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Posts Tagged ‘raw vegan salad’

A Summer Salad Bouquet

Posted in Recipes, tagged , , , , on June 28, 2011 | 1 Comment »

Why do I have flowers on the mind?

This past weekend was actually my first weekend home in Dallas since May. I needed it.

From Bermuda, Arkansas, Boston, Cape Cod, New Jersey, and The Jersey Shore… I feel like I have been everywhere but L.A. and NYC. We also happened to celebrate our birthdays together and oh yeah! We got engaged! (Just thought I’d throw that bit of exciting information in there). The proposal was clever and I have been blessed to celebrate my engagement with my best friends from Los Angeles (who were part of the Surprise Proposal), Boston, and Dallas. i.e. My future brides maids. ;)

We have been on the go-go-go and now with a wedding to plan, work to catch up on, and kids coming back into the scene, we’ve got a lot going on.

With a wedding approaching, questions are being asked about the venue, cake, menu (particularly what is vegan? raw?… and how much is not?), color scheme? dress? and flowers! Truly, I am lacking a wedding gene because I feel like I should be spending more time researching these major components.

I like tulips. Can I have those in November?

Luckily, the man of my dreams also happens to be quite familiar with the hospitality industry. He’s keeping me in check.

I might need to rent plates?

How much does that cost?

W H A T ?!

O.K. So his help– that’s a relief, but I would never feel comfortable handing over everything to a wedding planner either. I like to entertain. I am determined to come up with ideas on “my own” (well… sorta). Thus far I know I don’t want anything orange, or brown. I would like a vegan cake and… well.. details to come as they progress. 

I guess I have flowers on the mind because as I strolled the grocery aisles yesterday, these little edible flowers seemed too perfect for a summer salad. I jumped at the chance to incorporate them into a dinner party salad.

The result was quite… well... “pretty,” simple and uniquely tasty. I invite you to give this salad a go. Below you will find where I made further suggestions for perfecting this salad. 

Summer Salad Bouquet 

  • 1/4 cup red onion, diced
  • 1/2 cup castelvetrano olives, chopped
  • 25 artichoke hearts, chopped
  • 1 handful fresh basil, chopped
  • 3 cups sunflower sprouts
Let ingredients marinate in the dressing:
  • juice of 1/2 lemon
  • 5 tbsp olive oil

In a separate bowl: toss 8 cups arugula in 1 tbsp of olive oil. Sprinkle with sea salt. Toss in the remaining ingredients (after marinating for 10 minutes). Transfer and arrange onto your serving dish (I wish I had taken pictures prior to the car ride we took to get to our destination). Decorate with edible flowers. There you have it. A beautiful bouquet. 

Simple.

Summery.

Mildly Spicy. 

Light.

Elegant. 

~ ` ~ ` ~

Further Suggestions…

(For more bite, I would suggest substituting the lemon with 2+ tbsp of a balsamic vinegar… you can cut the acidity with a drop(s) of Alcohol Free Stevia. I like NuStevia). I would also suggest adding sweet cherry tomatoes, capers, and diced avocado). 

~ – ~

Have you tried edible flowers in your recipes? Thoughts? Like? Dislike?

Have you come across any unique recipes to bring to dinner parties this summer? Any ideas for my November wedding?

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Mango and Date Salad: A “Tropical” Winter Salad

Posted in Uncategorized, tagged , , , on January 3, 2011 | 1 Comment »

Happy New Year!

Happy 2011!

I hope everyone had a safe and happy holiday!

Over the past few months, my life has changed drastically. I have A LOT going on. A LOT of good stuff. A lot of traveling, studying, work, learning… future planning.

It is always fun to see life unfold, sometimes very unexpectedly. I have always believed in the phrase “everything happens for a reason.” However, the real treat is being able to take a step back and see that rhyme and reason. I wish we were able to write letters to our younger selves. Heck– there is a lot I would tell that little girl.  I could have helped her tremendously. One of those things, of course, would be what nutrition actually means. I cannot stress enough how much nutrition changed my life (and not just externally). If only I had known what I know now, I would have saved many tears, time, and money. But of course, everything does happen for a reason, and I am very happy to be sitting where I am today. That being said, it is also the reason that I am so passionately determined to educate those around me, especially the young, so that they may skip a few steps in the learning process. I am not looking for perfection… but I educate out of love (and because selfishly, I want those that I love, to live long and healthy lives).

