balanced mind. balanced body. balanced spirit.
So I made the BEST salad the other day from a recipe that I got from 101 Cookbooks. Since it’s been so hot lately, I’ve been craving a light yummy salad and this one definitely hits the spot. The dressing is wonderful and tangy and the smokey asian flavors are perfectly delicious! I would suggest getting pre-cooked tofu like the recipe recommends and pre-toasted sliced almonds. (If that’s even possible.. I have no idea!)
Either way, this salad will not disappoint. I’ve included the recipe below, but you can read more on 101cookbooks.com:
1 1/2 cups shallots, skinned and thinly sliced
splash of extra-virgin olive oil
pinch of salt
2 tablespoons miso
1/2 teaspoon powdered mustard (or a bit of whatever mustard you have around)
2 tablespoons brown sugar (or honey or agave)
1/4 cup (brown) rice vinegar
1/3 cup mild flavored extra-virgin olive oil
1 teaspoon pure toasted sesame oil (optional)
1/2 of a medium-large cabbage
1 cup slivered almonds, toasted
1/2 medium red onion, sliced
3/4 cup chives, minced
8 ounces extra-firm tofu (see headnotes), room temperature
Stir together the shallots, splash of olive oil and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about 15 minutes. Let them get dark, dark brown (but not burn). if needed turn down the heat. Remove them from the skillet and onto a paper towel to cool in a single layer. they should crisp up a bit.
Make the dressing by whisking the miso, mustard, and brown sugar together. Now whisk in the rice vinegar and keep whisking until it’s smooth. Gradually whisk in the olive oil, and then the sesame oil. Two pinches of fine grain salt. Taste and make any adjustments if needed.
Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.
Gently toss the cabbage, shallots, almonds, red onion, chives and tofu in a large mixing/salad bowl. Add a generous drizzle of the miso dressing and toss again - until the dressing is evenly distributed. Add more a bit at a time if needed, until the salad is dressed to your liking.
Serves 3 - 4 as a main dish, 6 - 8 as a side.
After a bad experience with making a beet and carrot juice (my stomach did not like it) I decided to stick with mainly green drinks for now. I got this juice recipe from the place I work at, called Hanson’s Market. It’s a little natural and organic food market in San Clemente, CA that has all sorts of healthy groceries, organic produce, health and beauty products, and a deli where we specialize in making sandwiches and juices. Today was my day off, and after taking my dog Jake for a walk and taking an amazing yoga class, I was craving this juice. Here’s the recipe:
u l t i m a t e g r e e n j u i c e
5-6 kale leaves
2 handfuls of spinach
1 handful of parsley
3-4 celery stalks
1 apple (add more to increase sweetness or substitute pineapple)