Posts Tagged ‘carrots’

Salad Alley #2: Summer Slaw

Thursday, July 16th, 2020

Raw foods are rich in enzymes. Enzymes are needed for the digestive system to work. They are necessary to break down food particles so they can be utilized for energy. The human body makes approximately 22 different digestive enzymes which are capable of digesting carbohydrates, protein and fats. (Source: Quote from Internet)

There are three main types of digestive enzymes:

  • Proteases: Break down protein into small peptides and amino acids
  • Lipases: Break down fat into three fatty acids plus a glycerol molecule
  • Amylases: Break down carbs like starch into simple sugars

When you eat fresh salads, the digestive enzymes are intact, which means foods can be digested more naturally. One of the naturopaths I met at a vegetarian conference suggested that people eat salad first to get the enzymes going to help digest the cooked foods. So this salad might be a good start to your lunch or dinner.

 

(This photo is the slaw before I added the dressing to enable you to see it better.)

Summer Slaw

Utensils: Grater or food processor, mixing bowl, cutting board and knife, serving bowl
Prep. Time: 15 minutes
Cook. Time: None
Categories: Vegan, Sugar Free, Gluten Free, Paleo/Veg*

*(I am moving to a more Paleo diet without meat, because Paleo has 75% plant-based foods that exclude dairy, grains & beans)

Ingredients

One cup grated veggies: yellow summer squash (green) zucchini, carrots, radishes
(or other veggies of your choice, preferably organic)

2-3 scallions, washed & sliced thinly

1 celery stalk, washed & sliced thinly

1 pickle (dill) diced (optional) [I use Bubbies made naturally without vinegar)

3-4 olives  (optional), sliced

Organic lettuce of choice (I used butter lettuce)

(Black) sesame seeds

Sprouts (optional)

 

Dressing: (or feel free to use your own dressing)

¼ -1/2 ripe avocado

½-1 tsp. mustard (deli style)

Salt & pepper to taste

1 slice ginger

Salt & pepper to taste

¼ cup water  (or more for desired pourability)

Directions

  1. Wash and grate your colorful vegetables of choice to equal about one cup. Place in mixing bowl.
  2. Add scallions, celery, and if using, pickles and olives. (I use green Castlevetrano olives that are ripe even though they are green,)
  3. Puree dressing ingredients in blender, adding more water if needed to make a pourable dressing or use your own dressing (ex. mayonnaise)
  4. Wash and dry organic lettuce leaves of your choice and place in bowl or on a plate with lettuce spread over surface.  Spoon dressing over he slaw and toss with my dressing or yours. Sprinkle with (black) sesame seeds and top with sprouts.

ENJOY!

 

 

Early Fall Salads with Pomegranate Seeds, Berries, Dragon Fruit, Mangoes, and Okra

Thursday, October 10th, 2019

Fall is my favorite season and also a time for me to shift to “fall foods” that I have not had during the summer, such as apples and pomegranates. But early fall is also still warm, so I have not given up on berries and mangoes. As for vegetable salads, your choices are almost endless this time of year, so be sure to use organically or responsibly grown produce. Feel free to substitute your favorite fruits and veggies if mine are not to your liking.

 

Colorful Fall Fruit Salad


I decided to use cocktail glasses and took them from above the glasses, but the angle is still funky!

Utensils: Strainer, cutting board & knife, bowl and serving dishes
Prep. Time: 15 minutes
Cooking Time: None
Categories: Gluten Free, Vegan, No added sugars

Ingredients (All organic)

1/2 red or white dragon fruit*, scooped out into small pieces+
1/4 mango, peeled and sliced
1/4 cup blueberries or blackberries, rinsed and drained
1/4 cup red pear or red apple, cut into small slices or chunks
unsweetened dried coconut
chopped walnuts
Pomegranate juice to moisten (or apple or pear juice)

Directions

1. Wash strain, cut or slice fruits into small pieces, except for berries (leave whole). Add a small amount of pomegranate juice.

2. Place in ramekins or small bowls or cocktail glasses. Garnish with coconut and/or chopped walnuts.

3. Serve at room temperature or place in ‘fridge until ready to serve.

+ I recently posted a recipe with dragon fruit. Just type dragon fruit into the Search Box on Home Page.

 

Triple Greens & Veggies

Utensils: Strainer, cutting board & knife, bowl and serving dishes
Prep. Time: 15 minutes
Cooking Time: None
Categories: Gluten Free, Vegan, No added sugars

Ingredients

Organic watercress, baby spinach, and red-tipped Romaine lettuce (= to about 2 cups), washed and dried
3-4 green or red okra*
Scallions, washed, roots and dark green stems removed, then sliced lengthwise or into small circles crosswise
Shredded carrot (off-white, orange or purple)
Sprouts
Dressing of your choice (I made a Hold-Your-Horses dressing from a previous posting because the tofu base gives me a source of protein. (Just type Hold Your Horses Dressing into the Search Box on the Home Page)
Optional additional items: slivered fennel, olives, walnuts

Directions

1. Place lettuces in a large bowl. If the cress still has roots, remove. If not using the salad right away, rip the lettuce leaves by hand rather than cut with a knife. (Doing the latter means the greens will turn brown around the cut edges sooner.)

2. Wash and slice okra crosswise, to expose the pinwheel pattern. Add to bowl.

3. Wash and shred the carrot and add to the bowl. Toss with your favorite dressing and serve immediately or place in ‘fridge for later use without dressing. Garnish with sprouts after tossing with dressing.

*Okra raw is very tasty, a little like cucumber. Since many people avoid okra because of it slimy texture when cooked, most of us don’t know that eaten raw, it is quite delicious! Here is some info on okra that might convince you to try it raw:

The amount of nutrients you find in a portion of okra makes it the kind of food you would want to include in your meal plans. For example, one cup contains 3.2 grams of fiber that is about an eighth of a person’s daily needs. Sufficient fiber content is essential for the effective working of the digestive system. This same serving of okra also delivers 82 mg of the calcium the body needs for good bone and teeth health. In addition, you find it also contains 1.9 gram of protein and just 32 calories. These are just a few examples of its high nutritional value. (Quoted Source: https://facty.com/search/?term=Benefits%20of%20Okra)