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Healthy Green Kitchen Healthy Green Kitchen - Page 238 of 246 - Simple Food. Balanced Living.
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July Healthy Cookbook Giveaway

It’s time for my second Healthy Cookbook Giveaway!

This month’s giveaway features a signed copy of Living Raw Food by Sarma Melngailis!

LivingRawHC_jacketmech2-1

I am not vegan or raw, but I do strive to eat lots of raw foods and I love raw foods cookbooks (“uncookbooks”, really). Living Raw Foods is one of the most beautiful cookbooks that I’ve seen; it is filled with the amazing raw food recipes Sarma serves up in her lovely Manhattan restaurant Pure Food and Wine.

The book is 376 pages long, and gorgeous photos accompany just about every recipe. A few of those that look particularly wonderful to me are the Key Lime Pie Shake, the Chanterelle and Kalamata Olive Ravioli, and the Milk Chocolate Mousse Layer Cake…it’s almost unbelievable what Sarma can do with raw vegan foods…yum, yum, yum!

Did I mention it’s a gorgeous book? Did I mention it is signed by Sarma?

The July Healthy Cookbook Giveaway is going to run from today, July 15th, until July 31st.

To be eligible to win a copy of Living Raw Food, you need to do one of the following:

1. Blog about the Living Raw Food giveaway with a link back to this post

2. Add Healthy Green Kitchen or my website, Healthy Green Lifestyle, to your blogroll.

3. Mention the giveaway on Facebook and/or Twitter with a link back to the blog or the homepage of the website (see above).

4. Submit a healthy recipe to my website.

When you’ve done something to make you eligible to win the book, please leave a comment on any post of the blog letting me know about it – that way, I’ll have your email address for the raffle.

You may leave as many comments as you like, but I can only allow one entry per person.

This contest will close at midnight EST on July 31st, so don’t wait too long to enter!

Make sure to subscribe to the blog because I’ll be featuring 2 recipes from the book next week…

I’ll put all of the email addresses into the raffle and pick a winner at random on August 1st.

Thanks for your participation in the cookbook giveaway…good luck!

Comments Off on Smoked Salmon Chard Roll-Ups

Smoked Salmon Chard Roll-Ups

chardsalmonpiece

These smoked salmon chard roll-ups make a great light breakfast, lunch, or healthy snack. They are one of my favorite fast healthy recipes, yet they are delicious and satisfying…perfect for when you’re short on time but still want a nourishing meal.

Dark leafy greens are super nutrient-dense. They are particularly high in minerals such as calcium and magnesium, and they make a good “gluten-free wrap alternative” in this recipe. You can substitute other greens for the Swiss chard, though; try them with large leaves of kale or collards, or simply with Romaine lettuce. If eating the greens raw is something you are not too excited about, you can steam them briefly before using.

With its high protein and omega-3 fatty acid content, salmon is wonderful for you. But it’s important to choose wild, not farmed salmon (visit my healthiest fish page to learn why). It’s also important to choose a naturally smoked salmon that is free of chemicals or preservatives like nitrites, as these are potentially carcinogenic.

If you can’t find a local source for naturally smoked wild salmon, check out my favorite online shop for healthy, eco-friendly, low-mercury fish: Vital Choice.


Smoked Salmon Chard Roll-Ups

Ingredients:
3-4 oz. wild, not farmed, smoked salmon without preservatives
2-3 Swiss chard leaves, rinsed and patted dry
1 small cucumber, sliced
1/4-1/2 avocado, sliced
sliced red onion or snipped chives- optional

Directions:
Place layers of salmon, cucumber slices, avocado, and red onion or chives lengthwise in a Swiss chard leaf.

chardsalmonroll

Roll up “sushi-style”, and then slice into pieces. Serves 1.

Organic turkey, roast beef, etc. could also be used in these roll-ups, or these can be made vegan by adding additional veggies and omitting the fish or meat.

Check out some other ideas for healthy fast recipes.

See more healthy snack ideas.

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Here is a lovely salad inspired by an empty fridge and a garden that’s offering more for me to eat with each passing day.

herb and flower salad

With the exception of the dried blueberries and the sunflower seeds, everything in this herb and flower salad was homegrown (or in the case of the red clovers, wild).

homegrown lettuce

growing nasturtiums

I don’t grow red clover on purpose, but it is all over my property, and this is more than fine with me. Red clovers are quite edible and they are very good for you.

red clovers are a nutritious wild plant

They have a sweet and mild flavor, and as far as red clover nutrition goes, the blossoms contain protein, vitamins and minerals, and are said to be great for boosting fertility and the immune system.

When I am making a salad like this for myself, I bring a bowl outside and walk around grabbing handfuls of everything I want until it looks like enough. Then I go inside, rinse everything, and chop, chop, chop. If you’d like to make this salad for a group, just scale everything up.

If you don’t have some of the ingredients, no worries. Just add more handfuls of what you you do have!

Herb and Flower Salad

Yield: serve 1

Ingredients:

*Several handfuls of mixed greens (I used a combination of red and green leaf lettuces as well as lacinato kale leaves)
*1 handful of parsley
*1 handful of cilantro
*1 handful of basil
*1 handful of lemon balm
*1 handful of mint
*1-2 handfuls of cherry tomatoes
*1-2 small handfuls of edible flowers/leaves (I used nasturtiums, red clovers, and gentian sage flowers)
*1 handful of fresh or dried blueberries (preferably without added sugar; you can also use raisins or another dried fruit, or leave this out)
*1 handful of raw toasted, or sprouted nuts or seeds (optional- I used Go Raw sprouted sunflower seeds)
*Himalayan or sea salt to taste
*Fresh lemon juice
*Olive oil

Directions:

1. Chop all ingredients together so everything is bite-sized. Sprinkle with salt and mix. Dress with a big squeeze of fresh lemon juice and a generous drizzle of olive oil.

Since this recipe is heavy on the herbs, I’m submitting it as my very first Weekend Herb Blogging entry. This event is managed by Haalo of Cook (Almost) Anything At Least Once, and this week’s host is Cheryl from Gluten Free Goodness.