Are you starting to crave green like I am? It’s around this time of year that I grow weary of squash and root veggies and instead start dreaming of all things green (well–given my anti-candida crusade–the exception there is mold, of course). This creamy broccoli salad that I created for Attune foods is a perfect example. It’s a vegan and gluten free recipe that’s easy, quick, and yes, very green.
One of my favorite vegetables that works in any season is broccoli. It’s great cooked, roasted, in soup, raw or as a vehicle for your favorite dip. In this salad, the brilliant emerald hue heralds spring, and the combination of creamy dressing and crunchy, garlicky topper creates a stellar culinary experience.
Head over to the Attune foods blog to check out the recipe, and get a little early taste of spring!
(PS Book edits continue apace. . . I should be breathing normally again next week. Thanks, all, for your patience!).
Every year, I spend pretty much the entire fall and winter whining, grumbling and griping about the weather (Oh, how I hate the cold! How I wish this season would just whiz by with no snow! How come we can’t have summer all year–boo hoo? And how are you supposed to wear those hats with the ear flaps, anyway??–etc., etc.). Well, seems that so far this year, I’m getting my wish. It’s incredible how quickly the time is zipping by–winter will be over before you know it. Seems it was just Labor Day; then, all of the sudden, Canadian Thanksgiving; and now it’s almost American Thanksgiving. Before we know it, it will be Christmas–and my goodness, where have all the days gone??
Well, I suppose I have a valid excuse for that fleeting feeling this year. What with a full course load at the college (we’re in the throes of final-stretch of the semester, with piles of essays and assignments to mark), a cookbook manuscript due in, oh, just a few weeks (gulp!!), cooking up new and tasty anti-candida fare every day, plus all the usual demands at home (“Now that you mention it, Mum, we have been feeling rather neglected these days. . . though taste-testing all your baked goods hasn’t been too bad“)–well, no wonder I feel as if I’ve been living in a time warp. Sort of like Young Joe gazing across the table at Old Joe and wondering how the heck he got there. (Okay, so that’s an obscure allusion. But you should go see it–it really was a good movie. And I have such an old-lady crush on Joseph Gordon-Levitt.).
Well, this faux tuna is pretty good exemplar of the types of foods I’ve been eating lately: quick and easy to prepare, even quicker and easier to eat (and it can be made portable, too–bonus points!).
As I’m sure I’ve mentioned before, I consider my mother to be a latent vegetarian. She didn’t eat meat, and she refused to touch the whole fish my dad sometimes brought home, that he’d been given as gifts from customers.
A major exception, however, was canned tuna. My mother would purchase only the “solid white” kind, mix it with an inordinate amount of mayonnaise for a mushy, white, gluey spread that she slathered on sandwiches or plopped over salads. According to my mom, the white kind was the only kind that was edible, with its firm flesh and mild taste. At the time, I couldn’t understand why she’d eat it at all, since to me it was reminiscent of shredded cardboard–not that I had any true experience consuming shredded cardboard, of course. (“Mum, take it from us–and we do have experience eating shredded cardboard–there’s just no comparison with canned tuna.“). In retrospect, I imagine the reason she preferred that type was precisely because it didn’t taste anything like fish.
As for me, I prefer my tuna faux, in any case. I’ve already served up some yummy chickpea-based spread on this blog before, but this new recipe offered a terrific alternative that was both light and filling at the same time. Unlike the more common versions, this recipe from the book Main Street Veganby author Victoria Moran contains no legumes, but is nut-based instead. I received a copy of the book last summer from the publisher, and have been meaning to write about it since (see what I mean about time zipping by?).
While the book does contain recipes, it is not a cookbook per se; instead, Main Street Vegan provides a reference source and guidebook for anyone who may be curious about, or interested in, adopting a vegan lifestyle, but is not sure where or how to begin. The book offers a balanced, non-preachy, informative and even keeled approach without proselytizing. As her publisher tells, us some of the topics covered in the book include:
Figuring out what works for you as an individual, even if that means taking baby steps
Saving money; being plant-based doesn’t have to mean spending your whole paycheck on Tofutti or Tofurkey
Leaving diets behind and making peace with your body for keeps
Making this work in real life: dating, raising kids, traveling, eating out, and getting along with people who just wish you’d eat some meat
How a vegan diet changes the world for animals, and for people
Plus much more! Each chapter ends with a recipe. This Faux Tuna made an appearance after the chapter, “Let Fish Off the Hook.”
This spread really does look a lot like “the real thing,” except this one is full of flavor and plant-based nutritional goodness as well–nothing at all fishy about that.
