The Chef and The Dietitian- Fennel Salad

Welcome to our new set of The Chef and The Dietitian. Chef AJ and I will show you how to make a three-ingredient recipe including fennel (tastes like licorice, texture like celery, and high in flavonoids, vitamin C, and fiber), dates, and lemon juice. Easy and unique, this is something you can whip up in minutes and serve as an appetizer, side dish, or even a dessert. Enjoy!

The Chef and The Dietitian-Episode 27-Oil-Free Balsamic Vinaigrette

Love salads? Chef AJ and I LOVE, LOVE, LOVE salads. Dressing makes the salad. Here is an easy, delicious oil-free dressing you can use to help you gobble up a shock-n-awe-sized salad!!!

The Chef and The Dietitian-Episode 26-Quinoa Salad

Fresh, fragrant herbs and sweet currants mixed with crunchy pistachios and hearty quinoa...voila...the perfect salad! Join Chef AJ and I as we show you how to make her Quinoa Salad with Currants and Pistachios, found in her delicious book Unprocessed. Quinoa is considered a super-grain, with its abundance of essential amino acids, fiber, folate, manganese, magnesium, and iron. Also gluten-free, its versatility qualifies it as a pantry staple!

The Chef and The Dietitian-Episode 23-Hail to the Kale

Here is the reason I fell in love with Chef AJ...her Hail to the Kale salad. No matter how often I eat this (and I eat it quite often), I can never stop crunching away! It is always a hit when I make it for guests or for parties and I cannot recommend it highly enough. The combination of nutty, sweet, and citrusy makes for the perfect blend. Use it on raw kale for a nutrient explosion or on any salad mix, cooked broccoli, baked potatoes, or anywhere else that allows you to indulge!

Nori Edamame Salad with Miso Sauce

I wanted to call this salad a "Sushi Salad", but Jon insisted that sushi implied fish and he didn't want to mislead our viewers to think we were veganizing a recipe. Our goal together is to bring healthy meal ideas to everyone and to not discriminate against omnivores. I completely concur...my goal as a Plant-Based Dietitian is to help everyone get healthy, no matter where they are on the omnivore to vegan spectrum. Thus, after playing with ideas for names including "Un-Sushi Salad", "Sumo Salad" and "Sayonara Salad, we decided to go with the obvious and to just name the unique ingredients...hence the title. Regardless, this is my new favorite salad and I cannot wait to eat it again.

It was a crazy experiement that ended up successful. I simply combined nori (seaweed sheets used to wrap sushi in that is FILLED with hard-to-find minerals like calcium, iron and iodine), salad mix (bagged for convenience with lettuce, carrots and red cabbage), shelled edamame, matchstick cucumbers, avocado and pickled ginger. I topped it off my tossing the mix in a store-bought miso dressing. YUM! I cannot recommend this salad enough. I guarantee you will love it and so will your body!

Domo arigato and sayonara!!!