Vibrantly Active

Living Life Actively with Cheryl Klement

Healthy Recipes

I can't even begin to tell you the joy I feel when I am making my delicious healthy meals. 


I take great care to find the most wholesome and natural organic ingredients so I can be sure of the lovely flavor and goodness they carry. 


Honestly I don't think I could move from the gorgeous White Rock South Surrey area where I live as we are surrounded by the best organic farms here.


I hope you enjoy these recipes for your family too.

Garden Salad

Vinaigrette

1 clove garlic mashed, with pinch of salt

2 tbsp fresh squeezed lime juice

1 tbsp red wine vinegar

1/2 tsp paprika, pinch of cumin

whisk together let sit 10 minutes

Salad

4 large handfuls of mixed greens washed and dried

4 radishes thinly sliced

1/2 cucumber thinly sliced

1/2 lb fresh young free beans sliced in 1 inch lengths

 12 cherry tomatoes cut in 1/2 

toss and salt and pepper to taste

add your choice of grilled protein (eggs, chicken, tofu etc.)

Morning Green Smoothie

Add 1 cup of liquid- yogurt,water, almond milk etc.

choose 2 fruits- 1 cup strawberries, 1 cup blueberries, 1 banana etc , you can also choose a vegetable such as cucumber.

choose 1 green- 2 cups spinach, 1 cup kale, 3 leaves of romaine.


Place in this order into blender prevents it from jamming up.

I like to add 1tsp of my Kenzen Jade GreenZymes and 2 scoops of Kenzen  Vital Balance Protein.

1 sleeve of Kenzen ten-4 if I am looking for a some energy and mental clarity. ( I use instead of coffee)

Add 1 cup of ice if your berries are not frozen.

Blend, if you find to thick add water in small amounts, start with 1/4 cup ( I use my pi water filtered alkaline water system for optimum benefits) adding more liquid will put less strain on your blender, adjust amounts to your preferred thickness of smoothie.

Frisee & Seared Scallops Salad

Dressing

1 medium shallot diced

4 tbsp sherry vinegar

juice of one orange hand squeezed

pinch of salt

Whisk above ingredients and let sit 10 min.

Whisk in 1/2 extra virgin olive oil, taste by dipping a leaf in dressing, if more salt required add to taste

Salad

 4 handfuls of Frisee

4 valencia or naval oranges peeled and cut into segments, chill

!/2 cup chopped flat leaf parsley or cilantro. for top of salad

Sear scallops in heavy cast iron pan over medium heat. Have golden brown on each side 3-5 min each side depending on preference of desired doneness.

Assemble 

Toss salad and dressing

add scallops to top and serve

sprinkle with cilantro or parsley

Arugula and Summer Squash Salad

1 clove garlic mashed
1/4 c lemon juice
1/2 c extra virgin olive oil
1 lb summer squash,zucchini
4 cups baby arugula
1/2 c chopped flat leaf parsley
1/2 c rough chopped chives
2 tbsp rinsed capers
1/4 c finely grated parmigiano-reggiano and thins slices for garnish.

Put mashed garlic in bowl with lemon juice and pinch of salt. Whisk in olive oil, set aside.
Thinly slice squash into 1/8 thin rounds.. Salt and Pepper and toss into 2/3 of dressing. set aside
Toss all greens,capers and herbs add remaining dressing to lightly coat.Salt and Pepper to taste.
Toss gently and serve on flat platter, sprinkle with parmigiano and garnish with chunks.
Serve immediately so not to wilt.

Black Bean Burgers

Tasty alternative to traditional veggie burgers
1/2 cup rolled outs
1 15 oz canned black beans, unsalted. drained/rinsed. I pat dry also
1 large egg
1 tsp ground cumin
salt to taste ( sea salt)
1/2 cup grated cheese of your choice
1 large scallion minced
chopped cilantro to taste (optional)
I use all organic ingredients for optimal flavour

Place 1/2 the beans and oats in blender. pulse to a rough paste. Add egg,cumin,and 1/2 tsp salt and process to rough paste. Stir in remaining whole beans ,cheese,onions and cilantro. Form into patties ,place on lightly oiled plate and chill for 15 min.
Heat cast iron pan add coconut oil to pan,  cook until browned 3-5 min, flip and continue to cook 3-5 min or BBQ .
Serve on your favourite bun or lettuce wrap with sliced avocado and salsa.

Tomatoe & Watermelon Salad

2 cups baby arugula 
2 cups cherry tomatoes cut in half
1 1/2 cups of 3/4 inch cubed watermelon
1 medium cucumber cut in chunks 
3/4 cup feta
1 tbsp olive oil
1 tbsp lemon juice
 salt and pepper to taste

Toss first 5 ingredients and whisk olive oil and lemon juice and toss with salad.
salt and pepper to taste.