeds
1 tsp. fresh rosemary

Instructions

Combine all the Tahini Sauce ingredients in a small food processor and blend until creamy. Set aside.
Combine all the salad ingredients on a large serving plate. Add a dollop of the Tahini Sauce on top or use salad tongs to gently toss the sauce with the salad and serve at room temperature.
Store leftovers in a sealed container for up to 3 days.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

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Peach and Heirloom Tomato Salad

Amie — Mon, 27 Sep 2021 20:26:57 +0000

As the summer turns into fall here in Manhattan, I couldn’t help but want to walk to my farmers market and find a few heirloom tomatoes that were bursting with flavor. Alongside of them were the most beautiful peaches so I thought I’d toss them together for an end-of-summer salad with a creamy avocado dressing that adds a savory touch to the sweet peaches and tomatoes.

I’ve topped this salad off with a sprinkling of fresh chives and a few fresh basil leaves but feel free to use whichever fresh herbs intuitively feel best to you. This salad is sure to become a staple when you’re in a pinch for a quick meal or when you’re entertaining.

You can add any protein you desire such as organic chicken, grass fed beef, organic eggs, a drizzle of tahini or any nuts and seeds of choice.

SHOP the RECIPE

Peach and Heirloom Tomato Salad

It's prime season for ripe peaches and heirloom tomatoes, which is what makes this recipe so simple to toss together because you don't need many ingredients when you're reaping the benefits of in-season fruits that are bursting with flavor.

Course Salad

Cuisine American

Keyword peach, avocado

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 28kcal

Author Amie

Ingredients

1 ripe avocado peeled and pitted
1/4 cup filtered water
1/4 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. sea salt plus more to taste
1/4 tsp. freshly ground pepper
2 medium heirloom tomatoes cut into wedges or thinly sliced
1 ripe peach thinly sliced
5 chives thinly sliced
3-4 basil leaves

Instructions

In a small food processor, add all ingredients except the tomatoes and peach. Puree until very creamy, about 2 minutes.
Dollop the avocado mixture onto a serving plate and use the back of the spoon to spread the creamy mixture in a circular motion, leaving about 1 inch on the perimeter of the plate.
Add the tomato and peach slices, chives and basil. Serve chilled or at room temperature.
Store leftovers in a sealed glass container for up to 2 days.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Peach and Heirloom Tomato Salad appeared first on Amie Valpone.

Heirloom Tomato Salad with Tahini Drizzle

Amie — Fri, 27 Aug 2021 00:47:44 +0000

I made this delicious summer salad a few weeks ago on our Instagram stories and so many of you loved it, which is why I decided to share the full recipe right here for you.

This heirloom tomato salad is quite simple to toss together. I’m a fan of the orange heirlooms because they are so sweet, but you can use any color tomato you desire. I’ve also used pecans to give this salad a touch of sweetness; however, feel free to use walnuts or sunflower seeds if you’d like more of a savory salad.

Lastly, the tahini drizzle is quite simple and so delicious. I love adding a dose of healthy fats to my recipes to keep me satisfied and to add a nice touch of robust flavor. Here is the brand of tahini I suggest using, although you can make your own tahini by toasting sesame seeds and then placing them in a food processor until they form a creamy paste.

SHOP the RECIPE

Heirloom Tomato Salad with Tahini Drizzle

A simple, warm salad made with fresh heirloom tomatoes, sauteed dandelion greens, and a creamy tahini dressing - all naturally gluten- and dairy-free, of course!

Course Salad

Cuisine American

Keyword dressing, salad, tahini

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 154kcal

Author Amie Valpone

Ingredients

1 head dandelion greens thinly sliced and ends trimmed
1 drizzle extra-virgin olive oil
sea salt to taste
freshly ground black pepper to taste
2 large heirloom tomatoes sliced
1 large yellow summer squash diced
1 handful fresh parsley torn
2 Tbsp. tahini well stirred
1/4 tsp. ground cumin

Instructions

Sautee the dandelion greens in a large skillet with the olive oil, stirring often, over medium heat for about 5 minutes or until wilted and tender. Season to taste with sea salt and pepper. Remove from the heat and transfer to a serving platter.
Add tomatoes, squash and parsley on top of the dandelion greens.
In a small bowl, combine the tahini and cumin with sea salt and pepper to taste, and drizzle over the tomato salad. Add another pinch of sea salt and a few twists of freshly ground pepper. Serve warm or at room temperature.
Store leftovers in a sealed glass container for up to 2 days in the refrigerator.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Heirloom Tomato Salad with Tahini Drizzle appeared first on Amie Valpone.

