Nov 102012
 

Yesterday was our FIRST delivery of the CSA season and what a great start!

In our bags we got squash, onions, broccoli, broccoli rabe, spinach, bok choy, peppers, radishes, beans, lettuce, purple kale and more.

Kohlrabi, Broccoli Rabe, Radishes

To celebrate – by popular request, I am posting my very first video on how to store and prep kale and lettuce! Please keep in mind I was at work at 6:30AM, worked through lunch, got my daughter, ran straight to the farm to grab my veggies, got home, took photos and then started dinner and made this video.  Since this is my normal life, I decided the videos are going to be really spontaneous.  Real life! My hair and makeup won’t be perfect and these won’t be scripted or edited.

Store those wrapped greens in the fridge and simply remove the amount you want for each dish!

What came of this spontaneous video was one of the most delicious salads I’ve had in a long time.  I have fallen in love with the new line of dressings that KyV Farm is carrying and the one I tried last night was Tomato Basil.

Vidalia Valley Dressings

Think of the best homemade tomato sauce you ever had and turn that into a dressing.  A perfect balance of sweet, acid, tart and aromatic basil.  I remember enjoying Outback Steakhouse’s tangy tomato – and it doesn’t hold a candle to this organic blend.  I’ve had three servings since yesterday.

Hiding underneath that dressing is the tart sun dried tomatoes, red onions with a bite, crunchy nuts, and even Mila, nature’s healthiest whole raw food, decides to join the party on top of this blend of purple kale and lettuce. 

Purple Kale and Sun dried Tomato Salad

 Raw kale? 

Yes! This tender kale can be eaten raw! And isn’t that almost always the best way to eat a vegetable?

Purple Kale and Sun dried Tomato Salad

 Purple Kale and Sun Dried Tomato Salad

Serves 4
Vegan, Gluten Free
Printable Recipe

Ingredients

4 cups chopped purple kale, KyV Farm
4 cups chopped lettuce, KyV Farm
4 Tbsp Mila 
4 Tbsp sun dried tomatoes packed in oil, drained
4 plum tomatoes, quartered
1/3 cup mixed whole nuts
1/4 cup chopped red onion
1 green onion, chopped
8 Tbsp Vidalia Valley Tomato Basil Dressing (Buy some right at KyV!)

Directions

1. Place 1 cup kale, 1 cup lettuce,  1 Tbsp Mila, 1 Tbsp sun dried tomato and one tomato on each of four plates; add the nuts, red onion and green onion over evenly. Top each with 2 Tbsp dressing. 

Nutrition Facts (not including dressing)
4 Servings
Amount Per Serving
  

Calories 149.0
Total Fat 8.0
Saturated Fat 0.8 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 3.3 g
Cholesterol 0.0 mg
Sodium 106.3 mg
Potassium 680.8 mg
Total Carbohydrate 15.6 g
Dietary Fiber 7.4 g
Sugars 2.9 g
Protein 7.1 g


Vitamin A 383.9 %
Vitamin B-12 0.0 %
Vitamin B-6 12.4 %
Vitamin C 113.5 %
Vitamin D 0.0 %
Vitamin E 9.8 %
Calcium 16.5 %
Copper 20.1 %
Folate 25.1 %
Iron 16.7 %
Magnesium 14.1 %
Manganese 63.4 %
Niacin 8.6 %
Pantothenic Acid 3.5 %
Phosphorus 17.3 %
Riboflavin 10.8 %
Selenium 2.1 %
Thiamin 10.9 %
Zinc 6.1 % 

 

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Oct 182012
 

Pear Apple Salad

You don’t eat meat or dairy?  What DO you eat? 

Even though it has now been about a year, I am still asked this question regularly. Folks still think that when animal food are cut out, that there is nothing to eat or whatever is left is cardboard!

Does this salad look like cardboard?  Heck no!

Pear Apple Salad

  This salad features crunchy apples, sweet pears, toasted sunflower seeds and a dressing that is out of this world – creamy, sweet and salty.

This dressing would also be great on a sort of ambrosia salad – it is VERY versatile and super easy to throw together!

