Salads
Kefir Parfait (or Yogurt Parfait) – Rich with Enzymes and Probiotics!
We view this treat like a salad, and eat it before or after many meals. It is loaded with digestive enzymes and probiotics!
Creamy Salad Dressing
We’re on a quest to find the perfect homemade creamy salad dressing. We’ve enjoyed almost every trial version. I’m not sure I’m done with the recipe, but this will show you where I am so far. And, you know what, I’d love to have your suggestions on how to improve this and make it more tasty!
Cold Grain Salads
Cold grain salads really hit the spot during the summer. We live on them all summer long! On Saturday evening, I took cold cooked millet and mixed it together with shredded roast beef, goat feta cheese, diced onions, olives, garlic, herbs, salt, pepper, extra virgin olive oil and balsamic vinegar. The dinner was great and cooling on a day that reached 100 degrees. In this post, I’ll share a general formula for creating your own cold grain salads, based on the foods your family enjoys and what your pantry contains.
Kefir Poppy Seed Dressing
It is hard to know whether I should share this dressing or not… because not everybody was crazy about it. As usual, I did like it very much, while everyone else thought it was so-so. See what you can do with it! It came from this recipe, only I used kefir instead of yogurt and green leaf stevia instead of honey. Perhaps I should do it again with honey. I can tell I’m really convincing you to give this a try with all my ho hum comments. 
But I think it has potential – and I really liked it. (Thank you to SueEllen for suggesting it to me!)
Lacto-Fermented (Naturally Pickled) Turnips and Beets
I’d like to share how simple and fun lacto-fermentation of vegetables can be. I’ve only done a bit of it, but enough to see that lacto-fermented vegetables taste fabulous and are very easy to make. What I love the most about it is that I don’t have to heat anything (though some recipes call for a bit of cooking) and that measuring is not that precise. This is the kind of anti-cooking I like!
Revisiting Healthy Slaws
In the winter, when most available local produce is dark leafy greens, we turn to healthy slaws. I wrote about these two years ago. Our family is revisiting them again and updating them for what our kitchen looks like today. [...]
How I Rinse and Store My Sprouts
When I have a batch of mature sprouts, I fill the kitchen sink with cool water and plunge as many as I can into it. The seed hulls tend to float to the top, although a gentle churning of the clumps of sprouts is necessary to free up many more seed hulls. I pull out [...]
Sprout-Purple Cabbage-Pumpkin Seed-Tomato Salad
I can’t believe how much I’ve enjoyed this salad. Yumm just doesn’t describe it. Layered at the bottom of the bowl is a layer of mixed sprouts (alfalfa-red clover-fenugreek sprouts). Next, a generous scoop of the salad I mentioned yesterday — shredded purple cabbage, mung bean sprouts and lentil sprouts, tossed in our favorite dressing. [...]
Sunflower Microgreens
Since late spring, we’ve had a constant supply of delicious buckwheat and sunflower microgreens growing on the back porch.
I’ve written about growing microgreens before, but am now following a slightly different growing method. Instead of planting dry seeds under a thin layer of soil, I now follow the soaking and sprouting method of Ann Wigmore’s [...]
Yummy Chicken Salad
With the weather warming up, we sure feel like having lighter, cooler foods. This is a deliciously simple chicken salad. We like to eat it with Quinoa Dinner Cakes. Yesterday when we were out clearing brush and cleaning up our property, I brought out a bowl of this chicken salad and a bunch of the [...]
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