Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Tuesday, March 9, 2010

summer on a salad


italian dressing
(by Alissa Cohen, Living On Live Food pg 471)

The longer you let this one sit, the better it tastes.

1 cup olive oil
1 cup fresh basil
1 cup fresh parsley
1/2 cup dried Italian seasoning
2 scallions
2 teaspoons onion
1 lemon, juiced
2 cloves garlic
1 tablespoon honey
1/2 teaspoon sea salt

Blend & chill for at least one hour.

tastes like summer on your salad :)
yum yum yum!!!
(i make 1/2 recipe for just the 2 of us, but often)

ps. my order of books has arrived
if anyone is looking to obtain one,
let me know :)

Tuesday, November 24, 2009

60:100 disappointment

60:100 disappointment

sunday after worship, we took the speaker out for a meal
the group chose applebees.
i felt no trepidation, because i know how to order a custom salad
i have done it often, successfully even...
by looking at the complete menu so i know what ingredients they
have in the kitchen,
and ask they use only what they have- what could be easier?
so that's what i did...
the 8 other meals came out and then our waitress vanished
my table spot naked and empty.
they are taking their time making a really wonderful artistic salad
...or so i told myself..
tick tock
the next time i saw out girl i asked and she went to check on it
tick tock
she comes back all cute and apologetic with a salad
seems the chef didn't understand what she meant
so she told him, beaming she set a salad in front of me and vanishes again
ok i can remove the croutons, but the cheese was
microplaned into hair thin whispers
the serious problem tho was the bacon bits all over the beautiful deep greens
(he failed to add any other veggies except 3 mini grape tomatoes
and thick slices of onion. so much for artistry)
i couldn't deal with that due to my extreme allergy that would either put me
in the hospital or kill me if i ate any food that even touched bacon.
i waited for her to return
tick tock
when she finally did (i think the rest of the table was 3/4 done by then)
i told her i couldn't eat this and that i only wanted veggies- no bread,
no cheese and definitely no bacon. she apologized and took it back
tick tock
out comes another salad and poof! she's gone.
i saw 2 croutons peeping out from under the salad
and did some digging
come to find out- all they did was remove the top layer
there was still bacon cheese and lots of croutons underneath
i was to get no dinner.
tick tock
she came back and i explained handing back the salad
and said just take it off the bill
and no i don't want anything else instead
(um the salad was the ONLY thing i could eat there)
and no thank you- i do not want a free dessert.
i left that place very disappointed.
and they won't be seeing me again.

some places are very good about making a custom meal for
the 'allergic' customer.
applebees is not.
cracker barrel was surprisingly good at it, and so was red lobster,
who would have thought it?

be warned ye raw friends!

so i came home and had some warmed red pepper bisque
some raw chocolate halva
and a cup of herbal tea
i am fine.
much finer than my poor sad friends -who probably had heartburn that nite.

my friend susan suggested i carry this card, one that earth mother had created:



it may indeed help at most places
but in a place where there is no vision, perhaps not.

until next time-
xoxo
snowdrop

Monday, July 27, 2009

garden time!

the best time to be a raw foodie is the summer for sure!
the fresh fruit & veggies that are getting ripe for
pick & eat are juicy flavorful and deeeelishus!
:)
happy happy tastebuds, yumm!
my first real harvest:

lots of kale, collard, lettuce, herbs, & snap peas
tho i did have a tremendous amount of weeding to do
when i returned home from france. they were knee high,
hiding the veggies well. it was all that rain. wow!

first thing i did upon harvesting, was to blend a salad dressing
using garden herbs and some raw nuts, assorted other things
for a yummy green salad topping dressing.
what makes it easy and clean to apply was putting it into
a squeeze bottle (with a tip like from a mustard bottle)
eeeasy application, and darned right pretty results too.

i hope you are all enjoying the summer bounty
whether from your own gardens, farmers markets
or the local produce being offered in your grocery stores.
(better yet, gifts from friends & family's gardens- tee hee)

joy happiness and plenty of raw food!
xo
snowdrop

Saturday, November 29, 2008

creamy dreamy ranch dressing & dip recipe























"so if you only eat raw foods, that means you just eat salads, right?"

that is a huuuge misunderstanding that i have been presented with often.
one of the reasons i am putting together a recipe book is to make
raw eating a delight to the palate, to have exciting meals, and to avoid monotony.
hence, i have been re-creating many cooked food recipes into the raw genre.
i have had a call for recreating dairy based recipes especially from
those who are lactose intolerant but miss it dreadfully. is it even possible?



this brings me back to the salad question
even though i eat a large variety of foods prepared in an even larger array-
i still do like my salads. but if you are eating out you can't always
make the salad as interesting as you can when you are at home.
so when i travel or eat out i usually bring along my salad excitement in a jar....
the dressing.
a creamy dressing can satisfy a need that just greens alone cannot,
and to answer the question... how can i have my ranch and eat it too-
i joyfully present my:

creamy dreamy ranch dressing & dip

for those missing that hidden valley feeling. soak time 1-2 hrs
5 Minutes to Prepare

Ingredients

1-1/2 c nuts (cashew or mac or combo)
soak them for a creamier dressing (1-2 hr is fine, then drain)
3/4 - 1 c filtered water for blending
3 T lemon juice
(translates into approx 1/2 lemon)
1/3 c cider vinegar
1/3 c extra virgin olive oil
3 T agave ( or 3 soaked dates)
2 cloves garlic
1 t garlic pwd
3 t onion powder
1 t dill
1 T sea salt
1/2 t basil
and to add after it's done:
1/4 c finely minced parsley
additionally, 1/2 t dill, minced

Directions
makes 3 cups
serving size 2 T
high speed blend all ingredients till creamy and smooth except the last 2 (parsley & dill)
then once blended, stir in the last 2 ingredients.
thickens in fridge.
thin to desired consistency if using as a dressing- or toss into wet lettuce leaves as is.

Number of Servings: 24

Variations
Add a few drops of natural smoke flavor for that ‘bacon ranch’ flavor
Grind lots of pepper & add 2 T nutritional yeast for’ peppercorn Parmesan ranch’
~~~~~~~~~~~~~~~~~

enjoy a happy salad
or dipping your veggies!




till next time!
snowdrop