Monday, January 14, 2013

Ginger/Garlic/Orange/Soy Sauce Salad Dressing

This is the salad dressing from my-favorite-so-far Raw Kale Salad.  I've been looking for an oil free dressing. This is probably  a bit high in sodium - though I used the lower sodium soy sauce. It's a touch sweet so next time I'll play with the tastes. 

Makes about 1 Cup - serving size 1 T

Juice of 2 tangerines (approx 1/4 C)
1/4 C tamari sauce (soy sauce)
1/2 C  agave or brown rice syrup or honey I would guess
1 heaping T grated fresh ginger
4 garlic cloves, minced

Juice tangerines. Grate ginger. Mince garlic. Whisk all together. Store in the it is a fruit base juice I have no idea how long it will last in the fridge.

Choosing Joy!
©2013 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Raw Kale, Quinoa, Tangerine Salad

Libby brought this to the PWOC Christmas Party and it was the first time I had kale or quinoa....I had this for breakfast and lunch today. It's that good. 

Serves 4 - or 1 or 2 Nutritarians

2 C cooked Quinoa (I could use less)
1 bunch kale, washed and dried (don't use the rib)
2 tangerines
1 T tamari sauce (soy sauce)
2 T agave or brown rice syrup or honey I would guess
1 tsp grated fresh ginger
1 garlic clove, minced
cracked pepper to taste
sea salt to taste
1/4 C toasted almonds (or I just used almonds, pistachio mix I have at the table)

See how to cook quinoa here

Fluff the quinoa. 

Wash and remove kale from rib. 

Peel tangerines and separate into wedges.  Save 1/2 of one tangerine for deressing. 

Whisk tangerine juice, tamari sauce, agave nectar, ginger and garlic. 

Add to kale and toss. Add quinoa and mix.  Add tangerine wedges. 

Add pepper and salt to taste.  

Add nuts just before serving. 

Note: This dressing has no oil, if you use low sodium tamari - it's pretty healthy - and tastes good. I think I'll make a double batch and use on other salads. 

Kale doesn't wilt. Make this the day before and it's fine to eat the next day...flavors are even better. 

Choosing Joy!
©2013 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Tamale Casserole (Happy Herbivore Cookbook)

FOUR of the six of us ate this and had seconds. Next time I will add tomatoes and possibly a bit more salsa...this was a little dry; but tasty. Recipe from The Happy Herbivore Cookbook

Forgot to get a photo - these are the leftovers. LOL 
Serves 4 - I doubled. 

1 C chopped onion
4 garlic cloves, minced
1 green bell pepper - diced
1/2 C mild salsa
1/2 C frozen yellow corn
1/2 C black beans (cooked or canned)
1/4 C sliced black olives
1 T chili powder
1 tsp dried oregano
1 tsp ground cumin

1 recipe cornbread mix  - not cooked - divided (only use 1/2 if  not doubling above recipe - make corn muffins for the kids who won't eat this).

Preheat oven to 400*.

Combine onion, garlic, and pepper in 1/4 C of water in saucepan over medium heat.

Cook until water is mostly gone and the onions are translucent.

Combine all ingredients except cornbread batter and mix well to combine.

Spoon mixture into a greased pie or casserole dish.

Pat down firmly.

Divide cornbread batter in half, pour 1/2 over top of mixture in a thin layer.

Bake for 20 - 25 min until toothpick inserted into the center comes out clean.

Nutritional info: Calories 259; Total fat 2.4g; cholesterol 0; Total Carb 53.4; Dietary Fiber 6.8g;Sugars 5.6 g; Protein 8.6g

Choosing Joy!
©2013 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Cinnamon Fruit Oatmeal

Serves 2. From Dr. Furhman's  Nutritarian Handbook and ANDI Food Scoring Guide

1 C water
1 tsp vanilla
1/4 tsp cinnamon
1/2 C old fashioned rolled oats
1/2 C blueberries
2 apples, chopped
2 T chopped walnuts (I used pecan)
1 T ground flax seeds
1/4 C raisins (craisins)

Combine water with vanilla and cinnamon and bring to a boil. Stir in the oats, reduce the heat to simmer.

When it starts to simmer - add blueberries. Heat until fruit is heated through.

Cover and let stand for 15 min until thick and creamy.

Mix in apples, nuts, flax seeds and craisins.

Note - I used a bit more vanilla. You could use different fruits. I used 1/2 the apple called for and I did add a bit of almond milk. 

Per serving: Calories 241, protein 13 g, Carb 41g, Total Fat 8.1 g, saturated fat 0.8g, sodium 7g

Choosing Joy!
©2013 D.R.G.
~Coram Deo~
Living all of life before the face of God...


I trust the camera to jog my memory at the end of the day for the blog...evidently all we did today was E*A*T! ::snort:: 

Hmmm.....SCHOOL - that took quite a bit of time. The younger ones and I finished The Samurai's Tale.  This is our last week on this time period. Zander and I continue to read The Hobbit.  

Nolan and I spent some time working on I John and have the first two verses "fairly well" memorized. I did nine word studies on the first two verses of I John. Around the table tonight we decided "he who has translated I John from Greek to English should be disqualified." ::snort:: We also realized that Michael's NASB was published in 1977 and ours were published in 1995...and you can tell in I John. 

The kids played outside. I did some PCOC prep. 

I made Tamale Casserole from The Happy Herbivore - a VEGAN meal which FOUR of us liked.  

We topped the night off with a chapter from The Secret of the Desert Stone, (a chance for me to grab a non-food photo).  I folded a bit of laundry as Michael read....I threw Arielle's snow things on the floor. This was a golden opportunity for Yuuki. 

She likes to burrow in to blankets and such until she totally wrapped.....the multi-colored blanket is Arielle.

 Not sure how much Arielle caught of the plot line. LOL 

Choosing Joy!
©2013 D.R.G.
~Coram Deo~
Living all of life before the face of God...