Nourishing Flourishing

I’ve never been a huge fan of Green Goddess Dressing. This shocks me, as well, seeing as I love green so much my blood is probably closer to an emerald tinge… (Random nerd question: Did you ever watch Star Trek: The Next Generation? Ok, please don’t stop reading my blog just because I’m weird like this. Anyway, Vulcans have green blood! I can relate. That is all.) For some reason, when I whipped this up, it worked for me, despite my not being keen on most GG varieties. It is tangy, herby, and reminds me a lot of ranch dressing, but without all the…gross stuff. Heh. Plus, it looks quite delicious atop all this colorful bounty our garden can’t stop generating!

If you are harvesting an abundance of herbs from your garden, you can easily substitute fresh basil and/or oregano. In fact, I think perhaps this dressing would really pop with an even more vibrant flavor if you did so! Just use the conversion of 1 tablespoon fresh herb for each teaspoon dried herb. Voila! You’re a fancy cook who uses fresh garden herbs. Don’t you feel classy?

Ingredients:
1 small avocado (~1/2-3/4 C diced…these are hard to measure precisely!)
1/2-3/4 C water (start with 1/2 C, add more if thinner consistency desired)
1/4 C chopped fresh parsely
1 Tb fresh lemon juice
1 t apple cider vinegar
1 t dried basil
1 t dried oregano
1 t garlic powder
1/2 t salt (warning: this might be a bit much for non-salt lovers like myself)

Recipe:
1) Add all ingredients except for herbs to a food processor.
2) Process briefly until things have combined, but aren’t perfectly smooth.
3) Add remaining ingredients (herbs). Process until smooth.

We store ours in a small glass mason jar, but it never lasts more than two days, the way we eat! : ) The citric acid from the lemon should keep things tasting nice and fresh for at least a couple days. If you prefer your GG dressing sweetener, simply add a few drops stevia.

P.S. – A trick for keeping your herbs fresh? Place them in a mason jar with just enough water to reach the tips. Keep in the fridge, towards the front (the back gets too cold and could freeze ‘em). Just make sure to trim off the leaves that would be submerged, or they’ll get goopy! If you’re worried it will get too chilly, just place a plastic bag over the top.

This is excellent tossed with a lettuce salad, or used as a healthier ranch dip! I served my first version of this with the Cucumber Lettuce Wraps at a party, and caught one rather reserved, professorly man uncharacteristically and quite enthusiastically maneuver himself across the table to grab the whole jar. He ate at least half of it by himself! Love those moments. I’ve since tweaked this recipe a bit, so hopefully it will send him running, not just awkwardly jogging and reaching, next time…

What kind of salad dressings are your favorite?

I grew up mostly on vinaigrettes, and we never had ranch, so it makes me yack when I even smell it! Never been a ranch fan. Our all-time favorite is the Honey Mustard Poppyseed, but here are more ideas: Apple Cider Vinaigrette, Asian Peanut Salad Dressing + Sauce, Summer Grilling Marinade (<– great on salads or as a marinade), and Zesty Italian Dressing.

While we were at the Fitness and Health Bloggers Conference a couple weeks ago, we had the privilege of being served dinner by Whole Foods out on their patio. This meal was made extra special not only by the new friends it was shared with, or the gorgeous backdrop of the Flatirons, but also by the accommodating vegan menu! That meant no one had to worry about triggering a dairy allergy, or picking meat out of their food, or feeling awkward. I didn’t hear a single person say they missed anything, either; we all just rejoiced in how delicious it was. Isn’t that a mark of great cooking — when no one has to be left out, or disappointed with flavor, and everyone can (literally) break bread together? The evening was lovely, in a word. It was the kind of food you relish (no pun intended) the opportunity to capture in pictures. Definitely check out Anne, Lori, Theodora, and Gretchen’s posts for some gorgeous photo recaps of that night.

