This is a great dressing for a simple garden salad.
Mix all of the ingredients in glass jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste. Let the dressing marinate for at least 30 minutes before serving.
I love to roast spaghetti squash, the texture makes it a great replacement for pasta and their mild flavor pairs well with most pasta sauces and vegetables.
I had a little time on my hands and a box of mushrooms that needed to be used. Problem is, I LOVE mushrooms, but my husband can only take a limited amount of them. A plate of squash with mushrooms sounded ideal to me, not so much to him. So, to make us both happy I created these two alternatives.
For the squash
I love this recipe. It keeps really well in the fridge for a few days.
For the spaghetti squash
This dish can also be layered in a casserole dish lasagna style. Simply spread 1/3 of the turkey sauce in the bottom of the dish, layer some squash, then some mushrooms and some more turkey sauce. Add another layer of squash, mushrooms and turkey sauce. You can top it with some shredded mozzarella and bake at 350 until the cheese starts to brown--20-25 min.
This soup is packed with immune boosting ingredients that will help you start feeling better faster.
Onion and garlic are considered anti fungal, antibacterial and decongestants. Celery is loaded with antioxidants, flavonoids, vitamin C, vitamin A, folate, potassium, calcium, fiber, vitamin B12, magnesium, and vitamin B5. Mushrooms are high in B vitamins, fiber, iron, potassium, riboflavin, selenium and zinc. Turmeric is a natural antiseptic and anti-inflammatory. Cumin is high in vitamin C and has anti-fungal properties. This recipe is easily doubled and freezes really well.
We have been in a salad rut at home. You know, that point where you have been circulating the same three or four salads week in and week out for months? Lucky for me, this rut coincided with a short trip to Toronto where I not only took a break form cooking every night but also had some wonderful food which sparked my creativity.
When eating out I always order a side salad--it's any easy way to get your veggies in and balance some of the more indulgent choices that happen when we travel. On our last night in the city we had a delicious meal at Woods Restaurant. Naturally, I ordered the green salad and was super impressed. The ingredients were simple but the dressing was AMAZING...citrusy, tangy and with a hint of sweetness. It reminded me of a dressing I made fairly regularly a few years ago, so naturally when I got home I had to try and dig up the recipe. The dressing is a recipe from our grocery delivery service Washington's Green Grocer (if you live in the DC/VA/MD area I highly recommend them), but I changed up some of the salad ingredients based on what I had in my fridge.
For the dressing:
Put everything in a glass jar and give it a good shake. You can keep any leftovers in the fridge for a few days.
For the salad:
Pour 2-3 tablespoons of dressing at the bottom of your salad bowl (add more if you like heavier dressed salads), add the cabbage, radish, celery, avocado and microgreens. Toss well and make sure the dressing is evenly distributed. Let the salad sit for at least 15-20 min. to allow the flavors to develop. Right before you serve garnish with the green onions and hemps seeds.
This salad goes really well with grilled chicken or shrimp.
Let me know if you try it! Do you have any "go to" dressings and salads?
DC based Health and Wellness Coach
This blog is not intended to be used as medical or nutritional advice. Information and statements regarding health claims on this blog have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease. Always consult a doctor before making any changes to your diet and exercise routine.