. The Salad Page

     Delicious, Nutritious, Colorful Home-Made Salads

Stuffed Cucumber Salad

This salad is particularly refreshing on warm days, or any time of year.  We've created an adaptation of this salad recipe from various internet sources, and it has quickly become a family favorite. 


   Ingredients (serves four people)

2 large organic cucumbers, unwaxed, washed



2 tablespoons grated or diced organic celery

2 tablespoons grated organic carrot

2 tablespoons organic (sweet cherry or regular) tomatoes, finely chopped

2 tablespoons organic nut butter (see Recipes Vol. 1 page)

Minced onion, to taste


Salad bed:

Various organic raw vegetables, e.g. lettuce, radicchio, cilantro, celery, sweet fennel, dandelion, collard greens, sliced avocadoes, tomatoes, sliced radishes, grated carrot, thinly sliced fresh onion rings, etc.

Cool as a cucumber:   In this photo, the salad "bed" was made with baby greens, finely chopped organic raw collard greens (adds a nice accent to salad flavor), radicchio, dandelion (store-bought), raw broccoli, cauliflower, sweet fennel, grated carrots, sliced radishes, avocado, cilantro, cucumber, and cherry tomatoes.   You can use as many of these and other vegetables as you'd like.   The cucumber was stuffed with diced fresh celery, grated carrots, chopped tomatoes, minced red onion and organic nut butter, which was mixed together to form a paste filling to spoon into the hollowed-out cucumber. 


Build a colorful bed of organic vegetables on a salad plate.  Use whatever vegetables you would like that are in season.  Consider some of the suggestions in the photo above.

   Cut the washed, unwaxed organic cucumber in half lengthwise.  Using a spoon, mellon baller or similar instrument, carefully scoop out the seeds and hallow out the the center of each cucumber.   

   Do not dispose of the seeds or pulp, rather place these in a small mixing bowl and add the diced celery, grated carrot, chopped tomatoes, minced onion and organic nut butter.  Mix thoroughly to form a paste-like filling that holds together.

   Cut each hollowed out cucumber in the middle to form two pairs of "boats" (four cucumber pieces altogether).

   Carefully spoon the filling into each cucumber dugout, filling up the cavity completely.  Round out the top of the filling to create a pleasing effect.

   Place one stuffed cucumber piece on each bed of organic greens and drizzle with your favorite healthy salad dressing.   Or try the following.... 

Mix together or sprinkle separately over your salad equal parts* of: 

* Organic Extra Virgin Olive Oil 

* Organic Apple Cider Vinegar (Paul Bragg or other brand) 

* Paul Bragg Liquid Aminos (to taste)

The above salad recipe serves four people.  ENJOY!


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Carrot Salad

The beauty about salads is that you can vary them to your heart's content.  Carrot salad is particularly fun to try different variations.  The recipe below is only a suggested guideline.  Carrots are high in fiber and are a rich source of antioxidants and beta carotene, which is a safe and effective precursor to vitamin A.  


 Ingredients (for EACH serving)

1 medium organic carrot, shredded

1 tablespoon organic mayonnaise

1 tablespoon fresh squeezed lemon juice

1 teaspoon (or to taste) Lundberg brand organic brown rice syrup

Dash of sea salt, sparingly (to taste)

Fresh pineapple, diced/sliced (for superior flavor over canned)

1 organic medjool date, diced (or substitute organic raisins)

Fresh fruit as garnish (optional)

Sunshine in a bowl:   An organic strawberry is the centerpiece of this carrot salad which also features fresh diced organic pineapple and chopped dates.  Feel free to substitue organic raisins for the dates, and use other fresh fruits in season as a garnish, if you desire.


Place shredded carrot in a bowl and stir in the organic mayonnaise, lemon juice and brown rice syrup.  Mix thoroughly until the ingredients are evenly distributed.  

Mix in a dash of sea salt — just a midgen.

Stir in the diced fresh pineapple and date pieces.

Garnish with fresh fruit in season (optional).

Serve immediately.  Enjoy!

* TIP:  Before serving, refrigerate finished carrot salad for a few hours to "marinate" the flavors.

For a more "vegetarian" version, this salad tastes refreshing even omitting the mayonnaise.


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Pasta Salad

The pasta in this salad is organic fusilli, otherwise known as "corkscrew" pasta or pasta twists, ideal for use in salads.  Rotini ("rotelle") spiral pasta, which looks similar, may be substituted.  

The fusilli used in the photo above is a combination of plain organic whole wheat and organic spinach pastas to give the dish a nice accent of color.  These pastas are available pre-packaged as mixed colors, or each type can be purchased separately, pre-packaged (or buy in bulk for economy) and combined at the time of cooking.  

Look for "whole wheat" or "whole grain" on the package, to make sure you are getting the full amount of fiber, vitamins and minerals.



