my gorgeous jambaloney and i try to treat preparing food and eating food as a pleasure - we really enjoy good food! over the years, we have experimented with incorporating a variety of ideas, methods and ways to eat as healthily as possible. we have amalgamated a "diet" (i hate that word!) and we call it "the Framboise Manor Good-Eats Guide". if you would like to learn more about it, you can read this previous entry which explains in detail what the Good-Eats Guide is all about. basically, in a nutshell - we believe it is very important to consume raw food, cooked food (grilled/steamed/sauteed or roasted - NO BOILING!) and fermented food daily. we try to grow as much food on our little homestead as possible and then use a variety of preserving methods to stock up on that food for the winter. however, we have not yet been able to not have to buy food! so when we do buy food, we buy organic, local and seasonal food. we believe it is very important to eat as seasonally as possible. don't get me wrong - we will not give up our avocados, but now that we have a greenhouse and are planning to build a sunroom extension off of our kitchen - growing our own avocados might be in our future. we will try!
we also believe in eating fresh sprouts daily and consume as much ginger, turmeric, garlic, cayenne, cumin, a variety of curries daily. so to kick this blog back off - today i am sharing my recipe for carrot/ginger salad dressing. it is delightful and refreshing and full of healthy ingredients. here is one of our breakfast salads from the other morning:
it's organic, store-bought romaine with our own healthy sprouts (we sprout 5 different kinds of sprouts at a time in our sprouter), some of the delicious carrot/ginger dressing and of course, kimchi. i make my own kimchi and will share that recipe tomorrow.
here is a dinner salad (dinner as in lunch because supper is the main evening meal!):
all kinds of peppers, tomatoes, cucumber, broccoli, cauliflower, romaine and boston lettuce and the carrot/ginger dressing. the carrot/ginger dressing will last in your fridge for well-over a week - but you will have to take it out of the fridge and let it come to room temperature and shake the pants out of it before serving it. so, onto the recipe!
CARROT/GINGER DRESSING
Ingredients:
1 cup of extra virgin olive oil
1/2 cup of rice wine vinegar
1/4 cup of soya sauce
1 Tblspn of sugar
1 inch knob of fresh ginger (i use more but this is the original recipe)
2 carrots, peeled and chopped
1/2 an onion chopped
1 clove of garlic
a dash of turmeric to taste
a dash of cumin to taste
a dash of cayenne to taste
a splash of apple cider vinegar with the mother in it
sea salt and fresh-cracked black pepper to taste
Combine all ingredients in a food processor, mixer or chopper and process until desired consistency is achieved (i like mine chunky but you may prefer to puree it). Chill. Serve over any combination of vegetables, lettuces, etc.
We like to have plain lettuce (mesclun/romaine/boston) and sprouts with this dressing for breakfast. it is light and delicious!
anyway, tomorrow's recipe will be kimchi. we try to eat a nice blob of kimchi a few times a day. here is another one of our favourite breakfasts :
some sauteed spinach in garlic and butter, kimchi, some pickled onions and some pickled peppers.
let me know in the comments section if there are any specific recipes that you would like me to post! thanks for stopping in - and remember - food is how we nourish our bodies, rebuild damage that has been done to our bodies and eating good food makes you happy!
No comments:
Post a Comment