The Green Fairy Returns

I find that kale salad is peace on the earth that is my body. I imagine my blood humming with pleasure whenever I eat kale salad.  I eat it so often that I had to change it up for variety.  One of my favorite variations on the theme - what shall I call it - Cilantro Ginger Kale Salad.

I have taken to making large salads.  They don’t last as long as you would think, because everyone eats them up so quickly.

Use one or 2 bunches of kale and 1 bunch of cilantro

Dressing:
1/2 inch square to 1 inch square of young ginger, chopped very fine
1 clove of garlic, chopped very fine or crushed through a garlic press
Juice of 1/2 lemon or 1 lime
1/4 c olive oil
1/2 tsp salt
1/4 tsp ground cayenne

It is important to remember that the proportions in the dressing should be adjusted to taste and to the size of the salad. If you are using a LOT of greens, you may need to add a little more olive oil and lemon. This salad is no fun if it is dry. Kale leaves need to be dressed and pressed into submission for eating.   When it is done right, it is a very satisfying salad, so don’t get caught up in trying to skimp on the olive oil.

Pour the dressing over the chopped greens and mix it in by squeezing. The squeezing softens the kale and distributes the dressing well.

Add tomatoes after mixing OR if your dressing is too lemony, add some chopped tomatoes before you mix by squeezing. This neutralizes the lemon taste somewhat and balances it out.

Remember: Green is gorgeous!

Vivacious Variety: Vegetables and More Vegetables

Here is a delicious and substantial salad you can have as a side dish to supplement meals, or as a snack when those late night munchies hit. Vegetables balance meals to the alkaline side and contribute vitamins, minerals, fiber. You will find you can use this basic recipe with all sorts of variations.

1 large or 2 small zucchini
1 red bell pepper
4 medium or 2 large kale leaves
1 green onion
1 tsp salt
1/8 tsp cayenne
juice of 1/2 lime
4 tbsp extra virgin olive oil

Chop the vegetables in to large pieces (Chopping for a food processor should take only a moment - you just want to get the pieces to a manageable size. For example, cut the zucchini into 4 pieces, the bell pepper into 4-6 pieces.)
Put all the ingredients into a food processor and pulse about 10 times - or until the veggies are of a uniform size.  I prefer chunky chunks, though some folks like closer to salsa sized bits.

Variation suggestions: Use snap peas, snow peas, green beans, celery, save your broccoli stems - peel them and add to the melange. Add parsley, watercress, or cilantro. Use fresh herbs: thyme, basil, dill or oregano.

Having a simple basic recipe that you can change up to keep variety in your meals helps stay healthy and stimulated.

My Thai Madness

I have been eating a lot of Thai food lately.  As I sit and savor, I wonder - could I create a raw recipe that would be something like this delectable, dastardly delight?

So at my next opportunity I experiment.  What makes this possible is the little Excalibur dehydrator I got on craigslist.org
I don’t know where I’d be without it.
Here is my latest creation. I have to mention that Margaret has inspired me by being inspired.
Inspiration works that way!

Hope you like this one.

4 large shiitake mushrooms
3 green onions
ginger - about 1/2″ x 1″ piece ( more if you are partial to ginger )
1 clove garlic
juice from 1/2 lime
3mm slice of serrano chile
1 tsp ground ancho chile (or your preference)
1/2 tomato
1/8 c olive oil
1 tsp pink salt

It is important with the spices, salt, and herbs of recipes that you adjust to your taste. For example you might like a little more lime or a little less serrano chile.

There is no right, there is only delight.

Chop shiitake mushrooms into bite size chunks
Cut the green onion into thin slices
Chop tomato into small pieces - about 1/4 size of your shitake chunks
Mince garlic, serrano, ginger
Add ground chile, salt, and olive oil

Mix well with your hands to get the olive oil and lime worked into the mushrooms. You may need more oil if the mushrooms are absorbing a lot. I am generous with olive oil, starting with less than I need and adding until a good consistency is reached.

Spread the mixture onto a teflex sheet on a dehydrator tray. Cook at 108 for 2 to 4 hours depending on the consistency you like. Try it after 2 hours. Again at 3. If it seems like it could go longer, let it go to 4.

I like this dish sharing a plate with a big green salad made with similar dressing ingredients and tomatoes.

It is good with a curry carrot and avocado soup, warmed by processing in the Vitamix.