Vegan Waldorf salad adapted from my Healthy Alkaline Diet Guide cookbook
Good news for those of you who want to manage your GERD, I have a new recipe you can enjoy without issue. As you embark on your journey to ease your acid reflux (while enhancing your body’s natural ability to recover), you’ll be pleased to discover you can still enjoy satisfying, tasty food.
We are talking about first and foremost, plant-foods and yes, obtaining your nutrients through whole-food nutrition. (Limiting excess sugars and highly processed foods is key!) Plant foods are very foods that provide the nutrients, antioxidants, fiber — a synergy thereof — to help protect your cells, structures, organs and interact in those natural reactions to facilitate your normal functions including immune response as well as detoxification and pH balance.
And speaking of pH balance, I’ve just written a book, the Healthy Alkaline Diet Guide, which covers the very topic. It’s a good read, not only because it clears up the confusion on the topic (Spoiler alert: You can not change your tightly-controlled blood pH through any amount/type of food(s) consumed!) and actually educates as to how the plant-based diet benefits. But if you simply enjoy eating good food that is good for you, you may love the book for it’s simple, tasty, waste-reducing recipes, including this one! (see details at bottom of this post).
The Recipe
Vegan Waldorf salad
Ingredients
- 5 Tablespoons of Vegan Mayonaisse 1/4 cup aquafaba, 1/8 teaspoon sea salt, 1 cup avocado oil
- Note: Omit the tablespoon of Lemon Juice
- 2 apples cored, chopped
- 1 cup halved red grapes
- 1 cup sliced celery
- 1/2 cup of hulled pumpkin seeds
- 2 small pitted dates, finely chopped
- For serving: 3 cups chopped Romaine
Instructions
- Whip up a batch of Creamy Vegan Mayonnaise: In a food processor combine 1/4 cup aquafaba and sea salt and pulse for 30 seconds until frothy. Slowing drizzle in the oil and process on low until liquid emulsifies and forms a creamy mayo. Transfer 5 tablespoons to a medium mixing bowl. Store remaining mayonnaise in an airtight container in the fridge for 1 to 2 weeks.
- In the mixing bowl, combine the mayonnaise with the apples, grapes, celery, pumpkin seeds, and dates. Toss to coat well.
- Serve each portion over 1/2 cup lettuce.
- Note: To add a bit more creaminess, add 1/2 cup nonfat, plain skyr or Greek yogurt if you aren't vegan - or - (if you are intolerant to dairy or chose to keep this one vegan) 1/4 cup cashew cream*.
Notes
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I’ve got 50 new low-acid recipes in my book The Healthy Alkaline Diet Guide.
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Note: While it’s true you will need to watch out for lemons (citrus), garlic and certain other trigger foods, many of the recipes in my new book can easily be modified (like this one) by simply omitting the ingredient or replacing (i.e. replace lemon juice with ground Sumac or lemon zest to taste).
2 Responses
Some of the ingredients vs. instructions seem like this is a mix-up between two recipes. The finely chopped dates don’t seem to be used in the recipe, and the nutritional yeast, almond meal, sea salt and oil are not listed in the ingredients. (Do I need to have your new book to understand this?)
Sorry for this typo/errors. How embarrassing. I’m fixing this. Thanks for bringing this to my attention. Multi-tasking must not have gone my way this time around. New website on the horizon so will definitely keep attention to detail a priority as I create future posts.