Tag Archives: raw

Cauliflower and Apple Salad with Radicchio

It’s official.  My husband and I are two months into our decision to change the way we eat and guess what?  It works!  Works, as in, we feel pretty darn good and have lost weight.  His loss of 18 lbs. has been steady and sure with minor plateaus here and there, and true to my personality, my loss has been a series of ups and downs — most recently dipping to 14.5 lbs. then back up to my goal of 12 lbs. total for the two months.  Six pounds a month.  That’s all I need.  Only six.  I can do that for the next six months, right?

Whew.

When I catch myself analyzing it all too much, he patiently reminds me we said we weren’t going to turn any of this into a crazy hair-splitting quest to starve ourselves to thinness in as little time as possible, or to beat ourselves up over numbers on a scale.  And no, we weren’t going to count every single calorie we ingest.  Instead, it is more to consider that we do have to exercise more consistently and appropriately, and also monitor the types and quantities of food we eat throughout each day to balance everything out.  I guess I just need to do all of that while waving my arms about in the air.  But, we can already see changes in one another, and that’s fun.  Did I say fun?  All right, then.  Motivating.

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Crab Stacks with Ginger Lime Dressing

If the end of January is approaching then I know I can expect a variety of things:  emails from sites I subscribe to sharing the perfect Super Bowl snacks, bloggers swapping their tried and true party dish faves, and people talking about whether they’re planning on a game day get together or not.  None of it has been discussed in our house yet, because we’ve been busy, busy, busy with life enjoying a long weekend making like tourists in West Hollywood, soaking up the last bits of our youngest’s company before he returns to San Francisco for the spring semester, celebrating family birthdays and anniversaries, and in the past couple of days, nursing one of our cats back to health after a run in with a neighbor’s kitty.  Goodness!  And it’s not over yet.  Any time now, my husband will ask about what’s on our  Super Bowl agenda.  It always seems to be a last minute sort of thing most years, and that’s just fine with me because it doesn’t take too much thought to decide which snacks football fans will expect to have at their fingertips whether they’re for our small family, or a larger group.

I doubt there has ever been a time we haven’t had fresh salsa or pico de gallo with guacamole and tortilla chips.  A pot of chili with all the fixin’s and a salad for halftime eats are also the norm even though the chili recipe varies from one year to the next.  But I’m also known for sneaking in something that may raise eyebrows, causing certain guests to cast one another a nervous glance before pointing and asking, “What is that?” then politely suppressing the urge to continue with, “Do I have to eat it?”  as they reel their fingers back in.  Actually, they now ask, “How do I eat it?” because it seems my food often has rules that accompany it — or must seem like it does.   Is it supposed to be dipped, or layered?  Which of the ingredients on the plate create the best bite?  Is it finger food, or do I need a plate and fork?  To their credit, they seem much more enthusiastic than they did years ago, so I know my risks to encourage people to try something new haven’t failed, and that makes me happy.

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Green Smoothie

green smoothie recipe from sass & veracity

Oh, the over indulgences of the weekend.  New recipes tried and sampled a bit too much.  Football season in full gear, so lounging more than we normally might, our comfies donned, windows snapped shut against chilly and unexpectedly damp breezes.  Projects stalled while we stay indoors making like house potatoes.

Thank goodness for Monday morning and snapping back to a schedule.  For thinking about all that might be accomplished in a week’s time.  Promising myself to get back to healthy eating.

Exercise?

Hmmm…maybe.

In the meantime, smoothies help.  I’ve become addicted to them — especially the green ones.

So very, very good.

What ingredients do you like in your green smoothies?

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Boston Butter Lettuce Salad with Avocado, Corn, & Tomatoes

One of the things my husband will tell you I ask him is whether he’s had anything green during the day.  He’s fairly patient with this interrogation because he’s intelligent and knows that ultimately, regardless of what he eats, there have to be vegetables in his diet– especially brightly colored vegetables.  But sometimes, green is enough, and often easier because all it takes to incorporate it into a day’s worth of meals is to have a salad.  A big salad.

I know many think salad is a warm weather dish, but to me, it’s one of the easiest ways to make sure vegetables are on the plate.  Fresh vegetables.  Nothing fancy — just a mix of what sounds good, what’s in the fridge, or what’s in season.  And?

The salad needs to take up half the plate.

I grew up eating salads made exclusively with iceberg lettuce.  I’m sure many of us did, and from what we now know, it’s because that’s what was in the market.  Zero choice.  But one of the first types of lettuce I discovered when I was freshly moved out of my mother’s house was Boston Butter Lettuce.  It was beautiful, delicate, and something I’d never seen before.  Although I originally saw it in small heads placed in rows upside down in the produce rack, more and more, the heads I’ve become accustomed to seeing are larger.  Much larger, and sealed safely inside plastic containers to keep them from being bruised.  I felt decadent the first time I bought a head of butter lettuce,  enjoying the tender leaves with all kinds of tasty salad ingredients, and thinking that yes, it tasted a bit on the buttery side.

During our short trip to Laguna Beach this past summer, we had a late lunch on the balcony overlooking the beach at The Beach House.  Although we both agreed the food was wonderful, I especially enjoyed the completely green salad made of a whole head of butter lettuce and all other green ingredients tucked under the leaves. Avocado, green striped tomatoes, green onions — wonderful.

When I saw the “Boston Lettuce Salad with Herbs” in the September issue of Food & Wine, I decided to make a similar version of a delicious Boston Butter Lettuce Salad.

Perfect for dinner, a special occasion, or just lunch all by yourself.

Check off your greens for the day!

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Shaved Asparagus and Pecorino Romano Salad

size matters

It’s Spring, so that means it’s officially time for asparagus even though it seems there is rarely a time that it isn’t available at the grocery store.  It’s probably one of our favorite vegetables,  so often in the “green & healthy” rotation around here for one meal or another if the price isn’t too crazy.  Most often, I saute it simply in olive oil with onion or shallots, a bit of garlic and lemon zest.  We bake it, grill it, enjoy it in soup, frittatas, omelettes, salads, and more often without hollandaise than with it.

As much as I pride myself on knowing quite a bit about the vegetables I enjoy, I was surprised to find out even more.

Ten Things:  Did you know that:

#1  asparagus is grown in the US states of Washington, Michigan, Illinois, New Jersey and California (which grows 80% of the nearly 200 million lbs. of the US crop). Otherwise, it’s grown extensively in Mexico, Peru, and China.

#2  it can grow as much as 10″ in 24 hours and that size does matter (the thicker the spear, the better the quality). The writer takes no responsibility for any connections the reader might make which are of a sexual nature.  *snort*

3#  asparagus contains glutathione (GSH) which happens to be the most powerful detoxifier in the body.

#4  the average American eats between 1-2 lbs. of asparagus per year as compared to 18.5 lbs. tomatoes.

#5  ancient Greeks and Romans thought asparagus might relieve a toothache or prevent a bee sting.

#6  asparagus contains rutin, a bioflavonoid vital to capillary strength and increasing circulation in the lower limbs.

#7  asparagus is a super source of folacin which helps not only with the duplication of cells, but growth and repair.

#8   it is a member of the lily family.

#9  after the asparagus harvest, the spears grow into ferns with red berries.

#10 asparagus is better suited to be grown locally more than any other vegetable.

Have you ever tried asparagus raw?  It’s my new favorite way to eat it.

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