Healthfully Delicious |
healthfully delicious
real food. real life.
We're in the heat of summer now! Hot afternoons, warm-ish nights. Copious amounts of lettuce. Fresh, tasty, and organic, but lots. We're talking' mostly salads here folks. Lots and lots of salad. For me, that means dressings. ALL THE DRESSINGS. Here's the next level up from your basic lemon oil, or balsamic drizzle. Not too crazy. Not too simple. Basic ingredients, loaded with fresh basil Total Time: 3 minutes... maybe less
Ingredients: 1/3 cup olive oil 1/4 cup white vinegar 1/4 cup maple syrup 1 tsp dijon mustard 1-2 tsp-ish (very rough measurements here... whatever you prefer, really) of fresh (finely chopped) or dried basil, oregano, summer savoury Dash of sea salt and a few shakes of ground fresh pepper What to do: 1) Put all ingredients in a jar. Cover with lid tightly. Shake, shake, shake until you can't shake no more. Serve. :):):) I wanted something like a coleslaw, that could be made a day ahead of time, but still offer some use of all of the kale growing in the garden. So here, kale and apples, together!
Total Time: 10 minutes??? Just slicing, shaking, and combining :) Ingredients: 1 big bunch of kale 3 apples, any kind! 3 tbsp cider vinegar 2 tbsp maple syrup or honey 2 tsp Dijon mustard 1 1/2 tsp poppy seeds Pinch of sea salt & pepper 3 tbsp olive oil 1/2 cup small-diced red onion What to do: 1) Cut the thick stems out of eat leaf of kale. They are bitter tasting and not needed. Roll the leaf up and cut down, sliced into thin pieces, similar to that of a 'slaw'. Place in a large bowl. Massage gently to soften a bit. 2) Slice up apple in a similar way, match-stick style. Add to kale and toss together. 3) For the dressing, place all other ingredients in a jar or plastic container. Cover well and shake! Shake until evenly combined. Test taste and adjust ingredients, if needed (sometimes a bit more sweetener or salt). Pour over kale and apples and toss well to combine. Let sit, covered, in refrigerator for about 15 minutes if serving right away, or refrigerate for up to a day ahead. It should still be crunchy and delicious.
This is a great use for fresh summer veggies! It's super simple, like REALLY simple. Like, it doesn't really even qualify as a recipe because there's no other ingredients than Balsamic Vinegar and vegetables. It's just that. And it tastes delicious!
Total Time: as fast as you can chop! Ingredients: Vegetables - ones that I used were: sweet grape tomatoes, english cucumber, yellow/red sweet peppers, fresh baby onion, corn, avocado, fresh basil leaves, canned Ramona beans (black beans would be better), broccoli, yellow string beans. Basically, every fresh vegetable i had plus beans. Balsamic Vinegar What to do: 1) Chop all vegetables and stir together. Use as much or as little of each as you'd like. Cover and store in refrigerator until ready to serve. 2) Right before serving, drizzle with balsamic vinegar.
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All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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