Posts Tagged ‘sprouts’

Early Autumn Thoughts & Early Fall Salad

Tuesday, October 6th, 2020

Because I forgot to post the recipe a couple of days ago, I am posting two seemingly disparate topics: a poem and a recipe. However, the link between them is that the title of each is early autumn: Early Autumn Thoughts and Early Autumn Salad. So there’s the link!

Early Autumn Thoughts


The early morning sunlight
dousing the trees
halos the changing leaves,
sparkling like jewels.

This Autumn kaleidoscope is Mother Earth’s
awesome wonder that happens every year,
which I await with great anticipation…
she never disappoints!

But I have no time for poetry today…
My words get in the way
of watching the leaves change!



Here is a simple Early Fall Salad to help you celebrate eating lower on the food chain. Because I had not planned to post it, I don’t have specific amounts, so this is one of my cooking-by-the-strings of your apron recipes.

Early Autumn Salad

Utensils: Cutting board & knife, strainer, bowl for salad, serving bowl
Prep Time: 10 minutes
Cooking Time: None!
Categories: Vegan, Gluten Free, Sugar Free, almost Paleo


1-2 cups organic greens ( I used a Bibb lettuce with red tips with roots still intact)
2-3 slices of organic leek, white part (I use the green for soup stock)
grated organic carrots
thinly sliced organic red cabbage
sliced (organic) avocado (I used one from Florida with smooth skin; slightly different from Haas
organic sprouts (I used my salad mix of alfalfa, clover and broccoli–not strictly Paleo)
Castlevetrano green olives (organic and ripe even if green)
Olive oil and lemon or dressing of your choice
Salt & Pepper or herbs of your choice


  1. Wash and dry greens; tear into bite-sized pieces. Place in large serving bowl.
  2. Add grated sliced leek, grated carrots, and sliced red cabbage.
  3. Place slices of sliced avocado around the bowl.
  4. Toss and if ready to serve, add condiments and dressing while tossing.
  5. Top with sprouts and olives and eat right away….crunchy and delicious!


Salad Alley: Light Eating for Summer Heat: Chill Out with Cucumber Salad

Friday, August 7th, 2020

My Note: Just as I do lighter reading in the summer (See last two reviews by scrolling back), I also lighten my eating habits with lots of summer salads. The one today is mainly cucumbers, which are perfect for summer since they are watery and light and perfect for summer salads. I bought mini-cukes because the large ones sometimes begin to go bad before I finish them.

Here is nutritional information on cucumbers with source:

Health Facts:

The cucumber is considered to be a super vegetable due to its nutrient value including protein, fat, magnesium, carbohydrates, iron, and phosphorus, Vitamin A, B, C and B2. There are 35,100 to 486,700 parts per quadrillion linoleic acid. It has high water content and it is often included in low carb diet for people who want to go for a weight loss program.  All the nutrients found in cucumber makes it a beneficial for healthy living. 10 nutritional benefits are listed here – 

1: Keeps our body hydrated 2: Blood pressure stabilizer 3: Improves digestion

4: Prevention of Cancer 5: Helps in overcoming joint pains 6: Improves the condition of kidneys

7: Strong tissues and healthy joints 8: Oral health (good for strengthening teeth, gums and kills bacteria in mouth) 9: Good for diabetes 10: Reduces cholesterol


Utensils: Cutting board and knife, strainer, bowl and serving plate
Prep. Time: 15 minute
   Cooking Time: None
Categories: Vegan, Sugar Free, Gluten Free, Paleo

Ingredients (Add any you wish to include)

one large or two small organic cucumbers
two scallions (mostly white parts)
organic red bell pepper
6-8 black or green pitted olives
Dressing of choice
(Black) sesame seeds
Salt & Pepper, optional
Fresh dill to taste


1. Wash and drain cukes, scallions, olives and pepper.

2. Slice cukes with skins if tender, mince scallions, slice olives into thirds lengthwise and place in
a bowl. (Slice pepper and add after tossing below.)

3. Toss salad ingredients with dressing.  I use fresh lemon and some olive oil. Place slivers of pepper around bowl. Top with sesame seeds,
dill, and optional salt & pepper. Serve chilled.

Feel free to garnish with sprouts if you have them.