I love this salad because I can fix it so far ahead and in the mornings when it’s too warm to cook.

Ingredients:
2 cups canned butter beans
2 cups canned kidney beans
2 cups canned green beans
2 cups yellow beans
1/2 cup celery, chopped
1/4 cup red onions, chopped
1/4 cup red pepper, chopped
1/3 cup white sugar
1/3 cup vinegar
1/3 cup olive oil
1 tsp celery seeds

Method:
Add all drained cans of beans to a large serving bowl. Add chopped celery, pepper and onion and gently stir.

In a saucepan, combine vinegar, olive oil, celery seeds and sugar and bring to a quick boil. Pour the mixture over the beans and gently toss.

Cover and marinate for 24 to 48 hours.

Ingredients:

2 (5 ounce) packages mixed greens
2 cups fresh nectarines, sliced
1 (13 1/4 ounce) can beets, drained and sliced
1/2 cup feta cheese (or crumbled goat cheese if you can only find feta that is from cow’s)
1/2 cup balsamic vinaigrette

Directions:

1. Place the greens into a large salad bowl.

2. Add the nectarines and beets and toss to fluff.

3. Sprinkle the salad with the feta cheese to cover the entire salad.

4. Drizzle the vinaigrette over the entire salad.

Nutritional Information: (Approximate Value per 1 cup serving)

85 calories; 4 g fat; 1 g saturated fat; 4 mg cholesterol; 293 mg sodium; 11 g carbohydrates; 2 g fiver; 3 g protein

Ingredients:
8 oz brown rice
18 fl oz water
4 tbsp oil
2 tbsp white wine vinegar
1 clove garlic, crushed
Salt and black pepper
2 tbsp fresh parsley, finely chopped
2 tbsp fresh chives, finely chopped
[or any other green herbs such as basil and spring onions]

Great additions (diced cooked carrots, peas, and kidney beans)

Directions:
1. Wash the brown rice thoroughly and add to a large pot of boiling water (18 fl oz), stirring once. Simmer covered for about 25 – 30 minutes or until the rice is cooked and the liquid absorbed.

2. In a separate bowl, whisk oil, vinegar and garlic as well as salt and pepper and mix through the rice while it is still warm.

3. Let the rice stand until cooled off, then mix in the herbs.

This makes a nice side dish to any BBQ meat. It can be served warm, but we prefer it chilled for an hour minimum.

Ingredients:
3/4 cup cottage cheese
1/2 cup natural yogurt
1 tbsp mayonnaise
1 tsp lemon juice
1 tsp olive oil
Sea salt and pepper to taste
A few fresh chives, chopped

Method:
1. Put all ingredients in a blender and blend well for about 30 seconds.

2. Pour the dressing into an airtight container and season with sea salt and pepper.

3. Toss with your choice of salad and sprinkle with freshly chopped chives.

This dressing can also be served as a dip with raw fresh vegetables. Use as an incredible dressing on coleslaw and especially broccoli slaw!

Ingredients:
3 bananas, peeled and sliced
1 pound red and green seedless grapes
1 pound strawberries, hulled and sliced
5 peaches, peeled, pitted and chopped
3 kiwis, peeled and chopped
½ cup of sugar (or less if preferred)

Dressing:
½ cup pineapple juice
Juice of 1 lime
½ tsp ground ginger

Directions:
1. In a large serving bowl, combine the sliced and chopped fruit, sprinkle with the sugar and gently toss.

2. In a small bowl, combine the ingredients for the dressing and mix together.

3. Pour the dressing over the fruit mixture and mix gently. Cover lightly and chill until the fruit salad is being served.

This fruit salad could be served after a delicious BBQ meal on a lazy sunny Sunday afternoon. Make it ahead and then enjoy time with friends and family instead of cooking. Recipe serves around 10 people.

This is a great recipe for leftover chicken. Use whichever melons are in season for a very affordable lunch.

