Shopping @ My Local Farmers Market

Last Saturday when my husband and I were out for a walk, I noticed the return of the Farmers Market across the street from where I live…so convenient. And even more exciting was the Clean Green Growers (CleanGreenGrowers.com) organic food display on tables, groaning with greens, colorful summer veggies, including organic corn on the cob, all of which were delicious! The sign below doesn’t have the name, so I asked the owner, Dillard, for a card with the website (above).


A couple of days later I made a chilled quinoa salad, using the lettuce, purple onion, and tomato plus corn on the cob on the side: all organic, fresh, and local! What a treat!!

 


Chilled Sprouted Quinoa Salad

The recipe for this is a Cooking by the Strings of Your Apron+ recipe, so you can use any whole grain (I used sprouted multi-colored quinoa*), any lettuce you like and any other veggies for the quinoa salad, chilled.

Utensils: cutting board & knife, pot for quinoa, serving bowl, strainer
Prep. Time: 15-20 minutes (You will prepare veggies while quinoa is cooking and cooling.)
Cooking Time: same 15 min. (5 minutes in fridge after)
Categories: gluten free, sugar free, vegan

Ingredients

Approximately one cup cooked quinoa*(directions below)
One organic tomato, quartered
Veggies of choice: grated carrot or radish, snow peas, scallion or leek, etc.
Dressing: Olive oil and lemon or one of your choice
Herbs and spices of your choice: any combination of: garlic, thyme, oregano, dill, parsley, ginger, etc.

Directions

  1. Cook quinoa according to directions below. *
  2. While the quinoa is cooking, about 15 minutes, prepare the veggies.
  3. Remove fully cooked quinoa and place in a bowl in fridge for 5 minutes to cool.
  4. Toss all the veggies together while quinoa is cooling, add herbs and spices of your choice, and lace in serving bowl lined with washed and torn organic greens
  5. Remove quinoa from fridge and add to serving bowl and toss well. Feel free to top with sprouts or olives.
  6. Place back in fridge until ready to serve, or eat as is, slightly warm.
    Cooking directions for Quinoa (sprouted):
    1. Bring 1 1/2 cups water or broth in medium pot.
    2. Add 1 cup quinoa. Cover and simmer over low heat for 15 minutes.
    3. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
    (I put it in the fridge for 5 minutes.es)Note: On the side of the bag is a white block that says SPROUTED and under that: says: HELPS UNLOCK NUTRIENTS. As a former co-owner of a sprouting operation, I know that sprouted beans, grains and seeds are more easily digested and more nutritious, so I buy TRUROOTS sprouted grains.

I thoroughly enjoyed everything I purchased and plan to go back tomorrow. Also, two sisters had a booth with fresh flowers, which I purchased. Here is a photo of what I bought.

+Cooking by the Strings of Your Apron is a term I coined to refer to ingredients to your liking, using my recipe as a guide. So instead of quinoa, you can use rice or millet; instead of tomatoes, you can use (red) peppers. Use what you like to make the recipe yours!

Salad Alley #2: Summer Slaw

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!

 

 

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