"In the most general terms, there are but two world views.One can take the view that life is sacred or that life is a commodity.A sacred view of life gives birth to feelings of duty, protection, and love.It emphasizes values of joy, beauty, happiness, and caring and sets up an internal constraint against the exploitation of other individuals, groups, or species.Our word sacred comes from the Latin sacer from the root seen also in sanus, sane.A sacred view of life, then, is a sane view of life.A commodity view is interested in profit, domination, and control.It seeks to "gain the world" and subjugate it to the will of man (and only "the fittest" men at that).At the core of the commodity view of life are two seeds: individual self-interest economics and man against nature technology. Planet Earth is choking on these seeds."
Vinaigrette: 1/4 C fresh lime juice 1 tsp local raw honey 1/2 tsp sea salt 1/4 C extra virgin olive oil handful of freshly torn mint leaves freshly ground pepper to taste
To prepare the vinaigrette, combine all ingredients in a jar. Close tightly and shake vigorously to combine. Of course, you can whisk the ingredients in a small bowl, but I think it's much more fun to shake it up, baby.
Toss arugula and the red springtime jewels in a large bowl. Drizzle dressing over top.
RECIPE: Fuyu-Pomegranate Salad Right now the most abundant food is the Persimmon! My town is practically swimming in Persimmons. I love persimmons! Here is a simple, tasy delight to make with this amazing fruit:
3 Fuyu persimmons, cubed 1 Gala apple, cored and cubed 1 Anjou pear, cored and sliced handful of fresh mint, rough chopped 1/4 C pomegranate seeds
Vinaigrette: 1 orange, juiced 1 Tbsp orange zest 1 Tbsp raw honey 1/4 C cold-pressed olive oil 2 Tbsp champagne vinegar (I use apple cider vinegar ~Jill) 1/4 tsp cinnamon
Combine all the ingredients in a large bowl and toss with vinaigrette to distribute evenly. Serve over a bed of fresh baby spinach or mâche. This recipe is courtesy of Earth Mother from In The Raw
Two cool soup-and-salad meals From A Vegetarian Kitchen
So far, this rainy summer in the Hudson Valley has inspired more warm foods than cold, but I trust that there will be plenty of hot days ahead. On those occasions, I love to make cold soups. The following soups are from Vegan Soups and Hearty Stews for All Seasons and the salads they’re paired with are from Vegan Express. First pairing: Tomato-Mango Coconut Cooler & Southeast Asian Cold Noodles with Tempeh Tomato-Mango Coconut Cooler 6 servings
Think of this no-cook soup as a Thai-flavored gazpacho. It’s best with really lush summer tomatoes. Serve with a cold noodle dish for a quick summer meal.
* 4 medium ripe tomatoes, finely diced * 1 ripe mango, finely diced * 1/2 medium cucumber, peeled, seeded, and finely diced * 1/2 medium red bell pepper, finely diced * 2 scallions, thinly sliced * 1/4 cup chopped cilantro, or more to taste * Two 13.5-ounce cans light coconut milk * 1 teaspoon good-quality curry powder * 1/4 cup jarred Thai peanut satay sauce, whisked together with 1/4 cup hot water * 2 to 3 tablespoons lime juice, to taste * Salt to taste * Chopped peanuts for garnish, optional
Combine all ingredients except the last 2 in a serving container. Cover and refrigerate for an hour or two, until chilled.
Taste and adjust the seasonings. Serve, topping each serving with a sprinkling of chopped peanuts, if desired. Southeast Asian Cold Noodles with Tempeh 6 to 8 servings
This spicy, nutty salad is an amalgam of Indonesian and Thai-influenced ingredients and seasonings.
* 8 ounces udon or other Asian noodles of your choice * One 12-ounce package tempeh * 1 tablespoon light olive oil * 1 tablespoon reduced-sodium soy sauce * Chili powder to taste * 2 cups small broccoli florets * 6 large baby carrots, quartered lengthwise * 3 scallions, sliced * 1/4 cup chopped fresh cilantro or parsley * 1/4 cup crushed peanuts, optional * 1/2 cup Thai peanut satay sauce * 2 tablespoons lime juice, or to taste
Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
Meanwhile, steam the broccoli and carrots in a large saucepan with about 1/2 inch of water until just tender-crisp. Drain and rinse under cool water, then drain well again.
