Recipe: Honey Crisp, Kale & Persimmon Salad

What do you get when you cross shredded raw winter greens with delicious crispy apple and sweet orange persimmon?

Well the answer is simple. Your newest favorite winter salad!

This fresh & nutritious bowl of delicious has become mighty popular in the meal rotation these days, as there is usually a few kale leaves & brussels to be found lingering in my crisper along with two of my favorite winter fruits that are always in my fruit bowl this time of year.

Toss in a handful of toasted pumpkin seeds and drizzle with that luscious pink hued dressing, and this salad is a winter dream come true.

If you are new to persimmons, it is never too late, and you can thank me later for introducing you to this naturally sweet gem of a fruit. My favorite variety by far is the common Fuyu variety, which is flat and stays firm when ripe. The entire fruit is edible, including the skin, and there are no seeds inside – only the sweet flesh. YUM.

The Less:

Fewer cooked foods in your diet means more living enzymes and untarnished nutrition. Less lettuce based salads means eating local through the winter is always possible (especially if you live in BC). Less obvious ingredients means a surprise in your salad bowl, so trying new ways to eat fresh foods becomes common.

The More:

More high fiber raw salads means more great help for your digestion. More enzymes & pectin from fresh apples means easy filling and breakdown in your tummy. More satisfying sweet fruits throughout the day means less cravings for sweets elsewhere, so natural sweetness is all you need.

Honey Crisp, Kale & Persimmon Salad:

• (1) cup shaved raw Brussels sprouts
• (1) cup shredded raw green kale
• (1/2) large Honey Crisp apple, skin on & chopped to one inch dice
• (1) Fuyu persimmon, skin on and sliced and chopped to uniform size
• (1/4) cup lightly toasted pumpkin seeds (pepitas)
• (1/4-1/3) cup Incredible Cranberry Orange Dressing

Start by toasting the pumpkin seeds in a hot oven (350 degrees) for 3-4 minutes until fragrant and turning brown (careful not to burn them!). Set aside to cool while you prepare the remaining ingredients.

Combine all of the prepared vegetables in a mixing bowl and toss gently, reserving some persimmon pieces for the top. Add the dressing and gently mix until the ingredients are well coated. Top with remaining persimmons & serve immediately.

This is easily one of the yummiest salads I’ve enjoyed in a while and I simply can’t get enough of raw winter vegetables like kale and Brussels sprouts. Both are just so nutritious and fill me up in a wonderful way that makes me feel good all day! Add together with the amazing qualities of the Honeycrisp apples (so good if you have not tried this apple variety), and the sweet and satisfying persimmon, you can’t go wrong!

• What is your favorite way to eat persimmon?
• What is your favorite apple variety?

Wishing you all the very best as we soldier on into the first official Holiday weekend. It is a hectic time of the year indeed and it’s easy to get stressed! Breathe deeply, be mindful, and enjoy... 🙂

Yours in Less,

Recipe: Incredible Cranberry Orange Dressing

No need to worry about color & flavor with this one.

Happy December everyone! Phew!

I’ve got to tell you it’s been a busy few weeks here and it’s about to get even crazier. Anyone else got a super-packed month (ha ha that is kind of trick question)? Honestly it feels like summer just ended and here we are writing out Christmas lists and watching as our evening and weekend calendars get loaded up with social engagements and festive outings.

Wow. Allow me to just marvel for a moment and catch my breath.                                           

That’s better 🙂

In the craziness, I missed that my last post was indeed the 100th post for IPOM, and now I am excited to get started with the next 100, starting with this truly beautiful and shockingly delicious salad dressing! Here goes #101..

I was recently introduced to this after stumbling across the original Oh She Glows recipe randomly (I can’t even recall where I was tipped off!). I’ve got to hand major props to Angela at OSG for this one, as I am head over heels in love with this amazing creation.

Honestly, what could be more wonderful than bright cranberries to brighten our dinner plates and bring zest and zing to a bowl of fresh winter greens? The combination here of sweet and sour is nothing short of wonderful and I can tell you I’ve now made it no less that 10 times since I discovered it.

I even substituted blueberries in place of the cranberries for a purple color and deeper, sweeter flavor. So there. It’s amazing and versatile. Enough said.

The Less:

Less heavily oiled dressings means lighter textures and fewer calories. Less bland boring salad dressings means more ways to bring veggies to life. Less heavy meals around the holidays means more enjoyment when they do happen, so eating light when we can makes a big difference in how we feel.

