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Detox Salad

Detox Salad
One of my favourite things to do after visiting Whole Foods is to re-create salad bar foods or specialty products at home for much less money. Or at least, that’s my good intention until I get home and I can’t remember the ingredient list! Not last night. :) Thanks Eric! After we dined – Eric on pizza and me on the hot & cold salad bar – I picked up the ingredients for the Detox Salad and vowed to make it when I got home that night. I was literally bursting with energy after eating this salad and I knew that it would make a really great “feel-good”, make-ahead lunch. Whole Foods salads typically have short ingredient lists as well as vegan and wheat-free options. But why call it a detox salad? I couldn’t remember the last time I had raw broccoli or cauliflower! When re-creating something at home, keep in mind that ingredients are listed in order of weight. I started with the primary ingredients- broccoli and cauliflower. Up next on the ingredient list: Carrots. Detox Salad print this recipe!

http://ohsheglows.com/2011/09/27/detox-salad/

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Roasted Cumin-Lime Carrots Carrots could easily be the bastard child of the vegetable world. I think that needs to change. Carrots are such a tried-and-true, familiar sight in just about any kitchen; so dependable and ordinary that we don’t even notice them growing whiskers and getting limp in the refrigerator vegetable bin, probably right there next to a sad, yellowing bunch of celery. And just forget about those elderly, foot-long, Grand Canyon-cracked carrots with their greens lopped off that you buy individually and invariably taste like a mildewed bath math; who knows how long they’ve been hanging around in storage? The kind of carrots I’m talking about are bunches of sweet babies you can take home with their fresh green tops still attached. I’ve been training myself to treat fresh carrots as well as any other vegetable; not as an afterthought.

Choosing Raw – vegan and raw recipes Needless to say, your responses to my last post were terrific. Thank you to everyone who contributed! A few nights ago, M and I decided on a Mexican themed dinner. He actually did most of the work (with delicious results), but I played sous-chef, which really meant taking charge of our salad. AUTUMN SALAD WITH HORSERADISH VINAIGRETTE + NEWS! I'm pregnant! We're pregnant is what you say, I suppose, but I'm the one in the stretchy pants over here. So many things to say about this, friends, but I'm at a loss for words at the same time. This may be more of a generally-emotional-lady thing, so bear with me, but you know when you feel outside of yourself? Like little crazy trolls are frantic in your head making you irritable and easily bringing you to tears.

Loren Mosher Loren Richard Mosher (September 3, 1933, Monterey – July 10, 2004, Berlin)[2][3] was an American psychiatrist,[3][4]:21 clinical professor of psychiatry,[2][5][6] expert on schizophrenia[5][6] and the chief of the Center for Studies of Schizophrenia in the National Institute of Mental Health (1968–1980).[2][3][5] Mosher spent his professional career advocating for humane and effective treatment for people diagnosed as having schizophrenia[3] and was instrumental in developing an innovative, residential, home-like, non-hospital, non-drug treatment model for newly identified acutely psychotic persons.[2] Biography[edit] Before conceiving Soteria, Mosher supervised a ward in a psychiatric hospital at Yale University as its assistant professor, prescribed neuroleptics and was not “against” them. But by 1968, the year Mosher received the position of director of the Center for Schizophrenia Studies at the NIMH, he got convinced that benefits of neuroleptics were overhyped.[10] Sources[edit]

Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. With all the flavor and none of the guilt, this is a secret-weapon recipe that every vegan cook should have in his or her kitchen. Grilled Cabbage Wedges with Spicy Lime Dressing — Recipes from The Kitchn But grilling is even better! It adds even more smokiness and char. Like I said, though, if you don't have a grill just pan grill the cabbage, or broil it. Any way you do it, just make sure the edges get a little blackened, and the cabbage is warmed through. The dressing comes together in just a minute or two; it's a balanced Thai-inspired sauce of lime, garlic, and salt.

Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower) recipe on Food52.com Author Notes: My friends and I stumbled upon the cutest Italian restaurant in the West Village that is truly a hidden gem (which is why I decline to name it here) and it has since been the venue for a number of our families' important dinners, including my wedding rehearsal dinner. They serve this cauliflower dish as an appetizer but it's more of a side dish in my mind. It's definitely my favorite thing on the menu and everything they make is amazing, so this one is quite special. I'm not sure if I'm replicating it exactly, but I come pretty close. The original recipe features currants, but lacking those at the moment I substituted golden sultana raisins and a little bit of sumac for the slight tartness you'd get from currants but is sadly absent from a raisin.

How to Steam Vegetables: 7 steps (with pictures) Edit Article Vegetables & EquipmentSteaming VegetablesUsing a Covered PanIn the Microwave Edited by Flickety, Sondra C, Eric, Travis Derouin and 15 others Sturdy green salad with lemon yogurt dressing Well dear friends, the distillery, which after a flurry of ad hoc focus group testing with friends who are roughly in our target market and/or have clever things to say about names is now officially named Vikre Distillery, now has a Facebook page. As of yesterday! And you know, if that doesn’t make something real, then what does, really? In the non-Facebook version of life, also known as reality, the distillery is still very much in the process of becoming extant.

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