June 27, 2009
I am on a summer salad kick! They are so easy to make, and you really can’t go wrong. This Raw Fig & Pear Herb Salad with Cashew Cheese & Sweet Almond Vinaigrette is so satisfying that you might want to double the recipe. As always, try to buy organic and go to the farmer’s market, for crying out loud.
WHAT YOU’LL NEED (serves 2):
- 2 cups of baby herb salad
- 2 pears (of your choice)
- 10 dried black mission figs
- 1 wheel of Dr.Cows Aged Cashew Cheese
- 2 Tbs Apple Cider Vinegar
- 1 Tbs Agave Nectar
- 2 Tbs Raw Almond Butter
- Chop the pear, half the figs, thinly slice the cheese, and toss with the herb salad.
- Pour the *Dressing on, and serve!
*DRESSING: in a cup or small bowl, mix the Apple Cider Vinegar, Almond Butter, and Agave.
June 23, 2008
I am in heaven. The farmers’ markets in New York are starting to offer some of the northeast’s most amazing harvests. I picked up some local, naturally grown strawberries. I had no idea that ‘organic’ labeling was so prohibitive and damaging to small farmers (even if their products are considered ‘organic’). I spoke with some of the farmers whose produce I purchased and was appalled (but not surprised) to find out why USDA hates small farmers. Click here!
VEGAN CHEESE PLATE
Below, I made lunch for a few friends. The starter was a Cheese Plate featuring Dr. Cows raw, vegan, crystal manna blue cheese, toasted local sourdough bread, local strawberries, walnuts, and a Sweet & Sarah vegan coconut-crusted marshmallow. I drizzled some ‘Just Like Honey‘ which is an indistinguishable alternative to real bee vomit! Cheese plates are finally doable with Dr.Cow – for your own spin on this, try doing cheese & chocolate, cheese & veggies, or cheese & fruit! There usually is no way to go wrong with good cheese.
CHIVE BLOSSOM SALAD
I had no idea that a) chives even blossomed or b) you can eat the flowers that c) taste like spicy chives! Yum! Not only is this salad visually delicious, but the hearty mixed greens, NYS apples, powerful sliced radishes and hearty radish greens made an amazingly filling and tongue-invigorating dish. As for dressing, I made a simply apple-cider vinegar with coconut oil and black sesame dressing.
PICKLED RADISH & STEAMED VITAMIN GREENS
In this dish, I sliced some local radish and put them in my pickle jar along side Rick’s Picks ‘bee ‘n’ bees‘ pickles overnight. I steamed some local ‘vitamin greens’ and kale, drizzled a touch of sesame oil on top, and was good to go. Lesson here? Never throw out old pickle juice!