The More:

More tangy, bright foods means more happiness on your tongue. More cranberries & summer fruits means more vitamin C and sunshine. More flavorful salads means more reasons to enjoy them, so staying healthy through the winter months is delicious & natural.

Incredible Cranberry Orange Dressing:

~ Adapted from Oh She Glows

• (1) cup frozen or fresh cranberries (can also use blueberries for variation)
• (1/4) cup maple syrup
• (1/4) cup apple cider vinegar
• (1/2) cup orange juice
• (1/4) cup good olive oil
• (1) tbsp Dijon mustard
• (1/2) tsp salt

In a medium saucepan, combine the cranberries, maple syrup, and cider vinegar and heat over medium heat for 5-7 minutes until the cranberries are soft (careful not to boil this mixture as the vinegar liquid will condense and evaporate). The house will smell like you are pickling so be prepared, it will be worth it!

Allow the cranberry mixture to cool a little while you add the remaining ingredients to the blender. Add the cranberry mixture to the blender when a little cool and blend all until you get a silky and beautiful emulsion of goodness (YUM).

Transfer the mixture to a jar and refrigerate to cool – this will keep in the fridge for a good while, but this will not be a problem!

I’ll share with you in an upcoming post my current favorite salad. I’ve enjoyed it many times since I stumbled upon this dressing and it so good I’ve got share it.

Yes, it does involve kale & brussels sprouts, naturally, and you’ll see what else is making my meals just that much for lively and fun.

Coming up, I’ll be sharing a holiday cookie for a festive cookie swap I was so graciously invited to join by the wonderful Kristy (heart) – so stay tuned, it’s a recipe close to my heart and I can’t wait to share it with you all!

• What’s your favorite salad these days?
• Got a favorite homemade dressing you are loving?

I think it is so great to have healthy & enticing light options this time of year when many of us may be worried about heavier foods and the effects of the celebrating and Christmas parties. I’d love to hear how you plan to spend the month!

Yours in Less,

Recipe: Simple Tomato Bocconcini & Greens

Just when you thought you’d had enough freshness.

Everyone thinks of changing the world, but no one thinks of changing himself.

~ Leo Tolstoy

I’ve got to admit, I’m (just a little) salad crazy.

Are you salad crazy too? I know in the summertime it is quite common, when the greens are plentiful & dirt cheap and folks get hot and will do anything to avoid turning on the stove.

The truth is, I’m simply salad crazy all year long.

It doesn’t matter the season, you’ll always find salads in this house. Light fare leaves one still feeling limber after a meal, as nothing makes me lose my spark quicker than an over full (and over-taxed) stomach.

Don’t chase your dreams, catch them.

~ Unknown

Today’s salad is a celebration of a classic. The tomato salad at its core is about as basic a salad as it gets.

Whether you use beefsteak, heirloom, romas, or tomatoes on the vine, take a few tomatoes, slice them up and you’ve got one of the best salads around. Here, I started with whole cherry tomatoes. Easy peasy.

A visit to  the store will quickly tell you what tomatoes to buy. Buy them ripe, as ripe as you can while still being firm to the touch. These beloved healthy gems are one of those things that most people love, though there are a few folks I have met that simply don’t care for them.

Personally, I could eat them everyday, (and sometimes do).

There are the classic red tomatoes. There are so many kinds out there it’s crazy. Buy the ones that look the best to you. That way you know you’ll enjoy them more. It’s that simple.

Words have wings…so speak good things.

~ Anonymous

These orange beauties caught my eye, can you see why? They are so gorgeous, and right then and there I knew it was a tomato salad night.

Our family loves bocconcini, or fresh mozzarella balls, and Caprese salad is always a huge hit. Here is a sweet & simple version made with pearl bocconcini, but you can use what ever size you like (in tomatoes or bocconcini really). I like this as it incorporates greens into the mix – because really, why not?

Vegan? Hint: cube up some firm tofu the same size as the tomatoes and let it soak in the juice of half a lemon and a pinch of salt before adding to the mixture. Your results will look just as beautiful as this, without the added dairy. More easy peasy. More delicious.

The only thing I know, is that I know nothing.

~ Socrates

The Less:

Fewer ingredients means preparation in seconds. Fewer dressing needs means adding flavor with just a few splashes. Less need for complication means getting in the kitchen is easy, fun, and delicious, so your meal and the day to follow are yours to enjoy.