Ingredients:
1 small cantaloupe or honeydew melon
6 cups of cooked chicken, cubed
2 cups celery, chopped
2 cups seedless green or red grapes
1 cup water chestnuts, sliced (optional)
1/2 cup light sour cream
1/2 cup plain yogurt
1 1/2 tsp curry powder
Salt and pepper to taste

Directions:
1. Cut the melon in half and take out the seeds.

2. With a melon baller, scoop out the flesh and carefully place the melon balls into a large bowl (if you don’t have a melon baller, cut the melon into bite-size cubes).

3. Add the chicken, celery, grapes and optional water chestnuts to the melon and toss gently.

4. Mix together sour cream, yogurt and curry powder in a small bowl and gently toss into ingredients in larger bowl.

5. Add salt and pepper to taste.

This is a delicious and refreshing luncheon salad. Also consider cutting all of the ingredients smaller and putting in a pita for great sandwiches to take on picnic.

Ingredients:

1 cup brown lentils
1 cup carrots, diced
1 cup red onions, diced
2 large cloves of garlic, minced
1 bay leaf
½ tsp dried thyme
2 tbsp olive oil
2 tbsp lemon juice
½ cup celery stalks, diced
¼ cup fresh parsley, chopped
1 tsp salt
¼ tsp pepper, freshly ground

Directions:

Put the lentils, carrots, onion, garlic, bay leaf and thyme in a saucepan and cover with water. Bring mixture to a quick boil, lower heat and simmer uncovered for about 15 – 20 minutes or until the lentils are cooked (don’t let them get mushy). Remove the bay leaf and after draining the lentil mixture, combine with lemon juice, celery and parsley. Season with salt and pepper and mix gently. Enjoy with fresh crusty bread!

Ingredients:

4 ripe papayas
2 small avocados, diced
1/3 c cashews, coarsely chopped
1/4 c cilantro, chopped
Juice of one lime
1 shallot, diced
1 c arugula, chopped

Halve 2 of the papayas and discard seeds. Set aside.

Peel the other 2 papayas and discard seeds. Cut into small chunks and place in a medium bowl.

Add avocados, cashews, cilantro, lime juice and shallot to diced papayas and toss to combine. Season with salt and pepper. Toss with arugula.

Fill the 4 scooped out papayas with salad and serve.

Are you looking for healthy, whole foods recipes? Visit Carrie Lauth at www.NaturalMomsRecipes.com

Here’s a great recipe to make ahead and take on your next picnic or BBQ with friends and family. It also works wonderfully for that quick lunch, toss it over a nice green leaf salad and you have a very yummy and healthy lunch. Make sure and double or triple up the recipe if you are going to take it to share. As it goes fast.

White Bean Salad

1 can white beans, drained and rinsed
1 tbsp finely chopped red pepper
1 tbsp finely chopped fresh parsley
1/4 cup diced tomato
1 tbsp finely chopped red onion
1 tsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp oregano and basil blend
1 tsp fresh minced garlic

1. Combine the olive oil, vinegar, and spices in medium size bowl.

2. Add all other ingredients and toss lightly so as not to crush the tomatoes.

This recipe works great with other beans and vegetables. Experiment with your favorites and make it unique to you.

Winter  Pasta Salad

2 cups cooked macaroni noodles (whole wheat or plain)
1 cup baked sweet potato, cubed
1 apple with skin, cored and chopped
1/2 cup sliced celery
1/4 cup diced red onion
1 tsp fresh ginger, grated
1 tsp olive oil
2 Tbsp flavored vinegar
Black pepper to taste

Directions:
Toss all ingredients together, serve warm.

Nutritional Information:
Serves 4. Each serving (1 cup): 168 calories, 2 g fat, 0 g saturated
fat, 0 mg cholesterol, 18 mg sodium, 34 g carbohydrate, 3.5 g fiber,
4 g protein. Diabetic exchange: 2 starch.

Source: http://www.foodandhealth.com/mnthrecipe.php