Cooking lesson: salads and salad dressings

A lesson plan for learning the fundamentals of Salads and Salad Dressings

Tomato-free Thousand Island Dressing

Tomato-Free Thousand Island Dressing

This “tomato-free” Thousand Island Dressing is for those who want to avoid the nightshades. It fits the Auto-Immune Paleo plans that includes mustard, substitutions for mustard are included.

Iron Chef -food- competition at home

Iron Chef, the judging of 3 teams, with 3 dishes each team

Here is an Iron Chef – like home competition. A 2-hour family-fun team-fun dinner during the holidays.

Tabbouleh Salad with Riced Cauliflower

Tabbouleh cauliflower1

This recipe uses cauliflower in place of bulgar (or couscous, rice) as is traditionally used in a Tabbouleh Salad.

Cook Outside the Box “SPICE class” recipes

Spices R us! We made outstanding tasting food! Photos and more info to come.

Anticancer recipes based on David Servan-Schreiber’s book

anticancerbook

Here are meal ideas and recipes, based on the guidelines in the “Anticancer book” and based on my clients’ food in their pantry/fridge and their likes and dislikes. Each dish builds on the previous one — using leftovers.

An almost complete guide to using tomatoes

Tomatoes, dehydrated, juiced 01

Options aplenty! Here’s an almost complete guide to using tomatoes: whole, chopped, sliced and blended. Several recipes, too, ones that might be unique to you. Enjoy!

It’s time to get to know this new kid on the block: Kiwi Berries (hardy kiwis)

kiwi berry4

These pop-in-your-mouth miniature-kiwi-like fruit are gaining popularity with the young and old, chefs and farmers. They are showing up more and more places and are now available (Sept 19th through October) at Monta Vista Market, in Cupertino, see location and contact info, below.

Asian Refreshing Pressed Salad

Pressed salad, with dumb bells

This make-shift salad press does the trick! The pressure makes for a crispy, watery salad

Raw vegan version of a Caprese Salad

Caprese raw2

I served this version of my Caprese Salad today at a Raw Food potluck. Used a green tomato and the ‘cheese’ is pine nuts blended with olive oil, green tomato and basil. Marinated the fennel and green apple in lime juice.