New Spring Salad
24 Apr 2012 Leave a Comment
in Candida, Recipes Tags: raw, apple cider vinegar, candidiasis, green veggies, quick meal, Local food, organic, salad dressing, one dish meal, carrots, greens, salad, cheese, candida diet, meditation, health coach, candida, candida cookbook, tuna, yoga, kripalu yoga
Dana and I literally made room for our yoga practice.
I’ve been a bit pressed for time since there are a lot of exciting changes going on right now; the garden is growing, there are houses to bid on (woah!) and we converted an extra room in our house to a yoga/meditation room. I have been naturally waking up consistently early for the past few weeks, a change I attribute to the new season and a sign that my health continues to improve. The combination of getting up earlier and our yoga room means I’m able to do an hour of Kripalu yoga, mediate and start my day having already accomplished two of my most important goals for the day. Or I can work in an hour of yoga later in the day. Either way, having hour long classes, on line, that range from gentle restorative yoga to more vigorous, challenging classes, right on the Kripalu home page, makes a daily practice pretty easy to incorporate. If you have space for a yoga mat and an internet connection, you too can incorporate yoga into your daily routine. Give it a try!
One of 4 post cards designed to promote the market. This one is my favorite. You can see the other designs on the New Amsterdam Market Facebook page.
Dana, Brian and I are also expanding Fire Cider to a weekly market in New York City called ‘The New Amsterdam Market’ which opens next Sunday at 11 am in the Old Fulton Fish Market. This is such an exciting next step for us and there’s a lot to do to get ready! So, I find I have less time that I would like to spend writing new recipes and playing in the kitchen. In the interest of time, mine and yours, I’ve come up with a new way to write recipes so I can continue to share with you on a weekly basis…
The ingredients will be listed in the order they are added to the recipe. Simple instructions will appear throughout the list and the meal should take about 5-15 min to assemble or cook, sound good? Healthy meals fast, yes please!
One dish dinner with the daffodils my mom picked for us, thanks mama!
New Spring Salad
In a large bowl combine:
1 can tuna
3-4 T mayo
2 T spicy dijon mustard
2 T raw apple cider vinegar
2 T each: Kalamata olives halved and chopped oil cured olives
salt and pepper to taste
Mix well then add
Salad greens of your choosing: baby spinach and dandelion greens are especially nutritious.
1 grated carrot
Mix again and top with
grated cheese, I used some Vermont cheese from the co-op that’s part cheddar and part Romano
a small handful of toasted, salted sunflower seeds
Serve and eat!
Sesame Spinach Salad
22 Mar 2011 Leave a Comment
in Recipes Tags: apple cider vinegar, dandelion, garlic, greens, quick meal, salad, salad dressing, sesame oil, Sesame seeds, spinach, tahini
I know spring is finally here when I start craving things like dandelion greens and spinach salad, even if the weather has different ideas. This salad is really easy to make, it takes about 5 minutes and will feed two people as a side and one hungry lady as a meal. The toasted sesame seeds are the only time-consuming thing so make more than you need and keep them on hand!
Sesame salad with baby spinach, mesclun greens and black and white sesame seeds
Ingredients for Sesame Dressing:
1 Tablespoon each: apple cider vinegar, tahini and sesame oil
salt and pepper to taste
1 clove garlic mashed/pressed
Few drops of water.
This dressing can easily be doubled or tripled if you want to make some to have on hand.
Here’s what you do, whisk all the ingredients together in your salad bowl and then slowly add a few drops of water, whisking in between to your preferred consistency, usually all it takes is a teaspoon or two.
Add in greens: baby spinach is awesome, dandelion greens are a delicious detoxifier, mesclun mix, or all three! Toss to coat evenly with the dressing.
Sprinkle with toasted sesame seeds, swirl them around in a cast iron skillet over medium heat until they start to pop and smell super sesame, about 5 minutes.
Done! The dressing only has about 200 calories and will cover several big handfuls of salad greens, a quick and easy way to add some green to your diet. I made this yesterday for lunch and added a chopped hard boiled egg and some hot sauce for a complete meal. I bet it would be good with grilled spicy shrimps, chick peas or left over roasted chicken, ect, you get the idea. Enjoy eating this healthy and delicious salad and if you have variations, I’d love to hear about them!