Pear Apple Salad

Crisp Fruited Salad with Maple-Yogurt Dressing

Serves 4
Vegan, Gluten Free
Printable Recipes
**Items on sale at Native Sun Natural Foods Market Oct 7 through Nov 6, 2012

Ingredients

4 cups chopped romaine
2 fresh Bartlett pears, cored and chopped**
2 apples, cored and chopped**
1/2 cup shredded coconut
1/2 cup roasted sunflower seeds
1 cup vanilla soy yogurt
2 Tbsp maple syrup (Tree of life)**
1/4 tsp coarse ground sea salt

Directions

1. Place 1 cup chopped romaine on each plate; add 1/4 of the pears and 1/4 of the apples to each.  Top with 1 Tbsp each shredded coconut and sunflower seeds.

2. Mix yogurt, maple syrup and salt in a small bowl.  Top each salad with  2 Tbsp dressing.

Nutrition Facts
4 Servings
Amount Per Serving 

Calories 339.0
Total Fat 18.3 g
Saturated Fat 8.9 g
Polyunsaturated Fat 5.4 g
Monounsaturated Fat 1.6 g
Cholesterol 0.0 mg
Sodium 157.9 mg
Potassium 466.7 mg
Total Carbohydrate 42.3 g
Dietary Fiber 8.7 g
Sugars 18.7 g
Protein 6.7 g

Vitamin A 30.0 %
Vitamin B-6 9.7 %
Vitamin C 32.5 %
Vitamin E 43.8 %
Calcium 15.0 %
Copper 21.1 %
Folate 30.1 %
Iron 11.0 %
Magnesium 8.1 %
Manganese 55.0 %
Niacin 7.6 %
Pantothenic Acid 13.1 %
Phosphorus 22.2 %
Riboflavin 7.7 %
Selenium 19.6 %
Thiamin 6.4 %
Zinc 10.0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sep 282012
 

You know when you come across something that is so good you just want to eat it all the time?  For me it is still that salad I told you about a few posts ago- the simple purple cabbage and creamy avocado.  But last night I was looking for a bit more protein, so I came up with this super satisfying salad that has all the great textures; the crunch of the cabbage, creaminess of avocado and light crisp cucumbers, but also has some heartiness from the falafel burger.  This salad will really stick with ya. 

Falafel Salad

 If you are like me, your life is super busy; between my day job, running a business, writing recipes, working out, camping and having fun with my family and friends, there isn’t much time left for elaborate dinners – especially during the week – so I love to use time saving shortcuts like these Sunshine Burger pre-made falafel burgers.  Not only are they DELICOUS, but you can actually pronounce each and every ingredient; such as, sunflower seeds, brown rice etc. 

Falafel Salad

 For the dressing, I used my favorite Annie’s dressing, totally vegan and another one of those amazing all natural products that you can feel good about eating. The goddess dressing has tahini, lemon, garlic and a bit of soy which makes for the perfect compliment to the falafel burger.

Falafel Salad

Crisp Cabbage and Creamy Avocado Salad with Falafel “Croutons” and Annie’s Goddess Dressing

Serves 1
Vegan, Gluten Free
Printable Recipe

Ingredients

1 cup sliced red cabbage
1 cup chopped cucumber
1/4 avocado, chopped
1 slice red onion, chopped
1 falafel burger, I used Sunshine Burger 
1 Tbsp Annie’s Goddess Dressing 
Salt and pepper, to taste
Optional – 4 Slices Bell Pepper or Mild Pepper of Choice

Directions

1. Heat burger in toaster oven until just warmed through.

2. Layer cabbage, cucumber, avocado and onion in a large bowl; tear heated falafel burger gently and add to salad; top with Goddess dressing, salt and pepper, to taste and bell pepper if using.