My favorite (other than the Lemon Tart with Date and Almond Crust [I'm literally drooling right now]) was the cucumber lettuce wrap. It’s essentially what it sounds like: they wrapped a little salad of lettuce and radish inside a cucumber, and drizzled it with green goddess dressing. I finally decided to recreate the presentation/method this past week — an hour before we had to be at a birthday party. Because I thoroughly enjoy putting as much pressure on myself as possible in any given situation. Try some weird new culinary experiment I just came up with that seems impossible but intriguing? Ten minutes before someone comes over? Yes, that’s a GREAT idea!

Why did I think this would work, again? I wondered, as I threw another strip of cucumber on the “discard” (aka Eat Later) pile. Then the BFF Manfriend convinced me that I needed to slice the cukes very thin. I first muttered dismissively a little as he sliced one  – and then, after seeing that the cucumber piece didn’t break for the umpteenth time when I rolled it, said, “Oh, wow. Yeah, you’re right.” Marriage is all about love, honesty, communication… and a lot of humility.

(But I still hate being wrong.)

In my haste I didn’t take step-by-step snapshots (man, those would be helpful, eh?)… And my natural light was fading, thus these photos don’t accurately convey how vibrant the salads will appear. So. Sorry about that. I’ll add some process photos when I make these next. But, in the meantime, just keep this in mind: slice your cukes thin. Thinner than you might think you should. And trust.

Ingredients:
2 large cucumbers
1 head lettuce (use a fairly pliable variety like butter or red leaf)
1-2 carrots
long toothpicks

Recipe(ish)/Method:
1) Slice cucumbers length-wise, to as thin a thickness as possible. They should hold together, and bend without breaking. We ingeniously used the cheese slicer on the side of our broken grater. Classy.
2) Cut carrots into short (~1″), thin matchsticks.
3) Place one or two lettuce leaves on the cucumber slice (line them up length-wise). I rolled my leaves to get them to fit.
4) Place a carrot matchstick or two at the end of the slice.
5) Start rolling the cucumber tightly (like you would cinnamon roll dough; click here for example).
6) Use a toothpick to spear the roll together.

I know it seems complicated, but after a few attempts, you’ll totally get your groove.

These are great as appetizers and fingers food (if you roll them small enough, as I did). You can drizzle dressing on the tops when all are finished and plated, or serve them with dressings to use as a dip. Stay tuned for some recommendations… I have at least two new recipes to share : )

What creative ways have you seen salad served?

I left you hanging in suspense at the end of this post, didn’t I? Well, I believe it’s with good reason. I know this is perhaps not the most unique of my recipes, but it is simple, made with whole foods, and tastes better than any prepared pesto that has ever graced my tongue. (Does anyone else feel awkward about the word “tongue”? Just me?) Also, it goes from ingredients –> pesto in about 3 minutes. Soo…

I find that having a special condiment on hand that can center a dish helps me to put meals together quickly and effortlessly. That said, if you’re looking to up the gourmet ante on your meal tonight, or quickly throw this together during the weekend so you can have a ready sauce convenient throughout the week, this is your recipe.

Here are some of the numerous ways to use pesto:

- Tossed into pasta
- Spread on toast
- Coating roasted vegetables
- Mixed into salads
- As a marinade
- As a dip (for pita chips, crackers, crudites, or pizza bread)
- Drizzled into soup
- As a sandwich condiment
- Mixed with hummus (but not this kind, heh heh)
- Tossed into any type of grain (millet, rice, etc.)
- Added to lentils
- With white beans
- In broth
- On pizza

Obviously, pesto welcomes experimentation! While most pesto contains expensive pine nuts (last time I looked they were $19/lb, no joke), and parmesan, I have always preferred to make it cheap and vegan ; ) I think you could also make this raw; I believe olive oil is not considered an orthodox raw food, so perhaps just substitute a small amount of avocado or raw oil (coconut?).

Ingredients:
1/2 C walnuts
3 cloves garlic
small bunch fresh basil
1/2 C extra virgin olive oil
salt
pepper

Recipe:
1) Coarsely chop garlic.
2) Add walnuts and garlic to food processor or blender. Process until crumbly.
3) Add basil and process until fairly smooth.
4) Add olive oil, process briefly (just until combined — too much will make the oil bitter), then salt and pepper to taste.

