recipe for you! my favorite salad and dressing

NOTE: If you read this when I first posted it—I typed in the wrong dressing recipe, oops! Please see changes below.

We could use a breather from the heavy topic of toxic dental practices! Here’s my favorite salad recipe, always a hit whenever I make it for my family or others. A big helping is a meal in itself, with the pasta in it. I took the idea from a recipe that used to be on Macaroni Grill’s menu, now discontinued—though I’ve made it healthier, of course! These are Ch. 2 and 3 recipes in 12 Steps to Whole Foods. Enjoy!

Spinach-Orzo Ensalata

1 cup uncooked whole-wheat orzo pasta (boil in 3+ cups water, approx. 6-7 min., and rinse well to keep grains separate, then cool)

10+ cups spinach (about two 10-oz. bags), chopped

1 pkg. fresh basil, cut in ribbons

2 tomatoes, diced small

1 can black olives, sliced

2 oz. capers (half a 4 oz jar), drained

½ cup raw pine nuts (or toast them under the broiler—yum!)

Optional: shaved Parmesan to taste

Toss all ingredients except optional Parmesan. Add dressing to taste and toss. Top each plate with shaved Parmesan if desired. Serves 4 as a complete meal.

Tangy Dill Dressing

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

1/2 cup extra virgin olive oil

2 Tbsp. Bragg Liquid Aminos

1/4 cup raw apple cider vinegar

2 Tbsp. honey (raw)

2 garlic cloves

1 Tbsp. dried (or 1/4 cup fresh) dill weed

Blend all ingredients well in a high-powered blender.

Garden recipes!

from Michelle Jorgenson (more this week)–congrats to her for being so creative and resourceful with her spectacular garden (which will be featured on the GreenSmoothieGirl Makeover TV show, which we are almost done filming):

I love summer eating, because I try and use as much from the garden as I can.   You can tell your readers that if they don’t have a garden, try talking to their neighbors who do.   Often crops get out of control and gardeners throw away produce before they can get to it.   I just found a neighbor that has a HUGE patch of spinach and leaf lettuce.   It’s farther along than mine, and they weren’t using hardly any of it.   I asked if I can keep it picked so it won’t go to seed as quickly.   So I go pick it every third day or so, and it covers us for green smoothie ingredients.

So here’s some of the stand out  harvest recipes so far:

Salvadoran Radish Salsa

1 bunch radishes – any kind

3 tomatoes

1 small onion

1 bunch cilantro

1/4 t salt

juice from 1 lime

Chop all vegetable and mix.

Can also add the following for a hearty meal:

1 can black beans, rinsed

1 carrot, chopped

1 red pepper, chopped

1 C jicama, chopped

1 cucumber, chopped

1 T rice vinegar

1 more lime juiced

Salt to taste

(I just planted a second crop of radishes just so I can make this!   Made up the second version and took to a family reunion – only thing on the table that was gone by the end of the meal!)

I was determined not to throw away anything, so I figure out this recipe from the radish leaves!

 

Radish Leaf Pesto and Noodles

2 large handfuls radish leaves (from 2 bunches radishes), stems removed

1/4 C Parmesan cheese

1/4 C Almonds or pine nuts

1 clove garlic, cut in four

2 T olive oil, or more to get consistency you like

salt and pepper to taste

1 package whole wheat pasta (penne or rigatoni is best)

Put all ingredients in a high powered blender and process in short pulses.   You will have to scrape down the sides to get it all mixed in.   Add more oil is it’s too thick.

Boil a package of whole wheat pasta.    Cook it  2 minutes less than the package says.   Drain noodles but keep some of the cooking water.   Put noodles back into pan over medium heat, and add pesto.   Stir to coat noodles.   If too dry, add some cooking water.   Cook until pasta is done- 1-2 more minutes.   (Your noodles will taste so much better this way!)

Also can put radishes into any salad or stir-fry.   You’ll be surprised at how mild they taste cooked.

another daily food log from a plant eater

I got a bunch of emails from the “lurkers” who never write on this blog, saying they like food logs, and MORE, PLEASE.   That’ll give me something to say if I ever have a day where I’m running low–but OMG I have so much to write about in the next month or two!!

 

This time of year, I love to go out for a run on a beautiful day–I get other work done in the earlier morning so I can get some sun at 10 or 11 a.m.   Today I ran on the jr. high track by my house, like usual, with the boys’ 7th grade P.E. class doing 4 laps at the end of my hour there.   I was on my 5th mile at that time, and I noticed that even the boys who ran the first two laps were walking, by their third lap.   So in their fourth and last lap, as I passed each group, I’d say, “Hey! You’re not going to let a 9th grader’s MOM beat you.  ARE you?”

 

The boys didn’t think it was that funny, really.   The P.E. teacher did, though.

 

Here’s my fuel today (leaving the kids’ breakfast and lunch out of it, since it’s usually the same):

 

Breakfast: Hot-Pink Smoothie (Jump-Start Basic recipe collection: beets, carrots, strawberries, cashews, coconut water, etc.)

 

Lunch:   (Believe it or not, I really am working on the lunch-ideas recipe collection, due to dozens of requests.   The PRESSURE!)   Put 2 cups of soaked almonds and 3 carrots through the Champion Juicer with the blank plate on.   (Five minutes, though the cleanup will take a little time, too.)   Tossed in some chopped basil, a small yellow squash and small onion, chopped, and 2 tsp. each sea salt and kelp.   Put lots of that Sprouted Almond Pate in a sprouted-wheat tortilla with some cucumber sticks.   (I put a little homemade dressing on it–any kind works–though you wouldn’t have to.)   Planned to have my green smoothie with it but wasn’t hungry after.   Ate the rest of my chocolate coconut-milk “frozen dessert” instead (see  my blog a couple days back).   Put the Almond Pate in the fridge to use for kids’ lunches, or dinner, tomorrow.

 

Dinner:   Made Spinach-Orzo Pasta Salad, one of my family’s favorites (recipe on this blog somewhere, and in Ch. 2).   I had the Tangy Dill Dressing (Ch. 3) in my fridge because I made a double batch a few days ago.   I’d cooked the whole-wheat orzo that morning while I made green smoothies.   I also added a bunch of diced yellow squash to the salad, even though it’s not in the recipe, because I have a TON of it in my fridge.   (I chopped some extra when I made lunch.)   We were finally all together after soccer practices, to eat, at 7:30 p.m.   I had my almost-quart of green smoothie, still, so I had just a bit of the salad with it, while everyone else had a heaping plate plus  corn on the cob.

 

And then I made Vanilla Pudding from Ch. 5 of 12 Steps–to get rid of more yellow squash.   Served it warm, yum!

 

I did spend well over an hour in the kitchen today, more than usual.   But part of that was washing/chopping about 100 pears to store in the freezer, and making Sprouted Curry Almonds for later. (I will post that recipe in an upcoming blog about how I’m letting you all in the raw almond group buy, if you’re in the U.S. or just across the Canadian border.)

 

 

I’m quite pleased that we ate 7 yellow squashes today (in three ways), which helped address the surplus in my fridge and garden.   My “raw” intake was at least 80 percent, and the only animal protein was a bit of Parmesan in the Spinach Orzo Salad.