Nutrition Facts
1 Serving
Amount Per Serving

Calories 416.4
Total Fat 25.5 g
Saturated Fat 3.0 g
Polyunsaturated Fat 1.0
Monounsaturated Fat 4.3 g
Cholesterol 0.0 mg
Sodium 421.8 mg
Potassium 602.1 mg
Total Carbohydrate 39.2 g
Dietary Fiber 15.0 g
Sugars 2.1 g
Protein 9.5 g

Vitamin A 58.1 %
Vitamin B-12 0.0 %
Vitamin B-6 13.2 %
Vitamin C 64.2 %
Vitamin D 0.0 %
Vitamin E 3.8 %
Calcium 8.4 %
Copper 6.7 %
Folate 23.0 %
Iron 8.0 %
Magnesium 9.6 %
Manganese 14.9 %
Niacin 6.7 %
Pantothenic Acid 9.5 %
Phosphorus 6.8 %
Riboflavin 7.2 %
Selenium 1.5 %
Thiamin 7.0 %
Zinc 4.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Jul 142012
 
Tropical Grilled Pineapple Salad with Creamy Mango Avocado Lime Dressing
Oh my goodness I am one busy girl.  Not only has work been crazy but I’m also taking care of a sick little one, sharing Mila, doing yoga, hitting the gym, writing a food blog and cooking (to name just a few).  
And I have some exciting new to share with you!  I was asked to do a presentation at Baptist Beaches Hospital this Wednesday for an MS group there, Native Sun is now carrying some of my recipes (check it out!) AND I was invited to an exclusive media dinner at the Casa Monica’s restaurant, 95 Cordova, to review their new summer menu on August 10th!
Things are really moving along and gaining momentum.  In fact, last week on Tuesday I made the decision, after a particularly stressful day at work, to make peace with where I am in life and really have gratitude for what I have.  So I started a “Gratitude Board” where I write something I’m grateful for every day and really try to think about WHY I’m grateful for it.  Also, I began writing in a journal my goals and dreams in great detail as if they have already happened.  This little trick sets your subconscious up to be looking for ways to achieve what, in writing, has already happened.  I made a conscious decision to think of myself as a lucky person – and guess what.  I was on Native Sun’s blog and entered a little contest by guessing a secret ingredient and actually won!  The fact that it’s just a little (but VERY delicious) smoothie doesn’t matter….it’s the fact that when you get your mind right the universe responds to you.
Here are some of the things I wrote in my journal in a nutshell.
My first goals are to go back to school to the Institute of Integrative Nutrition to become a Certified Health Coach like my friend Michelle at Find Your Balance.  To get there I will greatly grow my business with Mila so that I can share Mila with LOTS of people and change their health forever.  I want to continue doing seminars and presentations on health and nutrition and continue being the volunteer coordinator and event planner for KYV farm.  
I will make the world a better place than I left it. Ultimately, I strive to make a positive impact on people’s health and the environment.
How is that for a deep subject on a Saturday?  So where does food and recipes fit into this you ask?
I’m not sure, but the universe must have been telling me to try Cara’s Spicy Tomato Coconut Sauce because I found something my husband and I both love.  This was very surprising to me because I actually made this sauce for myself he isn’t a fan of tomatoes or coconut. I know, very selfish of me but I had been dying to try it.  Cara – the universe is talking and it’s telling the world to make Spicy Tomato Coconut Sauce.  It is perfect over some GF pasta.
Spicy Coconut Tomato Sauce

And for the salad – mangoes were on sale at Fresh Market 10 for $10 so I bought some and then decided on a tropical salad so grilled pineapple fit the bill.  I made this dressing for my friend Suzanne and her husband Dan who are oil free vegans that also eat Mila and lost a TON of weight. This dressing is sweet and creamy from the avocado and mango and the onion adds that hmmm factor and helps, along with the lime, to keep the avocado from oxidizing.

Tropical Grilled Pineapple Salad with Creamy Mango Avocado Lime Dressing

I will definitely be grilling more pineapple in the future. I haven’t done it in ages and I’ve been missing out. It turns even sweeter and caramelized on the outside….you don’t need dessert after this salad!