The More:

More tomato & basil means more summer flavors in your bowl. More simple dressing for salads means more motivation to make them. More easy beautiful food, means impressing friends with very little effort. And any incentive to do that is a win 🙂

Simple Tomato Bocconcini & Greens:

• (3-4) cups cherry tomatoes (mixed colors or all the same)
• (1) cup pearl bocconcini cheese (or equal amounts cubed raw tofu marinated in the juice of half a lemon)
• (4-6) cups clean salad greens of your choice, torn
• (2) tbsp good olive oil
• (2) tbsp balsamic vinegar
• (4-8) fresh basil leaves
• sat and pepper to taste

Simply wash your tomatoes and set them in a strainer to drain. Wash and tear the greens (arugula, lettuce, kale, sprouts) and set aside in a bowl.

Slice the basil leaves in thin ribbons. To ‘ribbon’ fresh basil, simply layer the leaves on top of one another and roll them into a roll. Slice the roll horizontally to get long thin uniform strips. These should be used immediately as they will discolor some once cut.

Drain the bocconcini and toss in a medium bowl with the tomatoes. When ready to serve, layer the greens at the bottom of a serving dish. Toss the tomatoes and cheese (or tofu) with the oil, vinegar, and salt and pepper to taste. Top the greens with the tomato mixture and garnish with fresh basil ribbons. Top with additional fresh pepper if desired.

Of course a salad so simple as this requires the freshest of ingredients.

Buy the freshest, perkiest lettuce you can find. Pick it from your own back yard, or have a good chat with the guy at the farm stand when you buy it. It might make you smile as you eat it. Then again, it might not. It’s all up to you.

To live at all is miracle enough.

~ Mervyn Peake

Serve this at dinner with anything you desire. It’s great with fresh bread, pasta salad, potato salad, or even a few of these high protein Quinoa Bites.

It’s also great just on its own.

Listen to your heart. Because wherever your heart is, that is where you’ll find your treasure.

~ Paulo Coelho

What’s your treasure?

We’re in serious countdown mode here at the IPOM world headquarters (teehee), 5 sleeps to go until we leave for Paris and the packing is almost done! We’re tying up details left right and center here.

I’ve had a good break in the past few weeks from anything too intense and am looking forward to a true holiday (I’ve just been warned about the lack of reliable wi-fi anywhere in France), and I’ll hope to be blogging as I feel inspired to share, so stay tuned for IPOM from France!

I’ll be looking forward to September too, when plans and new initiatives for Not So Fast will get in full swing once again. One thing is for sure, it is never boring 🙂

It’s a real journey, and one I’m so happy to share with you readers, as well as the amazing crew that have hopped on the bus to join me. I am amazed at the passion out there and it drives me to keep going everyday. Love & gratitude to you all.

• What’s your favorite version of Tomato Salad?
• Got a cause you’re passionate about sharing with us?

I’d love any links or add-ons to this super classic (and ever my favorite) summer salad, and to hear what really gets your gears going.

I always love to hear from each and every one of you, wishing you all a super swell few days!

Yours in Less,

Recipe: Chickpea Cauliflower Salad with Basil Dijon Dressing

A summer salad worthy of our attention.

To live is to love. There is no life without love.

~ Anonymous

On any given day our lives can change. They can change for the better, and they can also change in a way that forces growth (aka something not so wonderful happens).

Many of us are here in the blog world because we seek something extra in this life. When I started IPOM I can honestly tell you I didn’t realize the sheer depth of the people & passion I would find here (but I surely did suspect & believe it existed). Friends from all over the world who are sharing tidbits of their lives with others.

Whether it is food, art, adventure, or just a few thoughts here and there, I’ve been so pleased to find such endless inspiration as a result of sharing my own passions. With friends, life is always made easier. And with passion, life becomes rich. When there is love and passion in life, there is nothing that can’t be overcome (IMO, of course).

Where there is love there is life.

~ Mahatma Gandhi

This gorgeous salad is as simple as simple can be. Combine chickpeas with a few chopped fresh veggies and drown them in what is possibly the most delicious dressing on the planet.

This basil dressing is a variation on the dressing I shared at the Healthy Diva here, and features a little more basil this time to honor the bountiful basil plants that are gracing many a patio garden and planter at this time of year.

