Suddenly Cilantro

suddenly cilantro

 

Maybe spending eight years in New Mexico has caught up with me. Or maybe the influence of the 100+ degree weather days has overridden my usual sense of taste.

Suddenly, I’m craving cilantro!

Not that there’s anything wrong with cilantro. I wouldn’t say I dislike it. I just don’t choose it for my menus. Ever.

Until now!  I have been creating dish after dish with cilantro and absolutely loving the fresh, bright, green refreshing spark it adds as a garnish to pinto beans, in couscous salad, in pico de gallo and again today in tabbouleh salad.

The result?  Lovely tabbouleh salad with plenty of veggies, chlorophyll from the greens, and a delightful sweet and sour dressing.  And no cooking needed on this toasty hot New Mexican day.

Tabbouleh Salad (serves eight)

1 1/2 cups bulgur wheat and boiling water

Put the bulgur in a bowl and pour enough boiling water over it to cover 1/2 inch above the bulger. Let it sit until all the water is absorbed, about 20 minutes.  Let the bulgur cool and fluff it with a fork.

Add diced veggies to the bulgur. Typically recipes have onions, cucumbers, tomatoes and parsley with a lemon and oil dressing. But don’t feel restricted! Choose whatever you want to use.

On this particular day I needed to use up what was in my refrigerator. I diced one large cucumber, half a red onion, one yellow squash, one bunch of parsely and yes, one bunch of cilantro.

Tip: Wash the parsley and cilantro and spin them in the salad spinner to get them dry. Remove the thicker stems and don’t worry about the small tender stems then gently chop them up.

Dress with a citrus dressing.  Instead of the standard lemon and oil, I used tahini, white wine vinegar, a teaspoon of tart cherry concentrate, juice of an orange, salt and one clove of crushed garlic.

 

 

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Sweet and Savory Apricot Salad

apricots in basket

Apricot Harvest!

Our first apricot harvest was quite a surprise. We just walked out back one morning and there they were, ready to be picked! Literally two days before they were not ready.

They turned out to be very good eating so I didn’t want to cook them. I opted for a simple fruit salad but with a little twist.

The apricots were washed, pitted and cut into halves. I added some blueberries and dressed them with a drizzle of olive oil, white balsamic vinegar, lemon zest, chopped raw almonds and topped with coconut flakes. You could easily imagine an herb in there such as a touch of sage. A pinch of sea salt would enhance the sweetness, too.  I didn’t add salt this time because I didn’t want the salt to pull out more purple blueberry juice than I already had!

Fresh, light, sweet and slightly savory!

SWEET AND SAVORY APRICOT SALAD PAINT

Sweet and Savory Apricot Salad – not just for breakfast.

Balancing with Sea Veggies

I don’t know about you but around here, the long sultry summer has announced its arrival cooking game logoand I’ve been preparing. How? By lightening up my cooking over the past weeks and infusing more fresh, crisp, biting crunch to the menu.

That is one way to be in balance during the hot season. But that doesn’t mean you can’t have some of the old summertime favorites like potato salad. Of course you can! I just make a few changes that lighten it up and let it help me and my family to feel refreshed and ready to play The Healthy Cooking Game despite the heat.

One of the foods I use to create balance in our diet is sea vegetables. They are awesome sources of naturally occurring minerals and trace minerals. By using sea vegetables you can accomplish so much in such a delicious way.

If you are thinking, “Eeeeewe!  Sea Weed?” don’t panic. Yes. I am talking about seaweed–a traditional food in many parts of the world. Sea VEGGIES, as I prefer to call them, are not only great sources of minerals, some are awesome antioxidants too. They help balance excess protein and fat you may have consumed and help the body to get rid of that excess. If you have been indulging in dairy foods, you will find eating sea vegetables will help your body eventually get rid of that excess too.

You may also already know that eating sugar can deplete your body of minerals faster than you can say “Cherry Garcia,” and sea veggies are very effective in getting minerals back in.

Because of these excesses, you may not like the taste of sea veggies now as much as you will when you are more balanced. So here’s a great little purple-red sea veggie to start with.

Dulse is a mild tasting sea vegetable chock full of minerals and antioxidants. Did you ever get a little washed out from sweating in the heat of summer? Dulse will replenish your potassium.

Here’s how I put all this good data to use in my potato salad recipe:

Potato Salad with Dulse

Makes 8 servings

  • 3 pounds of organic red potatoes
  • 2 cups of organic diced celery
  • 1/2 diced organic red onion
  • 1 cup organic parsley, roughly chopped
  • 2 ounces fresh organic lemon juice
  • 2 ounces organic olive oil
  • 2 TBS umeboshi vinegar
  • black pepper
  • 2 TBS dulse flakes

DULSE POTATO SALAD PAINT

Wash, slice and boil your potatoes until they are cooked but still firm and cool them down. Add all the other veggies and whisk up the lemon juice, olive oil, umeboshi vinegar and pepper. (Umeboshi vinegar is both salty and sour so you won’t need to add salt to this. Also there is sodium in dulse.) Dress the salad and mix in the dulse flakes.

Truly yummy!

The Healthy Cooking Game is a series of posts about finding what is right for you to eat so you can achieve your dietary goals. It is not about making anyone’s diet wrong or telling you what you have to eat to be healthy. It is a guide for creating balance in your menus and being able to make the changes you want to make. The Healthy Cooking Game is a project that I have undertaken with my friend, Kate Ryan, who is a truly talented cook and food consultant.

The Healthy Cooking Game

It’s Breakfast Time