Tropical Grilled Pineapple Salad with Creamy Mango Avocado Lime Dressing
Tropical Grilled Pineapple Salad with
Mango, Avocado and Fresh Lime Dressing
Serves 4
Vegan, Gluten Free

Ingredients

4 slices pineapple, sprayed with organic cooking spray

Dressing
1 ripe mango, skin removed and chopped
1/4 avocado
1/4 red onion
Juice 1/2 lime
1/4 tsp sea salt

Salad
6 cups spinach blend
1/4 red onion, sliced
1/2 cucumber, sliced
1/2 green pepper, sliced

Directions

1. Preheat grill to medium high.  Add pineapple – grill 5 to 7 minutes per side or until nice grill marks form.

2. Meanwhile mix the dressing ingredients in a Magic Bullet or blender – set aside.

3. Mix the salad ingredients in a large bowl.  Slice grilled pineapple into wedges.  Serve 2 cups salad mixture, 1 sliced pineapple around and a few Tbsp dressing on each plate.  The dressing can also be mixed in beforehand.

**You will most likely have dressing left over to reserve for another use.

Nutrition Facts Salad
4 Servings
Amount Per Serving

Calories 59.6
Total Fat 0.6 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 37.1 mg
Potassium 399.6 mg
Total Carbohydrate 13.9 g
Dietary Fiber 2.4 g
Sugars 9.4 g
Protein 1.9 g

Vitamin A 86.3 %
Vitamin B-6 10.5 %
Vitamin C 65.2 %
Folate 25.5 %
Iron 9.2 %
Magnesium 12.7 %
Manganese 91.2 %


Nutrition Facts Dressing
4 Servings
Amount Per Serving

Calories 54.0
Total Fat 1.8 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.1 g
Cholesterol 0.0 mg
Sodium 147.4 mg
Potassium 145.2 mg
Total Carbohydrate 10.3 g
Dietary Fiber 1.8 g
Sugars 7.7 g
Protein 0.5 g

Vitamin A 8.3 %
Vitamin C 27.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Jan 312012
 
What do you think of my new look?  I had such a fun time playing around with photo shop to build my new logo and I’m even thinking of changing up the name of my blog to incorporate farming.  Baby steps though.  
Also, I updated my tabs with the exception of the About Me tab-still need to work on that one.  What is new? The events and workshops tab!  On this tab I’m going to put all the fun I have coordinated for KYV farm.  Next up is a canning workshop and we need to schedule another Know Your Vegetables as the first was so popular.  I thank Cara of Cara’s Cravings for the inspiration to update my blog since her new look came out so well.  She also got me to take a second look at my camera. In fact I shot this photo in complete manual mode!  I still have a few adjustments to do but I think it came out ok for now.
As for the recipe-you might notice this is my second in a row from Janet at Taste Space.  I love all her use of veggies and flavor combos.  Way back when I was doing a Detox I went to her site and started printing out recipes that might work….and ended up printing off her entire site.  When I got some cabbage with my CSA from KYV farm I asked her what her favorite cabbage recipes are and she said this braised cabbage and this cabbage salad-which this post is based off of.   
Coconut and fresh clementines bring a twist, cayenne for a kick and I added some grilled shrimp to top.  The nutrition info is for the salad and dressing only, so you can change up the toppings as you desire.  Next time I’m going to try some marinated and grilled tofu or tempeh. I loved the crunchy cabbage, the sweet agave and spicy cayenne. 

Coconut Tahini Cabbage Salad

Serves 6
Gluten free, Dairy Free

Ingredients

Salad
20 oz green cabbage, thinly sliced (6 cups)
2 green onions, thinly sliced
2 mild red peppers of choice, seeded and sliced
1/2 cup chopped cilantro

Dressing
1 tbsp toasted sesame oil
1.5 tbsp lemon juice (half a lemon)
2 Tbsp agave (or maple syrup)
1.5 tbsp tahini
1/4 cup light coconut milk
1/2 Tbsp tamari (wheat free)
1/4 tsp cayenne pepper (optional)
zest of a clementine or small orange

2 clementines, peeled and sectioned
1/8 cup sesame seeds, toasted
Grilled protein of choice (optional)

