Cooking Light's Spinach Salad with Grilled Shrimp

DRESSING:

2 tablespoons rice vinegar

2 tablespoons fresh orange juice

1 1/2 tablespoons extravirgin olive oil

1 tablespoon honey

1 tablespoon low-sodium soy sauce

1/2 teaspoon grated peeled fresh ginger

1/2 teaspoon salt

1/8 teaspoon crushed red pepper

SHRIMP:

2 teaspoons extravirgin olive oil

1 teaspoon grated peeled fresh ginger

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

2 garlic cloves, minced

2 pounds large shrimp, peeled and deveined

Cooking spray 

SALAD:

8 cups baby spinach (about 8 ounces)

2 cups thinly sliced shiitake mushroom caps (about 4 ounces)

3/4 cup thinly vertically sliced red onion

PREPARATION

To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.

To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.

To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.

Cooking Light

FEBRUARY 2005

Frozen Whipped Pinapple

Frozen Whipped Pineapple

4-6 servings

5-6 cups frozen pineapple chunks (let thaw a tiny bit before blending...maybe 4-5 minutes on the counter, we still want it frozen...just not SOLID.

1 cup cold unsweetened almond milk, or cold coconut milk
You can use a touch of sweetener if you choose(raw honey, stevia, pure maple....you really don't need a lot!). I do NOT use any, and each one of my children love it!

{Blend everything in blender until desired consistency. I used a low setting, stopping several times to stir, in order to process. I use a blentec blender. If your blender is not high powered, then try a food processor...or just be very patient with it. It will work! }

Optional:
Add a few fresh berries on top!

Now stop everything, & go make this for your people today!!!

The recipe link:  https://www.facebook.com/cleanfoodcrush/timeline

Watermelon Agua Fresca by Whole Foods Market

Ingredients: 

• 6 pounds seedless watermelon, cut into 2-inch pieces
• 1 tablespoon lime juice
• 1 tablespoon agave nectar or honey
• Ice cubes for serving

Method: 

In a blender, combine half of the watermelon and 1 cup cold water and blend

until smooth. Pour through a strainer into a pitcher; discard solids. Repeat

with remaining watermelon and 1 cup cold water. You should have about 8 

cups juice. Stir in lime juice and agave and refrigerate for at least 1 hour. 

Serve well-chilled over ice.

Nutritional Info: 

Per Serving:Serving size: about 1 cup, 90 calories (0 from fat), 0g total fat, 0g saturated fat,0mg cholesterol, 10mg sodium, 30g carbohydrate (2g dietary fiber, 28g sugar), 1g protein

http://www.wholefoodsmarket.com/recipe/watermelon-agua-fresca

Summer Berry Salad by Neighborfood

Summer Berry Salad with Roasted Walnuts, Goat Cheese, and Orange Vinaigrette

Ingredients

• 6 cups mixed baby greens and spinach
• 6 ounces blueberries
• 1 pint strawberries, sliced
• ½ cup chopped walnuts
• 4 oz. goat cheese, crumbled

For the vinaigrette:

• 4 Tablespoons white wine vinaigrette
• 2 Tablespoons olive oil
• 2 Tablespoons sugar
• Juice of one orange

Instructions

1. Preheat the oven to 350 degrees. Place walnuts on an aluminum pan. Bake in the preheated oven until fragrant, or about 10 minutes, tossing halfway through. Remove and allow to cool.
2. Toss greens, sliced strawberries, blueberries, walnuts, and goat cheese in a large bowl.
3. In a mason jar, combine all the vinaigrette ingredients and shake them up until well combined. Store in the fridge until ready to serve or pour directly over the salad. Give it a good shake before pouring.

Recipe by Neighborfood

http://neighborfoodblog.com/2013/06/summer-berry-salad-with-roasted-walnuts-goat-cheese-and-orange-vinaigrette.html