Since the timing of getting back into posting is smack dab in the heart of freezing cold temperatures, I thought it only appropriate to share a recipe. Drum roll please… Winter Salad. WTF you may be saying, how it that a recipe for making us feel better about freezing cold temperatures!? Allow me to explain my insanity.
I absolutely love fresh fruits and vegetables, but I find it especially difficult to add in cold dishes or drinks during this time of year. So, I play a sort of mind game by tricking the body into getting fresh veggies by incorporating warm veggies at the same time. What is this sorcery I speak of? Well it starts by preparing roasted vegetables of some sort. This can be any mixture, with any number of spices to change up the flavor. I prepare a big batch each time so that I can use them for sides at dinner during the week and as my secret weapon when creating a winter salad. I also like to cook up dried beans (*see post from March 16, 2012 for dried bean prep), lentils or quinoa. Again, prepare a large batch and store leftovers in 1 cup freezer proof baggies. Preparing large batches at once saves time and ensure you have them on hand, after a quick defrost and warm up you are good to go. Methods of defrosting and warming are numerous so I will save that for another post ;) Once you have your veggies, beans, lentils, quinoa or whatever you decided, continue on with your Winter Salad creation.
Make your salad interesting and colorful. By using colors and lots of options you will again "trick" the mind into actually wanting a salad in the winter. There is no reason to settle for boring salads since that will not make eating enjoyable. Food sustains us, can either heal or kill us, so I personally believe food should taste great and be something you look forward to.
Roasted Veggies
Serves 6-8 (or one several times throughout the week)
Ingredients:
1 medium onion, chopped
1 head of cauliflower, chopped
2 organic red bell peppers, seeds removed and chopped
1 bag of small purple potatoes, washed and cut in half
2 tsp. minced garlic
2 Tbsp. unrefined olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 Tbsp. dried thyme
Directions:
1. Preheat oven to 400.
2. Coat a large baking dish with 1Tbsp. oil, add all ingredients, toss to mix well.
3. Drizzle remaining oil over top, mix.
4. Roast veggies for 45-60 minutes or until potatoes are tender.
While veggies are roasting begin preparing the rest of your salad.
Smashed Avocado/Balsamic Dressing
Serves 1
This dressing is loaded with healthy fats which help to boost metabolism, increase carotenoid absorption, decrease inflammation, fight heart disease, regulate blood sugar and if that's not enough, it adds fiber, potassium, vitamin E, vitamin B6, vitamin C, copper and folate. Wow, all this in one little piece of fruit!
Ingredients:
1/2 avocado, room temperature (pit removed, squeeze or scoop the inside into a small bowl)
2 Tbsp. balsamic vinegar (it is best to splurge here on a high end vinegar, the flavor is sooo worth it)
Directions:
1. Smash avocado in bowl, add vinegar, mix well.
2. Place the other half of the avocado in an airtight container in the fridge to maintain optimum freshness and delay browning.
That's it. Were you expecting more? If this is just too easy you could always add some spices if you want :)
Winter Salad
Serves 1Ingredients:
2 c. greens of choice, chopped (the greener the better)
1/4 c. organic red bell pepper, seeds removed and chopped
1/4 c. garbanzo beans, cooked
1/4 c. carrots, chopped
1/4 c. organic cucumber, chopped
1/4 c. tomato, chopped
1/2 c. warm roasted veggies
1 serving Smashed Avocado/Balsamic Dressing
Directions:
1. Using a large plate or bowl, add all fresh ingredients, toss to mix.
2. Add roasted veggies and dressing, toss to mix well so all ingredients are incorporated and the roasted veggies warm the fresh veggies.
Now, go sit by the fireplace and enjoy your warmed Winter Salad!
