Power Bowl~ Quinoa Power

May 7, 2023May 13, 202310 Comments

In my haste, I bought dates instead of dried prunes. My mind must have been a million miles away. However, I like dates and they were labeled organic. This was a gigantic bag. I surfed the Internet and found a Moroccan power bowl salad recipe with dates. What a find! Even better, this recipe calls for pistachio nuts, which I have a huge bag of fresh pistachio nuts. I really like Moroccan food. I can’t wait to make this salad. Another step towards healthy eating with pizzazz!

Quinoa Power Salad: We’ve got cooked quinoa, shredded carrots, hydrated or canned chickpeas (garbanzo beans), tons of chopped parsley, golden raisins, scallions, dates, and one handful of chopped pistachios. A bowl of delicious Moroccan salad goodness. Toss that all up and drizzle with the honey lemon dressing. [or, your favorite dressing – oil & vinegar with lemon juice, salt, pepper and one minced garlic clove + cumin -my choice]. Just look at all that beautiful color!

Power Bowl

Servings: 2-3
Time: 10 mins.
Difficulty: easy
Print

INGREDIENTS
1 ½ cups cooked quinoa
1 cup matchstick carrots
4 scallions, thinly sliced
1 (15 ounce)can chickpeas, rinsed and drained, or 2 cups(hydrated)chick peas
⅓ cup chopped dates (add more dates if omitting raisins)
¼ cup chopped pistachios (or walnuts
⅓ cup golden raisins (optional)

honey-lemon dressing:

½ teaspoon cumin powder
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey (maple syrup or brown sugar for vegans)
½ teaspoon salt
⅛ teaspoon chili powder

INSTRUCTIONS

POWER SALAD: Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.
HONEY-LEMON DRESSING: Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle the dressing into the salad and toss the salad to combine everything. Serve immediately or store in the refrigerator for later!

I know that golden raisins would have been a bit too sweet for me. I opted out and no honey in the dressing. The raw, minced garlic in my dressing adds a very slight tang to the salad. You do not taste it. Add more garlic if you want to experiment. I would add two garlic cloves. We all know how good quinoa is for you. This high protein packed, gluten-free grain is the world’s super food. I have red quinoa and was happy to use it. Add mint or cilantro. You can have a medley of herbs.

After 2 days of soaking, chick peas will break down (get mushy) and start fermenting.

Chick Peas

I soak my dried chick peas overnight in cold water for 8 hours. As a guideline, don’t go over 12 hours. The peas are ready when you test one and it is no longer hard and really tastes similar to a ‘green pea’ – wonderful! Also, you do not have to boil dried chick peas to get them ready for cooking or eating, or, when making hummus. Boiling hardens the chick peas. I have had both and prefer the softer version using my method. TIP: when cooking chick peas add them at the end. The last 5-10 minutes of cooking. Similar to potatoes. Add potatoes at the end of a stew so they stay soft and eatable. NOTE: I also found that preparing chick peas from scratch produces the best, tender chickpeas with a creamy mouthfeel that the canned variety just can not compare. One pound of dried beans = About 2 cups hydrated chick peas. Re-hydrating chick peas is determined by taste. You do not know if your chick peas (dried or canned) have been on the shelf for months or years.

Healthy Power Bowl

Crunchy carrots add the right amount of color to this recipe. You can add cilantro or green bell peppers or any other vegetables that may be almost ready for a toss. The POWER IS YOURS!

The POWER IS IN YOU!

Dandelion Salad 😝 The Bitter Truth

May 6, 2022May 9, 202216 Comments

The DANDELION cannot shake its reputation as an obnoxious weed!

Spring is the ultimate season for fresh produce. Dandelion Salad is bright and refreshing, sprinkled with yellow petals. Our veggie-forward salad will awaken your taste buds after winter’s heavy meals.

What is the one of the first BRIGHT YELLOW herbs you see blooming on your lawn? Did you say DANDELION ⁉️ You’re right! First bloom in Spring 🌱 Second bloom in the Fall 🍁🍂 Two times!! Resilient!

Celebrate A Good Life With Dandelion Salad

The Dandelion Is A Herb!

