We are Amy and Gail Shingler, sisters-in-law and friends!

We are passionate about living authentic and intentional lives!

We are enthusiastic about healthy eating!

We created a space to share our favorite recipes & the life philosophies from which they stem!

Our desire is to inspire,

may you be edified by what you read here!

Wednesday, August 8, 2012

curry waldorf salad

bright, colorful, crunchy, & sweet, this curry waldorf salad will make you feel the same!  it is the recipe that convinced me i could eat a plant based diet and still thoroughly enjoy my food!  i was not convinced when i watched diana stobo, fellow vegan enthusiast, make it on youtube, until she tasted her own creation at the end and said, "Mmmmmmm" so convincingly!  i said, "fine...i'll try it"...my reaction was identical to hers, i was in a bit of ecstacy!...i loved it, i still love it, it's always a hit whenever i make it and wherever i take it! 
  • 1 apple, cored and diced
  • 1 celery stalk, diced...i use 2
  • 4 red radishes, diced 
  • 1⁄4 cup dried cranberries 
  • 1⁄4 cup pecan pieces
  • 2 dates or figs, no pit!  if you don't have dates or figs use a tablespoon of agave or maple syrup
  • 2-4 tablespoons flaxseed oil...we use UDO's CHOICE and i use 1/4 cup
  • 1-3 tablespoon freshly squeezed lemon juice, i use 3
  • 1⁄2 teaspoon curry powder...i use 1 full teaspoon, i love curry!
  • 1/4 teaspoon sea salt

lemon and flax oil and curry have such strong flavors you have to blend the combination that suits you...whisk in a bowl if you are using a syrup to sweeten, mix in a blender if you are using dates or figs to sweeten...

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