Reboot with Joe Recipe Book (4 page)
Read Reboot with Joe Recipe Book Online
Authors: Joe Cross
Reboot with Joe
Salads
To find the perfect addition to your salads
,
see
S
ection 5: Salad Dressings & Dips.
Reboot Salads
Arugula Spinach Salad
Section
4.1
Ingredients
Makes 1 serving
— 2 handfuls arugula (rocket)
— 1 handful spinach
— 1/3 avocado, sliced
— 1 small red onion, thinly sliced
— 1/2 large tomato, chopped (heirloom in the summer)
— 1/2 jicama, chopped
Combine all ingredients into a large bowl and toss with your salad dressing of choice.
Calories 176cal
737kJ
Protein 5g
Fiber 10g
Reboot Salads
Big Reboot Salad
Section
4.2
Ingredients
Makes 1 serving
— 2 handfuls arugula (rocket)
— 2 handfuls spinach
— 1 handful red leaf lettuce
— 1/2 cucumber, chopped
— 1 large carrot, shredded
— 5–7 cherry tomatoes
— 1/4 head broccoli
— 1/4 head cauliflower
— 1/2 avocado, sliced
— 1/4 cup (100g) dried cranberries
Combine all ingredients into a large bowl and toss with your salad dressing of choice.
Calories 388cal
1,624kJ
Protein 3.5g
Fiber 13g
Reboot Salads
Carrot-Dill Salad
Section
4.3
Ingredients
Makes 2 servings
— 3 handfuls greens
(
spinach, arugula (rocket), romaine lettuce, red leaf, etc.
)
— 1 large carrot, shredded
— 1 fennel bulb, shredded
— 5–7 radishes, shredded
— 1 wedge cabbage, shredded
— 2–3 stalks celery, shredded
— fresh dill, to taste
— lemon juice, to taste
— 1/2 avocado, sliced
Combine all ingredients into a large bowl and toss with your salad dressing of choice.
Per serving
Calories 128cal
536kJ
Protein 4.5g
Fiber 8.5g
Reboot Salads
Green Basil Salad
Section
4.4
Ingredients
Makes 1 serving
— 1 handful arugula (rocket)
— 1 handful red or green leaf lettuce
— fresh basil leaves, to taste
— 1 large or 2 small tomatoes
— 1/2 small red onion, diced
— 1 avocado, chopped
— 1/2 cucumber, sliced
— 1 large carrots, shredded
— 1/2 head broccoli, chopped
— 1/4 jicama, chopped
Combine all ingredients into a large bowl and toss with your salad dressing of choice.
Calories 240cal
1,005kJ
Protein 16g
Fiber 8g
Reboot Salads
Reboot Green Salad
Section
4.5
Ingredients
Makes 1 serving
— Make it big! Any greens you like such as romaine hearts, baby romaine, baby spinach, baby arugula (rocket), add any veggie you like, e.g: cucumber, carrot, celery, pepper, tomato, fennel, radish, sprouts (not bean sprouts), onion, fresh herbs. Avocado may also be added for more substance.
— Dress with Ginger Honey Soy dressing.
Combine all of your greens and veggies of choice into large bowl and toss with Ginger Honey Soy dressing.
Salad + 2 Tbsp (30ml) Dressing
Calories 278cal
1,164kJ
Protein 3.5g
Fiber 9g
Reboot Salads
Reboot Rainbow Salad
Section
4.6
Ingredients
Makes 1 serving
— 1 handful spinach
— 2 handfuls spring mixed greens
— 1 red pepper (red capsicum), chopped
— 1 large carrot, shredded
— 1/2 large cucumber, chopped
— 1/2 red onion, chopped
Combine all ingredients into a large bowl and toss with your salad dressing of choice.
Calories 90cal
377kJ
Protein 4g
Fiber 7g
Reboot Salads
Refreshing Cucumber Salad
Section
4.7
Ingredients
Makes 1 serving
— 3 seedless cucumbers
— 1 tsp (5g) sea salt
— 1/2 medium red onion
— 1/2" (1.75cm) ginger, finely minced
— 2 Tbsp (30ml) fresh lime juice
— 2 Tbsp (30g) fresh dill, chopped
— dash cayenne pepper, optional
Directions
1) Peel the cucumbers and slice in half lengthwise.
2) Place the cucumber halves cut side down on a cutting board and slice into thin half moons, about 1/4" (1cm) thick.
3) Place in a medium sized bowl and toss with the salt.
4) Allow the cucumbers to sit for 1 hour so that the cucumbers release some of their water.
5) Strain the cucumbers and toss with the red onion, lime juice, ginger, cayenne pepper and fresh dill.
Calories 138cal
578kJ
Protein 6g
Fiber 4.5g
Reboot Salads
Seaweed Salad
Section
4.8
Ingredients
Makes 4 servings
— 1 cup (250ml) soaked arame seaweed
— 2 Tbsp (30ml) flax oil
— 1 avocado, sliced
— 1 tomato, chopped
— 1/4 red onion, finely chopped
— 1 carrot, chopped or shredded
— parsley, to taste, finely chopped
— fresh lemon juice, to taste
— sea salt, to taste
— dash of cayenne
Directions
Add all ingredients together in bowl, mix and enjoy.
Per serving
Calories 163cal
682kJ
Protein 3g
Fiber 6.5g
Reboot Salads
Spinach, Broccoli, Orange and Arugula Salad with Dressing
Section
4.9
Ingredients
Makes 4 servings
— 1/4 cup (60ml) cider vinegar
— 2 Tbsp (30ml) rice vinegar
— 1 Tbsp (15ml) extra virgin olive oil
— 1 tsp (5ml) pure maple syrup
— 1 tsp (5ml) honey
— 1 tsp (5ml) dijon mustard
— dash sea salt
— dash black pepper, coarsely ground
Combine the above ingredients in a jar.