“The FDA continues to treat dandelion as a weed. The agency’s official position is that “there is no convincing reason for believing it possesses any therapeutic virtues.” … “’What is a weed?‘” [Ralph Waldo] Emerson wrote. “A plant whose virtues have not yet been discovered.”’ As far as dandelion is concerned, truer words were never penned ” More about dandelions found in Michael Castleman’s book The New Healing Herb s

The Best Way To serve Dandelion Salad

They say “what grows together goes together,” and dandelion greens and strawberries are delicious proof that it’s true. This savory dandelion salad amps up that perfect pairing with a warm balsamic vinaigrette and slow-cooked red onions. A powerhouse of nutrients.

Dandelion Salad – by Clara at 94 yrs young. A wonderful lady!

DANDELION SALAD TIP: Clara picks the small dandelions for her salad. They’re best picked when tender, before the plant blooms, and they can be served raw or cooked. Chef’s TIP: The small, lighter green dandelions are milder than the large, dark green dandelion leaves.

Dandelion Salad

Servings: 2-3
Time: 10 mins
Difficulty: easy
Print

INGREDIENTS
2 tablespoons Olive Oil
1 Medium Red Onion (sliced 1/4-inch thick from tip to root)
10 Ripe Strawberries (sliced)
2 tablespoons Balsamic Vinegar (divided)
1 bunch Dandelion Greens (about 8 ounces)
½ teaspoon Dijon Mustard ~Optional
add Salt and Pepper
DIRECTIONS
Slow-cook the onions in some olive oil to bring out their natural sweetness.
Macerate the strawberries in a tiny bit of balsamic vinegar while the onions cook.
For the last few minutes of cooking, stir in the rest of the balsamic. Off the heat, stir in a bit of Dijon mustard (or leave out). Voila, your dressing is made!
Toss it all together, and you’re ready to eat.

Relative to the dandelion are varieties of chicory. The cicoria, in Italian, is earthy and bitter. Don’t forget bitter Radicchio, also related to the leafy chicory. Dandelions detoxify the kidneys and liver, reduce swelling, improves vision, and prevent diabetes. Even though it bites you back..its better than a pill! And has anti-viral properties.

The More Bitter..The More Better!

. . . . .coined by Dr. Steven Gundry, a cardiologist, medical researcher, and author ..his mission is to improve health.

Dandelion is An Antioxidant

Antioxidants work to neutralize the harmful effects of free radicals. The human body produces free radicals naturally, but they cause harm by accelerating aging or the progression of certain diseases.

The dandelion is one of the oldest herbs used for medicine in the the Roman days and as an edible green. ( You can get if free on your untreated lawn). Ask Adelle Davis, the leading nutritional advocate, who changed the American diet.

The first time I heard about Edible Dandelions was from Adelle Davis on the Johnny Carson Show. People laughed when she said you could eat dandelions. A pioneer Of Nutritional Eating, Adelle’s work (defined in her books) helped shape the American Diet towards better nutritional choices! (25 February 1904 – 31 May 1974)

The DANDELION GREENS contains MORE Protein and iron than —> SPINACH!!! They are high in iron, calcium, Vitamins A, C, K and B2 among other vitamins and minerals. and is used for medicine.

Try it once – and you can tell your friends you had dandelion salad! ADDED MEASURE: Sprinkle the yellow flower petals on top of your salad. It is edible too. TIP: Pull the yellow petals off individually. Do not add the rest of the flower -> only the yellow part. Looks like fresh, yellow saffron.

Current Distribution: Dandelions have been established in the Americas , Australia , and New Zealand amongst many other temperate regions such as Austria , Italy , Poland , and Turkey and throughout the United States. India, for example has largely cultivated the plant to use as a remedy for liver problems.

Chef Eva’s Salad Dressing -Vinaigrette

September 29, 2019March 18, 202114 Comments

BEST HERB Vinaigrette SALAD DRESSING
Change your salad dressing from ordinary to extraordinary! When we serve salad greens, everyone knows they will be getting my fresh ‘herb’ dressing with it. Friends and family still rave about it to this day. “When are you going to add your salad dressing to your blog?” I hope you like it!
SECRET FORMULA: The secret is twofold (1) The ‘FRESH’ herbs speak for themselves. (2) You are looking for the right balance of oil and vinegar. Taste the dressing before serving. I can not emphasize this enough.

