Winter Salad Vinegrette Dressing Crunchi Chickpeas
Love cooked food - as I learned in Ayurveda (the science of life and food) and with my own experience in the kitchen and gut - that cooked food is easier to digest because the breakdown of the enzymes already begins in the cooking process and therefore, our gut doesn’t have to work as hard, but more so the food CAN BE BETTER ABSORBED.. I sauté the. mushrooms and bok choy in this salad- try it out. I really enjoy warm veggies in my salads - taste and digestion par excellence! It’s a win win!
Retuning from the cold to a home cooked meal - gratitude always!
Winter Salad
1 english cucumber or 4 kitties sliced in quarters
1 celery stalk chopped
1 bunch of boy choy or 2 cups of spinach
4 radishes sliced
6 large shiitake mushrooms - you can use your fave mushrooms
1 tsp coconut oil
-heat pan with oil and lightly sauté bok choy and mushrooms. 3 minutes
-in a salad bowl add cucumbers, celery, radishes, bok choy or spinach and mushrooms and toss
-add salad dressing - recipe below
-garnish with loads of roasted chickpeas - go crazy!
-the chickpeas will soften in the salad therefore add right before you serve to maintain their crunch - regardless they rock with or without the crunch!
Good quality oil. - the Tin Man new what he needed - a heart! - oil up my friends and be kind!
Homemade Vinaigrette Dressing A-La-Genia
It’s all about the dressing! I love making my own salad dressings. The store-bought is just not the same. This dressing can be modified (you can add apples too which would ,make a great Rosh Hashanah. salad dressing) and perfect. with any salad especially during winter months.
1/2 cup olive oil or flax oil
2 tbsp umeboshi vinegar or vinegar of your choice
1/2 lemon juice
2 garlic cloves minced
1 tsp grated fresh ginger - optional
dash of salt
1 tsp honey if you like your vinaigrette dressing sweet - I prefer tart
optional - pomegranate seeds
-add all the ingredients in a bowl and whisk until blended
-place in mason jar and cover. Shake and drizzle as much as you please on your salad
-stores well in the fridge for a few days
Pucker up and enjoy!
Those little nuggets - a.k.a garbanzo beans are great for your bones, blood, heart, muscles and loaded with antioxidants which remove free radicals. Health In Action means getting to know your foods and enjoying their benefits. Eat to live!
Crunchi Chickpeas - seasoned to light your fire in the winter
2 15 oz cans cooked chickpeas - drained and rinsed well
1 tsp cumin powder
1 tsp coriander
1/2. tsp cayenne. powder - you can use more for a spicier taste
1/4 tsp salt
1 tbsp evoo - a.k.a extra virgin olive oil
-preheat oven to 350 degrees
-line a baking sheet with parchment paper
-add the chickpeas in one layer and place towel on chickpeas to pat dry
-sprinkle salt and drizzle. olive oil on chickpeas
-place in oven for 30 minutes, than remove and add the spices and leave on baking sheet. until the chickpeas cool
-toss on salad or enjoy as snack, in soup or grains
-the CCC spices: cayenne, cumin and coriander will be very heating and warm you up, be prepared to sweat and prep a glass of water ready to drink.
Cheers to your digestive fire,
Genia