Mock Tuna Salad (reprinted with permission from Main Street Vegan by Victoria Moran)
2 cups (480 ml) raw walnuts, soaked in room temperature water 4-6 hours and drained
1/4 cup (60 ml) dulse fronds, washed (I used kombu)
1/2 bell pepper, chopped
1 clove garlic, sliced
2 Tbsp (30 ml) freshly squeezed lemon juice
1/4 cup (60 ml) extra virgin olive oil, preferably organic
1/2 tsp (2.5 ml) fine sea salt
1/4 cup (60 ml) chopped fresh parsley
1/4 cup (60 ml) chopped celery
1/4 cup (60 ml) chopped onion
1/2 cup (120 ml) fresh dill, chopped (measure first, then chop)
Combine walnuts, dulse, bell pepper, garlic, lemon juice, oil and salt in a food processor and process until it becomes creamy, adding water as needed. Add parsley and blend briefly. Transfer the mixture to a large bowl and mix in the celery, onion and dill with a fork. Serve immediately or cover and store in the refrigerator up to 3 days. Makes about 2 cups.
“Mum, it may not be from a can, but this Faux Tuna still looks great to us–we’d love to taste-test some of this! I think you’d better let us deal with the leftovers. . . .I mean, you don’t want us to keep feeling neglected, now, do you?”
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Sometimes, the oddest combinations of ingredients result in some of the most delectable dishes you’ll ever eat. (Please, someone, tell the HH that this principle doesn’t apply equally when rummaging through the closet the morning before laundry day. Brown and green striped shirt combined with navy blue corduroys and black dress shoes does not a brilliant ensemble make.).
Today’s recipe was developed due to the overabundance of produce in my back yard–basil and jalapenos, to be exact. For the first time ever, my basil just refuses to stop growing (it’s sort of like the Jack Nicholson of basil plants). I am not complaining, believe me. I could eat pesto every day for the next three months and be happy.
[Jalapenos 4-ever.]
The jalapeno plant shooting toward the sky like Jack’s beanstalk* was a bit more of a surprise, however. Last year’s plant yielded about a dozen jalapenos all season. This year, I pick a dozen peppers almost daily, and seems the very next time I glance in its direction, the stems have sprouted a dozen more peppers suspended from the branches, swaying like crystal teardrops from a ballroom chandelier.
I love jalapenos (and the über-frugal hausfrau in me loves saving all that money by growing my own even more), but what to do with 24 jalapenos?? (I am going to try these poppers next. The ones I already made, with homemade hemp goat cheese, were so hot I couldn’t feel my lips for an hour after the first bite. Note to self: remove seeds next time).
[Just look at that creamy avocado-basil action!]
I thought about what to cook. I thought about my burgeoning basil and my proliferating peppers. I thought about the remnants of potato, radish and avocado in my fridge drawers**. I thought about the fact that summer–despite my earnest, protracted entreaties to the Weather Gods and my eardrum-shattering wails of despair ricocheting throughout our house this past weekend when the temperature plummeted to 10C/50 F at night (sorry about that, Girls–I know your ears are delicate)–is on its way out. (Why, oh why can’t I live somewhere where there is no winter? Oh. Right. That would mean moving.).
The cooler temperatures may herald the end of BBQ season, but a good, warm potato salad is never out of place. This recipe combines my love of roasted potato (both white and sweet), my surplus of basil and at least a bit of the jalapeno along with a variation on my original avocado pesto dressing, and–optionally–crumbled tempeh bacon. When gently mixed together, the potato chunks are bathed in the smooth, garlicky pesto dressing, the sweet potato offering a perfect counterpoint to the starchy red-skins. The whole thing is punctuated by just the right amount of crunch from the radishes and a residual heat from the jalapeno. And if you love tempeh bacon as I do, the crumbles contribute a smoky accent that harmonizes beautifully with the salad’s more prominent flavors.
[Even on Day Two, still delicious. Here sprinkled with tempeh bacon crumbles.]
I just loved this salad. I’ve eaten it four times in the past week, and each time have welcomed it on my plate with good cheer and a hearty appetite. If you like unusual flavor combinations and are looking for a new twist on classic potato salad, I’d highly recommend you give it a try. If not, just try adding a bit of chocolate and see how it works out.
** Nope, not a typo. If you pop your avocados in the fridge the day before they are perfectly ripe, they will keep for another week in the refrigerator without going bad. Remove from fridge, bring to room temperature, and voilà–perfectly ripe avo.
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1 Tbsp (15 ml) freshly squeezed lemon juice
1/2 tsp (2.5 ml) dijon mustard
3 drops plain liquid stevia
1 medium just-ripe avocado, peeled and pitted
1/2 small jalapeno pepper, minced
1-2 Tbsp (15-30 ml) water, to your taste
fine sea salt, to taste
Preheat oven to 400F (200C). Line 2 cookie sheets with parchment, or spray with nonstick spray.
In a medium bowl, toss the white potatoes with one Tbsp (15 ml) olive oil and sprinkle lightly with fine sea salt. Spread out in a single layer on one of the cookie sheets. Next, toss the sweet potato with the other Tbsp (15 ml) olive oil and sprinkle lightly with fine sea salt; spread in a single layer on the other cookie sheet (you want to keep the two types of potato separate, as they will cook at different rates and will have to be removed from the oven at different times). Bake 20-30 minutes, until the potatoes are just soft and remove from the oven as ready; the sweet potato will likely be cooked first. Set aside to cool for about 5 minutes.
