You are currently browsing the tag archive for the ‘salad’ tag.


Patty = Three kinds of mushrooms + Potatoes + Barley + Thyme
Sauce = Homemade tzatziki
Side = Salad

vegburger

Signing Off,

Cat


It’s quite fun coming up with random recipes. Here’s one brought to you by my effort of trying to eat more raw spinach (because it’s alkaline producing!).

Tools
frying pan
one pot
small mixing bowl
whisk

Ingredients
eggs, 2
raw spinach, 1-2 cups
medium firm tofu, 5 slices
shiitake mushrooms, 10

dressing ingredients
parsley, 1/4 teaspoon
sage, 1/4 teaspoon
marjoram, 1/4 teaspoon
oregano, 1/4 teaspoon
dijon mustard, 1 teaspoon
lemon juice, 1 teaspoon
white wine vinegar, 1 tablespoon
olive oil, 3 tablespoons

Instructions
Boil water in pot. Place eggs in boiling water for 5 min.

Heat frying pan to low-medium.
Take medium firm tofu and cut 5 slices and fry until slightly brown.
Wash mushrooms and fry until soft.

Whisk all dressing ingredients in small bowl.

Prepare a bed of raw spinach on a plate, place hard boiled eggs, cooked tofu & mushrooms on top. Add desired dressing on top of all.

Optional: Add sliced avocado! Yummmmmm.

Enjoy the salad!

Cat


The boyfriend attempted to make our first all-alkaline meal recently. He decided to go with a warm salad with a base of broccoli and sweet potato.
We’re on our way to achieving a pH balanced body! See this chart for alkaline producing foods: acid-alkaline-food-chart.

It was such a tasty success I must post to the Recipes section too, so you readers can learn how to make it as well.

Unicorn,
Cat


Inspired by Market by Jean Georges

Ingredients, serves 2
– butter, tablespoon
– 8 jumbo prawns
– 1 tomato, chopped
– red leaf lettuce, wash, dry, chop
– 2 avocados, pit & slice
– champagne dressing (see additional instructions)
– french baguette, half loaf
– balsamic vinegar & olive oil (for baguette dipping)

Tools
– medium frying pan
– magic bullet or food processor (for the dressing)

Directions
Clean & chop tomato in to small cubes.
Clean, dry & chop lettuce.
Clean & peal jumbo prawns

Heat frying pan to medium heat. Add tablespoon butter and tomatoes, let cook for 1-2 minutes.

Add jumbo prawns, cook until pink.

Prepare bed of lettuce on plate.
Place sliced avocado, tomatoes & prawns on top of lettuce.
Drizzle with champagne salad dressing.

Slice french baguette, serve with balsamic vinegar and olive oil.

Additional Instructions – Champagne Dressing
– 1 egg yolk
– dijon mustard, teaspoon
– champagne vinegar, 1/4 cup (or sub with white wine vinegar)
– corn oil, 2/3 cup
– salt & pepper

Place egg yolk, dijon mustard and vinegar in a magic bullet or food processor container (that has a steel blade). Season to taste with salt and pepper. Process for 1 minute. Add the corn oil in a slow, steady stream. Continue until oil is incorporated fully.
Dressing should have a tart taste. Refrigerate until ready to serve.

Prawn Salad Complete!
This is my favorite salad dish of 2010. Please enjoy!

Unicorn,
cat

Tweets

%d bloggers like this: