My salad

Image

My salad

yum yum yum

Advertisements

Ginger Yummy Ginger Dressing

Its no secret, I love, I mean LOVE, Asian food. Thai, Japanese, Korean, Chinese, and Vietnamese. I haven’t found an Asian cuisine that I don’t adore! Salty, sour, sweet, spicy, occasionally fried, the heavenly combinations that I find in them are addicting! Unfortunately others in my family (cough cough my husband) don’t share in my obsession, and have to be “in the mood” for them. So I often resort to take out for lunch or I just make it myself. Today’s entrée is Ginger Dressing. I love it! I have had many varieties, some with miso, various vinegars, but you can’t beat the simple one that I made today that closely resembles the one you’ll find on your salad at a Japanese restaurant. The bottled versions in the supermarket can’t even begin to compare, and when you make it at home you can cut out the possibly gmo riddled soy sauce and go organic!

  I also happen to think nothing beats the ginger dressing carrot combo. I cut my carrots into little matchsticks, the better to absorb the dressing. One day I’ll get one of these spiraly doohickey deals https://www.buyspirooli.com/?mkwid=jLepUtI4|pcrid|1433133764|pkw|vegetable%20spiralizer|pmt|e|

Ginger Dressing

2/3 c olive oil

¼ cup grated Ginger (packed)*

2 Tbsp apple cider vinegar

1 tsp salt

1 tsp black pepper

2 tsp organic sugar

½  cup organic soy sauce (I used Nama Shoyu)

½ cup white vinegar

1 cup sliced onion

Put all ingredients in the blender and blend till smooth. How easy is that? And most people with have the ingredients all ready in the house. Always a plus for me!

*freeze your ginger, it keeps fresher and grates way way more easily!

I like to make this salad with iceberg (oh the horror!) or Romaine lettuce, the aforementioned matchstick carrots, fresh tofu (when you can get it, the stuff is seriously mind blowing, one day I’ll figure out how to make it myself) chickpeas, and/or avocado. Simple and beyond heavenly! Also T man was totally stealing the ginger drenched carrots, so its toddler approved!

                       

Also if your curious about my other favorite ginger dressings, check out Moosewoods! Its made with Miso and delicious!

                Next post will be on acupuncture! I’m trying it out Saturday!

I’m back

So, hello again! After an extended hiatus, I’ll be making more of an effort to keep up with my blog. I have been super super busy, learning music, singing said music, going to yoga, going to mommy and me, cooking, trying to clean, and trying to snuggle with my boys as much as possible! Given my busy schedule, it’s no wonder I don’t have time to do this thing! 😉 However also given my time restraints I’ve been creating recipes that are simple fast and healthy. So I need to share!! So I’m going to commit to at least 3 posts a month, maybe more.

Today’s post is soup. It’s fall. Even in South Florida! I will make fall (and for that matter winter) happen, even if it’s only in my Mozart filled mind! My friend Victoria made me an AMAZING butternut squash soup, and I give it to you, with only a little variation. Hers is made with roasted squash and onion, I don’t have the time, and our aircon is still not fixed! So I’m steaming the veg! It’s quicker and doesn’t heat up the whole house, thus allowing my façade of fall to remain intact!

 

Butternut Soup!

 

½ Better than Chicken stock cube

4 cups diced Butternut squash

1 onion roughly chopped

½ and apple diced (I left the skin on and made it a fine dice)

1 tsp Caribbean curry spice (given our location in Florida the Badia brand of curry powder is a Caribbean                   blend!)

Salt and pepper to taste

Put all ingredients into a medium pot, on medium heat, cover with filtered water, steam till it falls apart. Blend with an immersion blender, or whatever you have handy, just make sure if it’s going into a standard blending that you crack the top so it doesn’t explode! No one wants to clean up that mess! If it’s too thick add more water.

_you can also blend avocado in for a richer soup

-you can add spinach at the end, just before blending, to include some more greens!

BTW neither of my boys will eat this soup, but they are weird. Its more for me!