INGREDIENTS

1/3 vinegar – (blueberry + balsamic vinegar)
2/3 oil – avocado, olive or hazelnut
1/4 tsp pepper*
1/4 tsp salt*
FRESH Herbs: Italian parsley, thyme -lemon thyme, tarragon, basil

The amount of herbs varies -no exact measurement. Over the years, I have found that you never put in too much herbs.
*FRESH ground pepper corn (and salt) adds a specific aroma
Hint: If you don’t have everything ..improvise. Also, use best ingredients because you are not using that much of it.

Salt and Pepper

DIRECTIONS

Mix avocado oil with pepper + salt
Add vinegar – blend/shake in a small jar.
ADD HERBS**

**BEFORE YOU ADD THE HERBS – TASTE the dressing using a piece of lettuce [ This is an important step]

TASTE TEST: The best way to test this recipe is with a piece of lettuce. The taste should be dull. You are looking for the balance of oil and vinegar. The dressing should not be too vinegary. You need to keep in mind that the taste should be dull. The herbs will add a tangy lift. A mistake some people make is to have the vinegar overpowering.
Last step ..add the herbs. They provide an exquisite bright flavour to your dressing. I add lots of herbs.

FARM TO TABLE
The new trend serving prepared meals directly from the farm to the table has captured a lot of chefs/restaurants. I support this wonderful trend in natural eating, as we dig into our herb ‘farm’ to prepare this salad dressing.

Fragrant Basil Growing In Your Garden

FRESH SALAD DRESSING
I have heard people say that once you have had fresh salad dressing, you never go back to store bought again. It is true for me. I always have oil and vinegar in the house. There is no excuse not to make a quick dressing or vinaigrette in 5 minutes.

ARE YOU ABLE TO TELL IF VINEGAR IS BAD?
Vinegar has an indefinite shelf life. It can still alter in appearance and strength after five to ten years. Balsamic vinegar has a tangy-sweet taste. It is aged in oak caskets and becomes darker and sweeter as it ages. Hints of the oak casket linger in this vinegar. The best place to store vinegar is in a fairly cool, dark place. aside: My friend who has wine from Abe Lincoln’s private stock said, ” You don’t want to drink it. It tastes like vinegar. “

Blueberry vinegar is good for your health. Blueberries improve eyesight and memory. The list goes on. You can even buy blueberry vinegar capsules for health therapy ( sometimes called ‘Nordic Tonic‘). Remember the apple cider vinegar trend? Everyone was taking a shot of apple cider vinegar as a daily tonic. Healthy trends are good trends.

WE SHOULD EAT LOTS OF SALADS Let your salad dressing wake up your taste buds. A five minute marvel. Voila!

Modern Raw Carrot Salad

July 22, 2018January 26, 20205 Comments

Ingredients

2 cups thinly sliced carrots
1½ cups fresh orange segments (about 3 oranges)
1/2 cup dried black currants (or raisins or quartered dates)
½ cup green onion, thinly sliced on the diagonal
⅓ cup chopped fresh Italian parsley or mint or cilantro
zest and juice of 1 large orange
zest and juice of 1 lemon
1 tablespoon white wine vinegar
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
salt to taste
½ cup toasted almond slivers (optional)

Instructions

1. Place the orange juice, rice vinegar, lemon zest, cumin, and crushed red pepper flakes in a bowl and whisk together
2. Add the carrots, orange segments, dates, green onion, chopped parsley, and toss to combine.
3. Add salt to taste.
4. Refrigerate to chill.
5. Just before serving toss in the toasted almonds.

This salad can be made 2 or 3 days in advance and brought to your family picnic or event. It had no mayonnaise or egg products so it is safer to bring on those hot summer days and it is so tasty too!

