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Let your taste buds come to life!
I try to eat three times a day, and nothing in between. No white sugar, no white flour. Just protein, vegetables and fruit. When I eat like that, I feel like a million bucks. My taste buds start working again and food comes alive. Especially the salads.
Beef Salad
I take leftover steak, roast, chicken or turkey. I slice it into thin strips and place on side.
SALAD
• 3 oranges
• 5 ozs. (150 gr.) beet leaves, trimmed and chopped coarsely
• 4 cups thinly sliced cabbage
• 1 red pepper, cut into matchsticks
• 1/2 cup raisins
• 2 avocados, sliced
VINAIGRETTE
• 3 tbsps. lemon juice
• 1 tbsp. orange juice
• 1 tbsp. mustard
• 1 tsp. curry powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup oil
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Tuna and Pineapple Salad with Basil and Mint
• 2 cans tuna (not drained)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 large can pineapple chunks
• 1/4 cup oil
• 1 clove garlic, minced
• 2 tbsps. lemon juice
• 1 tbsp. Worcestershire sauce
• 1 tbsp. sugar
• 1 small onion, sliced thin
• 1 red pepper, diced
• 1 tsp. minced hot pepper
• 3 tbsps. chopped mint
• 2 tbsps. chopped basil
Combine all ingredients, toss and serve.
Makes 4 servings.
* * *
Sauteed (Pareve) Beef Patties with Herb Salad
• 4 (pareve) beef patties
• 1 1/2 tsps. lemon juice
• 1 tbsp. oil
• 2 cups mixed baby greens
• 1/4 cup cilantro (fresh)
• 1/4 cup mint (fresh)
• 1 1/2 tbsps. vegetable oil
Saute pareve beef patties in oil. Whisk together: lemon juice, salt, pepper (to taste), baby greens, cilantro and mint. Top patties with salad and serve.
* * *
Layered Salad
DRESSING
• 3 tbsps. vinegar
• 1 tbsp. lemon juice
• 2 tsps. mustard
• 1 clove garlic, crushed
• 1/2 tsp. salt
• 1/2 tsp. brown sugar
• 1/4 tsp. white pepper
• 1/2 cup olive oil
SALAD
• 2 boneless chicken breasts, sliced
• 2 avocados, pitted, cut into 1/2-in. cubes
• 1/2 head lettuce, cut into 1/2-in. strips.
• 6 pieces of salami, fried until crisp, chopped
• 3 tomatoes, cut into medium cubes
• 3 ozs. (90 gr.) tofu, flavored with soy sauce
• 2 bunches baby greens
• 2 hard-boiled eggs, chopped coarsely
• 1/4 cup chopped chives
Make dressing. Whisk all ingredients except oil. Add oil slowly, while whisking until thicker. Spread lettuce over bottom of glass bowl. Add layer of chicken. Sprinkle with chopped salami, layer tomatoes, layer tofu, avocadoes, baby greens, eggs and chives. Before serving, pour dressing over salad.
* * *
Chicken and Rice Salad
Dressing:
• 2/3 cup orange juice
• 1/3 cup oil
• 1/3 cup chopped onions
• 1 Tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
Salad:
• 6 cups rice cooked rice (cooled)
• 10oz (250gr) snap peas
• 14oz (500gr) chicken breast with skin
• 6 green onions sliced thin
• 1 cup dried apricots cut into strips
• 1 1/2 cup toasted cut s of your choice, chopped
• 1 teaspoon salt
Whisk together all dressing ingredients
Cook peas until crisp. About 2 minutes in boiling water.
Rinse in cold water and drain.
Slice chicken into think slices.
Combine all ingredients and serve.