Julienne Mixed Veggie and Fruit Salad

Julienne mixed veggie and fruit salad

  It is most efficient to use a mandolin or other slicer compared to cutting by hand, but absolutely worth it.

1 Bell Pepper, thinly sliced

1 large carrot, sliced into matchstick pieces

1 zucchini, sliced into matchstick pieces

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Quick Basic Hummus

Quick Basic Hummus

1 can or 1 1/2 dried, soaked and cooked chickpeas

3 tbsp lemon juice

1/2 c olive oil

2 cloves of garlic (peeled)

1/3 c tahini

Salt as needed

Garnish with parsley and paprika
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Super Simple Cucumber Sauce

Super simple cucumber  (Tzatziki) recipe

1c plain Greek yogurt

2 garlic cloves minced 

2 cucumber peeled, de-seeded

1tbsp lemon juice
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Tahini Salad Dressing

Simple tahini salad dressing

Blend together in a blender the following:

1/2 c raw tahini paste (found in the "ethnic" section in most grocery stores)

1/2 c water

1 tsp salt

2 cloves of garlic, peeled

1/2 c lemon juice

Couple dashes of pepper

Pinch of cayenne

Simple oil and vinegar dressing

A simple oil and vinegar dressing

To a blender add the following :

4 TBSP balsamic vinegar

2 tsp Dijon mustard

1 tsp honey

Blend a few seconds and slowly drizzle 1/2 c of olive oil

Salt and pepper to taste

Tinker around with the amounts to your taste. 

Where Do You Get Your Protein From If You Don't Eat Meat?

Where Do You Get Your Protein From If You Don't Eat Meat?

  It's a common question posed to vegetarians, so where is the protein?

Here is a list of common protein-fuled foods

Beans and Peas!
Lentils, Split Peas, Lima Beans, Chickpeas, Butter Beans, Black Beans, Mung Beans

Grains!
Buckwheat, Quinoa, Oats, Brown Rice

Seeds and Nuts!
Flax Seeds, Peanuts, Sesame Seeds, Sunflower Seeds, Pecans, Cashews, Almonds, Walnuts

Vegetables!
Broccoli, Cabbage, Spinach, Kale, Cauliflower, Green Pepper, Artichokes, Potatoes, Mushrooms

Raw Cabbage Salad

Raw Cabbage Salad

This is a simple recipe for a quick side, I haven't met anyone that doesn't love it!

Ingredients
Cabbage cut into thin strips or small chunks
Lemon
Salt
Olive oil


Cut Cabbage and place into large bowl
Salt the cabbage (this helps to break it down a bit)

If making other dishes, set this aside until ready to eat

Just before eating:
Coat with olive oil and lemon juice (usually about 1/2 a lemon will be enough for a standard salad bowl)

Serve cold, add more lemon juice, olive oil, and salt to taste

Yum!

Red Lentil Sambar

Red Lentil Sambar

This is one incredible, flavorful, complex dish. Full of intense spices and goodness, it will linger in your mind for days!  A very hearty meal, that goes great with Basmati rice and a naan. Enjoy!!

1 c red lentils
3 1/2 c water
2 TBSP  oil
1 tsp  mustard seeds
1 yellow onion, chopped
5 garlic cloves
2 hot green chilies, seeded and minced
1 tsp grated ginger
1 (14.5 OZ) can diced tomatoes, drained
1 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafetida
Few curry leaves or ground curry
1/2 tsp  ground coriander
1/4 tsp cayenne
1/4 tsp ground cumin
1 tsp salt
1 TBSP of fresh lemon juice
1/4 c chopped cilantro
***1 c chopped carrots
***1 c chopped cauliflower
***1 c chopped eggplant


*** These are the suggested vegetables to use. However, you can use just about any veggies you like! We used mushrooms, green peppers, and red peppers then on another night used potatoes, green pepper and zucchinis.

Combine the water and lentils in a pot and boil.  Reduce the heat to Medium, Cover and Simmer until soft.  Approx 30 mins.  Set aside, do not drain.

Prepare onion, garlic, chilies, and ginger.
Heat the oil in a skillet over medium heat.  Add the mustard seeds.  When they begin to pop, Add the onion, garlic, chilies, and ginger and cook until softened, 5 mins.

Stir in the tomatoes, then add the coriander, cayenne, cumin, and salt.  Add the carrots, cauliflower, green beans, and eggplant (or other veggies).  Cover and cook for 5 mins to soften. 

Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes.  If the mixture becomes too thick, add more water.  Stir in the lemon juice and cilantro and cook 5 minutes longer.  Taste and adjust the seasonings.  Serves about 6.

Yummy Raw Vegetarian Salad Dressing

This is a VERY tasty salad dressing that we all love!  Good on just about any type of salad.  Enjoy!


Makes 4 Cups

2 cups of fresh lemon juice
3 whole cloves of garlic
3 tablespoons of minced ginger
3 tablespoons of Nama Shoyu Soy Sauce
3 tablespoons of raw honey (or more)
1 1/2 cups of cold pressed olive oil

 Blend all of the ingredients in a blender except the oil. Once they have blended for a few seconds, slowly add the olive oil.

A Shout for Sprouts

A Shout for Sprouts

Sprouting has been lots of fun!  These tiny powerhouses contain necessary nutrients like calcium, magnesium, iron and even protein! 

If you've never tried sprouting before, you will find it easy, inexpensive, and delightful!!
  

 I personally love mung beans for their light and crisp flavor and amaranth sprouts for their corn taste, my husband loves the alfalfa for their peppery-ness.  They all have their own lovely flavors.  

How does our PERMIEFAMILY use them?

We eat them on salads, alone with olive oil and salt, and we are beginning the art of sprouting breads!

                                 !!!You can sprout just about any bean or seed!!!

Get yourself a sprout bag and start with one of these

Lentils 

Mung

Green pea

Alfalfa

Just pour a cup or so (depending on the size of your grain,seeds or beans) into a large mouthed quart sized glass mason jar.  Fill with pure water.

Soak for 12 hours or overnight. 

Pour them into your sprout bag.

Rinsing: Immerse bag in sink or pot filled with water for 30 seconds.

Give it a gentle massage.

Do this twice a day.  3 times is even better, especially if it's hot outside!

Draining: Hang your bag to drain, lay on a dish rack, dishwasher, or oven rack

You can also use the jar method which is a bit more complicated than the sprout bag.  

There are different sized openings for the lids to use for different sized beans.  I've found the plastic lids works well.  

Pour in a few tablespoons of seeds or beans.  

Soak them overnight

Rinse for a minute or so 

Drain all of the water out

Place jar at an angle so any remaining water drains

Do this 2-3 times a day

In 3-6 days they will be ready to enjoy!

Keep in sprout bag or glass jar in the fridge for 7-14 days.

  Happy sprouting!