Directions

1. Place cabbage, onions, peppers and cilantro in a large bowl.

2. Blend sesame oil through clementine zest in magic bullet or blender and pour over cabbage mixture.  Toss well.

3. Top salad mixture with sectioned clementines, sesame seeds and grilled protein of choice.

Nutrition Facts

6 Servings
Amount Per Serving


Calories 151.4
Total Fat 7.2 g
Saturated Fat 2.5 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 143.6 mg
Potassium 836.4 mg
Total Carbohydrate 21.0 g
Dietary Fiber 7.9 g
Sugars 0.9 g
Protein 5.6 g


Vitamin A 36.3 %
Vitamin B-12 0.0 %
Vitamin B-6 18.7 %
Vitamin C 242.3 %
Vitamin D 0.0 %
Vitamin E 3.4 %
Calcium 16.2 %
Copper 8.8 %
Folate 35.3 %
Iron 14.3 %
Magnesium 14.2 %
Manganese 32.6 %
Niacin 6.8 %
Pantothenic Acid 5.0 %
Phosphorus 11.5 %
Riboflavin 8.8 %
Selenium 4.1 %
Thiamin 14.6 %
Zinc 5.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Oct 072011
 

Happy Friday 

Just a super quick post because I miss ya.

And ‘cause I threw this together for a pot luck at work and I got lots of requests for the recipe. 

And ‘cause I’m proud of myself for throwing together a season appropriate recipe that people actually liked that had kale.

I don’t think everyone knew it was kale though.  Someone called it kelp.  

He said; “Like from Sponge Bob.”  “I didn’t think I would like it since I usually eat iceberg lettuce but it was really good.” 

I said; “Ha!  You just ate KALE.”

And please don’t hate me but I didn’t do the nutrition info on this one.  If I get a spare minute I will go back and do it and update the recipe.

XOXO
Dawn

  Sorry about the iphone photo. I didn’t make the salad until I was at work!
Fall Panzanella with Kale and Cranberry Walnut Bread
Serves about 10 1 cup servings.  This is totally estimated.
Dressing Inspired by Forks Over Knives 3-2-1 dressing
Printable Recipe
Ingredients

1 large bag pre-cut and washed kale
1/3 red onion, sliced thinly
1/3 cup dried cranberries
1/3 cup chopped walnuts
1 apple, sliced
1 pear, sliced
½ loaf cranberry walnut bread, sliced, toasted and cut into cubes

Dressing (This will make a bit extra.)
6 Tbsp good quality balsamic vinegar
4 Tbsp coarse ground mustard
2 Tbsp extra virgin olive oil
2 Tbsp maple syrup
Sea salt and pepper, to taste

Directions

1. Place kale and onions in a large bowl. In a small bowl, whisk the dressing ingredients together. Pour about ¾ of the dressing into the kale and onions and massage about 30 seconds or longer until the kale wilts to desired texture; top with cranberries, walnuts, apple, pear and bread. Put the remaining dressing off to the side for anyone who may want extra.

