Know any healthy light organic all natural recipes?

I've looked online and all but I wanted to know your opinion.


I don't mind if it has meat or is a vegan recipe.





I am very open but it has to be all natural light and organicKnow any healthy light organic all natural recipes?
Enjoy! =)





Cool California Sesame Shiitake Noodles





Serves 4





California is known for trend-setting cuisine and much of that is based on the culinary influence of its citizens, including a large Asian population. Here鈥檚 a simple take on a cold noodle salad. Add baked tofu, chicken or shrimp if you wish, but it鈥檚 delish as is!





Ingredients





8 ounces dried capellini pasta*


1 cup frozen shelled edamame*


1 to 2 tablespoons canola oil*


6 ounces fresh shiitake mushrooms, stems removed, sliced


1 tablespoon toasted sesame oil


1 tablespoon soy sauce


2 tablespoons rice vinegar


1 cup julienned carrots and/or red cabbage


2/3 cup thinly sliced green onion


1/4 cup sesame seeds, lightly toasted


Crushed red chile peppers, to taste (optional)


Method





Cook pasta, adding edamame to pot with the pasta when the water boils. Rinse in very cold water, drain and set aside. In a large saut茅 pan, cook mushroom slices in oil over low heat (do not brown). Turn off heat. Add toasted sesame oil, soy sauce and rice vinegar. Toss shiitake sauce with noodles, carrots and/or cabbage and green onions. Serve topped with sesame seeds. Pass red pepper flakes at the table, if desired.


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California Chicken Salad





yield: Makes 4 servings





Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins.





Ingredients





Dressing:





* 6 tablespoons honey


* 2 tablespoons Dijon mustard


* 2 teaspoons olive oil


* 1 tablespoon rice wine (or apple cider) vinegar


* 1/2 teaspoon salt








Salad:





* 3 boneless, skinless whole chicken breasts (about 1 1/2 pounds)


* 1/4 teaspoon garlic powder


* 1/4 teaspoon sweet chili powder


* 1/4 teaspoon salt


* 1/4 teaspoon freshly ground black pepper


* Vegetable oil cooking spray


* 1 teaspoon olive oil


* 3 ears of corn, husked


* 1/2 pound asparagus stalks (about 10), ends trimmed, cut into thirds


* 3 plum tomatoes, diced


* 1/2 small red onion, thinly sliced


* 2 tablespoons pine nuts


* 3 slices turkey bacon, cooked as directed on package, chopped





Preparation





Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.Know any healthy light organic all natural recipes?
Salad.
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