Meanwhile, place the radishes and green onions in a large salad bowl and set aside. Once the potatoes are ready, add them to the bowl.
Prepare the dressing: In a mini food processor or Magic Bullet, place the basil and garlic and process until the basil is finely chopped. Add remaining dressing ingredients and continue to process until a thick, creamy texture is achieved (add water until desire thickness is reached; I like it similar to mayonnaise). Add the dressing to the bowl and gently toss to coat the potatoes. If desired, sprinkle with tempeh bacon and toss again. Serve warm or at room temperature. Makes 4 generous servings. Will keep, covered, in the refrigerator up to 3 days.
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Welcome to this week’s Wellness Weekend! Can it really be that we’re heading into the last week of August?! Where has the summer gone? I missed most of the last week stressing over root canal issues (and thank you all for your comments and advice on that one–I’ll provide an update next post!).
With all that was going on, I still couldn’t miss last week’s stellar Wellness Weekend entries. From ice cream sundaes to raw cheesecakes to edamame burgers to allergy-free baked donut holes, you all outdid yourselves! I continue to be amazed by your creativity and versatility in the kitchen. Thank you!
Newsy Tidbits:
The VegNews Veggie Awards are still ongoing until August 31st! And while this blog hasn’t been nominated (again!), you can add a blog you’d like to see next year to the list. If you think DDD is valuable, I hope you’ll go vote and add it in (and when you vote, you’re entering to win amazing prizes–from a cruise to a VitaMix to a $250 shopping spree–while you do so!!). Just click here to start the survey and vote (note: you must vote for at least 50% of the items to be eligible for prizes). As always, thank you so much for your support!
Great News for Cookie Lovers! My friend Hallie Klecker from Daily Bites is about to publish a second cookbook–Super Healthy Cookies!The book contains 50 recipes for gluten-free, dairy-free, refined sugar-free cookies, with 50% vegan recipes. All of Hallie’s recipes are full of good, clean ingredients, and all the ones I’ve tried have been delectable–so you can guess how excited I am for this book! Read more here.
You already know how much I loved Dreena Burton’s Let Them Eat Vegan; here are two more stellar reviews from Choosing Raw and The Balanced Platter (the second one with a giveaway as well). And no, I’m not an affiliate and don’t get a commission from sales of the book!! I just really love Dreena’s recipes.
And even MORE in book news (!): Bianca Phillips of Vegan Crunk blog has just released a new book, Cookin’ Crunk! It’s filled with Southern, down-home favorites. . . all made vegan!
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include a few each week (depending on how many requests I get, I may not be able to include them all).
PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email.
This Week’s Picks:
With my sore tooth this past week, I was looking for soft foods. Here are some of my picks:
Morning Green Juice from Earthgiven. I’ve been trying to get more green juices into me lately, and this one has a lovely, original combination of ingredients.
Superfood Cantaloupe Soup Two Ways from A Harmony Healing. Hot weather is perfect for cold soups, and here are two ways to enjoy sweet cantaloupe. Can’t wait until I can have it again!
Dairy-Free Creamy Dill Dressing from Fresh4Five. I love dill in slaws and salads. This dressing would be great over so many things, including cold pasta or potatoes!
Thanks for joining in and sharing all your healthy, sugar-free and vegan recipes. I love seeing what you whip up each week! And I hope you’ll also share on twitter and Facebook (there’s a new, shorter twitter hashtag, too, so you can write more about the food: #WWknd as well as the original #WellnessWeekend).
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a vegan recipe you made (and posted about) that contains health-supporting ingredients. This means any good-for-you whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!No-no’s include white flour or sugar, highly processed foods, or animal products. Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed.” Also, if you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go!
You may link up older posts from your archives as long as they contain a link to this post. Please do not link up any posts you have previously shared at an earlier Wellness Weekend event.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit up to three recipes, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Pleasemention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
PLEASE NOTE: In order to promote your posts and the event, I like to occasionally tweet, mention on Facebook, or pin your blog post(s). On occasion, I will repost your photos in the following week’s Wellness Weekend as well. If you prefer that I NOT use your photos or links, please let me know in the comments below, or send an email to me at dietdessertdogsATgmailDOTcom. Thanks!
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link. I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”).
Welcome to this week’s Wellness Weekend! It’s exam week at the college where I teach, so as you read this I’m probably up to my eyebrows in marking. But that needn’t stop YOU from cooking up fabulous, healthy recipes! Last week’s entries were creative and delicious, as usual. And there’s lots going on in the blogosphere. . . .
A new blog event, Raw Foods Thursday, is being hosted by Heather at Gluten Free Cat. Join Heather each week for a raw food party–and link up your own dishes, too!
Sunny from And Love It, Too is running her second annual Healthy Lunchbox event, featuring posts from guest bloggers all month. Head over and take a peek at all the great lunchbox ideas for kids–or anyone!
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include a few each week (depending on how many requests I get, I may not be able to include them all).
PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email.
