Salad I made last night for Dinner
Mix together
Dandelion,Alfalfa ,Sunflower sprouts,Daikon radish ,Arugula
Spring salad mix
Serve with Honey/mustard dressing.
Another great weekend! Here’s some pictures of Stage 1 of my green house. I now have wheatgrass for juicing only, and I have sunflower sprouts, Daikon radish, alfalfa, Arugula, red clover spring salad and curly cress stared. At this point, I don’t need to buy any greens. I’ll be able to grow all my own from now on.
I also started my garden - everything from seeds - all greens; green lettuce, Swiss and rainbow chard, 4 different types of kale, french sorrel, arugula, red mustard, cabbage, Radichio, wasabi green, spice salad, spinach, lots of cucumbers and tomatoes, root Vegetables~some carrots, beets and some radish… and all my culinary herbs! I think I have them all☺. This is so exiting!
1 small bunch Dandelion Greens
1 small head chicory
1 small head radicchio
1/2 medium lemon,juiced
2 Tbs. fresh thyme leaves
Cayenne pepper, to taste
1/4 cup olive oil
Dandelion flower or other edible flowers,optional
Wash dandelion greens, chicory, and radicchio. Remove and discard tough stems, and
tear into 2-inch pieces. Combine in medium bowl, and set aside.
Combine lemon juice, thyme, and cayenne in small bowl, and whisk together to mix.
Whisk in olive oil to form emulsion. Season with celtic salt and pepper to taste, if desired.
Drizzle just enough dressing over greens to lightly coat leaves; toss to mix well. Scatter dandelion or edible flowers on top of salad, and serve.
Bitter foods: The bitterness of foods such as dandelion, arugula,
endive, radicchio, sorrel and watercress helps to stimulate bile flow
within the liver.
Dandelion is also an excellent herb for weight loss, as the leaves are diuretic and the root improves fat metabolism.
2 cups chopped young dandelion leaves
1 tomato, chopped
1 carrot, grated
1/4 cup finely chopped raw, shelled almonds a few dandelion flowers in the yellow phase, not the fuzzies)
Raspberry Dressing
Gently toss the dandelion leaves, tomato, and carrot with the dressing. Sprinkle chopped almonds on top and garnish with flowers.
Make about 4 cups.
Raspberry Dressing
2 cups raspberries
4 tablespoons extra-virgin olive oil
1/2 cup organic yogurt or kefir or coconut milk
1/3 cup -lemon juice
In a blender, combine all ingredients.
Stay away from FAT-FREE on the labels of salad dressings in the grocery
store! Fat-free does not mean healthy. when you see fat-free on the
label, be assured that the company is trying to deceive you.
Most fat-free products are simply loaded with unbelievable amounts of sugar and chemicals.
One of my favorite Dressing:
Tahini Lemon Dressing
1/2 cup raw tahini ( health food store)
1/3 cup water
1/4 cup fresh lemon juice
1/2 tsp crushed garlic ( 1 clove)
1/4 tsp ground cumin
1/4 tsp Celtic salt
Dash cayenne
1 tbs minced fresh parsley
Place
the tahini, water, lemon juice, garlic, cumin, Celtic salt, and cayenne
in a blender and process until smooth. Add the parsley and pulse
briefly, just to mix.
Stored in a sealed container in the refrigerator. The dressing will keep for five days.
1/2 cup Tahini (raw tahini)
1/3 cup Fresh grapefruit juice
1 tablespoon fresh lemon juice
1/3 cup cup water
2 tablespoon of maple syrup or agave
celtic salt to taste
Blend all of the ingredients until smooth. Add more water if you prefer a thinner consistency. Use within 5 days. Keep refrigerated.
Tahini is a common ingredient in halvah, hummus and baba ghanoush. I use it as a base in salad dressing along with some water, lime or lemon juice, pressed garlic, minced fresh herbs like cilantro or parsley and Celtic salt.
*Sesame seeds contain over 35% protein, and very high in calcium,more than any nut and seeds.They also have a longer shelf life than other nut and seed butters.
Here's some good advice by Bruce Fife, MD, from his book, The Fat That Can Make You Thin: Research has shown that those who get an adequate amount of fat in their diet generally eat less than those who try to reduce fat intake. The less you eat, the fewer calories you consume. Ingesting an adequate amount of fat in the diet is essential for effective and permanent weight loss.
When people become hungry soon after a meal, they tend to overeat at the next. One of the reasons why fat is necessary for successful weight loss is that it satisfies hunger, helps in reducing appetite and lowers overall food consumption. Fat slows the speed at which the stomach empties, so that you feel full longer. When you’re less hungry during the day, you’ll cut down on snacks and eat less at mealtime. As a result, you’ll consume fewer calories.
Even though fat contains more calories than either protein or carbohydrates, its effect on curbing appetite more than makes up for the extra calories it contains.
Here’s another tip:
Stay away from FAT-FREE labels- fat-free does not mean healthy. When you see fat-free on a label, be assured that the company is trying to deceive you, so don't buy it. Most fat-free products are simply loaded with unbelievable amounts of sugar and chemicals to help enhance the taste.
Instead choose: A salad dressing made with olive oil, or just use olive oil and lemon as your salad dressing. If you try it you might like it.
Stay away from FAT-FREE on the labels of salad dressings in the grocery
store! Fat-free does not mean healthy. when you see fat-free on the
label, be assured that the company is trying to deceive you. Most
fat-free products are simply loaded with unbelievable amounts of sugar
and chemicals.
Tahini Lemon Dressing
1/2 cup raw tahini ( health food store)
1/3 cup water
1/4 cup fresh lemon juice
1/2 tsp crushed garlic ( 1 clove)
1/4 tsp ground cumin
1/4 tsp Celtic salt
Dash cayenne
1 tbs minced fresh parsley
Place the tahini, water, lemon juice, garlic, cumin, Celtic salt, and cayenne in a blender and process until smooth. Add the parsley and pulse briefly, just to mix. Stored in a sealed container in the refrigerator. The dressing will keep for five days.
1/3 cup organic golden flaxseed, ground
1/3 cup organic walnut, ground
Grind each separately or together and spinkle over your favorite foods. As a topping for cereal, mix in some cinnamon. As a topping for grains and vegetables, mix in some cumin or coriander.
What can high-omega-3 foods do for you?
For the Salad:
Fresh cracked black pepper to taste
Using a mandolin, slice the fennel bulb and apple into paper thin strips
To ensure the crispness of this salad, right before serving in medium mixing bowl toss all ingredients gently.
A great variation can be by omitting the apples and adding tangerine or Clementine slices.
For the Lemon Oil:
In small mixing bowl, whisk all ingredients well. Or pour all ingredients into glass jar with sealable lid and shake well.
This will keep for 1 week in the refrigerator.
From: Chef Chad Sarno
