Since pineapple is my favorite fruit I am sure I’ll be in heaven when I go to Hawaii (oooh, I like how that makes it sound like I have a pending trip…let’s pretend I do!). In the meantime, make this salad!
It’s tangy, sweet, crunchy, savory, and salty…you’re welcome! 😉
Sesame Seeds, Toasted
Hawaiian Spice Blend
Rice Wine Vinegar
1. Slice vegetables and add to a bowl.
2. Dressing: Combine soy sauce, diced jalapeno, rice wine vinegar, Hawaiian spice blend, and olive oil in a bowl, making a vinaigrette.
3. Add dressing to the vegetables and mix together.
This is a new favorite salad! The crunchy carrots with the toasty/nutty cumin and fresh herbs make it a perfect salad for any meal! I also got to use my julienne peeler and fresh herbs from the garden 😀 Definitely add this one to your repertoire!
Cumin Seeds, toasted then hand ground
Lemon, zest and juice
Salt and Pepper
Parsley (flat leaf), fresh
1. Peel carrots.
2. Finely dice onion and add to a bowl with the lemon and let it sit for at least 10 minutes to ‘cook’ the onion. Then add salt, pepper, honey, and olive oil to make into a Lemon-Honey-Red Onion vinaigrette.
3. Carefully toast cumin seeds then grind to a mixed powder–the mortar and pestle is always fun! Add cumin to the vinaigrette.
4. Combine carrots with the vinaigrette then fresh chopped herbs….massage the flavor in.
5. This can sit for up to 3 days…you want the crunchy carrot texture!
Some people (*cough* my mom *cough*) don’t like miso soup and I think it has to do with the texture of the soft, gummy tofu and slimy seaweed.
Miso is not only good for you but adds an amazing depth of flavor : miso is all about umami! So, I’ve made a version of miso soup with a variety of vegetable and aromatics to give miso the respect it deserves!
The key with using miso is two-fold: 1. start with white miso as the taste is less pungent. Once you get more comfortable cooking with miso you can try other types. 2. Miso should not be cooked at a high heat over a long time as the heat kills the kills the probiotic (the healthy part of the miso). So in making miso soup, it is the last ingredient that you add.
Carrots, thinly sliced
Portabello Mushrooms, thinly sliced
Green Cabbage (Napa cabbage would work well too!), thinly sliced
Jalapeno, grated or thinly sliced
1. Prepare all vegetables.
Note: This soup is a great way for you to use all the veggies in your kitchen that have been neglected. I used this combination because it is what I had on hand and you should do the same 🙂
2. Put a pot of water on the stove and start to heat it.
3. Once the water starts moving (pre-boil) add in the aromatics: garlic then ginger.
4. As the water heats more add in the vegetables starting with the ‘heaviest’ (carrots) and gradually adding in the others ending with the ‘delicates’ (cilantro and spinach). This is a less than 5 minute cooking process.
Note: You’re NOT bringing this soup to a rolling boil. The vegetables should maintain their color.
5. So you now have this vibrant pot of vegetable soup that is just starting to boil. Pull it off of the heat and add in the miso paste. (It may be easier to put some of the hot water into a bowl with the miso and mix until it is diluted into the water then add the mixture into the pot of soup so you can ensure no miso blobs (not good eats!).
I added about 1/4 -1/2 c of miso because I like the flavor and wanted it well seasoned without salt. If this is your first miso experience, add a Tablespoon at a time until you’re satisfied with the flavor.
6. Serve vegetable soup into a bowl and garnish with more jalapeno, scallions, and cilantro (if you’d like) and mmmm!
On June 1, I started a 14-day Raw Challenge inspired by Fully Raw Kristina. So when I had a brunch date with my girlfriends, I was sure to make a salad to satisfy everyone and start my challenge off right!
The creamy avocado dressing paired with the sweet mango, crunchy corn, and mint leaves really bring this all together. Next time I’m making twice the portion (because I want seconds!).
Corn, cut fresh off cobb
Red pepper, diced
1. Prepare all veggies and put in a big bowl.
2. Put the avocado in a separate bowl and mash with lemon juice and salt until creamy. Add water to thin it out (to the texture of a creamy salad dressing). Add cayenne pepper (or black pepper or jalapeno) to taste.
3. Add avocado dressing to the salad bowl and mix so every part of the salad is covered with the creamy dressing.