  Ingredients (serves four people)



2-1/2 to 3 cups uncooked organic whole-wheat and/or spinach pasta, either fusilli ("corkscrew") or rotini ("rotelle") spiral pasta

Purified water

Sea salt


Cooked vegetables:

1 small organic zucchini, finely chopped

1 small head broccoli, finely chopped

1 cup organic green beans, sliced at a diagonal into small pieces

1/2 cup diced organic onion

4-5 cloves fresh crushed organic garlic


Salad bed:

Various raw, organic vegetables, e.g., lettuce and/or baby greens, finely chopped organic raw collard greens, radicchio, dandelion (store bought), raw broccoli, cauliflower, sweet fennel, grated carrot, sliced radishes, avocado, cilantro, cucumber, cherry tomatoes, etc.



Equal parts of:

Organic extra virgin olive oil

Paul Bragg Liquid Aminos (salt substitute), to taste

Paul Bragg organic apple cider vinegar, to taste 


(Note: Sea salt, sparingly, may be substituted if Liquid Aminos is not readily available.)

One-dish meal:  This colorful salad is a delicious blend of both cooked and raw vegetables.  It is made with cooked pasta mixed with cooked vegetables and tossed together with organic olive oil, vinegar and Paul Bragg's Liquid Aminos seasoning (as a salt substitute), and served over a bed of mixed fresh salad greens.


Bring 2 quarts of purified water to a boil, adding a pinch of sea salt, if desired, and stir.  Add dry pasta and gently boil 7-10 minutes, stirring occasionally.  DO NOT OVERCOOK.  When pasta is done (it should be tender, without falling apart), drain cooking water.  Rinse pasta with purified water.  Set aside to cool.

   While pasta is cooking, prepare the zucchini, broccoli, beans and onion.  Place vegetables in a separate, medium saucepan with a thin layer of purified water. Cook at medium heat until just tender; do not overcook. 

   Crush the fresh garlic in a garlic press.  Spread a small amount of garlic along the sides and bottom of a large salad mixing bowl (to give the salad greens a hint of garlic).  Mix remaining garlic in cooking vegetables. 

   When both the pasta and the cooked vegetables are done, mix together in a large bowl and toss with organic olive oil, vinegar and Paul Bragg Liquid Aminos (salt substitute).  Cover and set in refrigerator for 15-30 minutes, to allow flavors to marinate.

   Wash and dry the fresh salad greens and vegetables.  A "salad spinner" may be used to wring excess water out of the greens.

   Dice, chop and prepare the salad greens and vegetables, and shred the carrot.  Mix together in the salad mixing bowl with the small amount of fresh garlic previously spread evenly along the bottom and sides of the bowl. 

   On large dinner plates, make a "bed" with the mixed fresh salad greens and vegetables.  Take the pasta mixture out of the refrigerator and loosely pile it onto the center of the bed of salad greens for each plate.

   Finish by sparingly pouring your favorite organic salad dressing, or use equal parts (to taste) of organic olive oil, vinegar and Bragg Liquid Aminos (or sea salt sparingly).

   Serve immediately, and enjoy!


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  Fruit Cup Salad

A good "rule-of-thumb" is to use fruits "in season", at the peak of flavor, freshness, and most importantly, nutrition.

Consider visiting your local farmer's market for organic produce.  Fruits (especially stawberries) that have been freshly picked (ask the farmer before buying) often have better texture and flavor than store-bought.

Like vegetable salads, the more variety of fruits you eat, the greater the variety of nutrients.  

The Creator God, in His divine intelligence, instilled a "color code" in produce.  A fruit salad with a wide range of colors helps assure you are receiving a good selection of antioxidants, vitamins, minerals and plant phytonutrients which research is confirming are important for your health and vitality.

Choose organic and tree-ripened fruit for superior quality, flavor, texture and nutrition. 

Be on the lookout for rotating varieties of fruits as they become available as the seasons change.

Summer bounty:  The following fruits (all organic) are featured in this photograph: black mission figs (fresh), watermelon, cantaloupe melon, strawberry*, kiwi fruit, dark purple plums, peach, grapes*, orange slices, and hidden from view), yellow plums and fuji apple*. 

*Asterisked fruit should especially be purchased "organic" due to the high pesticide levels in conventionally grown version.


Here are some ideas to consider: 


>  Choose from any of the variety of fruits mentioned in the photo caption above (if they are in season).  

>  Also consider adding organic pineapple and/or papaya for their digestive enzymes, and other fruits such as honeydew and other melons, apricots, pears, banana, and mango.  

>  Fresh blueberries (in season) add a nice hint of color as well as being rich in a special class of antioxidants called flavonoids (found also in other fruits) which studies have found may help protect against heart disease, cancer and other ailments.

> Digestion Tip:  Watermelon, because of its watery quality, is rapidly digested by the body.  To promote more stable digestion, consider using watermelon sparingly in your fruit salad, and eat watermelon mainly as a separate snack between meals.  



One of the most important steps to salad preparation is to wash and rinse the produce thoroughly to wash off as much pesticide residues as possible.  

Also, using organic produce will reduce the exposure to chemicals.  

Use an organic, biodegradable cleanser concentrate* added to water to make a cleansing bath for your fruit; then rinse fruit thoroughly.  A final rinse may be performed using purified water.*

Cut fruit into bite-sized pieces and arrange in a bowl or small plate.  

