My last recipe entry got all of 4 hits. Which just further confirms my suspicions most people either: don't share my love of green beans; know they're not really a deep green but a bean; have their own recipe and any other is inferior; or are sick up and fed with green beans, as there exists more versions of this vegetable in casserole recipes than Crayola Crayons boast in their largest box of 12o. My recipe now putting it at 121, and Sherry's comment addition, 122. Let's leave the green beans on the vine.
Just to prove I'm not into blogging for fame, fortune, or funny, but truth, here's my next recipe entry. I'll be surprised if this one isn't any less popular than the last. Food for scientifically minded people is just that, and with it, comes my salad. No, I will not explain what this salad will do for you by means scientific. If you don't already know, you're not gonna care... unless you have an extra twenty minutes.
Mitochondria Salad
Stuff to get out of the fridge after you get up off the couch and walk into the kitchen:
- 1/2 head of *organic red cabbage
- 4 large organic carrots
- 2 organic beets
- 1 bunch organic kale
Assemble
Peel carrots and beets, then grate them in a *Cusinart Food Processor (otherwise, you're gonna hate this recipe) using the grater disc.
Shred red cabbage and kale using Cusinart's 1 mm slicing disc.
Toss this together into your favorite salad bowl, and Viola!, as my friend Bart would say.
That's it. You are now looking at the most festive salad known to humans.
Bling
This recipe makes a huge amount of raw, colorful salad. Top with any or a combination of the following:
- marinated then grilled organic steak slices (The nicer the cut of steak, the better it tastes. Just saying, don't scrimp.)
- grilled teriyaki organic chicken slices
- homemade Creamy Tahini Dressing (see below)
- Add a side dish of homemade oven baked Steak Fries (Another day's post, probably not for the scientifically minded folk if you know what I mean. ;)
Suggestions:
Creamy (Tofu-)Tahini Dressing (from the Raw Gourmet by Nomi Shannon)
Party Size makes 9 - 10 cups (half recipe for 4 -5 cups for recipe above)
- 2 and 1/2 cups organic water
- 2 cups raw organic tahini or ***Tofu-Tahini (1 cup raw organic tahini, 1 cup firm organic tofu)
- 1 and 1/2 cups organic lemon juice
- 1 cup organic liquid aminos
- 2 cup organic parsley
- 1 cup organic onion
- 1/2 cup organic scallions
- 10 organic garlic cloves, chopped
- 2 TBL organic ground cumin
- 2 TBL organic *ginger juice (put chunks of whole ginger root through a heavy-duty juicer with a juicing screen)
- 1 tsp organic cayenne
- more organic water
Assemble:
In a blender, add water and gradually the tahini until blended. Then lemon juice, liquid aminos, parsley, onions, scallions, garlic, cumin, ginger juice (or pwdr), and cayenne. Blend until smooth. Add extra water for desired consistency.
*This dressing keeps for 7 to 10 days in the fridge. The extra water at the end is for desired thickness. One part tahini to one part water results in a thick liquid. If you like a milder flavor, reduce ginger, onions, scallions, garlic and cumin.
Bling:
Vary the flavor further by adding basil, dill, or oregano. Add dulse for a nutrional dressing. ***Swap one cup plain tofu for one cup raw tahini.
Suggestions:
* For the ginger juice, if you don't have a heavy juicer like me, or even if you do but don't want to do it, use organic ginger powder, and cut the quantity to about 1 tsp.
***My addition. I prefer Tofu-Tahini Dressing.
Just to prove I'm not into blogging for fame, fortune, or funny, but truth, here's my next recipe entry. I'll be surprised if this one isn't any less popular than the last. Food for scientifically minded people is just that, and with it, comes my salad. No, I will not explain what this salad will do for you by means scientific. If you don't already know, you're not gonna care... unless you have an extra twenty minutes.
Mitochondria Salad
Stuff to get out of the fridge after you get up off the couch and walk into the kitchen:
- 1/2 head of *organic red cabbage
- 4 large organic carrots
- 2 organic beets
- 1 bunch organic kale
Assemble
Peel carrots and beets, then grate them in a *Cusinart Food Processor (otherwise, you're gonna hate this recipe) using the grater disc.
Shred red cabbage and kale using Cusinart's 1 mm slicing disc.
Toss this together into your favorite salad bowl, and Viola!, as my friend Bart would say.
That's it. You are now looking at the most festive salad known to humans.
Bling
This recipe makes a huge amount of raw, colorful salad. Top with any or a combination of the following:
- marinated then grilled organic steak slices (The nicer the cut of steak, the better it tastes. Just saying, don't scrimp.)
- grilled teriyaki organic chicken slices
- homemade Creamy Tahini Dressing (see below)
- Add a side dish of homemade oven baked Steak Fries (Another day's post, probably not for the scientifically minded folk if you know what I mean. ;)
Suggestions:
* Buy organic, or try, or pretend that you did, otherwise, what's the point of making this recipe in the first place?
* I have a Cusinart, any food processor with similar attachments will do the same.
Creamy (Tofu-)Tahini Dressing (from the Raw Gourmet by Nomi Shannon)
Party Size makes 9 - 10 cups (half recipe for 4 -5 cups for recipe above)
- 2 and 1/2 cups organic water
- 2 cups raw organic tahini or ***Tofu-Tahini (1 cup raw organic tahini, 1 cup firm organic tofu)
- 1 and 1/2 cups organic lemon juice
- 1 cup organic liquid aminos
- 2 cup organic parsley
- 1 cup organic onion
- 1/2 cup organic scallions
- 10 organic garlic cloves, chopped
- 2 TBL organic ground cumin
- 2 TBL organic *ginger juice (put chunks of whole ginger root through a heavy-duty juicer with a juicing screen)
- 1 tsp organic cayenne
- more organic water
Assemble:
In a blender, add water and gradually the tahini until blended. Then lemon juice, liquid aminos, parsley, onions, scallions, garlic, cumin, ginger juice (or pwdr), and cayenne. Blend until smooth. Add extra water for desired consistency.
*This dressing keeps for 7 to 10 days in the fridge. The extra water at the end is for desired thickness. One part tahini to one part water results in a thick liquid. If you like a milder flavor, reduce ginger, onions, scallions, garlic and cumin.
Bling:
Vary the flavor further by adding basil, dill, or oregano. Add dulse for a nutrional dressing. ***Swap one cup plain tofu for one cup raw tahini.
Suggestions:
* For the ginger juice, if you don't have a heavy juicer like me, or even if you do but don't want to do it, use organic ginger powder, and cut the quantity to about 1 tsp.
***My addition. I prefer Tofu-Tahini Dressing.
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