Basil makes everything it touches taste utterly sophisticated, and once you try this dressing, you’ll want to try it on everything from pasta salad to fresh greens to simple garden tomato salads. I highly encourage this, as we’ve been at it all week.

If you judge people, you have no time to love them.

~ Mother Teresa

The Less:

Less heavy grain-based foods in summer means meals are as light as the summer nights. Less canned prepared bean salad means less preservatives and calories. Less bottled and preserved salad dressings means more flavor and real nutrition, without the added bottles, empty calories, and added cost.

The More:

More tasty veggie salads means more tasty easy meals. More homemade dressings means more inspiring reasons to eat salads. More high fiber vegetables and beans more movement in general, so lightness and health are yours all summer long.

Chickpea Cauliflower Salad with Basil Dijon Dressing:

• (2) cups cooked chickpeas (one 398ml can)
• (1) red pepper, diced
• (1) head cauliflower
• (1) bunch green onions, chopped (greens only)
• (1) clove garlic, minced
• (1) 398ml can artichoke hearts, quartered

Basil Vinaigrette:

• (1) entire bunch basil
• (1) cup good olive oil
• (1/2) cup red wine vinegar
• (4) tbsp Dijon mustard
• (3) tbsp sugar (brown or white)
• (1) tbsp salt
• (1) clove garlic
• (1/2) cup water

Start by cleaning and chopping the cauliflower into medium florets. Put up to steam in a little water, and cook 3-4 minutes until just soft. Remove from heat and rinse with cold water or in an ice water bath to cool. Set aside to drain in a colander until ready to use.

Combine all ingredients for the dressing in a blender (or in a large bowl with a hand blender) and blend until very well combined. Transfer to a clean jar.

Combine chickpeas, chopped red pepper, green onions, and minced garlic in a bowl. Add the cauliflower by hand, breaking into small pieces as you go with your hands.*

*When using cauliflower in smaller one inch pieces I prefer to break them organically with my hands versus cutting them with a knife. The presentation is more beautiful and natural, and it gives me a chance to connect with it – corny, yes, but awesome? YES.

Pour (1/3) to (1/2) cup of the vinaigrette into the bowl and mix gently with a large spoon to combine. If you are too vigorous with the mixing you can break the cauliflower pieces. Add more dressing as desired and save the remainder for later – there are so many uses for it – and this recipe makes a generous amount.

Serve in a lovely clean bowl garnished with quartered artichoke hearts. Set aside as many or as few artichoke hearts as you like and add to each serving on top or to the bowl. This fiber and flavor filled salad will keep in the fridge for up to a week and will get better with age. We enjoyed it several days later with some hot whole wheat pasta added. Amazing!

I have found the paradox, that if you love until it hurts, there can be no more hurt, only more love.

~ Mother Teresa

We love the things we love for what they are.

~ Robert Frost

This salad made us very happy this week. The green onions were given to me by a good friend, picked just for me from his small patio garden which (I think) is making both him and his wife very happy this summer. Thanks Charlie and Becky for the gift of home-grown green onions!

• What salads are you loving right now?
• Got a favorite way with basil or chickpeas?

Feel free to let us know below!

Beautiful things bring happiness. I hope you find happiness in (just a little) beauty today, and with any luck, everyday.

Update: this recipe has been shared on Healthy Vegan Fridays hosted by Gabby at the Veggie Nook and 2 other fabulous bloggers 🙂

Yours in Less,

Recipe: Kale Veggie Slaw with Sesame Miso Dressing

Raw veggies make me feel so good!

A day without laughter is a day wasted.

~ Charles Chaplin

Have you laughed today?!

I mean, really laughed? The side-splitting, joyful, exhaustion and tear inducing laughter that used to get us sent to the hallways in high school?

I love laughing. Laughter makes me happy. We try to laugh a lot. But sometimes I need to lighten up.

I’ve just returned from a (super) busy time of travel for work. Being on the road and working takes a tremendous amount of energy – and I am so grateful to have the weekend to catch up and return to my regular routine.

And to laugh!

The human race has only one really effective weapon and that is laughter.

~ Mark Twain

I don’t know about you, but I am a lot more prone to laughter when I am feeling spiffy.

Spiffy to me means my tummy is happy, my heart is happy, and my family and friends around me are happy.

To achieve all of these, I must take care of the 1st: making my tummy happy.