Serve immediately, and enjoy!

Generally, no additional seasoning or sweetener is needed for your fruit cup salad (especially if using organic, tree-ripened fruits, which are naturally sweet and tasty).


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Black Beans and Corn Salad

The beauty about this salad is that you can leave out or add other ingredients you have on hand, and it will still taste great!  Some versions of this recipe call for chopped red bell peppers, red onion and/or tomatoes, which will give the salad a bit more color.  Other recipes call for cumin and even hot sauce to taste for a more southwestern flair.  However, we have found that this salad tastes fabulous with minimal ingredients, pictured above and described below:


  Ingredients (serves 4-6 people)

1½ cups corn kernels (fresh or frozen)

2 (14 oz.) cans black beans, rinsed (or cooked from scratch)

2 tablespoons extra-virgin organic olive oil

¼ cup lime juice (or substitute fresh squeezed orange or lemon juice)

¼ cup chopped fresh cilantro

3-4 cloves crushed garlic

Sea salt to taste

2-3 organic romaine lettuce leaves per serving (optional)

A Hearty Vegetarian Main Dish:  Our family discovered this recipe while searching the internet for "Daniel's Fast"-friendly recipes.  It is absolutely delicious and satisfying!  The beans and corn combination make a complete protein.



Use organic ingredients whenever possible for great taste and nutrition.   The olive oil and romaine lettuce leaves in particular should be organic, to reduce exposure to high levels of pesticide residues found in the "conventional" versions.


Mix the fresh or frozen corn kernels with the drained canned black beans.  Set aside.

   Thoroughly combine the organic olive oil, lime (or orange) juice, chopped cilantro, crushed garlic, and conservatively add sea salt to taste.  Pour over the bean and corn mixture; toss to coat evenly throughout.  Place in refrigerator for a brief period or overnight to allow the flavors to "marinate".

   Serve over a bed of chopped organic romaine leaves (optional).  If desired, use a low-calorie healthy salad dressing such as equal parts organic olive oil, Bragg Organic Apple Cider Vinegar and Bragg Liquid Aminos, or consider an organic Caesar Salad Dressing which works well, too.

   This satisfying salad may also be served simply in a bowl as a side or main dish, although the lettuce gives the salad color and added healthful fiber and nutrition.

   Hint on black beans:  For fresher, superior taste, try cooking the beans from scratch instead of from the can:  

    *   Purchase uncooked black beans (available in the bulk section of grocery stores).  

    *   Place 1 cup rinsed, uncooked beans in approx. 3-4 cups of purified water.  

    *   Pre-soak if desired to allow beans to become tender and to decrease cooking time.  

    *   Add a couple pinches of sea salt and cook beans in medium pot over moderate heat for about 50 mins. to an hour, or until tender.   (The salt in the cooking water, which is drained out upon completion, will leave the beans pleasantly flavored, so no additional salt is really needed.)  

    *   Drain and immediately mix the cooked beans with the corn kernels and allow to cool before tossing with remaining ingredients.   

    *   If mixing the cooked beans with frozen corn, the heat from the beans will help "thaw" the frozen corn, and the frozen corn will in turn help "cool" the cooked beans. 

   This salad would be wonderful to serve at get-togethers or to bring to office lunches and share with the co-workers.



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Stay tuned — more recipes coming soon! 





  Points to Ponder


1.)  Consider substituting two or more home-cooked meals each week in lieu of occasions when you and your family eat out.   Eating at home can not only be healthier, but you will have a better handle on the ingredients that go into your meals as well as save money on the higher restaurant meal costs.


2.)  Try one or more of the above salad recipes each week for variety.


3.)  Keep in mind that eating healthier and fresher means you and your family will feel better, may live longer and your taste buds will adapt to the more nutritious fare.





* If you have questions or would like to request more information about the asterisked terms on this page, please feel free to drop us an e-mail at  info@healingandhealth.org  or use the  CONTACT US form.







And God said, “See, I have given you every herb that yields seed which is on the face of all the earth, and every tree whose fruit yields seed; to you it shall be for food."

— Genesis 1:29



"He causes the grass to grow for the cattle, and vegetation for the service of man."

— Psalm 104:14a


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Site last modified 01.28.2008



Salads on this page:


Stuffed Cucumber



Fruit Cup

Black Beans & Corn

Dear Reader,

Featured on this page are a variety of salads that are healthful, tasty, and easy to make.  

Please check back periodically, as we will add new salad recipes to the bottom of this page.  For best flavor and superior nutrition, consider using organic produce whenever possible.  

We hope you will enjoy these delicious and nutritious salads to complement your meals, and it is our prayer that you may walk in divine health, the way the Lord intended (3 John 2). God bless you! 

 — Tada family

 (Please note:  Each photo on this page shows an individual serving size.)


 Photo copyright © 2007 www.healingandhealth.org. All rights reserved.

 Photo copyright © 2007 www.healingandhealth.org. All rights reserved.

 Photo copyright © 2007 www.healingandhealth.org. All rights reserved.