Cover and shake well.
— 3 handfuls arugula (rocket) leaves
— 4 handfuls chopped fresh spinach
— 3 handfuls small broccoli florets (can steam if desired)
— 4 oranges, peeled and cut into sections
Directions
1) Place all ingredients into a large bowl and add dressing.
2) Stir well.
3) Save extra in refrigerator for the next day.
Per serving
Calories 232cal
971kJ
Protein 8g
Fiber 9g
Reboot Salads
Steamed Snow Peas, Brocc
o
li and Green Beans Salad with Ginger Honey Soy Dressing
Section
4.10
Ingredients
Makes 4 servings
— 1 handful snow peas, ends trimmed
— 1 handful green beans, ends trimmed
— 1 head broccoli, cut into florets
Directions
1) Heat a pot with boiling salted water and cover with a steamer basket.
2) Add the vegetables and steam about 5 minutes, until the vegetables are cooked but still green and crisp.
3) Drizzle with the Ginger Honey Soy Dressing.
Veggies + Dressing
Calories 203cal
850kJ
Protein 3g
Fiber 4g
Reboot with Joe
Salad Dressings & Dips
Reboot Salad Dressings & Dips
Corn & Tomato Salsa
Section
5.1
Ingredients
Makes 4 servings
— 4 ears corn (stalks)
— 2 tomatoes, chopped
— 1 small onion, chopped
— 1 red bell pepper (red capsicum), seeded and chopped
— 1 avocado, diced
— 1 handful fresh cilantro (coriander), chopped
— 2 Tbsp (30ml) lime juice (from lime)
— 2 tsp (10g) cumin
— 2 Tbsp (30ml) olive oil
— 1 jalapeno (chili pepper), optional
Directions
1) Boil corn for 5 minutes (or roast on grill).
2) Remove kernels from ear.
3) Combine all ingredients in a bowl, refrigerate for at least 1 hour or overnight.
Per serving
Calories 220cal
921kJ
Protein 4g
Fiber 7g
Reboot Salad Dressings & Dips
Ginger Honey Soy Dressing
Section
5.2
Ingredients
Makes 5—6 servings
— 2" (5cm) fresh ginger, minced
— 3 cloves fresh garlic, minced
— 2 Tbsp (30ml) raw honey
— 4 Tbsp (60ml) shoyu or tamari or soy sauce
— 4 Tbsp (60ml) olive oil
Directions
1) Puree the first four ingredients in a blender.
2) With the blender running, slowly add the oil until the dressing is emulsified.
3) Keeps up to 1 week in the refrigerator.
Per serving
Calories 121cal
507kJ
Protein 0.2g
Fiber 0.2g
Reboot Salad Dressings & Dips
Mustard Vinaigrette
Section
5.3
Ingredients
Makes 8—9 servings
— 1/3 cup (70ml) apple cider vinegar
— 1 1/2 Tbsp (20ml) wholegrain mustard
— 2/3 cups (150ml) cold pressed olive oil
— sea salt and fresh ground pepper to taste
Directions
1) Puree the vinegar and mustard in a blender.
2) With the blender running, slowly pour in the olive oil.
3) Season to taste with the salt and pepper.
4) Keeps up to 1 week in the refrigerator.
5) For Honey Mustard Vinaigrette: add 3/4 Tbsp (12ml) Raw Honey
Per serving
Calories 157cal
657kJ
Protein 0.2g
Fiber 0.2g
Reboot Salad Dressings & Dips
Salsa
Section
5.4
Ingredients
Makes 6 servings
— 3 tomatoes, chopped
— 1 small onion, chopped
— 1 jalapeno (chili pepper), seeded and finely chopped,
optional
— 1 handful cilantro (coriander), chopped
— 1 Tbsp (15ml) lime juice
— pinch of salt
Directions
1) Combine all ingredients and toss.
2) You can also throw tomato, onion and jalapeno chili pepper into a food processor before mixing with lime juice.
Per serving
Calories 20cal
84kJ
Protein 0.3g
Fiber 0.3g
Reboot Salad Dressings & Dips
Guacamole
Section
5.5
Ingredients
Makes 6 servings
— 2 avocados
— 2 Tbsp (30ml) lime juice
— pinch of fresh ground pepper
— pinch of chili powder
— pinch of salt
— 1 clove garlic, minced
Directions
1) Scoop avocados into a bowl.
2) Mash with a potato masher or place into food processor and puree all ingredients.
Veggie Dippers for Guacamole and Salsa
Salsa and Guacamole are tasty, healthy, and easy to make dips for veggies. Try any crunchy vegetable, like celery, cucumber, carrots, bell peppers (capsicum) and jicama.
For something delicious and new, make Sweet Potato ‘chips’ to dip.
— Peel and cut sweet potatoes into circles, spray with olive oil add salt and pepper, bake at 450°F (230°C) for 30 minutes until crisp.
1 sweet potato makes 4 servings.
Per serving
Calories 100cal
419kJ
Protein 0.3g
Fiber 2g
Reboot Salad Dressings & Dips
Sundried Tomato Dressing
Section
5.6
Ingredients
Makes 4 servings
— 1/2 cup (115g) sundried tomatoes
— 1 clove garlic
— 1 handful basil
— 1 Tbsp (15ml) lemon juice
— 1/4 cup (60ml) olive oil
— sea salt and fresh ground pepper to taste
Directions
1) In a blender, combine the first four ingredients.
2) With the blender running, slowly add the olive oil.
3) Season to taste with salt and pepper.
4) Add more lemon juice if needed.
5) Keeps up to 1 week in the refrigerator.
Per serving
Calories 150cal
638kJ
Protein 1g
Fiber 1g