This Week’s Picks:
I want to hang on to summer as long as possible, so here are some summery recipes I’d love to try:
Kohlrabi Mango Mint Salad from Fox in the Kitchen. The one time I tried kohlrabi, I wasn’t too keen, but I love mango and mint, so this salad is my “try-again” recipe.
Thai Basil Tomato Salad from Bring Joy. Looks like a fabulous way to use that overflowing basil in my garden.
Raw Beet Ravioli from For the Love of Food. I’ve tried raw ravioli at a local restaurant here, and fell in love. This version looks equally alluring.
And This Week’s Readers’ Choices:
Readers’ Choice, Savory: Cauliflower Tortilla Tacos from Gluten Free Happy Tummy. Caralyn amazed us all once again with her creativity in the kitchen. . . can’t wait to try these.
Readers’ Choice, Sweet: “Uncool” Fudge from Eat, Recyle, Repeat. Believe me, there’s nothing uncool about this fudge! With over 150 clicks so far, this recipe definitely intrigued many of you, too. Cool!
Thanks for joining in and sharing all your healthy, sugar-free and vegan recipes. I love seeing what you whip up each week! And I hope you’ll also share on twitter and Facebook (there’s a new, shorter twitter hashtag, too, so you can write more about the food: #WWknd as well as the original #WellnessWeekend).
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a vegan recipe you made (and posted about) that contains health-supporting ingredients. This means any good-for-you whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!No-no’s include white flour or sugar, highly processed foods, or animal products. Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed.” Also, if you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go!
You may link up older posts from your archives as long as they contain a link to this post. Please do not link up any posts you have previously shared at an earlier Wellness Weekend event.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit up to three recipes, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Pleasemention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
PLEASE NOTE: In order to promote your posts and the event, I like to occasionally tweet, mention on Facebook, or pin your blog post(s). On occasion, I will repost your photos in the following week’s Wellness Weekend as well. If you prefer that I NOT use your photos or links, please let me know in the comments below, or send an email to me at dietdessertdogsATgmailDOTcom. Thanks!
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link. I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”).
Before I get to today’s recipe, I just wanted to say “thank you” for your kind comments, emails and tweets about the new Simply Gluten Free Magazine! I’m thrilled to be an Associate Editor handling vegan recipes for the magazine. If you haven’t heard about it yet, head over to the website to learn more! I’m really looking forward to the inaugural issue in November.
And now, on to today’s food! This is the dish that prompted me to want to explore my cultural heritage. I mean, my dad was born in Poland (I don’t speak Polish; never been there) and my mom’s family was originally from Russia (I don’t speak Russian; never been there), and it feels like high time I learned more about the different peoples from whom I am descended.
In fact, the closest ties I have with either of those countries is (a) the knowledge of a few corny (and decidely non-PC) jokes; and (b) a taste for Stolichnaya and a decades-old crush on Mikhail Baryshnikov, respectively. This salad seemed the perfect vehicle to get in touch with my roots–both literally and figuratively–in a more direct way.
Then, a few weeks ago, I came across a similar recipe (this time called venegret) on Stephanie’s blog. Stephanie pointed out that the salad hails from both the Ukraine and Russia, where it is pretty much a staple throughout the year. At that point, I could practically hear my ancestors’ voices imploring me: “Dahlink, just make it already!” (not sure how Zsa Zsa Gabor insinuated herself among my Russian ancestors, but whatever). Besides, who can deny Zsa Zsa’s their ancestors’ wishes?
Although it’s not a typical summer dish, the vinegret certainly fulfils my intention to consume more salads this summer, and it would be a perfect dish to replace the standard potato salad at a BBQ. The original version features boiled root veggies (sometimes in the same pot, sometimes not), chopped, and tossed with a few accompaniments, including chopped dill pickles with their juices (other recipes include sauerkraut, which I added as well). Note that the entire thing is rendered a brilliant fuschia fairly quickly after mixing; I snapped the photos here before allowing the vinegret to sit and the colors to meld.
I knew from the ingredient list alone that I’d love the vinegret (was it pre-programmed into my Polish/Russian genes?). The combination of starchy potatoes, sweet beet and carrot with the pungency of the pickle brine (used here instead of vinegar in the dressing), the aromatic dill and sweetness of the peas was a perfect flavor medley for my palate.
I served this up to the HH without offering any genealogical background, merely stating that it was a “new kind of potato salad.” After some initial hesitation, the familiarity and allure of the green peas convinced him to give it a try. And that’s when I discovered the cross-cultural appeal of the vinegret as well: even with his own Scottish-English heritage, the HH was more than happy to polish off his plateful.
Of course, there’s still loads more for me to learn, but this dish was a good start. All I can say is, Spasibo, Zsa Zsa Grandma.
I was a bit skeptical when I first dug into this salad, but after the first bite, I understood what the fuss was all about. With naturally fermented pickles (and juice), this salad provides a great hit of probiotics as well as a tangy, unusual flavor blend.