Combine the noodles, broccoli, and carrots in a serving container. Add the tempeh, scallions, cilantro, and optional peanuts. Pour in the satay sauce and lime juice, toss well, and serve. Second pairing: Cool Curried Zucchini and Carrot Soup & Sweet and White Potato Salad with Mixed Greens Cool Curried Zucchini and Carrot Soup 6 servings
This refreshing cold soup is one that I often serve to summer company.
* 1 tablespoon olive oil * 1 medium onion, quartered and thinly sliced * 2 medium carrots, peeled and grated * 2 medium zucchinis, grated * One 12.3-ounce package firm silken tofu * One 16-ounce can great northern or cannellini beans, drained and rinsed * 1/4 cup minced fresh parsley * 3 to 4 cups rice milk, or as needed * 2 teaspoons good-quality curry powder * 2 tablespoons minced fresh dill, or more, to taste * Juice of 1/2 to 1 lemon, to taste * Salt and freshly ground pepper to taste
Add the carrot and a small amount of water, just enough to keep the bottom of the skillet moist. Cover and cook over medium heat for 3 minutes. Add the zucchini and continue to cook, covered, until the carrot and zucchini are tender but not overdone, about 3 minutes longer. Uncover and set aside until needed.
Combine the tofu, half of the beans, the parsley, and 1 cup of the rice milk in a food processor. Process until smoothly pureed.
Transfer the puree to a serving container. Stir in the carrot and zucchini mixture, the remaining beans, and enough additional rice milk to give the soup a flowing, medium-thick consistency. Stir in the curry and dill, then season with lemon juice, salt, and pepper.
Allow the soup to stand for an hour or so to allow the flavors to blend, then serve at room temperature. Or refrigerate the soup for an hour or two and serve chilled. Sweet and White Potato Salad with Mixed Greens 6 or more servings
This may look fancy, but it’s so easy to make. The pleasing presentation makes it a good salad to impress company with, as well as to bring to potlucks.
* 1 large sweet potato * 4 medium white potatoes, preferably Yukon Gold or red-skinned * 1/2 cup vinaigrette (homemade, page 000, or store-bought) * Salt and freshly ground pepper to taste * 4 ounces (or as desired) mixed baby greens * 1 cup (1/2 pint) cherry or grape tomatoes, halved * 1 medium avocado, peeled and diced * Toasted pumpkin seeds for topping
Microwave the sweet potato and white potatoes separately until done but still nice and firm. Start with 3 minutes, then test. When done, plunge into a bowl of cold water when done.
When the potatoes are cool enough to handle, peel and cut into dice. Combine in a mixing bowl with vinaigrette; season with salt and pepper.
Line a large serving platter with the greens. Mound the potato mixture in the center.
Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.
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How to Eat Like, and Live as Long as, a Mediterranean Your big, low-fat, Greek diet: Study shows what parts of the Mediterranean diet are the healthiest. Don’t worry about increasing your fish consumption. Get lots of healthy fats from olive oil and nuts, and boost your fruit and veggie intake By Emily Main RODALE NEWS, EMMAUS, PA 06-29-09 (link to full article below, with awesome recipes)
It’s all about the olive oil, vegetables, and wine, according to a new study published in the British Medical Journal. The study, which followed Greek men and women for about 9 years, found that people who had a higher compliance with the standard Mediterranean diet (lots of fruits, vegetables, nuts, legumes, fish, and olive oil, and less meat and dairy) were more likely to outlive those on a more Westernized diet. Ironically for an eating style named after a sea, the biggest impact on longevity wasn’t boosting fish intake; it was moderating alcohol consumption and increasing intake of fruits, vegetables, nuts, and olive oil.
