Refreshing Apple-Veggie Salad

This refreshing sweet and savory apple-veggie salad is a tasty side dish year-round, and gives you options as to which vegetables you wish to add. Here's how I adapted a classic Broccoli Apple Salad to my liking.

Ingredients

1/4 cup Red Onion

1 large crisp Red Apple

1/2 cup fresh Pineapple Chunks

1/2 cup Craisins

4 stalks Celery, chopped

1/2 cup Walnuts (or Pecans), chopped

Other suggested options or additions: Broccoli, Carrots (sliced or slivered), Spinach, 

Pickled Beets, Strawberries, Mandarin Oranges or Orange segments (chopped),

Garbanzo Beans, Jicama... experiment with whatever you have on hand

Dressing Ingredients

1/2 cup Mayonaise 1/2 cup

1/2 cup Yogurt, plain or honey flavored for extra sweetness

2 Tablespoons, fresh squeezed Lemon

1 Tablespoon Sugar, more or less

1/4 teaspoon Salt

1 pinch Cayenne (or 1/8 teaspoon Black Pepper)

Directions

1. Prepare, slice or chop first set of ingredients into a medium bowl.
2. In a smaller bowl, mix the salad dressing ingredients together.
3. Pour the salad dressing over the salad ingredients, mix and chill.
4. Serve in small bowls or on a plate on a bed of lettuce or spinach.

Home-crafted Vitamin Water

I don't know where these vitamin water recipes originated from, as they came from a post that went viral on Facebook. I'm sharing them, because it makes sense that we make our own "vitamin water", which is far more refreshing and nutritious than anything we could buy off the grocer's shelf.

Just as important as eating healthy foods, it's absolutely critical to stay hydrated, especially when exercising. How do we know when we are dehydrated?

• Confusion
• Dry Mouth
• Extreme Thirst
• Feeling Dizzy or Lightheaded
• Headache
• Little or No Urine (or urine that is darker than usual)
• No Tears (when crying)
• Sleepiness or Fatigue

I've experienced all of these symptoms. You? Let's not wait until we notice symptoms, which are often hard to recognize at the time, often masking as other problems. 

Let's hydrated, drinking plenty of water, enhancing our enjoyment of staying hydrated with vitamin rich, home-crafted flavors made from organic fruits and herbs. Here are eight recipes:

1) The Classical : Lemon/Cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

2) The Granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

3) The Digestive : Fennel/Citrus
First: infuse 1/4-3/4 teaspoon of dried and crushed fennel in 2/3 cup of boiling water for 5-10 minutes. Allow to cool. Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

4) The Anti-OX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

5) WATER-melon : Watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The Exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

7) The Traditional : Apple/Cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

8.) The Zingiber : Ginger/Tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down. Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.

Gone Vegan, Be Back Soon!

Yep. I've gone vegan! About a week and a half ago, I started juicing with lots and lots of fabulous, mineral and vitamin rich veggies and fruits every day. I'm drinking at least 32-ounces of juice daily. I snack on raw fruits and veggies and have eaten a couple of meals out at a new vegan restaurant in town, the Cornbread Cafe.

I've eliminated all remaining animal products from my diet: seafood, eggs and dairy. I have easily adjusted to a plant-based diet. Satiated by an abundance of nutritious raw and vegan foods, I have increased energy and am dropping not only weight, but reducing my blood pressure too.

This all came about as a result of watching two documentaries: Fat, Sick and Nearly Dead (instant play on Netflix). Joe Cross has a website as a follow-up to his film: Reboot Your Life. Forks Over Knives is a must see, which is now available on DVD. I just ordered a copy, as I plan to show it to everyone I love. I highly recommend them both!

It's been months and months since I've blogged, but I will get back to it soon. From now on, all my posts will focus on vegan cuisine and related topics. I will continue to enjoy the vegan recipes I've already prepared and shared here with you. For the time being, if you are reading this post and interested in juicing, I invite you to try my "The Beet Goes On" juice recipe featured on Healthy Juicing.

To Your Heatlh!

Sweet & Sour Citrus Salad

What! The last time I blogged was March 2nd! Where did the time go... let me tell you.

I haven't spent much time in the kitchen coming up with new, tasty and exciting delectable dishes, because we've been doing some traveling about the west coast, flew to the east coast, and once home we were off again to Central Oregon to visit family.

While visiting Bristol and Newport, Rhode Island, I enjoyed some of their freshest and finest seafood I've ever tasted - lobster at DeWolf Tavern, the best ever fish & chips at Via Blue Ocean, and scallops at Scales and Shells (also at Ray's Boathouse in Seattle, Wa). Clam poppers were new to me. Crab cocktail and grilled oysters in Port Townsend and The 3 Crabs in Sequim, Wa.

Here's just a taste...


Since I've been back, I've been bogged down with the cares of life, getting ready for a garage sale and putting our house back on the market.... all this seems to have sucked away any drops of culinary inspiration these past few weeks.

I must say though that watching episodes of Jamie Oliver's Food Revolution is lighting sparks under my damp fire. And today, I mustered up enough enthusiasm to vote for my favorite dish in Oliver's Virtual Recipe Club- 20 Minute Meals/Cookbook Contest.

So, I'll begin again with a quick meal/side salad, something vegan, basic and sour, then sweeten it up to refresh and cleanse our palate!

I'm going to kick the blocks out from under my lethargy in the kitchen to kick-start an new wave of culinary enthusiasm, by sharing a healthy, zesty citrus salad with you!


Ingredients

1 large pink grapefruit, peeled and sectioned
1 large navel orange, peeled and sectioned
1 tablespoon sugar
1 large red pepper, julienned
1 small red onion, sliced and separated into rings
1/3 cup honey
1/4 cup apple cider vinegar, or to taste
2 teaspoons grated onion
2 tablespoons poppy seeds
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon grated lemon peel
4 cups torn salad greens
2 cups fresh mushrooms, sliced

Directions

1. In a large mixing bowl, combine the citrus sections and sprinkle with the sugar.
2. Add the red pepper, red onion and toss lightly.
3. In a blender, combine the honey, vinegar, poppy seeds, grated onion, lemon juice, salt, mustard and lemon peel. Cover and process until blended.
4. Pour over fruit mixture and toss to coat.
5. In a large serving bowl, toss the salad greens, mushrooms and fruit mixture.
6. Option - top with some slivered almonds or tasty candied pecans!
   

Yields 6 servings

Food Rules

Michael Pollan shares his rules for healthy living. Rule 1: "Eat food and avoid edible food-like substances". Food Rules - An Eater's Manual

The Daily Show With Jon Stewart	Mon - Thurs 11p / 10c
Michael Pollan
www.thedailyshow.com

Michael Pollan wants Americans to recognize that cheap food comes with a high cost to their health and the environment. The Daily Show with Jon Stewart

Book Description:

A pocket compendium of food wisdom-from the author of The Omnivore's Dilemma and In Defense of Food

Michael Pollan, our nation's most trusted resource for food-related issues, offers this indispensible guide for anyone concerned about health and food. Simple, sensible, and easy to use, Food Rules is a set of memorable rules for eating wisely, many drawn from a variety of ethnic or cultural traditions. Whether at the supermarket or an all-you-can-eat-buffet, this handy, pocket-size resource is the perfect guide for anyone who would like to become more mindful of the food we eat. BetterWorldBooks