1 large beet, peeled and diced
1 large potato, peeled and diced
2 med carrots, peeled and diced
1 cup (240 ml) cooked peas
1 large or 2 med dill pickles, chopped fine
2 Tbsp-1/4 cup (30-60 ml) pickle juice, to your taste
1/3 cup (80 ml) sauerkraut, with a bit of juice (ie, don’t drain too well)
10 drops plain liquid stevia
1/4 cup (60 ml) fresh chopped dill
2-3 green onions, sliced
3 Tbsp (45 ml) extra virgin olive oil, preferably organic
fine sea salt, to taste
Peel the potato, carrot and beet, and cook separately (to retain colors) in boiling water until just tender, 10-20 minutes each (the beet will likely take the longest). Drain and set aside to cool.
Meanwhile, place remaining ingredients in a large bowl and toss lightly to combine. Add the cooled root vegetables and stir to coat with the dressing, until all ingredients are evenly distributed. Serve at room temperature or cold. Makse 4-6 servings. Store, covered, in the refrigerator up to 2 days.
“Mum, you know we can help you get in touch with those roots, too. . . we’re very good at digging in the garden.”
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
Welcome to this week’s Wellness Weekend! Thanks for joining in and sharing all your healthy, sugar-free and vegan recipes. I love seeing what you whip up each week! And please feel free to share the event on twitter–I’ve shortened the hashtag to #WWknd so you can fit more about the recipe in your tweets!
As usual, there were loads of fabulous dishes linked in last week’s event. I think I need to take a week off so I can try all the things I’d love to make.
And wow–so many Newsy tidbits! I think this is the “Week of the Giveaway’ in blog land. So let’s get right to it, shall we?
Newsy Tidbits:
Simply Gluten-Free Magazine is here! Some of you may have seen my tweets or Facebook posts about this gorgeous new magazine by Carol Kicinski, the voice (and creative power) behind the blog of the same name. This high-quality print (with an online version as well) magazine will feature an abundance of recipes for gluten-free, allergy-friendlydiets plus tips for travel, the home, and more. And for those who are wondering, yes, there will be an entire section devoted to vegan recipes as well--edited byYours Truly!! Read the full press release here and visit the official website here.
The Raw Ice Cream Sundae Challenge continues at Sweetly Raw. Heather is giving away two prize packs for winning entries, too! Check out the current entries and enter your own here. The challenge closes on August 13th, so get those sundaes going!
And here’s a giveaway from Gluten-Free Find for Girlnola granola (yay! finally a granola I can eat!) plus a chance to attend a yoga retreat at the end of the month. Hop over to the site to enter–contest closes August 15th.
Amber at The Tasty Alternative is giving away FOUR bottles of the NuNaturals new flavored stevia!Enter to win the orange and lemon flavored sweeteners. I love stevia, and NuNaturals is my favorite brand–a great giveaway! Ends August 19th.
Raw Foodists Rejoice: over at The Blender Girl, Tess is giving away a 9-tray Excalibur dehydrator! You need to sign up to her newsletter to enter this giveaway (it’s free). Continues until the end of the month.
Finally, The Mega-Ebook Sale Continues–but ONLY UNTIL THE END OF THE MONTH! If you haven’t yet taken advantage of the Mega Summer Ebook Sale to purchase any two of my ebooks for just $10.95 (and yes, that includes Sweet Freedom!), you’ve only got till the end of the month! The sale will end on August 31st, 2012. If you’ve ever thought about buying any of these ebooks, now is the time! Hop over to this page to check out the details and place your order.
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include a few each week (depending on how many requests I get, I may not be able to include them all).
PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email.
And now for this week’s picks! Here are some recipes that all feature no added fat or lower fat:
Oil-Free Basil Walnut Pesto from Veggies in My Freezer. Turns out you don’t need to add oil to your pesto at all!
And This Week’s Readers’ Choices:
Readers’ Choice, Savory: Totally Addictive Tali Sauce from Dishes and Dishes. What is tali sauce? I didn’t know, either. But if it’s totally addictive, you need to find out!
Thank youto every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with.
Please join us for Wellness Weekend this week! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included.
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page.The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome! Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed.”
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
Welcome to another edition of Wellness Weekend! It’s been a mega-busy week for me (seems I say that more and more often these days, hmmmnnn?), filled with lots of marking, writing, cooking, recipe development and, courtesy of The Girls, time outside in the sunshine. And you’ve all definitely been busy, too–creating healthy, sugar-free and vegan recipes to share right here! Your contributions made last week’s Wellness Weekend the biggest one yet, with almost 60 entries! Yippee! As always, thanks so much for linking up and sharing your fabulous culinary creations.
There’s also an ever-growing list of Newsy Tidbits to share! But before I get to that this week, I’ve also got a question for y’all:
I’d love your feedback on this question! Please let me know what you think in the comments below.
Question: I’ve noticed several blogs running a weekly “recap” post (usually on Sundays) in which they provide links back to the past week’s blog posts with a short blurb. This is great for folks who follow the blog but have missed one or two of the posts along the way, or for folks who may have time only one day a week to read that particular blog–all the info in one place!
