the {so happy i thought of this} lunch bowl!

almost every time i decide to restrict my diet i pick up a pack of organic brown rice cakes at the market. having these rather cardboard like cakes (?!) in the pantry makes me feel like i’m halfway there (to the diet restriction results, that is). i eat them with sliced tomatoes and sea salt, a thin spread of peanut or almond butter, or with sliced avocados. yesterday for my (rather late) lunch i was feeling like a bowl of something light, filling, and fresh. it had to be fast and easy. bright idea: after lightly toasting it, i crumbled a rice cake as the base of my bowl-I then added chunks of avocado, a chopped up hard boiled egg, sliced tomatoes (vitamins E, B6, C-besides, i add them to everything), fresh oregano, and finally a few drops of my lemony shallot vinaigrette. quick taste. yum. crunchy goodness. something was missing, though….looked in the refrigerator for ideas. fresh spicy salsa? scooped over a couple of spoons of that, too. another taste. aha! crunchy spicy zesty deliciousness. i will do this again. and again. it’s thaaaat good!
my new favorite lunch bowl, con salsa, below:
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{new year’s resolution} salad days of January

after all the food and drink consumption of the holidays what you really need in the new year is a fresh {food} start: these salads offer just that-crisp, (mostly) raw, minimally processed, vitamin & mineral loaded, lean & green goodness in a bowl. ever since my friend margo added chunky  grapefruit sections to the salad she served at book club a few weeks ago i’ve been obsessively adding them to all of mine. although it takes a bit of patience to peel and section the grapefruits, the flavor and texture they add is well worth the effort. if you make a weekly supply of lemon vinaigrette, you’ll be able to enjoy a good salad without much effort every day. the ingredients are (or should be) staples in your kitchen: good (pure) extra virgin olive oil, lemons (or limes), shallots, dijon mustard, sea salt, and freshly ground pepper. beyond these basics you can add a touch of raw honey, cayenne pepper (for heat), fresh chopped herbs like thyme or tarragon, crushed raspberries, freshly grated parmesan cheese, or a touch of cumin or curry powder. play around with the dressing based on the ingredients going into the salad, drizzle over (don’t over dress) just before serving, toss well, and…..crunchhhhhh!
simple spicy romaine salad with ruby red grapefruit~below: romaine lettuce, baby tomatoes, feta cheese, ruby red grapefruit sections, and red pepper flakes-for dressing: lemon vinaigrette

{mung} bean sprout salad
a favorite: quick & easy {mung} bean sprout salad with spicy soy ginger dressing:
-2 tablespoons rice vinegar
-2 tablespoons toasted sesame oil
-1/4 cup soy sauce 
-1-2 tablespoons toasted sesame seeds (for top)
-1 teaspoon cayenne pepper or sriracha sauce (spicy)
-1-2 teaspoons raw honey
-1 teaspoon grated fresh ginger
quickly stir fry sprouts in 1 teaspoon hot vegetable oil on high for 2-3 minutes, then toss with dressing and sprinkle with sesame seeds.
above: read oak lettuce, ruby red grapefruit, avocado, tomatoes, & stilton blue cheese with lemon vinaigrette~(lemon vinaigrette recipe-omit anchovy)
below: haricots vert salad with pomegranates, walnuts, & feta cheese (not pictured) with shallot vinaigrette
~(shallot vinaigrette recipe)


arugula salad with pears, walnuts, & stilton blue (above)recipe

farmer’s market salad~beets, sunflower sprouts, zucchini, & microgreens with avocado dressing (below): recipe

 

spicy brown rice & lentil salad (below): recipe

 

{for many more salad recipes click here}
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really good salad: frisee (lettuce), arugula (rocket), and concord grapes with shallot vinaigrette

served this salad at a dinner party a few nights ago…it was so tasty i had to share:

wash, dry, and combine:

frisee lettuce
arugula (rocket)
(amazingly fragrant and sweet) concord grapes-sliced in half

for vinaigrette combine and whisk together:

extra virgin olive oil (3-4 tbsp)
juice of one large lemon
1/4 shallot, finely chopped
sea salt
pepper
2 tsp dijon mustard (maille is my preference)
fresh thyme

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