I love recipe makeovers. Last week I “made over” a Julia Child recipe. This week it’s Martha Stewart. Often recipes makeovers are easy, like in this case, where I only substituted stevia for the honey and lime for the lemon.
People regularly ask why I use legumes i.e. chickpeas, black beans, lentils, and the occasional soy product in the recipes I post. This is a complicated question to answer in a brief response to a comment, so it seemed logical to incorporate a more detailed explanation of my diet/lifestyle and whether or not it’s paleo, what I consider paleo, etc. into this post.
I can hardly believe I’m actually attempting this recipe. Typically made with butter and chicken broth, petits pois a la francaise was never been on my list of things to veganize…until today. Continue Reading
This recipe is inspired by something I found online when I Googled “green bean salads”. I found one that had a spicy and citrus-y flavor profile, with crushed walnuts. I’m allergic to walnuts, so I used pumpkin seeds instead. Since walnuts taste semi-sweet and pumpkin seeds do not, I added 1/16 tsp stevia extract to compensate. Also, in place of red pepper-infused olive oil I topped the salad with crushed red pepper flakes (the kind generally used as a pizza topping). Unlike the recipe that was its inspiration, this one is oil-free and calls for only 5 ingredients. Continue Reading
To follow my 5 Salad Dressings ≤ 5 ingredients post, here is a salad ≦ 5. Most ingredients can be found at your average run-of-the-mill grocery store, and the salad as a whole tastes great with my oil-free balsamic vinaigrette.<--more-->
I just now realize how holiday-ish this recipe is. Pumpkin seeds, cranberries…Thanksgiving, anyone? Bookmark it for next fall. Tell your friends.
for the Balsamic Vinaigrette:
1/4 cup balsamic vinegar
1 Tbsp agave nectar
2 tsp Dijon mustard
1 tsp dried basil
Juice of 1 meyer lemon
This should make enough for two to three meal-size portions of salad. Ingredients in the salad i.e. dried cranberries and garlic have distinct flavor profiles and are meant to stand out. In other words, excess dressing might throw off the balance.
for the Salad:
1 head romaine lettuce, shredded or chopped
2/3 cup shelled pepitas/pumpkin seeds
1/4 cup dried cranberries
1 cucumber, finely chopped
1 tsp granulated garlic, or more to taste.
Mix. *Tip: throw all ingredients into a large pyrex container with lid. Cover tightly and shake. Remove lid, add dressing, and shake again. This method works well, and doubles as an arm workout.
*Things to consider: The recipe calls for granulated garlic, not garlic salt. Be sure to observe the difference. Granulated garlic is sold for under $1 per ounce, on the spice rack at Mexican markets or the “Hispanic Foods” section at grocery stores. Look for ajo in 1 or 2 oz plastic packets.
If you buy unsalted pepitas/pumpkin seeds, you might want to add a bit of salt to taste. I used salted pepitas for this recipe, so naturally I didn’t need any extra. To stay on the safe side, avoid the task of determining the perfect ratio. Just provide a salt shaker and everyone can doctor the salad to their liking.
I think this salad is genius, but I’d like to hear other opinions. If you try the recipe, please leave a comment to let me know what you think.
I’ve traveled a lot, in many situations where access to a blender was nil. Whether it was a motel room with a mini fridge, or a hospedaje with bars on the widows; a hostel dorm with a shared kitchen, a tent, or my car, I’ve managed to make every salad dressing on this list with as little as a pocket knife and a mason jar. That’s not to say they’re simplistic. These recipes can transform something as basic as shredded cabbage into a flavorful and satisfying meal.
Mint helps to ease cramping and nausea. Sometimes during a detox or cleanse, the body responds with nausea or stomach cramping. While ginger stimulates, mint soothes. Both help in instances of food poisoning or the stomach flu; ginger stimulates the production of bile to move the undigested or offending substance through the system to provide eventual relief, while mint soothes the stomach (making the process less painful).
Mint-Infused Berry Smoothie
1 cup frozen raspberries
5 frozen strawberries
1 cup frozen blueberries
1/2 frozen banana
2 cups water
20 fresh spearmint leaves
1 lime (juiced)
a few drops liquid stevia extract, optional, to taste
Combine berries with 1 cup water and purée until smooth. Add the banana, lime juice, and 1/2 the mint (10 leaves). Blend until smooth. Taste-test to determine whether to add more mint leaves. Adjust to your liking, blending after each addition. If desired, add a few drops liquid stevia extract.
Per serving (recipe serves 2): 120 Calories; 32 carbs; 1g fat; 2g protein; 9g fiber; 17g sugar.