Inspired by What’s Gaby Cooking, I have been making a raw brussels sprout kale salad weekly. Basically, it is shaved brussels sprouts, finely chopped kale, and a variety of nut and fruit to give it some JAZZ.
My new favorite green salad dressing — better than green goddess as it has no dairy or mayo. A must try! Super easy and delicious. A great way to start the new year — fresh and green.
* 1/2 cup fresh mint leaves
* 1/2 cup fresh cilantro leaves
* 1 cup fresh parsley leaves
* 1/4 cup olive oil
* 1 tablespoon white vinegar
* 1 teaspoon salt
* juice of 1/4 a lemon
A couple of weeks ago when we got back to NYC after our summer out west, I knew that my schedule was going to be demanding and all-over-the-place (what’s new?). I knew that I didn’t want to eat cereal / protein bars / kids leftovers for my quick lunches, so as a solution, I ordered a kit from Urban Remedy, a new line of raw, ready-to-eat snacks, meals, cold-pressed juices and energy boosting tinctures. Not only were the meals fresh and healthy, but they were unbelievably tasty. I’m ready to place my next order!
Here is a sample meal from my mother. And yes, she is a creative genius in the kitchen — she rarely looks at recipes and constantly uses her imagination to combine the freshest ingredients she finds. The key is organic and fresh veggies!
Recently, I have heard so many good things about kelp and its nutritional benefits. First and foremost, is kelp a noddle or a plant or a string? What is kelp??? Kelp noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories.
I have a close friend who is hands down the best cook in the world (actually, tied with my mother). Everything she makes in the kitchen is scrumptious, delicious, and out of this world good (she is also beautiful, loving, caring, stylish — damn I have AMAZING FRIENDS!!!!!). So when I was at her house last week and devoured a whole gallon of salad, I had to know HOW DO I MAKE THAT DRESSING? The salad was simple — cabbage and tomatoes — but I couldn’t stop eating it. It was the most delicious two ingredient salad I had ever tasted — all because of the dressing. My friend, embarrassed, said that the dressing was store bought (not her typical style) and said it cost her $17 for the bottle (NYC — your prices are totally bonkers a$$ crazy!).
Guest blogger alert! Ken filling in with another grilling post.
I don’t love celery. Actually, I dislike it. But for some reason, I love this celery salad. Weird because the salad is celery plus a little parsley and shallots. Call me crazy. But trust me, this salad is crunchy, refreshing, summery, and tasty.
All of my favorite recipes are originally made by my favorite chef, my mama. My mother is hands down the most inventive, creative, and talented chef in the kitchen (among many other traits and accomplishments). And this green bean salad has been in her repertoire for years, and as a result has become one of my go-to-salads. It is fresh, easy, healthy, and good in any season. Enjoy!
New York finally got a whiff of Spring yesterday! The birds sang, the sun glistened, it reached a whopping 43 degrees, and daffodils emerged (in bodegas, but still…..) Spring, colors, chirps, here we come! Goes hand in hand with a dollop of bright orange goodness to kick start your salad! Here is a recipe for the perfect Japanese carrot ginger dressing. Who knew a dressing could taste so delicious? Must try! (but be careful, it kinda looks like soup. It is not soup).
This coleslaw is a great side dish for a summer evening. Crisp, crunchy, light, and tart. And best part: NO MAYONNAISE!
Although many people are haters (randomly, including my father), I actually love Gwyneth Paltrow. She is honest, open, beautiful, stylish, and resourceful. I am a big fan of her, her website, and her cookbooks.
GREEN GODDESS DRESSING
Green Goddess dressing is the perfect creamy, rich topper to any salad. It is also a perfect dip for crudites or spread on a sandwich (instead of mayo or mustard). Plus, it has a beautiful, rich green color that makes you know it is healthy and full of nutrients.
If you read last Friday’s post, you saw the (long) process of preparing fava beans. Now, it is time to put those beans to use in a recipe for a Summer fava bean salad. This salad works perfectly as a complement to a standard green salad and a hunk of bread and cheese, for a light summer meal.
* Fava Beans (cooked) – 4 cups