Maybe I’m weird, but I love most veggies, and I’m passionate about making them taste good to everyone. If you haven’t already, making your own dressings and marinades is a great way to embrace vegetables. It’s super easy, you can make them taste however you like, and you avoid unsavory ingredients, like MSG and preservatives, found in many “over the counter” dressings. Why embrace vegetables? Because they represent an absolutely necessary whole, clean source of micronutrients, including antioxidants, vitamins, minerals, phytochemicals, and trace elements the Standard American Diet (SAD!) commonly lacks.
Learning to love them and setting a positive example for our kids is a key component to helping our families achieve and maintain overall wellness—especially important for kids as their bodies are building and growing. Fake foods simply don’t fuel that growth at the cellular level.
I could easily eat spinach for every meal, no lie, breakfast included. Not recommended for a #MOREin2014 lifestyle that encourages VARIETY, first and foremost, but I’d be in my own crazy kinda Heaven. Kale I’m still learning to love—it’s a texture thing. Cut the leaves in a chiffonade (remove ribs, stack leaves, roll them into a tube and slice perpendicular to the length of the tube into narrow ribbons), however, and massage this delicious dressing thoroughly into them to help break down the fibers, and I bet it would be delicious. I’ll have to try it. Maybe tomorrow. Right now “I needs to eats me spinach! Toot-toot!”
<--This spinach is sautéed, but I equally enjoy a breakfast salad. Just look at that beautiful farm-fresh egg with its vibrant yolk!
I could easily eat spinach for every meal, no lie, breakfast included. Not recommended for a #MOREin2014 lifestyle that encourages VARIETY, first and foremost, but I’d be in my own crazy kinda Heaven. Kale I’m still learning to love—it’s a texture thing. Cut the leaves in a chiffonade (remove ribs, stack leaves, roll them into a tube and slice perpendicular to the length of the tube into narrow ribbons), however, and massage this delicious dressing thoroughly into them to help break down the fibers, and I bet it would be delicious. I’ll have to try it. Maybe tomorrow. Right now “I needs to eats me spinach! Toot-toot!”
<--This spinach is sautéed, but I equally enjoy a breakfast salad. Just look at that beautiful farm-fresh egg with its vibrant yolk!
Beautiful greens from UprightFarms.org! What you will need:
1 Tablespoon Dijon mustard
1 Tablespoon Honey, preferably raw & local
Salt/pepper to taste
¼ cup balsamic vinegar
Extra virgin olive oil in a vessel that allows for drizzling
Place all but the olive oil in the bottom of either your immersion blender measuring and mixing container or a regular blender. You might want to double this recipe for a regular blender. And I would start with a few grinds of fresh cracked pepper and ¼ teaspoon salt, you can add more later if you like. Blend these ingredients together, then keep the blender going and sslllooowwwly drizzle in olive oil. Once you’ve added between a quarter- and a half-cup, turn off the motor, allow it to come to a complete stop, taste to adjust for balance of acidity with your particular vinegar (some are more tart and acidic in flavor than others) and your own taste. Keep whizzing and slowly drizzle in more olive oil if needed. Too bland? Add a spash more vinegar, maybe a pinch more salt and pepper.
1 Tablespoon Dijon mustard
1 Tablespoon Honey, preferably raw & local
Salt/pepper to taste
¼ cup balsamic vinegar
Extra virgin olive oil in a vessel that allows for drizzling
Place all but the olive oil in the bottom of either your immersion blender measuring and mixing container or a regular blender. You might want to double this recipe for a regular blender. And I would start with a few grinds of fresh cracked pepper and ¼ teaspoon salt, you can add more later if you like. Blend these ingredients together, then keep the blender going and sslllooowwwly drizzle in olive oil. Once you’ve added between a quarter- and a half-cup, turn off the motor, allow it to come to a complete stop, taste to adjust for balance of acidity with your particular vinegar (some are more tart and acidic in flavor than others) and your own taste. Keep whizzing and slowly drizzle in more olive oil if needed. Too bland? Add a spash more vinegar, maybe a pinch more salt and pepper.
| | My favorite salad with this dressing consists of a variety of organic micro greens like the ones pictured from Upright Farms (a delightful little startup for which I'm director, communications & media--keep checking the website, there'll be more to see soon!), with chunks of buttery red pear (I check the current Dirty Dozen and Clean Fifteen and do my best to buy what I can find and afford accordingly, with a strong emphasis on local when available), shallots, chopped pecans, and either crumbled goat or blue cheese. YUM! It also lends itself very well to a strawberry walnut spinach salad, as strawberries and balsamic vinegar go beautifully together! I bet it would make some rockin’ kale chips, too, which I do love. Or why not just dip your #MOREin2014 VARIETY of raw Veggies right on in? Awesome on asparagus, green beans and more—coat evenly and grill or roast (400° for fifteen minutes, more or less, depending on how thick your veggies are). Whatever you do, don’t cook them to a limp, tasteless death—sample when you think they’re close but retain a bit of crunchy perfection. ENJOY! And tell me in the comments, what are some of your kids' favorite ways to enjoy their veggies? If you've got some great ideas, we'd love to hear them! Yours in wellness, --Kim Jorgensen Gane © 2014, All Rights Reserved *If you're newly visiting from Listen to Your Mother, thank you & welcome! I hope you'll stick around! |
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