Lunch Soup: Gazpacho Even though this study focused on Greek citizens, the Mediterranean diet includes food from any country bordering the Mediterranean. Gazpacho is a traditional Spanish dish that includes tons of vegetables, and because the soup doesn’t need to be cooked, you retain all their nutrients. Make it on a Sunday afternoon, and you’ll have enough to last you an entire week. (Total time: 2 hours, 15 minutes)
Serves: 6 Ingredients 5 large tomatoes, peeled and chopped 1½ cups chopped, peeled cucumber 1 large red bell pepper, chopped 2 ribs celery, chopped 1 small white onion, chopped 2 cloves garlic, minced ¾ cup tomato juice 1 cup beef broth ¼ cup chopped fresh parsley, plus sprigs for garnish 1 tablespoon balsamic vinegar (optional) 2 dashes Tabasco sauce Salt & ground black pepper to taste
Directions 1. To peel the tomatoes, plunge them one at a time into a saucepan of boiling water, and cook for about 30 seconds. Remove with a slotted spoon. Cool, core, and slip off the skins. 2. Reserve some chopped tomato and cucumber for garnish. In a food processor, in batches, pulse the remaining tomatoes and cucumber with the bell pepper, celery, onion, and garlic to a chunky puree. Add tomato juice as needed to thin the mixture. 3. Transfer to a large bowl or container, and stir in any remaining tomato juice, the broth, parsley, vinegar (if using), and Tabasco. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours, or until ready to serve. 4. Ladle into bowls and top with the reserved chopped tomato and cucumber and a sprig of parsley.
Lunch Salad: Popeye and Olive Oil Salad If you prefer something a little easier to whip up, this quick salad recipe is packed full of high-antioxidant fruits and vegetables, such as strawberries and spinach, with a dressing of healthy-fat olive oil and red wine vinegar. Researchers believe that red wine vinegar has the same levels of the cancer-fighting flavonoid resveratrol as red wine, and its cancer-fighting benefits are doubled when paired with fruits and vegetables high in vitamin C like those here.
FOR DRESSING: 1½ teaspoons olive oil 1 tablespoon red wine vinegar ½ clove garlic, crushed 1/8 teaspoon black pepper
Directions 1. Mix all salad ingredients in large bowl. 2. Mix dressing ingredients in small bowl with a fork. 3. Drizzle dressing on salad mixture and toss.
Freeze in small portions and use it to add distinction to meals: Stir it into rice for a sophisticated side dish or place a dollop atop a fish fillet for an elegant finish.
INGREDIENTS 2 cups tight-packed flat-leaf parsley leaves 3/4 cup toasted chopped walnuts 1/2 cup grated Vegan Parmesan cheese 2 large cloves garlic, crushed 1/2 teaspoon salt 1 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 2 teaspoons lemon zest
PREPARATION 1. Make the pesto: Place parsley, walnuts, cheese, garlic, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Combine oil, lemon juice, and zest in a small bowl. Add the oil mixture to parsley mixture in a slow stream, pulsing to combine. Serve immediately or freeze (see Step 2).
2. Freeze the pesto: Divide pesto into preferred serving sizes and place in small resealable plastic bags or small plastic containers with airtight lids. Force excess air out of the container and freeze for up to 3 months.
NUTRITIONAL INFORMATION (based on individual servings) Calories: 347 Total Fat: 36 g Saturated Fat: g [Cholesterol: 5 mg] Sodium: 259 mg Carbohydrates: 4 g Fiber: 1 g Protein: 4 g
SIMPLY GOOD… make mom glow for Mother’s Day by Christina Pirello, MS
[abridged - see many of her recipes and more at http://www.melissas.com/Recipes/Guest-Chefs/Guest-Chefs/Christina-Pirello.aspx] active link at end of article.
RUBY FRUIT SALAD 25 minutes prep time. Serves 5
Richly colored red fruits are simply lovely—and offer potassium, succulent moisture, and low sugar content to make Mom shine.