Because if my tummy is happy, my heart is happy knowing I am taking care of myself. When my heart is happy, it shines, and when it shines, it casts its light on anyone else around me.

And they are happy too.

You, yourself, as much as anybody in the entire universe, deserve your love and affection.

~ Buddha

Seem too simple? I’d love to hear what brings happiness and laughter your way, because (IMO) there is no such thing as too much laughter (except when it is in the middle of science class).

This salad is a flavorful explosion that will bring a smile to your face. Featuring beautiful raw kale, broccoli stalks, carrots, and the ever humble rutabega, I’ll be bringing this to many a summer patio this year!

Let’s dig in!

The Less:

Less lettuce means less more creative ways to use up vegetables. Less cooking means more raw nutrition. Less store-bought dressings and pre-grated veggies means less cost, preservatives, and packaging. Less conventional foods means more adventurous meals, and maybe a few laughs along the way too!

The More:

More cheap vegetables means filling up for pennies. More vibrant raw veggies means more vibrant raw smiles. More kale and broccoli means more super-powered greens, and more savvy delicious potluck salads means you’ll always get an invite!

Kale Veggie Slaw with Sesame Miso Dressing

• (1) cups grated carrots (about 2 medium)
• (1) cup grated broccoli stalks (about 3)
• (1) cup grated rutabega or turnip (1/2 large)
• (3) cups green emerald kale, chopped fine
• (1/2) large red bell pepper
• (1/2 – 1) cup roasted cashews (whole or pieces)

Dressing:

• (3/4) cup canola oil
• (2) tbsp dark sesame oil
• (1/4) cup apple cider vinegar
• (1/4) cup white miso
• 3 tbsp fresh chopped ginger
• (1/2) cup water

Start by combining all dressing ingredients except for the water. With the water ready, blend on high and add the water to the blender in a slow steady stream, until the dressing is light and frothy.

Transfer to a clean jar. This recipe makes more than required for this salad and is amazing on rice or quinoa, or any fresh green salad!

It’s hands down a wonderful vegan dressing that is smooth, flavorful, and incredibly delicious!

If you have a food processor with a grating attachment, or a salad master grater, you can grate the vegetables this way. Otherwise a hand grater (on a medium grate, don’t do it on a super fine cheese grater) will do. Grate each vegetable into a mixing bowl one at a time. You can opt to peel the carrots or not, but I always do for salads like this as they tend to keep better this way.

Grate the carrots, rutabega, and broccoli stalk all to the same size and mix well.

I’d rather be able to face myself in the bathroom mirror than be rich and famous.

~ Ani DiFranco

To chop the kale, use a good chopping knife. Chop the washed kale leaves as you would fresh herbs, into half-inch pieces or so, and add to the bowl. Chop the red pepper to a medium dice and add to the mix. Feeling good yet?

Toast the cashews in 350 degree oven until brown (about 10 minutes) or in a dry skillet on the stove-top. If using pieces, add straight to the bowl, or coarsely chop whole ones before adding.

To dress, start by adding 2/3 cup of the dressing to the bowl and mixing all well. If you like, add more dressing to taste. Garnish with toasted sesame seeds or more roasted cashews and serve!

This salad keeps well for at least a day in the fridge. In fact, my daughter said it was even better the next day, so no one needs worry about leftovers here!

When the kids will eat kale, that’s always a good sign, and while one of them still won’t touch it, I am pretty happy to have the hubby and teenager enjoying it now 🙂

Always laugh when you can, it is cheap medicine.

~ George Gordon Byron

Most of the shadows of this life are caused by standing in one’s own sunshine.

~Ralph Waldo Emerson

By being yourself, you put something wonderful in the world that was not there before.

~Edwin Elliot

So amazing with a few slices of ripe avocado.

Bliss in a bowl!

Laughter is the shortest distance between two people.

~ Victor Borge

This might be funny to you. Or not.

I hope wherever you are on this fine evening, you are in the company of loved ones (perhaps even enjoying a hearty laugh).

I am so looking forward to catching up on life this weekend (this includes catching up with all my blogging buddies!).

After whipping up a batch of spicy spinach hummus and putting up some rice to cook, I am headed outside….I can hear the sounds of children’s laughter out there, and I think I might be missing out!

• What’s your most extreme laughing memory?
• Ever found yourself literally on the floor or (worse) kicked out of class?