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I made this pesto to be one of three sauce topping for our socca pizzas when we watched the NCAA game this week with our friends. I can’t describe the wonder of this combination. The oil from the pesto gave a delicious crisp texture to the crust, and every bite was a balance of the juicy basil and hearty socca.

The other highlighted sauce was this tapenade – it was actually amazing on the crusts!

Action shots of both types of pizza being prepared, caught thanks to the BFF Manfriend:

What are you up to this weekend? Do you prepare food for the week ahead of time?

I suppose it looks like I subbed my bean obsession with a salad fetish, right? Perhaps I’m trying to balance out some of the treats on here ;  ) Don’t worry, tomorrow will be something different!

I grew up eating a salad every single night. It didn’t matter how many other vegetable dishes we were having; salad has a permanent place on our dinner table. Thus, Italian dressing and I go way back. This dressing need not be relegated only to lettuce, though; it is fantastic as a marinade for just about anything, but especially hearty veggies like portobello mushrooms. I think it is highly grill-worthy for kebabs and such. But, like I said yesterday, I have been craving raw foods lately, as I am getting quite excited about spring. (Oh yeah, and it is snowing as I type this… Colorado, I’m this | | close to facepalming you, and then kicking you in the groin. Love, Katie.) Here’s a quick, light salad to put you in a spring state of mind, whatever your weather conditions. It tastes so similar to the pasta salad my mom used to make during the summer — all it needs are a few olives. Obviously, being made with whole foods (and not bleached white flour noodles or packaged dressing additives), this is also healthier < 3 Win.

P.S. If you don’t have a spiralizer, you can simply use a vegetable peeler; your noodles will be fatter (like egg noodles), but still totally delicious.

Zesty Italian Dressing
Ingredients:
1 1/2 Tb garlic powder
1 Tb onion powder
1 Tb oregano
1/2 Tb basil
1 t coarse ground pepper (gives it zing, but you can use regular ground pepper, too)
1/2 C vinegar (I used equal amounts of white wine and red wine vinegars)
1/4 extra virgin olive oil

Recipe:
1) Mix dry ingredients.
2) Add vinegar(s), and thoroughly whisk together.
3) Add oil and combine. (Mix vinegar first, if whisked too much the oil will become bitter.)

This is highly adaptable — if it’s too sour, just add more oil or a touch of water, etc.
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Zucchini Noodle Pasta Salad
Ingredients:
1 zucchini
1 Roma tomato
Zesty Italian Dressing

Recipe (ish):
1) Spiralize or peel zucchini into noodles/strips.
2) Diced tomato and add to zucchini.
3) Toss with salad dressing to taste.
4) Let sit for a few minutes so that zucchini can absorb flavors.
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Ok, so the pasta salad is more of a method than a recipe… Hence, the “ish”!  It was so good though, I had to share!

In other news, my dear friend Matt at The Athlete’s Plate kindly awarded me The Versatile Blogger Award. Holla holla! Thanks buddy : ) If you haven’t checked out his blog, do — especially if you are interested in learning more about blogging and networking tips; Matt is our (virtual) resident blog tech guru! I have learned so much from him. If you’re not interested in reading 7 random things about yours truly, feel free to peace out now…

The Versatile Blogger Award Rules

– Thank the person who awarded you and link back to them in your post.
- Tell 7 Random facts about yourself.- Pass the award on to new found bloggers.
- Contact each blogger you want to pass the award on to and let them know you’ve done so,    and let the giver of your award know you accept it… or not.

Here are 7 random things about me:

1. I broke my tailbone trying to kick my leg over the handle of a shopping cart in middle school. I now have a crooked tailbone.

2. I am studying for a Master’s in Classics (ancient history, not Dickens)…so lots of Greek and Latin goin’ on up in hurr.

3. I have a “thing” for Vincent van Gogh.

4. I ran cross country for a year in college (for the scholarship money, not because I was talented), and nearly shat myself the first 5k I ran. To this day I don’t understand why I had to claw my way up and over 3 prison-height fences to get to a bathroom, but I feel like I should get a medal since it was pretty much an obstacle course.