Sep 122011
 
I do believe I have discovered the dressing secret of my favorite salad at Mandaloun Mediterranean.  It is tart, tangy, sweet perfection and I think I figured it out by accident.  On a whim, while at the St Augustine Farmers Market I decided I would make a version of the fattoush salad with the organic kale I had just bought.  I got all the fresh herbs I would need, twice-baked my own pita chips for superb crunch, ruby red tomatoes, red onion instead of radish and Forks Over Knives 3-2-1 dressing recipe of 3 Tbsp vinegar, 2 Tbsp mustard and 1 Tbsp sweetener of choice (now my favorite oil-free dressing). 
How did I discover the secret of the dressing you ask? (Especially when theirs is laden with so much oil, as restaurants are known to do, and I have failed at my fattoush attempts in the past.)
I decided to try a reduction with the 3-2-1 dressing and when I tasted it, I knew I had hit gold.
It is almost an exact match, but oil free; tart, tangy, sweet and rich.  Oh baby it is SOOO good.  I was dipping kale leaves in and munching like they were potato chips.
Here is what I did.
Crunchy Kale Fattoush
Salad inspired by Mandaloun Mediterranean and dressing inspired by Forks Over Knives 3-2-1 dressing pp.118
Serves 4-5
Ingredients
1 bunch curly kale, washed and de-stemmed**
1 bunch fresh mint
1 bunch fresh parsley
1 bunch fresh oregano
1/2 red onion
2 large tomatoes, seeded
1 15oz can chickpeas, drained and rinsed or about 1 1/5 cups cooked
1 cup pita chips, (bake your own from fresh pita*** or use Stacy’s Pita Chips)
Dressing
6 Tbsp balsamic vinegar
3 Tbsp mustard
1 1/2 Tbsp maple syrup
Directions
1. Heat the vinegar, mustard and syrup in a small pan to just boiling. Reduce heat and simmer, stirring regularly, until reduced by half and has thickened enough to coat the back of a spoon. Remove from heat and cool.
2. Meanwhile, chop kale and set in a large bowl. De-stem and chop mint, parsley and oregano finely and set aside (do not mix in with kale yet).  Chop onion and tomato and set with herbs.
3. Once balsamic mixture has cooled, pour over kale and massage in until it begins to wilt a bit; about 30 seconds.  Add herbs, onion, tomato and chickpeas; season with salt and pepper, toss salad to mix.  Top with pita chips.
**Romaine can be used in place of the spinach; do not massage dressing in first.  Add all ingredients together except pita chips and toss to mix.  Add pita chips and serve.
***To bake your own pita chips, preheat oven to 250F, cut edges from pita and separate sides.  Spray with cooking spray and lay rounds directly on oven racks, start checking at 10 minutes as different areas of the oven may brown faster, remove from oven, break up, season, place on tray and re-bake 3 minutes or until super crunchy.  Keep a close eye so they don’t burn.
Nutrition Information
5 Salads (Including 4 oz Stacy Pita Chips)
Amount Per Serving
Calories 281.4
Total Fat 5.7 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.5 g
Cholesterol 0.0 mg
Sodium 483.6 mg
Potassium 618.3 mg
Total Carbohydrate 50.5 g
Dietary Fiber 8.1 g
Sugars 6.4 g
Protein 9.7 g
Vitamin A 446.6 %
Vitamin B-12 0.0 %
Vitamin B-6 30.4 %
Vitamin C 140.5 %
Vitamin D 0.0 %
Vitamin E 7.6 %
Calcium 15.6 %
Copper 20.8 %
Folate 19.5 %
Iron 21.3 %
Magnesium 14.1 %
Manganese 67.4 %
Niacin 6.0 %
Pantothenic Acid     4.3 %
Phosphorus     12.4 %
Riboflavin 9.4 %
Selenium 5.3 %
Thiamin 9.2 %
Zinc 9.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jun 232011
 
If you could come back in a second life as a vegetable what would you be?

For some reason this was a question that my dad and I would discuss on a fairly regular basis.

Now that I’m actually writing this I’m wondering if we are of sound mind.

Regardless, at first he said garlic, but later he began to lean towards onion.  Yes definitely onion now.  Garlic is more pungent and onion more mellow.
I’m inclined to agree with the onion decision.  Although, then again possibly a jalapeno?  I don’t use them as much but I love the heat of those little guys; and I do consider myself pretty spicy.  Eggplant?  Eggplant is amazing simply grilled with olive oil and seasoning and it’s perfect in so many Indian dishes that I crave.  But, then again, when it comes down to it the onion is so versatile and…delicious.  It can be slowly cooked over low heat and caramelized to almost a dessert, grilled to add a charred and smoky flavor, eaten raw over fresh salads or turned into dressing. Like this creamy sweet onion balsamic.  It is actually really light but the pureed onion makes it seem creamy.  This was one of the favorites at a recent pot luck I brought it to.

