Pineapple Salad with Jerk Plantain Chips
We eat a lot of salads around here and I love fruit dressing. So it seemed like a good idea to try and make a dressing using pineapple. The acid content isn’t as high as lemon, lime or vinegar, making it a super light alternative for people looking for something a bit milder. This is a simple recipe, but you will need to soak the rice from 24-48 hours. If you use forbidden rice, it will not sprout but will open up and soften. If you use purple rice, it will sprout but won’t get soft. As a matter of fact, no other rice will get soft the way Forbidden…
“Braised” Brussel Sprouts with Cranberry Vinegar
I know, I know, a lot of you are not fans of brussel sprouts. Well around here they are a popular side dish that are scoffed up in moments. Like with everything we make around here, most of our dishes come from cravings. While out shopping I saw the balsamic brussel sprouts sitting in the deli counter and I was hungry. I figured a little cheat wouldn’t hurt, but as I stood in line to order, I noticed how wilted they looked. The lone cranberry sitting on top was dark and barely recognizable. The food looked sad to me, even the color started to look a bit unappetizing and I…
Broccoli Salad with Creamy Dressing
A couple of months ago a friend brought a broccoli salad from Costco to a little get together. I remember having it a couple of years back and a similar one from Whole Foods. The problem…both contain bacon and the dressing is dairy. Well, once I perfected the coconut bacon, putting this delicious salad together was a breeze. I make enormous batches of coconut bacon and keep it handy. It enhances just about everything and I throw it into practically everything or just snack on it to satiate savory cravings. Throwing all the ingredients together is quick and easy and you can prepare the dressing in advance. This is a…
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Cucumber, Tomato and Sprout Salad With Spinach Tahini Dressing
I love cucumber and tomato – and sprouts are always amazing -but sometimes it’s all about the dressing! This is my all-time favorite and was, essentially, born of a desire to incorporate raw tahini into as many things as possible. Certainly, spinach is an excellent choice for the dressing but alternate light, flavorful greens can be used: arugula is great… especially the wild, spicy kind that I am fortunate enough to already have growing in my garden. Likewise, basil can be tasty as well. Experiment with your favorites and you’re sure to find winners! But stay away from kale and collards. Maybe I’m kale crazy but this is one recipe…
