Wednesday, June 2, 2010
My sister-in-law made this for my nephew's birthday party. "You're gonna love this!" she raved. I was so touched that she thought of me and knew a little bit about my dietary interests. And I did love it! Of course, her version had olive oil, salt and pepper, so I adjusted the recipe here by omitting those ingredients and adding tahini. Sorry about not including the proportions. I find it better to just experiment and taste as you go.
Jicama, cut into match sticks
English cucumber with the skin, diced
Tomato (preferably Campari or grape tomatoes) diced
Fresh cilantro, chopped
Freshly squeezed lemon juice
I created this dish as a milk and cereal alternative for my children. The girls love it! You can get creative with the additions of different dried fruits, shredded coconut, nuts, seeds, or spices, but we generally keep it pretty simple. Today I added a couple of teaspoons of chia seeds and a dash of cinnamon.
1 apple, diced
1 rib of celery, diced
1 banana, blended into mylk w/ about 1/3 cup of water
Mix diced apple and celery in a bowl, along with optional ingredients if using. Pour over the banana mylk. Top with a sprinkle of cinnamon.
Mango Madness Salad Dressing
I am so happy that the children have let go of their attachment to commercial salad dressings. Remember the good old days when most salad dressings were just vinegar, oil, spices and salt? While not healthful, they weren't a toxic cocktail of chemicals with unpronounceable names like they are today. And not cheap, either, especially the ones that have fewer additives. We've been testing out quite a few different dressing recipes and here is one that I came up with... our current favorite.
6 medium Ataulfo mangos, peeled and diced
1 avocado, peeled and pitted
3 ribs of celery
Juice of 1 large lime
Blend until smooth and creamy. Perfect as a dip or thick dressing. If a thinner dressing is desired, you can add 1/4 cup of water.