Napa Cabbage -
who would have thought?
In my quest to increase leafy greens in my diet, I picked up a head of Napa Cabbage. OK - it's a bit pale but it's good for variety.
Here is what I did with it:
(I don't want to forget, that is why I'm posting it:) )
I cut (most) of it into 3/4" strips,
chopped a couple of stalks of celery and a bunch of green onions into tiny pieces
added a good handful of sunflower seeds
mixed it, then:
created a dressing of extra virgin olive oil and Rice vinegar.
Mixed it well - then let it sit in the fridge for a while.
Delicious: the seeds and the celery add a bit of crunch to it. The rice vinegar (no sugar/salt) - is mild and pleasant.
The remaining piece of cabbage gets chopped and will be added to a soup to keep that interesting:)
Saturday, September 29, 2012
Tuesday, September 25, 2012
My First Tomato Soup
... I think...
a little olive oil
1 large sweet onion, diced
2 garlic cloves minced
1 Hot red pepper, stem cut off, chopped, seeds and all (or a sweet pepper if you prefer)
1 carrot, grated (to counteract the acidity of the tomatoes)
1 can Eden Crushed Tomatoes
1 Imagine Vegetable broth
Heat olive oil, add onion, stir, and cook until it softens. Add garlic, cook for a couple of minutes, then add hot pepper and grated carrot. Stir frequently. Let them soften.
Add the tomatoes, stir, then add the Broth and heat to boiling. Reduce heat to LOW, cover and cook for about 25-30 minutes. I use my immersion blender to blend it.
Fresh Basil would be a nice addition.
a little olive oil
1 large sweet onion, diced
2 garlic cloves minced
1 Hot red pepper, stem cut off, chopped, seeds and all (or a sweet pepper if you prefer)
1 carrot, grated (to counteract the acidity of the tomatoes)
1 can Eden Crushed Tomatoes
1 Imagine Vegetable broth
Heat olive oil, add onion, stir, and cook until it softens. Add garlic, cook for a couple of minutes, then add hot pepper and grated carrot. Stir frequently. Let them soften.
Add the tomatoes, stir, then add the Broth and heat to boiling. Reduce heat to LOW, cover and cook for about 25-30 minutes. I use my immersion blender to blend it.
Fresh Basil would be a nice addition.
Sunday, September 23, 2012
Spinach Salad
Simple, fresh and wonderful:
4- 6 cups of fresh Baby Spinach
several sliced radishes
a handful of raw sunflower seeds
a handful of raw pumpkin seeds
a good dose of Lemon Tahini Dressing
The combination of the seeds and the radishes provides a wonderful crunch.
4- 6 cups of fresh Baby Spinach
several sliced radishes
a handful of raw sunflower seeds
a handful of raw pumpkin seeds
a good dose of Lemon Tahini Dressing
The combination of the seeds and the radishes provides a wonderful crunch.
Wednesday, September 5, 2012
Reading
Current reading: Eat to Live by Dr. Fuhrman.
I'm giving it a lot of thought. My first response is to increase the leafy greens and fruits in my diet while I reduce my reliance on breads and pasta.
Is it hard?
Yes and no.
The hard part is to stay conscious of what I'm eating. (a good idea any time:) )
The easy part:
not much preparation required. A lot of it is just wash, chop, eat:)
I'm giving it a lot of thought. My first response is to increase the leafy greens and fruits in my diet while I reduce my reliance on breads and pasta.
Is it hard?
Yes and no.
The hard part is to stay conscious of what I'm eating. (a good idea any time:) )
The easy part:
not much preparation required. A lot of it is just wash, chop, eat:)
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