Showing posts with label vinaigrette. Show all posts
Showing posts with label vinaigrette. Show all posts
Wednesday, March 11, 2015
Roasted Cauliflower Salad with Italian Sausage Tomatoes Kale and Basil Vinaigrette Low Carb Gluten Free
You won't miss the pasta in this Roasted Cauliflower Salad with Turkey Italian Sausage, Tomatoes, Kale, and Basil Vinaigrette.
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I guess I'm having a little fling with cauliflower because this Roasted Cauliflower Salad with Turkey Italian Sausage, Tomatoes, Kale, and Basil Vinaigrette is the latest in a string of fun cauliflower experiments. In the last few months I've shared Cheesy Baked Cauliflower Tots, Roasted Cauliflower Salad with Feta, and Fried Cauliflower Rice with Shrimp, and all of them had that special something that means the recipe is going to be a repeater in my kitchen. That's also true for this latest cauliflower experiment where I used roasted cauliflower as the base of the salad and combined it with browned turkey Italian Sausage, cherry tomatoes, and barely wilted kale. If it's a bit hot to use the oven where you are, use a toaster oven to roast the cauliflower. (And I should probably be sharing something like this pasta salad the week of Father's Day, but unless dad is a cauliflower-avoider, I promise this salad is so delicious you won't even miss the pasta!)
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Saturday, March 7, 2015
Karinas Garlic Vinaigrette Salad Dressing Kid Friendly Gluten Free And Delicious!
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| My daughter-in-law, Karina, cutting lettuce for our salad. Thanks Karina for sharing your wonderful recipe with me and the Foods For Long Life followers! Follow Foods For Long Life on FACEBOOK ! |
Recipes from the Visit
My kids and grandkids were here for the past week for our annual get together. Most parents feel overwhelmed when there are that many mouths to feed but luckily, all my kids are amazing cooks! During the week I not only got to cook them my favorite recipes but they cooked some wonderful dishes for me too! So this week, Ill be featuring their recipes.
How she get Kids to Love Salad
My daughter-in-law, Karina, is a fabulous gardener. Much of the food she feeds her family comes from her raised bed garden. Living in Portland, Oregon, shes able to successfully grow many types of lettuce both at home and at her childrens school where she is active in their vegetable garden program. My grandchildren (ages 5 and 8), and apparently all the kids at school, love her salad and beg for more! (You would not believe how these little guys attack a bowl of salad!) I attribute this to her wonderful salad dressing. I have often asked her how she makes it and, like many cooks, she responded, "I add a little of this and a little of that.....". This time I wouldnt let her off the hook! I took a pad and pen and had her instruct me how to make it. She didnt know the exact measurements at first so it took a while to measure, taste, and adjust, but eventually we got a recipe for me to share with you! Here it is:
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| Infused with crushed garlic, this dressing uses 2 types of vinegar. |
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| My grandchildren adore soy sauce, but in this dressing they all prefer the taste of Bragg liquid aminos which is similar to soy sauce. Although its gluten free, it does have more sodium than Ohsawa Nama Shoyu raw soy sauce (960 mg vs. 720 mg per tablespoon). |
Karinas Salad Dressing
[makes 1 cup or 16 tablespoons]
2 cloves garlic, crushed and minced
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons raw, unfiltered apple cider vinegar
1 tablespoon plus 1 teaspoon Bragg liquid aminos
1 teaspoon raw honey *
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon finely ground black pepper
* For vegans who avoid honey, substitute your favorite sweetener (agave, raw sugar, etc.).
Its important to really smash the garlic (I use the side of a big knife and my fist) and then finely mince it. This will allow its flavor to infuse into the dressing.
Combine all ingredients in a small jar with a lid. Tighten the lid and shake vigorously for one entire minute.
Let sit for at least an hour. In fact, the longer it sits, the better. It will last in the refrigerator for up to 2 weeks.
Toss desired amount with salad greens and serve.
Per tablespoon: 64.8 calories, 7.0 g fat, 1.0 g saturated fat, 0 mg cholesterol, 0.1 g protein, 1.3 g carbohydrates and 0 g dietary fiber.
Thursday, March 5, 2015
Raw Vegan Brussels Sprouts Salad With Orange Chia Seed Vinaigrette Dried Cranberries Or Pomegranate Seeds And Almonds Perfect For Thanksgiving!
Love Them or Hate Them?
Most people have a strong opinion about these petite little cabbages. Me and the kids love Brussels sprouts and I made them every Thanksgiving when they were young. But my husbands not a fan and my daughter-in-law, who is just starting to come around, has in the past practically banned my son from eating them. But fear not, Brussels sprouts lovers, I think Ive developed a recipe that everyone can enjoy. Try presenting this colorful dish at your next Thanksgiving or winter holiday feast! Double or triple the recipe for more guests. If youd like, substitute pomegranate seeds for the dried cranberries.
Complete Raw Vegan Thanksgiving Menu
Last Thanksgiving I posted a Complete Raw Vegan Thanksgiving or Winter Holiday menu from raw appetizers to dessert. Its been a very popular post so check it out for lots of great "raw" ideas for Thanksgiving.
Amazing Health Benefits
On cup of Brussels sprouts provides over 100% of your daily requirement of vitamin C and K. Besides broccoli, it contains more glucosinolate (a phytonutrient associated with protecting our cells against cancer) than any other vegetable! They are also a very good source of dietary fiber, vitamin A, folate, thiamin, vitamin B6, folate, potassium and manganese.
This recipe also gives you all the benefits of the amazing chia seed! Each serving provides over 400 mg of ALA omega 3 fatty acid. Check out all my Chia Seed Recipes.
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Raw Vegan Brussels Sprouts Salad with Orange Chia Vinaigrette
[makes 4 servings]
2 teaspoons dried chia seeds
¼ cup water
½ teaspoon fresh orange zest
1 tablespoon freshly squeezed orange juice
1 teaspoon extra virgin olive oil
1 tablespoon raw agave nectar
1 tablespoon raw, unfiltered apple cider vinegar
¼ teaspoon sea salt
2 packed cups thinly sliced Brussels sprouts
2 tablespoons sliced almonds
2 tablespoons dried cranberries (or pomegranate seeds)
In a small bowl, mix chia seeds with water and stir well. Stir several more times over the next 30 minutes while the chia seeds absorb the water.
After the chia seeds have formed a gel, add zest, orange juice, olive oil, agave nectar, apple cider vinegar and sea salt and mix thoroughly. (This dressing can be made ahead and refrigerated).
Mix dressing with the thinly sliced Brussels sprouts, almonds and cranberries and serve.
Per serving: 74.8 calories, 3.2 g fat, 0.4 g saturated fat, 404 mg ALA omega 3 and 603 mg omega 6 fatty acids, 0 mg cholesterol, 2.5 g protein, 11.5 g carbohydrates, and 2.7 g dietary fiber.
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