I’ve been thinking of doing this kind of “review” post for a while, and combining some newsy tidbits, as well as some bits of life in the DDD household, recipes that aren’t posted on the blog (there’s just no time to blog everything I cook up!), etc., in an email newsletter. What do you think? Would you be interested in subscribing to a DDD newsletter? If so, how often? What (else) would you like to see in it?
I’m hoping that my blog revamp will be up and running in the fall (I know; I’ve been working on this for quite some time. . . ), and a newsletter would be a natural addition , if people are interested. Please do let me know! I’m looking forward to reading your comments on this one.
And now, on to our regularly scheduled news:
Newsy Tidbits:
First up–for those of you who’ve already printed out this morning’s Rustic Peach Tart with Mascarpone and Oatcake Crust, please note that there was an omission in the original version (no stevia in the cheese)–I’ve corrected it now. So please be sure to get the latest version!
I’ve mentioned before that Carol at Simply. . .Gluten Free offers ongoing giveaways, but this month she’s giving away $670 worth of Cuisinart cookware--definitely worth another mention! Cuisinart is my favorite cookware (not to mention the fact that I literally use their processorevery single day--hear that, Cuisinart?). For giveaway details, check here.
My friend Kim from Welcoming Kitchen is giving away a copy of one of my favorite cookbooks, Blissful Bites by Christy Morgan. Christy’s book is full of healthy, do-able recipes that taste great (you can read my review here). Hop over to Kim’s blog to enter--the giveaway ends tomorrow!
The Mega-Ebook Sale Continues! Thanks to all of you who’ve taken advantage of the Mega Summer Ebook Sale so far! As I mentioned last week, you can purchase any two of my ebooks for just $10.95 (and yes, that includes Sweet Freedom!). The sale will continue only until August 31st, 2012, so if you’ve ever thought about buying any of these ebooks, now is the time! Hop over to this page to check out the details and place your order.
Stay tuned for a DDD cookbook giveaway next week. I’ll be profiling one of my cookbook role models and mentors next week, and giving away her latest book. Be sure to come back to read her answers to my interview questions, check out a new recipes, and enter for the book!
And finally, Wellness Weekend is one year old! In fact, it’s almost a month since that 1-year anniversary, but with the summer flying by, I completely missed it. I can’t thank you all enough for jumping in with full-force enthusiasm for fabulous, healthy, sugar-free and gluten-free vegan recipes here! I honestly go through the list each week and sigh out loud because I can’t make each and every one. They all sound so good! Thank you for your amazing support of the event and for joining in each week. Here’s to more Wellness Weekends–and your wellness, too! xo
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include as many as I can each week. PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email.
And now for this week’s picks! Here are some of the recipes that caught my attention this week–all are foods I’d like to try to eat more often:
Creamy Kale and Cherry Salad from Gluten Free Cat. Because really, can we ever have too much kale? (And cherries are just perfection in a small package).
Kelp Noodles with a No-Peanut Sauce from The Mommy Bowl. After reading Deanna’s recipe, I’ve decided I have to give these noodles another try.
Tofu Nut Balls from Green Gourmet Giraffe. I’ve been making all kinds of savory “balls” lately (see upcoming recipe!), and these sound like a great option for dinner or atop pasta.
And This Week’s Readers’ Choices:
Readers’ Choice, Savory: Mexican Zucchini Lasagna from The Taste Space. Y’all loved this ingenious lasagna that used zucchini instead of noodles. Yum.
Readers’ Choice, Sweet: Quinoa Energy Bars from Cooking Quinoa. Wow, you folks really took to these quick and easy granola-type bars–almost 200 clicks on the recipe so far!
Thank youto every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with.
Please join us for Wellness Weekend this week! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included.
And don’t forget to answer my newsletter question, above–please leave your response in the comments!
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page.The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome! Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed.”
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
Welcome back to another summertime Wellness Weekend! After my computer woes last week (still haven’t accessed all my photos that were saved on our external drive–I can’t even entertain the thought that I might have lost ALL my photos of
And it looks like you’ve all been enjoying summer fruits and veggies in your dishes, too (with a few from our friends overseas to remind us that it’s not summer everywhere right now!). I love seeing all the brightly colored choices you’re preparing these days. Keep ‘em coming!
Newsy Tidbits:
The Mega-Ebook Sale Continues! Thanks to all of you who’ve taken advantage of the Mega Summer Ebook Sale so far! As I mentioned last week, you can purchase any two of my ebooks for just $10.95 (and yes, that includes Sweet Freedom!). The sale will continue only until August 31st, 2012, so if you’ve ever thought about buying any of these ebooks, now is the time! Hop over to this page to check out the details and place your order.
In case you haven’t seen it, Hallie from Daily Bites compiled a list of101 Summer Salads. . . the only reference you’ll need this summer (except for the new salad posts I’ll be adding here, of course!)
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include as many as I can each week.