4 Tbsp brown rice syrup Grated zest of 1 orange Juice of 1 orange Juice of 1 lime 1/4 c wine, optional 1/4 c spring or filtered water 12 to 15 pitted cherries, left whole 2 to 3 small red plums, halved, pitted, and thinly sliced 1/2 pt strawberries, cleaned and halved 1/2 pt raspberries, cleaned 2 nectarines, halved, pitted, and thinly sliced Sea salt
Combine rice syrup, orange zest and juice, lime juice, wine (if using), and water in a saucepan. Cook over medium heat until the mixture foams. Set aside. Cool to warm, whisking to keep liquid loose. Prepare and combine the fruits in a bowl. Sprinkle with a couple of pinches of sea salt and gently mix in. Pour syrup over fruit mixture and gently fold in to coat the fruit. Cover and chill completely before serving.
Per serving: 114 Calories, 1 g Protein, 25 g Carbohydrates, 3 g Fiber, 0 g Total fat, 1 mg Sodium, HHHH Vitamin C, H Manganese
To read many more delicious recipes by Christina Pirello: Christina Pirello
[abridged, tiny sample of this article; active link below]
Traditional celebration gatherings almost always begin with a clinking of glasses to toast the occasion. Bring a new twist to freshly squeezed carrot juice with a hint of spice and a touch of curry.
CURRIED CARROT ZINGER
3 3/4 C. (900 ml) carrot juice 2 1/2 t. curry powder 1 3/4 t. rice vinegar 2 or 3 dashes Tabasco sauce or cayenne pepper to taste 5 celery sticks 4 to 5-inches (10 to 12.5 cm) long
Stir all ingredients except celery together in a pitcher and stir well. Chill if desired. Pour into long stem glasses and serve with a celery stick garnish. Makes 5 servings.
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Leafy greens enhanced with sweet fruits, crunchy nuts, and a savory dressing combine to offer a pleasing salad course that earns a gourmet rating. A truly beautiful salad, its dramatic colors of bright orange, red, and white contrast dramatically against the intense deep green of the spinach and are highlighted with a sprinkle of edible flower petals.
FRUITED SPINACH SALAD
1 1/2 bunches spinach 1 11-oz. (310 g) can mandarin oranges, drained 1 crisp sweet apple, chopped 1 1/2 C. (360 ml) cherry or grape tomatoes 1/2 C. (120 ml) chopped sweet onions 2 large carrots, shredded
1/4 C. (60 ml) black raisins 1/4 C. (60 ml) golden raisins 1/2 cup (120 ml) chopped, toasted macadamias 1 15-oz. (425 g) can hearts of palm, sliced Edible flowers, either whole or petals*
Wash spinach thoroughly and remove stems. Pat with a kitchen towel to remove excess moisture or use a salad spinner. Cut or tear large leaves into smaller, easily manageable pieces and put them into a large salad bowl. Add mandarin oranges, apples, tomatoes, onions, and carrots, and toss well. Garnish salad with raisins, toasted macadamias, and hearts of palm and toss edible flowers over the top. Serve with Lemon Herb Dressing on the side. Serves 6. *Edible Flowers: Make sure the flowers you use have never been sprayed with insecticide. Most herb blossoms are edible. Society garlic is one example. A few varieties of edible flowers include calendula, dianthus, marigolds, nasturtiums, pansies, roses, stocks, violas, violets, and the blossoms of oranges, lemons, and limes.
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An easy to assemble light dressing makes an ideal complement to the Fruited Spinach Salad and allows the colors and flavors of each of the fruits and vegetables to stand out and be fully appreciated.
LEMON HERB DRESSING
1 1/4 t. salt 1/4 t. pepper 1/4 t. dried oregano 1 1/4 t. salt 1 large clove garlic, crushed 1/2 C. (120 ml) extra virgin olive oil 1/2 C. (120 ml) fresh lemon juice 1/2 C. ( 120 ml) water 1 T. balsamic vinegar 1 T. maple syrup
Combine all ingredients in a jar and shake vigorously. Shake well before each use. Store in the refrigerator where it will keep well for several weeks. Be sure to remove the dressing from the refrigerator about 1 hour before serving to allow the olive oil to reach room temperature and blend well. Makes about 1 1/3 cups (320 ml).
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This article includes MANY incredible recipes and also fun historical, cultural data about Mother's Day...To see the full article and all recipes:
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