The Anti-Inflammatory Pantry

Amie — Mon, 22 Jun 2020 17:57:33 +0000

Below I’ve compiled a list of everything I store in my pantry – from spices to olive oil to nuts and seeds and everything I use for gluten-free baking as well as other useful odds and ends that I enjoy tucking away in my pantry.

Click on each item to see the brand I use and recommend.

As an Amazon Associate I earn from qualifying purchases. TheHealthyApple.com also participates in other affiliate marketing programs, which means we may get paid commissions when you purchase products through our links to those retailers’ sites.

Nuts

Seeds

Nut Butters

Spices + Herbs

Anti-Inflammatory Oil

Vinegar

Condiments

Pantry Staples

Gluten-Free Whole Grains

Baking

Gluten-Free Baking Flours

The post The Anti-Inflammatory Pantry appeared first on Amie Valpone.

The Basics // How to Massage Kale

Amie — Wed, 19 Jun 2019 12:00:03 +0000

In our new column, The Basics, we’re bringing you our easy tips and tricks to help you navigate your anti-inflammatory pantry, fridge, and freezer and make your life more delicious.

As an Amazon Associate I earn from qualifying purchases.

What IS a massaged kale salad anyway?

Massaging kale is just an easy way of making the leafy greens tender by massaging olive oil and lemon juice into the leaves with your hands along with a sprinkle of sea salt. No cooking needed but one bite and you’ll think these greens have been steamed or sautéed because the massaging motion creates such a tender, flavorful leaf!

This is an easy way to make a salad in under 5 minutes when you don’t feel like cooking or following a long recipe. We’re sharing the most basic way to create your own massaged kale salad so that you can add your desired ingredients such as walnuts, almonds, organic chicken or protein of choice, beans or any other ingredient you’d like to make a full meal. This quick kale salad is a great option for a simple lunch or dinner side dish.

Any kale salad you make can be served with our vast array of veggie-based anti-inflammatory recipes and Amie’s cookbook.

HOW to MASSAGE kale

WHAT YOU NEED // We suggest always buying organic ingredients, especially kale since it’s part of the Dirty Dozen, the highest sprayed foods with pesticides/herbicides that will negatively affect your liver over time. Here are The Benefits of Eating Organic.

2-3 cups of organic kale leaves (1 head of curly or flat dinosaur kale)
1 Tbsp. extra-virgin olive oil, plus more if needed
Juice of 1 large lemon
1 tsp. sea salt

HOW TO MAKE IT //

STEP 1: In a large bowl, combine the kale leaves, lemon juice, oil and sea salt. Discard the stems.

STEP 2: Using a massaging action similar to kneading dough, massage the kale with your hands for 2-3 minutes until the kale is a dark green color and tender to touch. Add the juice of a lemon with the lemon juicer (below in our SHOP) and a pinch of sea salt.

STEP 3: Transfer the salad to a large serving bowl (the wooden one we use is below in our SHOP).

HOW TO ADD FLAVOR // The above recipe is the base formula of a kale salad, you can add any flavorings that you desire.

The Dairy-Free Cheese recipes in Amie’s cookbook, Eating Clean, are ideal for kale salads because they add a dose of protein to every serving. If you’re not in the mood for dairy-free cheese, add a pinch of flavor with chili powder, fresh lemon zest or orange zest (see the microplane zester below in our SHOP) to your kale salad.

We use the tiny pinch bowls for sea salt and other spices so we can add a pinch here and there as needed (see below in our SHOP). These little bowls are ideal to have on hand in your kitchen for easy access. It only takes a few seconds to add to your bowl and it creates so much flavor from just a pinch!

HOW TO SERVE IT // We love using large wooden salad bowls because they look so beautiful on the table. The one we’re using right now is below in our SHOP. We have a ton of dressings that you can use from our Creamy Almond Dressing to our Lemon Tahini Dressing. Feel free to mix and match on different nights to see what dressing you like best and add that to your kale salad.

STEP-by-STEP AUDIO DIRECTIONS

Listen to Amie walk you through how to massage kale step-by-step.

ADDITIONAL TIPS // Store leftovers in the refrigerator in a sealed container (see below for the glass container we use) for up to three days. You can revive the kale salad with some fresh lemon juice, if desired, when serving leftovers.

SHOP the STORY

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 3 Month Anti-Inflammatory Meal Plan, which is only available for a limited time through summer.

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