In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, and cilantro.
If you’ll be including avocado, wait to dice it until you’re ready to serve so it doesn’t turn brown.
Add the balsamic vinegar and mix well.
The photo shows a simple “avocado rose” but avocado is optional. Using diced avocado, added just before serving, is fine.
This is a large recipe but it is easy to make and keeps well, up to 5 days in the refrigerator. It can easily be downsized by omitting the black eyed peas and cutting back on the other ingredients, by about one third.
Place the kale in a large bowl and massage it with the hummus for about a minute. It will soften and become limp.
Add the remaining ingredients and mix well. The Persian Lime Balsamic will blend with the hummus and make a creamy and delicious dressing.
This is an ideal everyday salad for the winter and early spring. It is easy to keep all the ingredients on hand and they are relatively inexpensive. Kale keeps incredibly well in the refrigerator, usually for a week or more. It is fine to omit the tomatoes, especially when they are not in season.
Combine the mango, fennel, cucumber, avocado, basil and scallions if using, in a second bowl, and set aside.
Just before serving, drizzle the Persian Lime Balsamic over the greens while tossing, until every leaf is lightly coated.
Add in the remaining ingredients, toss again, and enjoy!
It might seem odd to have fennel, basil and grapefruit in a salad but this unique combination works! The sweetness of the Persian Lime Balsamic complements the slightly bitter greens. This salad is perfect in winter, when grapefruit and fennel are in season.
Add all ingredients to a blender and process until completely blended to a pretty purple liquid. Add more water or plant based milk to your desired consistency. (Or, add less water to serve as a Berry Sorbet.)
If the smoothie is not sweet enough for your taste, add a squirt of date syrup, some frozen pineapple or more of the Blackberry Balsamic.
Banana should be very ripe, with black spotting on the peel, before freezing. They will be sweeter this way.
The cauliflower and beans cannot be tasted. They elevate this smoothie to a substantial snack and will keep you satiated longer. Using frozen berries and cauliflower is generally more convenient economical than fresh and equivalent in taste.
Be sneaky- don’t let children or skeptical adults see you add the cauliflower or optional beans to this smoothie. If children know, I can almost guarantee they won’t like it, even before they try it. On the other hand, the pretty purple color should nudge them in the opposite direction, even before tasting.
1. In a small bowl; add the coconut milk, blackberry balsamic, mixed berry jam, vanilla powder and stevia. Stir until combined. 2. In a large bowl; add the rice, blueberries, strawberries, cherries and sauce. Stir until everything is coated. 3. Gently stir in the banana chunks and serve garnished with walnuts.
It’s best to add the bananas and sauce to the rice just before serving. This is to keep the rice from soaking up too much sauce, making the salad drier and to keep the bananas from getting brown and mushy