Forbidden Black Rice Salad

September 3, 2016January 26, 202042 Comments

Black Rice was once “only” enjoyed by the Emperor and his royal court. It was forbidden for the commoners to eat this exquisite black rice. The tender, nutty flavoured rice is presumed to enrich one’s life and promote longevity. After I brought my chilled rice salad to the office, I noticed that all the staff made it the following week! It travels well and is a great picnic salad. A refreshing change from your typical summer salads.
I researched and tried out several versions but this recipe from the Bon Appétit June 2012 needs no improvement. black rice salad photo provided by Jason Lowe, Bon Appétit

.
.
BLACK RICE SALAD – WITH MANGO AND NUTS
INGREDIENTS
2 oranges
1/4 cup or more fresh lime juice
2 tablespoons vegetable oil
1 tablespoon fish sauce (optional)
2 cups black rice
Kosher salt
2 just-ripe mangoes, peeled, pitted, cut into 1/2″dice
1 cup finely fresh cilantro leaves
1 cup finely chopped red onion (about 1/2 large onion)
1/2 cup unsalted dry-roasted peanuts or unsalted cashews or other nuts
6 scallions, thinly sliced
2 jalapeno peppers, seeded, minced

INSTRUCTIONS
1 ) Remove peel and white pith from oranges.
2 ) Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bow to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
3 ) Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend.
4 ) Set dressing aside.
5 ) Bring rice and 2 and 3/4 cups of water to a boil in a large saucepan. Season lightly with salt. Cover, Reduce heat to low and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered for 15 minutes.
6 ) Spread out rice on a rimmed baking sheet, drizzle with dressing and season lightly with salt; let cool.
7 ) Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine.
8 ) Season lightly with salt and more lime juice if desired.
Serves: 6–8

DID YOU KNOW?
While whole grain brown rice and red rice also contain beneficial antioxidants; only black rice contains special variety of antioxidants known as anthocyanin antioxidants. (Thus the dark purple colour -like blueberries) Additionally, black rice also contains an important antioxidant – Vitamin E, which is useful in maintaining eye, skin, and immune health in addition to other important functions. Forbidden Black Rice contains 18 amino acids (same as Aloe Vera), iron, zinc, copper, carotene, and fiber. Mangos are #1 ~ the most popular fruit in the world.

Emperor’s Dining Room

In ancient times, Emperors reserved this wonderful black rice for their own consumption because it was thought that it would extend their lives. Black rice does provide many health benefits that the western world is now embracing with gusto. It helps fight against heart disease, cancer, and diabetes with high amount of flavanoid phytonutrients and protects heart health (plaque formation). Herbalists use black rice as a prevention and treatment for ailments and as a blood tonifier.

Black Rice was also considered to be somewhat of an aphrodisiac at one time. I suspect the Emperors down throughout the ages shared their black rice stock with their consorts or concubines.

Heirloom Forbidden Black rice is a strain from Indonesian Rice.

Heirloom Forbidden Black rice is a strain from Indonesian Black Rice. photo provided by Spikenard and Myrrh

Black Rice is surely ‘one of the’… if not ‘the most’ special variety of rice that is cultivated today. Its special, near medicinal values is truly stunning, even today with all of our medical knowledge and tools. Every time you sit down to enjoy a few servings of this awesome super food, you can remind yourself that you are eating something that was once reserved for royalty. If a commoner was caught eating this rice it was “off with their heads”.

VARIATIONS
If you are trying to find something else to do with your avocados, my friend Monique from Ambitious Kitchen added avocado to her black rice salad. It is a nice touch and goes well. Instead of unsalted peanuts (Bon Appétit version), I used cashews while Monique added almonds to her salad. If you have the time and patience, roasted pecans would be wonderful too.

Another gluten-free recipe that is filled with flavour , colour and the YUM-Factor!

BACK TO SCHOOL LUNCH!
A light touch: For milder flavour, use leeks instead of red onion and yellow or red bell peppers instead of jalapeno peppers. Forget the nuts (allergies) if you like. Substitute other herbs for the cilantro. e.g. parsley, basil, fresh mint, fresh-soft rosemary (my favorite) or even peppery rocket lettuce. Know what your kids like to eat. I would even test out fresh oregano in this ‘forbidden’ black rice salad. COLLEGE KIDS: Add a smidgen of fresh pressed garlic ~ to boost the immune system. If it is not fresh I would not use the herbs. The dried herbs taste different. They have flavour, but are better suited in baking and cooking.