So I’ve done it (another mini lemonade cleanse). I’m sitting here (actually I’m stretching as I type ~ gotta love multi-tasking!), and I feel pretty good. Besides being a little under the weather the last few days, I’ve done great. … Continue reading
How to Build a Super~Salad
Good morning Healthy Peeps!!! How has your week been going? Are you feeling happy that the weekend is finally here? Thanks again for being patient with me while I was getting the site up & running with all this amazing info! Here, to end off the week is a step~by~step action plan for building the Ultimate Salad!!! Enjoy!!!
When building anything, you need to start with a strong foundation. When building your salad the foundation is your ‘Greens’. Include a generous amount of Greens as the base of your salad, it’s where your body is receiving the biggest bang for your buck plus they are extremely alkalyzing. Greens are also some of the most nutrient~rich foods on the Planet, & you want your share!
(Red Leaf & Wild Mix Greens with Cranberries, Garlic, Walnuts)
Good choices for Nutrient~Rich Greens are:
~Red/Green Leaf Lettuce
~Dandelion / Mustard Greens
Fill your Salad now with an Assortment of Vegetables. You’ve heard the saying ‘Eat a Rainbow‘ so try & use as many different colours as possible as that will give you a broader spectrum of Body Happy Nutrients.
Colourful Veggies Choices are:
~Red / Purple:
~Peppers (Chili & Bell)
Yellow / Orange:
~Peas / Edamame
Next throw in some Herbs & Sprouts, these are packed full of Detoxifying & Nutritious MicroNutrients. A little will go a long way here, add for taste or add for what it will do for your body, either way just add some:
Topping your salad off with an assortment of Seeds & Nuts & Dried Fruits should assure you of a wonderful array of Nutrients that your body craves & will thank you for with an abundance of Energy & Balance:
Seeds & Nuts & Dried Fruits:
You now want to add some Healthy Fats as these will help your body absorb essential Vitamins like A, D, E & K.
Healthy Fat Choices:
~Flax Seeds (Ground)
~Coconut Oil, Olive Oil or a good mixture of 3-6-9 Oil is included in your dressing, don’t add more here.
Dressings are the last item on a Salad. Your choices can be simple to complicated. After all that work you put into your Salad let’s keep it simple, we don’t want to cover up or over power the Natural Flavours of all your hard work!
(Currants & Romaine Lettuce, Shredded Carrots, Kelp Noodles & Miso Dressing)
Lazy Balsamic Dressing;
1.5 Tbsp Mustard
1 Tbsp Maple Syrup
2 Tbsp Olive Oil
½ tsp Salt & Pepper
Or just try a combo of:
Olive Oil, Lemon Juice & Pepper
What do you think of Salads? How many do you eat in a day/week? What are your go~to recipes? Please share!
This year our Thanksgiving was a 100% Vegan Feast! Being that we turned Vegetarian over 100 days ago (whoohoo!) & we have been constantly flirting with being as Vegan as possible, we thought we would go for it! When we first decided to go Vegan for ‘Turkey” day, I became very overwhelmed, but once my 3 men chimed in that they would do whatever they could to help out I felt much better. Making a list of what we all wanted to see on the table was our first ‘to~do’. (it wasn’t ever going to be a big meal seeing as we are only 4 people)
Vegan Thanksgiving List 2011
~Natchingka (Traditional Ukrainian Cornmeal dish)
~Meatballs (Lentil & Brown Rice)
*recipe here (I replaced the wheat germ with ground chia & the wheat flour with chickpea)
~Veggies (Carrots, Beets, etc)
~Salad with Cranberries & Walnuts
~Pumpkin Pie & Ice Cream
Once I saw that the list was pretty short & totally manageble, I really felt better (cause who’s kidding who, my kids weren’t going to jump in & make dinner)
Below are some photos & the recipe for the Traditional Ukrainian Natchingka. Enjoy!
1 sm Onion chopped fine
3 TBsp Coconut oil
1 Cup CornMeal
1tsp Sugar (I forgot to add this, but it turned out ok)
1 tsp Salt & Pepper
1/2 tsp Cinamon
3 1/2 Cups Scalded Milk (I used Vanilla Rice Milk because it’s what we had, feel free to use what you have) *Ps. scald the milk before you start anything else as it takes a while*
1/2 Cup whipping Cream (vega of course)!
2-3 Eggs (I used ground chia which worked amazingly)
Cook onion in Coconut oil until tender but not brown, add corn meal & spices. Mix to coat. Gradually pour in scalded milk & whisk until smooth. Cook until it thickens. (this is where I usually add some sort of veggies; this year I added a ton of asparagus & mushroom). Remove from heat, add in whipping cream & egg replacers. Bake in oven at 350 for 1 1/3 hours. It should come out with a slightly crispy crust.
The boys had a great time throwing around the football outside, & I snuck around making the table as pretty as I could (most things are packed away for our move, so I couldn’t find anything festive, I ended up using BananaGrams for our names & cut out orange hearts & wrote little “thank yous” to each of my men)
Dinner was a hit! We ate it up & had 2nds & 3rds! The boys loved the Tofurky the best, But Chris & I especially loved the Lentil & Brown Rice Meatballs.
Tofurky with Carrots & Beets!
Natchingka all finished!
Callym & I taking a quick break inbetween bites!
All gone (& it really was!)
For dessert, Chris made Pumpkin pie. The crust was made with Gluten Free Sugar cookies that he broke into bites. (so smart), and we topped it off with some of the leftover Vegan Whipping Cream & some Coconut Ice Cream!
How was your ThanksGiving? What is your fav dish??
I know what you’re thinking….. It’s Autumn & I’m posting about a salad dressing recipe. Well, if where you live is like where I’m living right now then you’re probably still eating the yummy crunchy salads. (right?)
5 tablespoons balsamic vinegar
4 tablespoons apple cider vinegar
3 teaspoon Dijon mustard
4 tablespoons pure maple syrup
generous sprinkling of Braggs sea kelp seasonings
Ground black pepper
2~3 minced clove of garlic (optional)
4 tablespoons extra virgin olive oil