Tasty Salad

This is a tame salad, but hey, it's what I have to work with today. I made a creamy herb dressing, try it out! The recipe is below. I will make some other ones at home and bring them in, a blender really helps. This one is easy, though, and uses only a fork and shaking action!

Ingredients for salad:

• 1 tomato
• 1/2 cup onion
• 1 cup sprouted wheat
• salad mix or lettuce
• dressing of choice

Chop up the veggies and add a dressing, either one you already made or the one below. Then stir and mix in some salad greens. Don't forget to mix more greens in when they get eaten up!






Creamy Green Dressing:

• 1 avocado
• 1/2 cup olive oil
• 2 tbsp shoyu
• 1/2 cup water
• 1/4 cup apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp each of oregano, basil, sage, thyme, pepper
• 1/2 tsp Herbamare

Smoosh up the avocado, or blend it if you have the technology for that, and get it all in a dressing bottle. I just spooned it (the avocado) in a bit at a time, then put the rest in. SHAKE IT, BABY! A lot. Then pour it on something and eat it.

Dressing

I guess I had better just post a dressing recipe. This is very versatile and with a little tweaking you can make it fit almost any type of meal. The key is you have to like oil and vinegar type dressings, otherwise this will not do for you. I don't have a creamy dressing perfected, I will let you know if I come up with one that you can make while away from home.

Ingredients:

• 1/4 cup Nama Shoyu
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/2 tsp Herbamare
• 1/2 tsp garlic pepper blend (can substitute other spices depending on desired flavor)
• 1 tsp agave nectar (optional, tones it down with a little sweetness!)

Put everything in a bottle/container that you can shake up (I use an empty agave bottle), then shake it up! Make larger batches and you can be ready for the next meal!

Cabbamame

Yeah, it's cabbage and edamame. I don't know how "raw" edamame is, it's hard to find good evidence for some things. If it turns out to be cooked, I guess I will have to stop eating it, but for now I will continue. This is a great crunchy and hearty quick lunch, filling and very pleasing to look at while I eat it.

Ingredients:

• 2 cups cabbage (purple for the contrast in color)
• 5 oz. (or half a bag) frozen edamame beans
• 1 to 2 tsp shoyu
• 2 tsp apple cider vinegar
• Herbamare to taste

Cut up the cabbage (beforehand if you don't have the means at work, although all it takes is a knife and a paper plate). Mix the cabbage with the rest of the ingredients. Admire the colors for a moment before eating, they are beautiful! Stir often to circulate the flavors.

Fajita Soup

So one of the great things about this little project is that I am compelled to think of new things to create so as to have a worthy blog here.  So rather than eat the same thing as I  did yesterday, I decided to use a little idea that sprouted up in yesterday's post and make a soup that uses some of the same ingredients as in the salad I made.

Ingredients:

• 1 avocado
  
• 1 tomato
  
• 1/2 onion
  
• 1 cup of corn kernels (fresh is best, but use what you can get)
  
• olive oil (Bariani's is the best)
  
• apple cider vinegar (Eden Organics® is very good)
  
• Herbamare to taste
  
• Wholesome Foods® Raw Agave Nectar (optional)
  
• Ohsawa® Nama Shoyu
  
• 1 tsp fajita seasoning or other Latin flavored spices

Cut up the veggies (yes I know they are fruits).  Mix up some of the same sauce/dressing as the post below, and pour about a half cup of it into the bowl with the veggies.  Some cilantro would be good, but I don't have any on hand.  I am going to have to think ahead more, to keep this interesting.  Add more sauce/dressing as desired, and stir it all up with the fajita spice.  Stir occaisionally as you eat, to keep all the broth from separating.  It's sooo much better than you even think!

Most Delicious Salad of The Day

This is an unconventional way of making a salad, but it is easier than having to carry around a huge salad bowl, and besides, I really love my little bowl and use it for most everything...

Ingredients:

• 1 ripe avocado
  
• 1 ripe tomato
  
• 1/3 of an onion
  
• 1/2 cup of Life Sprouts® Pro-Vita Mix sprouts (or any sprouts, but these are the best)
  
• Earthbound Farms® Spring Mix (Costco sells it cheap!)
  
• olive oil (Bariani's is the best)
  
• apple cider vinegar (Eden Organics® is very good)
  
• Herbamare to taste
  
• Wholesome Foods® Raw Agave Nectar (optional)
• Ohsawa® Nama Shoyu

Cut up the veggies and put them in the bowl.  In a salad dressing container, I use an empty Agave bottle, put in equal parts olive oil, shoyu and vinegar.  If you make too much use it tomorrow.  I use about 1/4 cup of each for a salad.  Add 1/2 tsp or so of Herbamare (better than plain sea salt) and any other herbs or spices you prefer in a dressing.  
Add 1 Tbsp agave nectar.  Shake it all up and pour it in with the veggies and sprouts.  

Next grab a handful of salad mix and throw it in. It will look like this.



Stir it in and aim your fork for the spring mix.  When you run low on leafy greens and reds, throw another handful in and stir it up.  You will be amazed at how long the dressing and veggies last, just keep stirring to coat the leaves.  You may opt to leave out the salad mix and have a nice little raw soup instead!  

CAUTION: Too big a handful of lettuce will cause some serious spillage when you try to stir!