Meatless Monday – though salads are great every day! Do something good for your mind, body and spirit each day .. as well as the environment. Health is wealth. I usually make my own dressing too, no hidden calories. I have some edamame in this mixture organic mixed greens salad for a bit of protein, roasted corn as summer comes to an end too .. black beans are good with this one as well. I added almonds rather than croutons.
My Go To Balsamic Vinaigrette Dressing :
1/2 cup extra virgin olive oul
1/4 cup balsamic vinegar
1 tablespoon Grey Poupon Dijon Mustard
2 tablespoons fresh lemon juice or orange juice, or pomegranate juice
1 tablespoon fresh crushed garlic (optional) – I love garlic and it’s good for you! No fresh garlic? You can substitute with garlic powder.
1 teaspoon dried mixed herbs
1 teaspoon dried or fresh parley- you can also use cilantro to change up recipe and depending on what you’re pairing it with
1/2 teaspoon pink Himalayan salt
Fresh cracked pepper or a course grind.
In small bowl whisk together all ingredients, you can also use your food processor.
Use a measuring spoon to drizzle on salad as you wish and depending on size of your salad. If you keep these items handy you can always whip together a cute and healthy vinaigrette dressing.
An inspirational message and honey turmeric tea in my favorite mug I was in heaven when I saw these leopard print napkins at the store – had to get! It’s the little things in life that can bring the greatest joy!
1 cup chopped mixed veggies (broccoli, green and red bell pepper, carrots)
1/2 cup chopped celery, onion and garlic
2 cups veggie broth
Garlic powder, black pepper, crushed pepper, pink Himalayan salt or kosher salt to taste
You can add a bay leaf as well.
Sautée chopped onion, celery, garlic with olive oil medium heat in same pot to cook peas until clear – you can substitute with any type of beans.
Add peas, and broth – seasonings. Cover and simmer for 45 minutes, add chopped veggies – Cover, season to taste – continue to simmer on low heat until tender. Cook with love dance around to your favorite feel good music. My soundtrack today included “The Healing.”
Make your favorite mixed green or kale salad – homemade salad dressing or simple olive oil and a balsamic vinaigrette with squeeze of fresh lemon juice is best with fresh cracked pepper. Lay off the croutons – add a few almonds or pecans if no allergies for crunch.
Going without meat gives your body and the environment break. Try it!
None of us want to emerge from this self quarantine in diminished health, unnecessary weight gain by being sedentary and not making wise choices on what we eat. As someone who usually only kept a day or two of food in the fridge it’s been a new adjustment to have to shop for a week or two at a time. Now that we’re into this self quarantine a couple of weeks now, I’ve started making large pots of soup to sustain me over several days at a time. There are so many soup recipes and variations to dress them up to suit your personal taste. Soups are super easy, filling and very comforting – not to mention cost effective.
Organic is best, but if budget doesn’t permit just make sure you’re getting fresh veggies, and that you wash and rinse carefully.
3 tablespoons Extra Virgin Olive Oil
1 Small Onion or Shallots
1 cup fresh uncooked green beans
6 stalks of celery
6 Fresh Garlic Cloves (minced or chopped)
2 tablespoons – Ginger (grated or chopped)
2 teaspoons Turmeric
1 teaspoon Paprika
2 teaspoons Curry Powder
Cayenne Pepper – to taste
1 Bay Leaf
1 Sweet Potato – chopped
1 cup of chopped carrots
1 cup organic corn (not a necessity)
**Artichokes are a great addition as well, though I didn’t include in this recipe
Tomato – chopped (I take the skin off)
1 cup Chickpeas rinsed and drained
1 cup Lentils of your choice (red, green or black) – you can substitute the bean of your choice such as black beans
2 cups Kale – de-stemmed and chopped
2 cups red cabbage
1 bundle of parsley – rinsed and chopped
6 cups Vegetable Broth
Cracked black peppercorns or Red crushed pepper (to taste)
1/2 cup water
** you can also add 1 tablespoon of fresh lemon juice to the pot
Heat large pot
Add 1 tablespoon olive oil, heat – add and saute’ garlic, 1/2 cup chopped celery, onion or shallots, a splash of black pepper, himalayan sea salt, saute’ until transluscent.
Add vegetable stock, additional ingredients carrots, green beans, chopped celery, reb cabbage, lentils, chickpeas chopped tomatoes – season with turmeric, garlic cloves, paprika, cayenne, red crushed pepper, parsley.
Cover and simmer 20 to 30 minutes minutes – stir, give it lots of TLC., add additional olive oil – taste while simmering to determine if you’d like to add more curry, cayenne, turmeric or garlic. Add a bit of water if needed.
Add kale last to not over cook – stir and simmer an additional 15 minutes.
You can also put this soup in your blender or bullet for a creamier version – add a tablespoon of almond mild depending on how much you’re blending.
You can have it solo or add salad, crackers (I enjoy the multi-seed gluten free crackers) – I don’t keep bread around because it’s too much temptation but would love to dip a nice warm sourdough in the broth!
Before serving cup or bowl, add a bit of the fresh chopped parsley you have have left or dried if you have it on hand.
It’s always a nice touch to light a small tea-light or candle of any kind if you have them around, a nice napkin; really treating yourself to a restaurant experience – at home while self quarantining though it’s a good idea in general.
I’ve been sharing a few short wellness videos on my social media to encourage everyone to stay healthy in this self quarantine time – it should be a lifestyle in general however since this time is a resetting of energy it’s a good time to think about these things like your immune system and overall well being.