The warm days, cool nights and spring showers has our garden flourishing!
Last nights dinner consisted of fresh picked greens, locally grown asparagus, roasted peppers, avocado and hemp seeds! To top it off I made a chimichurri salad dressing with fresh basil and cilantro.
Making salad dressing is SO simple and SO much healthier than store bought alternatives that may contain poor quality oil, preservatives, hidden sugars and food coloring. You don’t have to get fancy, a simple splash of olive oil and balsamic will do! But, if you want to experiment, give this salad dressing a try!
Chimichurri Salad Dressing
2/3 cup olive oil
1/3 cup rice wine vinegar
½ cup fresh basil
¼ cup fresh cilantro
¼ cup water
1 garlic clove
1 tablespoon honey or agave
pinch red pepper flakes
Place all ingredients in a food processor, blend and enjoy!
Yippee! It’s that time of year again, the Wellfleet Farmers’ Market opens today! Nothing tastes better than crisp cut greens, local honey and farm fresh eggs! There is something special about a meal that is made from food that has only traveled a few miles instead of a few thousand miles!
Asparagus is one of the first foods brought to market in the spring. Asparagus is a natural diuretic that aids the body in its “spring cleaning” by ridding the body of toxins. Asparagus contains a fiber called inulin, which healthy bacteria “probiotics” feed on making for a healthy digestive system. Asparagus also contains folate, a vitamin essential for women planning on becoming pregnant. To ensure the highest nutrient content, buy asparagus that is fresh and locally grown! Get out to your local farmer’s market and give this recipe a try!
Spring Asparagus Salad with Lemon Basil Vinaigrette
1 Bunch Local Asparagus
4-6 cups spring greens
Lemon Basil Vinaigrette
¼ cup lemon juice
2 teaspoons Dijon Mustard
1 clove garlic
¼ cup olive oil
¼ cup fresh basil
~Place vinaigrette ingredients in a blender or food processor and blend until well combined, set aside.
~Wash asparagus and cut off tough ends.
~Toss asparagus with a drizzle of olive oil and sprinkle with sea salt.
~Arrange in a single layer on a baking sheet.
~Place under broiler for 10 minutes, turning once.
~Remove from oven and let cool.
~Once cooled, slice into 1 inch pieces.
~Place slivered almonds on a baking sheet and broil until lightly golden, not burnt!
~Toss greens, asparagus and toasted almonds with vinaigrette.
~Top with fresh grated Parmesan cheese, a fried egg, or both!
Come check us out, every Wednesday from 8-1 behind Wellfleet’s Preservation Hall!
This weekend I met a very sweet woman who said she started eating quinoa since reading my blog! It made me so happy to hear that a) people are reading my blog and b) they are trying the recipes and eating healthy food!
So, what’s all the hype over quinoa about? Pronounced Keen-Wah. Quinoa is actually not a grain, it’s a seed! Originating thousands of years ago in Central and South America it was used by the Incas to increase endurance and stamina.
Red and White Quinoa
Quinoa is gluten-free for all those out there with gluten sensitivities and is a great substitution for rice or pasta. It contains all 9 essential amino acids making it a complete protein, great for vegans and vegetarians! It has tons of fiber (unlike the white processed alternatives) which can be helpful in lowering cholesterol, blood pressure and controlling glucose levels. The phytonutrients found in quinoa make it an anti-inflammatory food, lowering risk of cardiac disease and cancer. Quinoa is also rich in iron and magnesium, which is essential for energy production and the formation of bone.
Try it out using my new favorite recipe!
Crunchy Quinoa Salad with Peanut Sauce
Adapted from www.ambitiouskitchen.com
1 cup cooked quinoa
1-2 cups shredded red cabbage
1 red or orange bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
For the dressing
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoons Bragg’s Amino Acids
1 tablespoon honey (use agave if vegan)
1 tablespoon rice wine vinegar
2 tablespoons toasted sesame oil
3 tablespoons water
Prepare all salad ingredients and place in a large mixing bowl.
In a food processor, combine all dressing ingredients. Blend until well combined adding water as necessary until desired consistency is created.
Add 1 cup of cooked, cooled quinoa to the vegetables. Pour dressing on top and mix until vegetables are well coated.
The original recipe added 1 cup of edamame or chickpeas and garnished with cashews and lime. I think all three ingredients would be a lovely addition to the salad!
I served the quinoa over a bed of greens and topped with tempeh that was sautéed in coconut oil and Bragg’s Amino Acids. I also added a sprinkle of black sesame seeds! For a non-vegetarian/vegan meal you could add grilled chicken or shrimp.
The peanut sauce was excellent, wish I had made extra!
Hope you enjoy it too!
Stop on by GLOW YOGA on May 18th for the 2 year anniversary celebration, I will be making this quinoa salad!