Calamari Salad
28 Dec 2010 Leave a Comment
in Recipes Tags: calamari, celery, garlic, lemon, protein, quick meal, salad dressing, squid
This is one of my favorites and I finally got the recipe from my dad while he was making some for us over the Christmas holiday. This salad is really yummy served over a bed of thin sliced crunchy romaine lettuce. If you don’t have any calamari, shrimp would be a good substitute or try a mixture of the two.
Calamari, green olives and celery with lemon garlic dressing
Ingredients
1 pound squid, thawed if necessary, sliced into bite sized rings and tentacles
use a 2-1 ratio of olive oil to lemon juice. For 1 pound of squid it’s about 1/2 cup oil and 1/4 cup lemon juice
1 hot pepper, chopped small. Use a dried red pepper, a small jalapeño or any other hot pepper you’re fond of!
2 large cloves garlic, pressed or mashed fine
1 celery heart (or about 4 regular stalks) chopped leaves and all.
1/2-3/4 cup green olives with pimentos, roughly chopped. You can also use good black Greek olives.
The Procedure
Put a pot of water on to boil. Make sure it will hold all the squid and while the water is getting hot, make the dressing.
Start with a salad bowl that will accommodate all the ingredients. Add everything but the squid and mix together well. Add salt to taste.
Cook the squid quickly in the large pot with boiling water. Add the squid to the boiling water and cook for no more than 2 minutes, you don’t want rubbery calamari! Drain into a colander and add to the dressing. Mix well and let it marinate in the fridge for at least an hour, tastes even better the next day! Serve over salad greens.
I am working on perfecting a coconut yogurt recipe since my dad got me an awesome yogurt maker for Christmas! If anyone has any suggestions, please let me know. I’ll post what I’ve come up with in a week or so, I have a few different formulas I want to test out.
Goddess Dressing: Vitamin C and Liver Detox
15 Dec 2010 2 Comments
in Detoxing, Recipes Tags: apple cider vinegar, dandelion, garlic, green veggies, parsley, raw, salad, salad dressing, tahini
Goddess Dressing with Dandelion Greens and Baby Romain
Last night I was craving Green Goddess Dressing but, looking over my recipe posting I realized I didn’t have much on hand to make it and I was too hungry to go to the store. So I searched around and found a recipe using the ingredients I was really wanting to eat; parsley, raw apple cider vinegar and tahini. I ate mine over dandelion greens, the bitter flavor of the greens goes really well with this dressing. Dandelion greens are great for supporting your liver and kidneys and the bitter taste encourages the release of digestive enzymes which aid in digestion. Dandelion is high in Vitamin C, Iron and Calcium. Parsley is also high in Vitamin C and great for liver and kidney support. I have been doing a detox diet the past week and I think my liver was asking for more support. I felt better after eating this light meal and my craving was totally satisfied. Ah, the power of green food!
Here’s version two, more like the Annie’s Naturals Brand dressing that the San Fran original but just as tasty.
Ingredients:
- 1/4 cup olive oil
- 1/4 cup toasted sesame oil
- 2/3 cup tahini
- 1/4 cup cider vinegar plus 2 Tablespoons or more to taste
- 2 tablespoons fresh squeezed lemon juice
- salt, to taste at the end
- 7 green onions, whole (scallions) or about 1/4 cup chopped white onion
- 1 tablespoon minced garlic
- 1 bunch parsley, with stems (this would be about 4 cups chopped)
- 1/2 teaspoon cumin
- 1/4 teaspoon ground black pepper
- 1/2 cup water (more or less, to taste)
Procedure:
- Combine all ingredients except water in a food processor or blender, blend well.
- Add water a little at a time, until the dressing reaches your desired consistency. Taste and add more vinegar, salt, pepper, whatever you think it needs!
- Store refrigerated, 3-4 weeks.
The Original Green Goddess
16 Nov 2010 2 Comments
in Candida, Recipes, Sugar Elimination Tags: green veggies, onion, parsley, salad dressing, tarragon
I love green goddess dressing. I first encountered it while working in the Kirpalu kitchen as a teenager. It was that job that lead me to a vegetarian diet. There were so many great things to eat, including big salads topped with goddess dressing, that I didn’t miss eating animals at all. This recipe was created by chef Philip Roemer at the Palace Hotel in San Francisco.