Creamy Sweet Onion Balsamic Dressing

6 2-Tbsp Servings



Ingredients


1 clove garlic, pressed
1/4 diced sweet onion
1/4 cup good quality balsamic vinegar
1/4 cup good quality extra virgin olive oil
2 Tbsp coarse ground mustard
2 Tbsp honey
1/8 tsp sea salt
1/8 tsp fresh ground pepper


Directions


1. Blend all ingredients in a small blender or magic bullet.

Nutrition Facts

6 2-Tbsp Servings
Amount Per Serving


Calories 114.2
Total Fat 9.2 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 6.7 g
Cholesterol 0.0 mg
Sodium 108.4 mg
Potassium 24.2 mg
Total Carbohydrate 8.3 g
Dietary Fiber 0.3 g
Sugars 7.1 g
Protein 0.3 g

Jun 192011
 
 There is one question that I almost always ask before I ever take a bite of food at a new restaurant.  The answer to this question will almost always tell me what the quality of the food will be and whether I will return.
So far my question has had a 100% success rate.  How is that for stats?
Granted this is all subjective.  You could try this and most definitely tell me I’m full of it.  I’ll admit there are a few times when I walk in and already know the answer is no but I choose to make an exception for one reason or another (typically because someone else chose the place and it would be rude to decline).
Enough already so what is the question!?
Do they make their own dressings and sauces? 
If a restaurant cares enough to take the time and spend the money on fresh ingredients for their dressings I automatically know I will like the food there and I would most likely return unless the service convinces me otherwise.
There is just something about store bought dressing (with the exception of a very few such as Annie’s Naturals) that I can’t get past.  Even if the dressing sounds amazing, without fail it will sit in my refrigerator far beyond the expiration date until I say enough is enough and do a full fridge cleanout.
The beauty of home made dressing and sauce is that they can be whipped up in a jiffy and used for so many things; such as a dip for some steaming hot crusty bread, or a flavorful marinade for meat.
I made this sundried tomato vinaigrette to go over the same caprese salad I recently made over Memorial day weekend.  The sweet-tartness of sundried tomatoes is what always makes me so weak in the knees; with a bit of mustard and hint of thyme this is a perfect alternative to a balsamic based dressing or even over some sautéed chicken.
Happy Father’s Day!

Sundried Tomato and Thyme Vinaigrette
6 2-Tbsp Servings

Ingredients

3 Tbsp sundried tomato oil (I used the oil that the tomatoes are packed in.)
1 Tbsp extra virgin olive oil
1/4 cup champagne vinegar
1/2 tsp dry mustard
2 Tbsp coarse ground prepared mustard
2 Tbsp honey
1/8 tsp sea salt
1/3 tsp dried thyme
2 Tbsp water

Directions

1. Blend all ingredients in a blender or magic bullet.

Nutrition Facts
6 2-Tbsp Servings
Amount Per Serving
Calories 111
Total Fat 9.2 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 6.7 g
Cholesterol 0.0 mg
Sodium 104.8 mg
Potassium 11.7 mg
Total Carbohydrate 7.5 g
Dietary Fiber 0.2 g
Sugars 5.7 g
Protein 0.2 g
Apr 282011
 

The countdown to my Detox is ON!  Only a few more days and I will be fully meat, dairy, wheat, alcohol, caffeine and sugar free for three weeks.    

What the heck are you thinking?  You ask.

I can’t wait to see how I feel.  Quality of life is what it is all about.  I’ve never done anything like this in all my years of various diets and exercise. When I was offered the chance to do this, right off the bat I was thinking, no wine, no way.  But then the more I thought about it, the more interested I was to see how much better I would feel not being hung over on the weekends.  Well, at least for three weekends.

Then I thought about how some people are constantly complaining about how terrible they feel and I look down at lunch; a double whopper with cheese, chicken nuggets, a large fry and a big ol’ diet coke.  Or a frozen dinner filled made with tons of salt and unrecognizable ingredients and, of course, the ever present diet coke.  Hey, I’m not saying I never have a diet soda but I practice moderation and that is my hope for people; that we learn how to eat healthy foods in general and indulge occasionally.  I love how Michael Pollan said eat all the junk food you want, but make it yourself from scratch.  I can attest that this works because we made our own potato chips for the Easter cookout with some of the potatoes I got from the farm and it was a several hour process to make what would equal one bag.  We won’t be eating chips again any time soon!  Let’s stop complaining about how we feel and take responsibility for our health.  The biggest problem I have run into when I try to talk to people about what is in the food we eat is that they just don’t WANT to know because then they would be forced to be aware.  Then, in the very next breath, tell me how overweight they are or how their knees continue to go out on them, tired, lethargic and so on.  ARGH! 

