Lemon Mint Jicama Salad

This light, crisp salad is perfect for warm evenings on the patio.

Ingredients:

• 1 cup jicama, spiral sliced
• 1 cup kohlrabi, spiral sliced
• 1 tsp olive oil
• 2 Tbsp lemon juice 
• stevia to taste
• 1 tsp salt 
• 1 tsp of finely chopped mint leaves 

Directions:

Stir together and refrigerate for 1 hour or overnight. 

Roasted Red Peppers with Garlic and Oregano

Another great bell pepper dish to add zip to your meals.

‎Ingredients:

• 2 cups of  bell peppers, chopped into bite size pieces
• 4 garlic cloves 
• 1 tsp olive oil
• 1 tsp oregano, dried
• salt & pepper to taste 

Directions:

1. Preheat over to 350.
2. Toss ingredients together and wrap in foil, sealing shut. 
3. Bake for 20 minutes.

You can blend the roasted mix to make a sauce or add broth to create a delicious soup.

Parsley Pepper Salad

A beautiful and delicious raw salad prepared using a spiral slicer. We carry the Paderno Spiral Slicer (also known as a Spiralizer) in-store.

Ingredients:

• ‎1 cup cucumber, sliced into ribbons 
• 1 cup bell peppers, sliced into ribbons 
• 1/2 cup red onion, sliced into ribbons 
• 2 tsp cilantro, dried
• 2 tsp mint, dried 
• 1/4 cup dill pickle juice
• 1 tsp prepared yellow mustard
• 1 tsp olive oil
• 1 garlic cloves minced 
• Salt + pepper to taste
• Fresh parsley to garnish

Directions:

1. Combine the spices, mustard, oil, and dill juice. 
2. Add vegetables and toss until well coated.

Garlicky Roasted Red Pepper Dressing

Looking for something tasty to pour onto your Ideal Protein pasta? Try this simple garlicky sauce.

Ingredients:

• 1 roasted red pepper from jar * make sure that they are sugar-free 
• 1 clove garlic, grated
• 2 tsp apple cider vinegar 
• 1/2 tsp hot red pepper flakes 
• 2 tsp olive oil 

Directions:
Blend all ingredients in blender

 2 servings

Simple Spiced Cumin Brussels Sprouts

This raw salad is simple and delicious side dish made with 5 ingredients you likely already have in your pantry.

Ingredients:

• 1 cup  brussels sprouts, sliced or shredded into thin strips
• 1/2 tsp dijon mustard
• 1 tsp olive oil
• 1/2 tsp cumin 
• 1/2 tsp chili powder
• Salt to taste

Directions:

Combine and enjoy!

Cumin

Frequently used in Indian and Middle Eastern cuisines, and also in many chili powder blends, cumin has spread globally and become a very popular spice.

You can find both cumin seeds and powder in most grocery stores. It has a strong flavour and aroma that can sometimes dominate dishes, so add it carefully. Cumin seeds can also be toasted for an extra earthy smoky flavour.

Toasting cumin seeds

1. Heat a small pan, but don't add any oil. Dump in all your seeds when it is hot. 
2. Shake the pan to keep the seeds moving constantly until they are a darker brown colour and their smell fills the room. This won't take very long, so take care.
3. Move to a cool bowl when done. You can crush them if you like or use them as is.

Brussels Sprout Chips

Another variation to make some tasty vegetable chips. If you like kale chips, you'll enjoy these.

Ingredients:

• 2 cloves garlic, minced or pressed 
• 1½ pounds Brussels sprouts 
• 2 Tbsp olive oil 
• ½ tsp kosher salt 
• ⅛ tsp freshly ground black pepper (optional)

Directions:

1. Preheat your oven to 425°F.
2. Trim off the ends of the brussels sprouts. Peel off the leaves, trimming the stem as you go. Once you get to the small heart of the sprout and can no longer peel away leaves, just cut it in half.
3. Place all the leaves in a large bowl. Add oil, garlic, salt, and pepper (about 12 turns on pepper mill). Toss with your hands until the leaves are well coated. 
4. Spread in an even layer on a baking sheet. Roast until crisp and the edges are browned, approx. 18 to 20 minutes.

From doitdelicious.com