I’ve always cherished the gems I carry with me and I’d love to hear yours! I hope you’ve all had a wonderful week! It’s so nice to be back 🙂

Yours in Less,

Recipe: Simple Salads & Hidden Treasures

Treasure hunting anyone?

A box without hinges, key, or lid, yet golden treasure inside is hid.

– J.R.R. Tolkien

As I have said before, good grocery stores are truly my happy place.

I love roaming the produce aisles for anything special that catches my eye, and screams at me to consume it (or feed it to friends and family).

Occasionally, I like a good deal too. (Okay, who are we kidding here). I love a good deal. I mean, who doesn’t?

So I always check my local shop for their cast-offs in the produce department. I spent years working with fresh vegetables and I know that vast amounts of fresh food get chucked from grocery stores everyday – so I like rescuing them. It feels good.

Good deals. Good karma. Hidden treasure.

How can this not pull at your heart strings (just a little)?

It’s true that old saying too: someone’s trash can be another person’s treasure (and also my cooking fun and sustenance for the weekend).

These were easy foods to process as I just popped them in the oven to cook while I tackled my other weekend project: organizing years of children’s artwork, letters, cards, & photos into one easy, safe place.

(A big job.)

There is always lots of emotion (and lots of fun too) going through all that old stuff. Because as most parents learn all too quickly:

Kids do get older (it’s true what they say).

My cheap veggie treasures in the grocery store were well-matched by the treasure trove of precious family memories contained in a few sturdy storage boxes (now well organized in the basement).

It’s easy to feel (just a little) sentimental at the passing of time when I look at this stuff.

I try not to get too mushy – because I love where the family is at right now. It just reminds me to try to enjoy every moment.

Don’t cry because it’s over. Smile because it happened.

~ Dr. Seuss

So as we packed away our memories so we can access them easier, (and enjoy them longer), the little gems that were rescued from the floor of my neighborhood green grocer cooked slowly and luxuriously in the kitchen.

My grab bags of reject (cheap) gold beets and tomatoes. Enter rescue mission, and henceforth...inspiration.

Bounty always receives part of its value from the manner in which it is bestowed.

~ Samuel Johnson

I love roasting veggies for use later in a cold dish, or in a soup or sauce.

This post is meant to celebrate the beauty in simplicity, and the gorgeous flavors that can come from simple things, like food destined to be wasted. Or as I call it, hidden treasure.

The Less:

Less heavy foods makes easy work of digestion. Less waste in our grocery stores means less waste in our composts or (even worse) city landfills. Less ingredients in your bowl means more appreciation of each individual ingredient. Less stove top cooking means you can tackle other jobs while your food cooks and your oven does all the work.

The More:

More green and orange vegetables means more vitamins and minerals. More roughage means more activity where it matters. More salad emphasis means more uses for more varieties of veggies. More variety means more ideas and inspiration (ain’t that something to treasure!).

Kale & Butter Lettuce Salad w/ Gold Beets & Yam:

• (1/2) bunch curly kale, chopped, steamed 3-4 minutes, and cooled
• (1) head green butter lettuce, washed and torn
• (1/2) cup roasted hazelnuts
• (3-4) roasted gold beets, cooled & sliced or chopped
• (1) cubed roasted yam, cooled
• (2-3) tbsp olive oil for cooking
• Cashew Herb Dressing

To roast the yam:

Heat the oven to 400 degrees. Peel and cube the yam* into one inch chunks and place in a bowl. Add 1-2 tbsp olive oil and a 1/4 to 1/2 tsp of salt and mix with your hands.Lay flat on a cookie sheet (with an edge) and bake for 20 – 25 minutes (turning over half way through with a flipper), or until soft, brown, and slightly crispy. Remove from the oven and let cool in a bowl until ready to use. These will keep up to a week in the fridge, but they won’t last that long!

*True yams are the orange fleshed sweet potato (also sometimes garnet colored) – true sweet potatoes are the yellow fleshed ones, many think they are the same, but alas they are not!

To roast the beets:

Heat oven to 350 degrees. Wrap each beet individually in foil. Using a fork, pierce each beet 4-5 times as deeply as you can through the foil wrapper (do this carefully!), making sure to get all sides. Place beets on a flat tray and bake until soft, about 1-1.5 hours depending on the size of the beets. When soft to the touch, remove from the oven and let cool. When cool, unwrap the beets. To peel them, hold them in your hands and while running under cold water, rub the skin off with your hands. Once peeled, cut off the tips of the beets and store or slice as you wish. Beets will keep this way in the fridge for several days.