5. I snort when I laugh really hard.

6. I had a brain tumor. (Benign, just in a dangerous place and growing. Don’t worry, it’s gone now!)

7. I feel the most “myself” now than I ever have.

So, in accordance with the “rules,” I hereby offer the Versatile Blogger award to the following bloggers…there’s no pressure to accept this award, bloggers. Just want to give you some props ;  )

Erin @ Big Girl Feats: Erin is, simply put, my bloggie soul mate. (We’re making plans to take this relationship to a whole new level, so…watch out world.) Not only is she hilarious, she also writes about finding balance amidst real things like moving, life transitions, grad school (congrats lady!!!), and cancer. You know, the usual.

Holly @ The Runny Egg: A sweet, fun lady, who I nominate because she really is versatile — you can read about her getting-out-of-debt tips, running, and more!

I wish I could include all the wonderful bloggies out there, but I suspect many of you have already received this award, and, honestly, it’s crazy late here…and I am working on sleeping more, remember?! : ) I would love if you nominated yourself in the comments < 3

Tell me some random facts about yourself!

Yesterday it was 80* in Boulder. The floor of our porch singed my feet. We walked in the sun. We napped in the park. Absolute bliss. I scrounged our kitchen for something to celebrate this Spring-esque glory, as it is certainly not yet Spring — snow is heading our way today (thanks Colorado, xoxo). All I knew was I wanted something fresh/raw, easy, and fast. This salad is quickly becoming a daily star in our home — snack, lunch, dinner…breakfast? (Sorry. It’s good leftover.) I always have the ingredients handy, and I absolutely love the flavor, texture, and the effect it has after I eat it… This is how I feel with all the green goodness and enzymatic cideriness inside of me:

Even my BFF Manfriend devours it enthusiastically — and he’s from the Midwest! (JK, Midwesterners…sort of. I know your cheese, beef, and canned soup-lovin’ ways!) Fun fact: BFF Manfriend hated the following before marrying me:

- tomatoes
- salad
- Mexican food
- salsa
- chunky marinara (are you catching the tomato theme here?)
- celery
- sweet potatoes
- olives
- ok, any raw vegetable…
- yeah, and most cooked vegetables, too…
- KALE

Just sayin’. Clearly I’m doing my part for the world… ; ) This salad and dressing may not be terribly exotic (do you already have a similar staple?), but it is so refreshing, and so healthy, I wanted to share it anyway. I am certain I can’t be the only one to put these 5 ingredients together, so I confess this most likely is not my most creative attempt, per se. I feel a little guilty even calling this a recipe, as it’s laughably simple.

Ingredients:
1/2 C apple cider vinegar
2 Tb agave (or honey)
1/4 C extra virgin olive oil
1 large (or 2 small-medium) bunch(es) kale
1 small apple

Recipe:
1) Strip kale stems of leaves, and tear into bite size pieces (1-2″ or so). Set aside. (Use stems for another recipe or compost.)
2) Whisk agave (or honey) and vinegar together until it dissolves.
3) Whisk in oil.
4) Pour dressing over kale, and begin massaging into leaves with fingers.
5) Cut apple into small chunks and add to salad. Serve.

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That’s it! You can always drizzle a little more agave/honey directly onto the salad if you find the dressing too sharp. The longer it sits, the more flavor the kale absorbs (but the more it softens, too). This is an excellent dish to bring to a potluck, or throw together at the last minute to complement a meal.

One of the reasons I find kale to be worthy of my affection is it’s amazing nutritional profile, specifically its antioxidant and anti-inflammatory properties, which are vital for those of us with autoimmune diseases and disorders. It’s also surprisingly impressive as a source of protein, fiber, calcium, and vitamins A, K, C, and B! (<– Transport back to Sesame Street.) One last persuasion: it’s fairly inexpensive — even as organic — and can be found year-round, even in cold winter months!

What are you up to this weekend? Are you pretending it’s Spring too?