Healthy Recipes From Clark’s Nutrition & Natural Foods Market

Eating healthy has never been so easy. With our online healthy recipe catalog from simple soups to full gourmet meals, we have your new family recipe book here at your fingertips.

Mushroom Kale Tacos
Vegan / Serves 4
- Two large portabella mushrooms, lightly chopped
- 1 bunch of fresh kale
- 1 medium purple onion, diced
- 1/2 C crushed roasted almonds
- 2 Tbsp. soy sauce
- 1 Tbsp. vegetable oil
- 1/2 tsp black pepper
- A few dashes of sea salt
- Soft taco tortillas, heated on pan
Toppings (mix first 3 together)
- 1/2 purple onion, diced
- Juice from 1 lime
- A few dashes of sea salt
- Avocado chunks
Directions: Heat large pan with oil, add onion first, lightly sauté for 2-3 minutes, add soy sauce, pepper, and salt, then add mushroom, 2-3 minutes, then add kale 2-3 minutes. Turn off heat, add crushed roasted almonds. Mix well. Let sit. Heat soft tacos on a pan until surface turns golden brown, add taco filling, top with onion lime mix and avocado chunks, serve, enjoy!

Pomegranate and Papaya Salad with Ginger Dressing
- 2 Tbs lemon juice
- 1/2 Tbs white wine vinegar
- 1 clove garlic, chopped finely
- 1 tsp ginger, freshly grated (or 1/4 tsp powdered ginger)
- 1 tsp sugar
- 1/4 tsp salt
- 1/8 tsp black pepper, freshly ground
- 1/4 cup olive oil
- 1/2 cup pomegranate seeds
- 2 heads endive, separated into leaves
- 3 quarts lettuce
- 1 med papaya, peeled, seeded. and cubed
- 2 Tbs green onion, thinly sliced
Directions: Mix lemon juice, white wine vinegar, garlic, ginger, sugar, salt, and pepper together; whisk in olive oil and then reserve. On a large serving platter, arrange endive leaves in a circular pattern. Toss the papaya with 1 tablespoon of the ginger dressing; set aside. Toss lettuce with the remaining ginger dressing and mound over endive leaves. Top with papaya and sprinkle with pomegranate seeds and green onion.