And now for this week’s picks! For this week, I decided on a theme of “sips and sides” to go along with all your summer fare:
Pearl Barley and Veg Broth from Hannah Does Healthy. One of my favorite recipes from pre-GF days was my barley risotto. I’ve been looking for a way to reproduce it. . . this recipe is another inspiration in that direction (and if you can eat barley, it sounds SO good!).
Readers’ Choice, Sweet: Black Forest Truffle Bites from Wayfaring Chocolate. You all loved Hannah’s take on the classic cake ingredients!
Thank youto every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this week! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page.The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome! Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed.”
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
I hate to have to remove links! PLEASE read the guidelines before posting!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
******************************************
BEFORE YOU SUBMIT. . . . PLEASE READ THE GUIDELINES!!
It’s been a crazy couple of weeks here in the DDD household, what with mega-marking for my classes at the college, a whirlwind trip to Montreal (more on that anon), the regular array of doctor’s appointments, a quick visit for a dental emergency (my molar is fine now), evening visits to the Vet emergency clinic (Chaser is fine now), weekday visits from the emergency plumber (the toilet is fine now), and long-deferred evenings with the HH (our relationship will be fine now). So thank you all for your patience in waiting for this next recipe!
Before I get to the recipe, though, I’m going to make you wait just a wee bit longer (am I terrible, or what?) so I can share a little from our trip to Montreal last weekend.
After spending time with my dad to wish him both both a Happy Father’s Day and a Happy 91st Birthday (yes, you read that right!), I knew exactly where I wanted to dine: Aux Vivres, one of the most popular, hippest vegan spots in that city.
Despite driving over an hour before we found the place (which was quite the feat, considering we were only 15 minutes away when we started), we were thrilled to finally ease into a parking spot and run across Boulevard St.-Laurent into the bright, bustling and (thankfully) bilingual café.
After a heavy (if yummy) brunch that morning, the one thing I really craved was a green juice. I started with the Popeye, while the HH went for a Mango Lassi:
[The HH's Mango lassi on the left, my green juice on the right.]
For dinner, the HH (of course) chose the closest thing to meat on the menu and ordered the Portobello Burger, about which he raved.
[Manly Portobello Burger. Look at the size of those fries!]
I sank my teeth into a Buddha Bowl with grilled tempeh (which reminded me that I also need to make these types of bowls at home more often!):
[Vegan Happy Meal--apologies for the blurred photo!]
All in all, a wonderful meal, as always. We had hoped to get to Crudessence as well, but ran out of time!
Naw, kidding! (I honestly can’t imagine such a thing. . . ).
[Vibrant with additions of grape tomatoes, broccoli, peppers, spring mix and cucumber.]
So, despite the fact that I *could* continue sharing an indefinite number of desserts until, oh, 2042 or so (to me, nothing is ever as interesting as dessert, so I tend to lean–heavily–in that direction), I have chosen to take a break from the sweet stuff and begin to share all the other stuff I eat on a daily basis.
When I posted what I considered to be a fairly basic kale salad the other day on Facebook and got a resounding response from readers (in fact, that little update got more comments/likes than anything else I’ve ever posted on the page), I realized that regular food deserves its moment in the sun, too! (Well, not really “in the sun,” of course, since we all know that would be bad for its health and increase its chances of skin cancer–but you know what I mean).
[A blend with purple cabbage, green apple, and pumpkin seeds]
In a way, I think of this salad as the culinary counterpart to The HH. (What? The salad is going a little bald at the top?).
Let me explain.
Like so many other couples who’ve been together for some time, the HH and I have established routines in our lives. He’s the one who gets up in the morning to walk The Girls; I’m the one who feeds them their dinner. In the evenings, we walk them together. When we prepare our own dinner, I’m the kitchen director and the HH is my sous-chef (well, chopper, at any rate). He’s in charge of the lawn mower and I’m in charge of the food processor. Et cetera.
As a teenager, I remember glancing at my parents sitting across from each other at the dinner table and thinking that their lives were unbearably dull and routine, devoid of amy spark or novelty. They just seemed so. . . . blasé with each other.
[With cherry tomatoes, green cabbage, sunflower seeds and chopped pecans]
These days, though, I’ve come to appreciate that there is comfort and security in familiarity. It’s like sliding into the car seat each morning with everything already adjusted, so there’s no need to fix the rear-view mirror or move the chair forward; or that beloved blouse you’ve worn so many times you recognize the faint aroma of your favorite perfume when you withdraw it from your drawer. Or like that old wooden spoon you got as a gift when you moved into your first apartment, the one that’s stained and glossy with the nuance of oils and sugar and cookie dough batter that have worked their way into the wood grain over the years, the handle having shaped itself to your grip over time with so many uses.
Life with a long-term partner is like that, too: the steady, repeated drum of your daily life like the constant flow of water from a stream, engraving its pattern into the rock; eventually, the rough edges are all smoothed out, the water’s groove etched permanently.