To roast the hazelnuts:

Hazelnuts roast in roughly 15 minutes using the roasting method I described here. Simply lay them on a flat pan and dry roast at 350 degrees until fragrant and turning a golden brown. If you pop them in an already warm oven, they will be ready in 7-8 minutes or so. To peel them, simply let cool and rub with your hands, the skin will fall right off! Use in salads, granola, or as a snack with dates!

Assembling your salad:

I always use my hands to assemble my greens and I tear lettuce whenever I can (except for romaine). Assemble your beautiful salad by mixing the 2 greens together in a nice clean bowl. Top the bowl of greens with the whole nuts, sliced or chopped beets, and the sweet roasted yams.

Serve with Cashew Herb Dressing and some additional toppings if desired (my personal faves are goat cheese and dried cranberries).

This salad might serve 2-4 people depending on your appetite or what you are eating it with.

Served on it’s own these ingredients make for a gorgeously simple, fresh, and elegant salad that is remarkably satisfying and filling!

Keep in mind all of these amounts are variable – feel free to play around with what suits your mood!

I hope you all had a fabulous day!

• Where did you find treasure this weekend?
• Do you have a favorite salad?

One truly great treasure for me this weekend was the amazing feedback I received from all of you!

I absolutely delight in hearing your stories of almond-milking, kale-hunting, cookie-making, and granola crunching…

It really makes my day! (Thank you!)

This week I’ll tell you what I did with those cheap juicy tomatoes above as well as (if all goes well) another yummy dessert…

Happy Monday!

Yours in Less,

Recipe: Creamy Cashew & Fresh Herb Dressing

It’s here! Has Cupid come by to kiss you yet?

I can see this morning there are a lot of folks pretty excited about Valentines Day. I hope everyone is feeling the love today!

It’s a day for the kids in our house, where they get to be reminded that their mother loves them. I like that, and so do they (they also don’t mind the Hershey’s kisses they find scattered on their bedroom floor when they awake).

We’ve never really made a big deal about this holiday, me and my husband ~ mostly I think because we are lucky to have been married for many happy years. To risk sounding (just a little) smug and corny, we actually still enjoy everyday together. Like, a lot. I know, right? It’s pretty great and we try to tell each other as much as possible (and we certainly did this morning).

So…to balance off the heart shaped cookies and sweet delicious treats out there today, here is a way to celebrate freshness. You might just want to plan this one for tomorrow after the big Valentine’s dinner!

This beautiful creamy salad dressing can be enjoyed with any meal. Because anyone taking the time to read blogs about food already knows the beauty in healthy food preparation made with love, all year round!

The Less:

Another creamy dairy-free substitute courtesy of the silky and decadent cashew. Less dairy in one’s diet can mean feeling lighter and clearer. Less saturated fat in our diets is a good thing, as is consuming less prepared salad dressings. This one could just become a favorite.

The More:

More fresh dressings means more motivation to eat more greens. More salads and fresh roughage leads to better elimination. More lightness, more good feelings. Nothing makes me happier than a fresh salad prepared just for me.

Here is how to enjoy this in one easy step:

Creamy Cashew & Fresh Herb Dressing:

• 2/3 cup whole raw cashews
• 1 cup canola oil
• 1/3 cup red wine vinegar
• 1/2 bunch fresh dill (or substitute fresh basil or parsley)
• 1 tsp salt
• 1 tbsp honey
• 1 cup water

Combine all ingredients except water in a blender. Start the blender and add water slowly, in 1/3 cup measurements to get the mixture swirling. Blend everything on high for 2 minutes until super creamy and smooth. Make sure there are no chunks of nuts left in the mixture – adding the water in increments helps to make this happen.

There is no need to soak the cashews in this case as the oil and water provide the extra silkiness.

Store dressing in a sealed glass jar in the fridge. This should keep for 3-4 days.

This dressing is delicious on crisp fresh greens (especially romaine lettuce or spinach) or cold steamed vegetables like asparagus or broccoli. Personally I celebrate any crutch to get more vegetables into my day. Especially when it’s this delicious!

I hope that whatever you do on this day that you feel loved.

Happy (and Healthy!) Valentines Day!

Yours in Less,