Sunday, October 16, 2016

Delicious Mixed Salad And The Joy Of Watching The Things Grow

There is nothing more satisfying than growing your own food, especially if you are an urban dweller and have the luxury of large backyard, balcony, or terrace. Watching the things grow, harvesting them and making scrumptious dishes out of the freshest, organically grown seasonal vegetables is the crowning of culinary art, cooked or raw, in my not so humble opinion.

The summer was really harsh in Roswell and even the farmers at the farmers' market complained about the bad crops. We have lost a lot of our heirloom vegetables that we planted in spring, but as the temperatures fell at the end of September, we noticed that our garden started coming back to life. Suddenly, our tomato and cucumber  plants started producing flowers, so did the sweet potatoes. Nasturtiums and dandelions, cilantro and kale just went wild! Sooner that we even hoped for, cucumbers and tomatoes started showing up. 

Today we harvested our first cucumbers ever! I picked up some greens and herbs, tomatillos, tomatoes and few more things, and decided to make a quick salad for lunch. I added organic baby romaine lettuce and used key limes to make the dressing, otherwise, all the ingredients are came from our backyard garden.

  • mixed greens (dandelion, nasturtium, purple lettuce, etc.)
  • 1 baby romaine lettuce
  • 2 ripe tomatoes
  • 2 tomatillos 
  • 2 medium large cucumbers
  • 1 small sweet potato
  • mixed herbs (cilantro, celery tops)
  • handful of radishes 
  • edible flowers (I used nasturtiums)
  • juice of 4-5 key limes
  • 1/3 cup virgin olive oil
  • Celtic sea salt and freshly ground black pepper to taste

  • Wash and pat dry all the ingredients. Chop or break the larger lettuce leaves into manageable chunks.
  • Chop herbs and tomatillos. Slice cucumbers and radishes. Cut tomatoes into 1/8 segments. Julienne or spiralize sweet potato. Toss everything in to a large salad bowl and mix gently. 
  • In a smaller bowl, mix key lime juice and virgin olive oil. Add 2 Tbsp purified water, sea salt and black pepper, and whisk into a smooth, velvety vinaigrette. 
  • Pour vinaigrette over the salad and mix gently. 
  • Serve right away and garnish with edible flowers. Enjoy in good company! 

Tip: If you have a garden, use whatever you can harvest, but if you don't, visit a local farm and get fresh, organically grown veggies. You may even be able to pluck your own tomatoes.

In radiant health - passionately raw - Dominique

Dominique Allmon©2016


Saturday, October 1, 2016

Carrot Greens Pesto

If you are lucky enough to buy your organic carrots with green tops you are probably composting them or throwing them away. Like most people I did too until I realized that the vibrant greens can be used to make delicious soup, green sauce or a pesto.

The carrot greens are very nutritious. They have about six times more vitamin C than carrot roots; they are also rich in vitamin K, calcium and potassium; like any greens they are a wonderful source of alkalizing and purifying chlorophyll. Carrot greens also contain significant amounts of compounds called porphyrins. Porohyrins are known to stimulate the pituitary gland and lead to the release of increased levels of sex hormones.

  • 1 cup organic carrot greens, hard stems removed
  • 1 Tbsp fresh basil leaves
  • 2 garlic cloves
  • 1/4 cup Brazil nuts
  • 1/3 cup virgin olive oil
  • juice of 1/2 lime (add more juice if you prefer)
  • freshly ground black pepper (optional)
  • pinch Celtic sea salt (optional)

  • In a food processor combine all ingredients, except the olive oil, and pulse blend until finely minced.
  • Add olive oil and whiz for a few seconds.
  • Add black pepper and more salt if you like. I personally prefer the clean green taste.
  • Serve right away with spiralized zucchini or carrot, or use as a deep for raw vegetables. Enjoy in good company!

Tip: Like any other fresh herb pesto you can store this delicious carrot greens sauce in a fridge for a few days. You can also freeze it. I prefer to make small batches and eat it quickly.

In radiant health - passionately raw - Dominique

Dominique Allmon©2016


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