This was our yummy lunch today. I call it the default salad because it is what we eat when I don’t have something else planned. I will share the recipe with you:)
1 head romaine, chopped
3 tomatoes, chopped
2 cups in season vegetable(we used asparagus from our garden!)
1/4 red onion, chopped
4 hard boiled eggs
4 small handfuls croutons (we like to make our own out of whole grain bread when we have time)
4 Tablespoons ground flax
4 Tablespoons raw sunflower seeds
Divide the ingredients between 4 different plates or large bowls and top with your favorite dressing.
The dressing I used is my Better Than Ranch with green onions that made it green:)
Better Than Ranch
1 T. White wine vinegar
1 T. Lemon juice
1 1/2 T. Nama Shoyu or Liquid Amino or soy sauce
1 Clove garlic
2 Green onions or sliver of red or sweet onion
1 t. Mustard
1/2 cup vegenaise or mayonnaise or almondaise
1/2 c. Sunflower seeds
1/2 c. Water or almond milk
When blended pulse in:
1 T. Fresh parsley
1 T. Fresh Chopped chives
Grind the nuts and add the rest to be blended together.
I used a cheap version of a magic bullet to make the dressing and it worked great.
This soup is very easy and full of flavor. All of the ingredients can be grown in your garden for the very beat flavor and nutrients.
First I sautee bell peppers,onions, and mushrooms in a little bit of tomato juice from the can of tomatoes I will add later.
When they are soft I add a large can of diced tomatoes or cut up fresh ones and I add some Italian seasoning. To make the flavor even better I add some homemade vegetable broth powder.
I let it all simmer together for a few minutes then let it cool and gobble it up:)
If you want to you could add browned hamburger and have it over pasta. That is not a good food combination if you have any sort of digestion problems or want to lose weight. You would be better off having the pasta OR the meat. Me, I like it without either of them.
I have fallen in love with beets again this year! The ones coming from my garden are heirloom, organic Detroit Dark Red and Chiogga. The Chiogga ones look like a bulls eye. So cool. Together they make a beautiful delicious pair.
The first time I saw the beets were ready to start harvesting, I brought a bunch home and cooked them in a simple but very satisfying way. I didn’t bring home nearly enough, so we each only got to sample them. I will be cooking them like this again, that is for sure.
First, clean and peel your beets. Then slice them to about 1/4 inch per slice.
Put the beets in a frying pan with butter! Isn’t it sounding divine already!!?
Fry the beets until they are starting to brown, then put about 1/4 cup of water in the pan and top with a lid.
Let the beets simmer/steam until they are soft.
Sprinkle with some sea salt or salt replacer and dish up.
Chances are you will want more than you made, so be prepared to do it again. 🙂