He came up with the recipe in 1923 for a banquet at the hotel honoring actor George Arliss, the lead in William Archer’s play “The Green Goddess.” Here’s the original recipe, along with some tips for making it awesome!
Green Goddess Dressing gets some of it's color from Vitamin C rich Parsley
The secrets
Tarragon: There’s a double dose of this herb, not only from the fresh leaves, which when mixed with parsley gives the dressing a vivid green color, but in the vinegar that’s flavored with the herb.
The greens: Escarole, romaine and chicory are strong-flavored greens that complement and stand up to the bold flavor of the dressing.
Wooden bowl: The salad should be tossed in a wooden bowl, which is rubbed with garlic before the greens and dressing are added; giving just a fresh hint of garlic.
Green Goddess Dressing
Makes 4 generous cups
There are many versions of Green Goddess dressing, including some that call for avocado, additional herbs and different vinegars. This is the original version from San Francisco’s Palace Hotel chef Philip Roemer.
- 8 to 10 anchovy fillets
- 1 green onion
- 1/4 cup minced parsley
- 2 tablespoons minced tarragon
- 3 cups prepared mayonnaise
- 1/2 cup tarragon vinegar
- 1/2 cup finely snipped chives
- – Romaine
- – Escarole
- – Chicory
- 2 peeled garlic cloves, smashed
- – Chicken, crab or shrimp, optional garnish
Instructions: Mince anchovies with green onion; transfer to a bowl. Add parsley, tarragon, mayonnaise, tarragon vinegar and chives; mix well. The dressing can be made ahead.
Just before serving, clean and cut romaine, escarole and chicory into bite-size pieces. Rub a wooden bowl with the garlic cloves, then add greens and toss with enough dressing to coat. If desired, garnish with chicken, crab or shrimp.
Any extra dressing – which can also be used as a dip for raw vegetables – will keep for up to a week.
Per tablespoon: 77 calories, 0 g protein, 0 g carbohydrate, 8 g fat (1 g saturated), 6 mg cholesterol, 79 mg sodium, 0 g fiber.
If you want to see the original post, you can find it HERE! Written by Michael Bauer, The (San Fran) Chronicle’s restaurant critic. E-mail him at mbauer@sfchronicle.com, and go to insidescoopsf.com to read his blog.
Also, if you are interested in reading about experiments with a plant based diet you should read THIS blog post. Just goes to show that more and more ‘average American’s’ are adopting a healthier, more planet friendly diet and seeing huge benefits from doing so!
Raw Collard Green Salad with Romano and Walnuts
24 Sep 2010 1 Comment
in Recipes Tags: candidiasis, cast iron skillet, collard greens, garlic, green veggies, quick meal, raw, salad dressing
The main ingredients: Collards, grated Romano and walnut pieces, yum!
Raw Collard Green Salad
Serves 1-2 people as a main course or 3-4 people as a side. I admit to eating this whole salad all by myself after an epic and hilly run! Takes about 20 minutes to make.
Ingredients: all organic, always!
One bunch collards, ribs removed and sliced into thin strips
Handful or two of walnut pieces
Grated Romano cheese, about 1/3 of a cup
Optional: if you want to make this a more complete meal add some chicken pieces, a can of high quality tuna, kidney beans, tempeh or a couple of sliced hard boiled eggs
For the dressing:
¼ cup walnut or extra virgin olive oil or a mix of the two
1 Tablespoon balsamic
1 Tablespoon dijon mustard
2 teaspoons raw apple cider vinegar
Salt and ground black pepper to taste
1-2 cloves of garlic pressed (if you don’t have a garlic press you can mash the cloves with a fork)
Removing the ribs from the collard leaves.
The Procedure:
In your large salad bowl add all of the dressing ingredients and whisk to combine.
Add the thin sliced collards and toss to coat.
Top with walnut pieces and the Romano cheese. Toss again. If you want to add any protein, now’s the time. Reserve a little grated cheese and few walnut pieces to add to the top for a pretty presentation.
You can eat immediately or you can let it sit out for an hour or overnight in the fridge. The longer it sits the softer the collards will be and the more the flavors will meld. This is a great salad to make ahead or if you love to have leftovers for lunch the next day!
Ready to eat!
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