This is German cabbage salad. Easy, delicious and great for summer. This only needs ingredients always found in kitchen. Ingredients: Cabbage, 1 medium size shredded, 2 tbsp salt For dressing: Salt, 1 tbsp Sugar...
Bell peppers are rich in lycopene, Beta Carotene, vitamin E, C, A, and retinoids. Studies showed nutrients in bell peppers significantly reduce the risk of cancers especially prostate cancer. Most nutrients are lost when heated....
I like to pickle vegetables with brine. Pickling in vinegar is easy, but not as healthy as lacto-fermentation or natural fermentation with brine. We all know that mustard greens rank high on the list...
This is German cabbage salad. Easy, delicious and great for summer. This only needs ingredients always found in kitchen.
Cabbage, 1 medium size shredded, 2 tbsp salt
Salt, 1 tbsp
Sugar 1 tbsp
White vinegar or cider vinegar, 4 tbsp
Black pepper, coarse 1 tbsp
Olive oil or Canola oil 3tbsp
Celery seed or caraway seed, ½ tsp, optional
Shred the cabbage and mix it with salt, wait for ½ hour and squeeze out water. This way salad won’t be watery next day. Mix all the dressing ingredients in a separate bowl and stir in cabbage well. Store in fridge in airtight container. This tastes better when chilled the next day.
Optional: may add shredded onions or bell peppers to cabbage. Add 1 tbsp sour cream to dressing.
I like to pickle vegetables with brine. Pickling in vinegar is easy, but not as healthy as lacto-fermentation or natural fermentation with brine. We all know that mustard greens rank high on the list of detoxifying and cancer preventing vegetables. It is because of their pungent and peppery taste, not many of us incorporate these greens in our diet.
My friend suggested this recipe when I was looking for healthy ways of consuming mustard greens. Thank you Quynh.
Pickling mustard greens preserves their nutritional value. Nutrients in mustard greens are more bioavailable when you pickle them and you are getting probiotics as well.
This is a very easy and a must learn recipe.
1 bunch of mustard greens (about 4 lbs.)
Water, 10 cups
Sugar, 2 Tbsp.
Sea salt, 3 tbsp.
Sweet rice, 3 Tbsp. (you can use any rice if you don’t have sweet rice)
Clean mustard greens.
Cut them into bite size pieces and dry them out in sun for 6-7 hours or in dehydrator at 120F for 2 hours, or in oven at lowest temperature until the leaves are dry.
Once leaves are dry, fill them in a 2-3 quart Mason jar or any glass container.
Take 3 tbsp. of rice, sugar, and sea salt.
Take a pot, add 8 cups of water and whisk the above ingredients for a minute and boil. When it comes to rolling boil add this to mustard greens in the glass container when it is hot.
Fill it until all mustard greens are submerged in water. Close the lid and store at room temperature for average 4-5 days. Fermentation time varies depending upon the ambient temperature; 3 days in very hot weather and 7 days in cold winter weather.
These pickled mustard greens are used as a Condiment It is a Probiotic side dish. Great addition for salads, sandwiches or wraps.
Adding rice water helps with fermentation process.
Drying mustard greens makes them stay green and crispy.
Adding chopped scallions to mustard greens makes it even healthier.
Fermented mustard greens are used as filling in popular Japanese dish Ongiri (Rice balls filled with pickled greens, wrapped in seaweed)
There is a lot to love about Thanksgiving – the sense of community, the hearty food, delicious drinks and much more. However, if you don't want to harm any turkey for your celebrations, then this meat-free recipe would be a great choice for you!!
Try this out and let me know how it worked for you.
Bell peppers are rich in lycopene, Beta Carotene, vitamin E, C, A, and retinoids. Studies showed nutrients in bell peppers significantly reduce the risk of cancers especially prostate cancer. Most nutrients are lost when heated. Having them raw is the best way of getting most nutrients out of this wonderful vegetable; vinegar dressing boosts up the absorbtion.
2 large bell peppers or Capsicum (Red & orange, one each)
Spaghetti squash, boiled and diced, 1 cup
Black beans, ½ cup, soaked, sprouted and steamed (you can skip the sprouting if you do not have time, I do this in advance and freeze the beans)
Avocado slices (optional)
Sunflower seeds for garnishing
Rice vinegar 1/8th cup
Lemon juice 2 tsp.
Olive oil 3 tbsp.
Salt and pepper to taste
Onion powder ½ tsp and garlic powder, ¼ tsp.
Toss all the salad ingredients together and pour 3-4 tbsp. of vinegar dressing.
Today I want to share my longtime favorite dish. I made this for our recent picnic, was very convenient to have these grab and go wraps. These vegetarian summer rolls are salad in disguise.
This is perfect picnic recipe with no mess. Don't be intimidated if you had never wrapped a roll before. It is very simple. Even kids can do this for fun. These are food for everyday as well as for parties, as the rolls look delicate enough for special events too.
Rice paper wrappers
Drain and rinse tofu and then wrap in a kitchen towel.
Place under weight and let it sit for few minutes. Cut tofu into strips.
Heat oil in a large skillet.
Cook tofu on medium flame until both sides are brown, approximately 4 minutes on each side. Do not cover the skillet.
Drizzle soy sauce over the tofu.
Pat fried tofu on paper towel. Make thinner strips of tofu.
Cut cucumber and carrots like matchsticks.
Cut green leaves into thin strips.
Fill a large flat bowl or plate with warm water and dip rice wrapper.
Soak until pliable, about 30 seconds. Don't let rice wrapper sit in water for long.
Arrange cucumbers, tofu, and carrots, in a row on the lower half of the wrapper. Use any veggies you like. You may add sauerkraut (homemade fermented cabbage) for color. Toss mint or cilantro, sprinkle few toasted sesame seeds on the top.
Tuck the sides of the wrapper.
Hold the filling and fold the wrapper tightly once until it touches and sticks to itself.
Start rolling away from you, to form a roll.
Repeat and make as many as you would like.
Cut each wrapper into half diagonally with sharp knife. Cover them with damp paper towel until you are ready to serve.
This time of year is a truly wonderful and magical one and Christmas is a holiday with a beautiful spirit and traditions. The spirit of giving, expressing love and gratitude and a celebration of life help to make Christmas a very special time of year.
This is a non-messy, eye pleasing salad recipe. This could be a finger food or a beautiful appetizer for any party.
Cook and drain the Jumbo shells as directed on the package.
Stuff them with salads of your choice.
Garnish them with almond slice and cherry tomato.
Sprinkle with some Parmesan cheese and black pepper.
3 red bell peppers
2 tablespoons extra virgin olive oil
3 garlic cloves
3 medium sized tomatoes
1 small onion
2 tablespoons of lemon juice
2 cups vegetable stock
1 tbsp of chilly powder or paprika if you don’t like it spicy
Boil the red peppers and 2 jalapeños until skins are black and blistered, peel, seed and chop them once they are cool enough to handle.
In a pan on medium heat add EVOO and sauté diced onion for 2 minutes, then add peeled and chopped peppers, garlic, jalapeños and a pinch of sea salt, cook for 5 minutes.
Add the diced tomatoes and lemon juice and cook for ten minutes then puree in blender, you can use immersion blender if you don’t want it too smooth. After it is pureed, add stock, mix and simmer for 10-15 more minutes.
You can add red wine vinegar instead of lemon juice.