Reboot with Joe Recipe Book (4 page)

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