That being said, I need to hear from ya’ll. 2011 is a going to be a big year for me. What would you like to hear about on Diary of a Nutritionist?

What topics?

Recipes? Raw? Vegan? Cooked? Non-Vegan?

What about me?

Every post has always been inspired by my readers, in addition to those around me. I tend not to talk about what I eat often because frankly, it can be rather boring. That being said, I have a few new roles in my life…  Big roles… which has meant that I am no longer just feeding myself, nor are all the meals I have been making vegan (though yes, I remain vegan).

So you tell me… What do you want this blog to mean to you?

~ – ~

This week starts Week 4 (of 8 ) of training. It is my last week in Dallas before February.  In the midst of it all, I will be on the lookout for your guidance.

Until then, I leave you with this new salad recipe.  The avocado– blissful and buttery, the chopped dates– like a sweet and chewy candy… the mango adds unexpectedly sweet, and tangy character, while the onion is pungent, the basil– fresh, and the asparagus, just barely bitter enough to make each bite uncharacteristically unique.

This is truly a salad to share with guests… especially those that think salads are boring. ha!

A Tropical Winter Salad

Serves 1 (just double the ingredients, etc. to make the right amount)

  • 2 Cups Mixed Greens (and/or spinach)
  • 2 asparagus spears, peeled with a carrot peeler
  • 1/8 cup zucchini, peeled with a carrot peeler (stop peeling when reach the seeds)
  • 1 medjool date, pitted, and roughly chopped
  • 2 pieces dried mango, roughly chopped
  • 1/2 small avocado
  • 1/8 cup, red onion, very thinly sliced
  • 4 fresh basil leaves, roughly chopped
  • fresh ground pepper, to taste

I drizzled 1/2 tsp of basil infused olive oil over this salad.  Because the avocado is so rich, this salad does not require a lot of added fat, or oil.

This year I am going to make a conscious effort to eat more greens, and eat a grander assortment of veggies. I tend to eat my favorite foods (ahem, coconuts) often. I want to explore seasonal vegetables, and explore new flavors.

Right now I am loving dates.  What foods are you loving right now?

New Years Resolutions?

What are your thoughts on this salad?

Thanks all!! <3

-L

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A Sunday Salad. Artichokes, and Capers.

Posted in Recipes, tagged , , , , on August 30, 2010 | 5 Comments »

Have you ever just been in the mood for everything you are currently loving about food?

I get like “that” more regularly in Dallas, as I no longer have the luxury of making lunch on daily basis (more especially because I cherish the time I get to spend out of the office, during lunch), so I stick with what is easy, and available.

This past Sunday I was interested in a few non-raw flavors… artichoke hearts, capers, sun-dried tomatoes, and ketchup (can we say, salt?).  While I normally would have liked to enjoy each of these pungent and flavorful foods, by themselves (more, or less), I was not about to give up a one of them. So… instead, I incorporated all of them on a bed of greens. Tragically, not all of the ingredients made it onto the salad, as I have a terrible habit of eating my ingredients prior to their arrival onto my plate… whoops!

My Sunday Salad Recipe

2 cups mixed greens

1 medium zucchini, peeled with a carrot peeler, down to the seeds

2 tbsp organic capers, rinsed

1/8 cup chopped red onions

1/2 cup rinsed and soaked (if they are canned or jarred) artichoke hearts (I ate most (read: all) of mine before they made it into the salad)

This would also be good with some fresh avocado chunks.

Dressing

8 sun dried tomatoes, soaked for 5+ minutes until tender, drain water

1 tbsp garlic infused olive oil

1 tbsp hot green pepper

4 tbsp warm water

Blend in a high speed blender until creamy smooth…

freshly ground pepper to taste.

I promise to try to make this salad more aethetically appealing next time around.  I also promise to try to let the ingredients make it to the plate.

~ - ~ -~

What did you enjoy this weekend?  Ever get that “omg, I want everything feeling?” Where do you go, and what to you do for lunch during the week?  The weekend?

Have you ever eaten a raw artichoke?  That is next on my list.  I would love some tips on how to do it…

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