It’s the daily, quotidien habits that provide a sense of harmony and contentment, even when we begin to take them for granted. Sometimes, it takes an outsider’s comment–”Wow, that HH is so funny!” a friend might remark after we’ve all had dinner together, or “I can’t believe that the HH knew who Robert Bussard was!” or “Seriously? The HH painted that??”–to startle us back into appreciation. And at times like that, I remember exactly why I was so smitten to begin with, and what it is I still love.
[A perfect summer lunch plate.]
So, okay, maybe it’s a stretch, but I think we go through the same dulling of appreciation with familiar foods, too. Anything that you eat regularly–part of the “routine”–can be taken for granted, and you may lose sight of how remarkably great that food seems to someone who doesn’t consume it on a regular basis.*
That’s why I was so taken aback by your response to this salad on Facebook. Ever since I first encountered a similar recipe in Kim’s recipe calendar, we’ve eaten a variation on this dish at least once a week in our house; to me, it’s as familiar as my fingerprints. At the same time, the fact that it is so common offers a sense of regularity (and–ahem–I mean that in both senses of the word). Your reaction made me wonder if perhaps there was more here than I realized–had I been taking my quotidien Kale Salad for granted?
Well, thanks to all of you for recasting my perception of this salad. To me, it had become a pair of comfy PJs, a favorite hairbrush that’s softened with years of use, a constant, steady and familiar companion whose presence was so ubiquitous it almost receded into the background.
But now, looking at it with new eyes, my heart jumps again when I gaze in that direction. And I appreciate him it more than ever.
*I’d say this principle is true of every food except chocolate, of course. I am still just as besotted today as I was the first day I encountered it.
What’s your kitchen staple–a dish that’s common in your kitchen, but might seem new and tantalizing to someone else?
[With added hemp seeds, sprouts, radish, apple and chopped pecans]
Kale Salad, Fully Loaded
This is really less of a recipe and more of a guideline. Essential ingredients, in my opinion, are “The Base;” (it IS a kale salad, after all!); “Crunchy Veggies” (especially carrot and beet); “Fresh Herbs,” which I feel really “make” this salad; and “Nuts and Seeds” (at least one choice). All the other categories can be omitted if desired and you’ll still end up with a yummy salad. Switching up the ingredients in each category allows for infinite possibilities. Take your pick and enjoy salad all year!
The Base:
1 bunch (6-9 leaves) curly kale or Swiss chard (red or white), or a combination
1 cup (240 ml) mixed baby salad greens, bite-sized romaine lettuce, bite-sized butter lettuce, arugula (rocket) or a combination
Crunchy Veggies:
1 medium carrot, grated
1 medium beet, grated
1 rib celery, diced
1/2 red, yellow or orange pepper, diced
Fresh Herbs:
1/2 cup (120 ml) of at least 2 types of coarsely chopped fresh herbs (my favorites are dill, basil, mint, flat leaf parsley and cilantro)
Nuts/Seeds:
1/2 cup total of any combination of fresh nut pieces and seeds (my favorite combinations are walnuts or pecans and hemp seeds; walnuts or pecans and sunflower seeds; almonds and pumpkin seeds)
The Crucifers:
2 cups (480 ml) total of any of the following (or any combination):
finely shredded white or purple cabbage
broccoli
cauliflower
Fruit:
1 apple or pear, cored and diced; or 1 cup fresh blueberries or strawberries; or 1 avocado, peeled, cored and diced; or 1/4 cup goji berries or golden berries; or 1 cup diced fresh pineapple
Other Add-Ins (all of these are optional):
1/2 fennel bulb, sliced thin
4-6 radishes, sliced in half-moons
1/3 cucumber, sliced in half moons
handful of grape or cherry tomatoes, cut in half
handful of sprouts (my favorites are sunflower, pea, or alfalfa sprouts)
Dressing:
1/2 tsp (2.5 ml) fine sea salt
2 Tbsp -1/4 cup (30-60 ml) extra virgin olive oil, preferably organic
juice of 1/2 large lemon, to your taste
Soften the kale: Remove the kale leaves from the ribs; discard ribs, then wash and dry the leaves. Stack the leaves, roll tightly (jelly-roll style), then cut thinly crosswise to create long thin shreds. Chop the shreds into smaller pieces and place in a large salad bowl.
Sprinkle the kale with salt and drizzle with about 2 Tbsp (30 ml) olive oil. Using your clean hands, “massage” the kale, squeezing it and squishing it between your fingers, until it begins to darken and soften a bit (this breaks down the fibers in the leaves and renders them more easily digestible–but they will still retain a nice crunch). Wash and chop the chard using the same method and add to the bowl (it doesn’t need to be massaged).
Add the remaining ingredients to the bowl and toss with the lemon juice and more salt and/or olive oil, if desired. I like this salad fairly dry, so that the leaves are just barely coated with dressing but not in the least wet, with no excess dressing pooling at the bottom of the bowl. The HH prefers his more saturated; it is entirely up to you. Makes 3-5 meal-sized servings or 6-8 side servings. Will keep, covered in the refrigerator, up to 3 days (and will still remain crunchy!).
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