When it comes down to it all I can do is lead by example and talk about how amazing I feel. 

I began changing up my diet a bit over the last few weeks so I wouldn’t have to go cold turkey.  The plan I will be following actually has a step down for caffeine (aka my coffee in the morning) but I decided to be proactive and give it up early. I was so happy to find teeccino and have decided my favorite is the chocolate mint version.  I have added ground flax seed, a swig of apple cider vinegar, and my own touch, a teaspoon of cayenne pepper.  YEOWZA! That will jumpstart your morning!

Additionally I have begun trying new things such as sprouting grains and beans and making Portobello mushroom sandwiches (recipe to follow) as well as stockpiling “Detox” recipes for ideas but I really would like to just begin trusting my instinct more.  I have been doing this for the past few weeks and have been really pleased with the recipes I have come up with.

Speaking of the bean sprouts, this leads me to my recipe.  This is not necessary for you to do, you can simply use a can of beans, but it has been so much fun watching the sprouts grow and is such an easy process.   If you are interested in sprouting anything yourself, I suggest going to Sproutpeople.org.  So far I have sprouted quinoa, oat groats and white beans and found that the beans really still need to be cooked a bit.  I simply steamed them until they were soft enough to suit my taste, I drained them and let them cool and then added them to a kale salad.  Greens are one of the things specified to eat every day on the Detox in some form or another.  There are so many varieties this should be easy but kale is my favorite.  The sundried tomatoes add a lovely tang that compliments the sweet honey and aromatic garlic of the dressing.

Have you ever tried a Detox? What did it involve?  How did you feel? 
How about fasting?  How did you feel?
  My dad mentioned that he used to fast but I am just not at that point. 

I love hearing your thoughts!  Have a FABULOUS Thursday.

Kale Salad with Sprouted White Beans, Sundried Tomatoes and Honey-Garlic Vinaigrette

About 8 1-cup Servings (results will vary with amount of kale)

Printable Recipe

Ingredients

1 bunch kale, stems removed and torn into bite size pieces
¼ cup sweet onion
6 un-sulphured sun dried tomatoes, soaked in water to soften
1 cup dry white beans, sprouted and steamed (or 1 can cannellini beans, drained and rinsed)
1 plum tomato, sliced
Sea salt and fresh ground pepper, to taste
¼ cup pine nuts, lightly toasted

Dressing
¼ cup cold pressed extra virgin olive oil
¼ cup apple cider vinegar
2 Tbsp raw honey
2 cloves garlic

Directions

  1. Add kale to a large bowl; whisk the dressing ingredients in a smaller bowl.  Season the kale with salt and lots of fresh ground pepper.  Pour dressing over and massage into kale for about 2 minutes until kale begins to wilt.
  2. Chop sundried tomatoes and add to bowl; add white beans, toss mixture well and re-season if necessary.  Top with pine nuts.

Nutrition Facts
8 Servings
Amount Per Serving

Calories 196.8
Total Fat 10.4 g
Saturated Fat 1.3 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 5.8 g
Cholesterol 0.0 mg
Sodium 72.7 mg
Potassium 516.4 mg
Total Carbohydrate 23.0 g
Dietary Fiber 4.6 g
Sugars 6.5 g
Protein 6.3 g


Vitamin A 221.6 %
Vitamin B-6 8.8 %
Vitamin C 57.5 %
Vitamin E 4.2 %
Calcium 10.1 %
Copper 16.7 %
Folate 11.9 %
Iron 15.2 %
Magnesium 14.2 %
Manganese 52.3 %
Niacin 4.0 %
Pantothenic Acid 1.9 %
Phosphorus 10.3 %
Riboflavin 5.7 %
Selenium 2.6 %
Thiamin 8.0 %
Zinc 7.4 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.