Ya ya!! I hope everyone is just as excited as I am. This holiday season was awesome but when everything goes back to our “regular" routine I will be much more...balanced and settled.
This is my first recipe for 2015. Exciting!! I chose a salad because I noticed my salad section in my recipe index is lacking. And I love salads but we pretty much eat 3 salads in this house; our basic garden salad with my honey garlic vinaigrette, my taco salad and my kale salad with the creamy cashew dressing. It's definitely time to add a new keeper to the list.
Now I know what some of you are thinking...MUSHROOMS...ON SALAD? GROSS! I didn't start liking mushrooms until I started eating healthy. Then I started cooking them the right way and I fell in love with them. But if you don't like mushrooms you can totally skip them. All of the other ingredients like the pine nuts, green beans, boiled eggs and chopped bell pepper make it plenty delish. And the dressing is quite powerful.
So goals for 2015. We have decided to go see Maroon 5 in Vancouver, March 29th! I AM SO STOKED!! I plan on training to run a half marathon this year AND I want to start attending yoga classes. I do yogalattes at home 2-3 times a week but I want to add something new to the mix. And also keep my 2 Zumba classes in the routine as well. Tod is trying to beat his marathon time to qualify for the Boston Marathon (I'm so proud). By Feb I want to host a healthy cooking class. I want to show people HOW to start adding healthier ingredients to their foods, how to swap out dairy and sugar and then I will let everyone taste everything and feel nourished! This year I want to take a trip for my 30th birthday. I am also coming out with my health book too, hopefully by the end of the month. I want to cook more with unusual spices, try new foods, do a couple raw cleanses and just keep moving forward!
I loved 2014. It was a crazy ride. Good and bad. I had 2 or 3 detox fevers that kicked my ass. They lasted like 5 hours with wierd syptoms like rashes and stuff and then it was over. Who likes having a fever?! And there is no way I'm taking drugs when I purposely induced it. I've been going in the sauna almost every night to create a fever like state in my body, to release toxins and heal old health issues (like a pain I had in my foot. It's gone now!). I have years of partying to still sweat out still, I'm sure. I had so much fun with Kyri. Potty training, playing out doors and getting her in touch and loving nature. I was inspired to back to church and have loved every sermon. Whenever I'm questioning something or if something is bothering me, I always find that by going to church I always get my answer. Sometimes it's the pastor’s message and sometimes it's a message from a song. It's funny how the universe just works itself out that way. We went to a wedding, 3 or 4 family trips to Victoria, we starting biking as a family, and Seth finally found his athletic passion - cross fit! Chloe got a scholarship to a dance school, Kyri turned 1 and we got a pet fish. Tod beat his marathon time by 16 minutes! It was a pretty fun year. I probably made over 100 new recipes! Tod and I got our sauna last summer and started listening to Rich Roll podcasts while we get our sweat on. They inspired me to quit eating meat. It was my next step towards better health. I have decided to kick out dairy as well but keep eating free run organic eggs and unpasteurized & raw honey. I know they come from humane farms and they treat their animals with love.
I’m pretty sure I found this original recipe out of my mom’s Michael Smith Cookbook so props to him! I have modified it a bit to suit our family’s lifestyle.
This salad is pretty easy but does take a bit more patients then a type raw salad because of the cooking involved. The best tip I have read in a long time was to place my ginger root in the freezer in a freezer safe bag then grate it with a microplane grater while it’s frozen. Now it is a joy grating ginger!
Immune Boosting Warm Mushroom Spinach Salad
This salad is perfect for lunch. It has bell pepper, which is packed with Vitamin C and that will help your body absorb the iron from the spinach and pine nuts. There are omega 3’s, Vitamin E, and protein from the eggs and pine nuts contain oleic acid which helps lower “bad cholesterol”. Pine nuts also contain many needed minerals such as manganese, potassium, calcium, iron, magnesium, zinc and selenium. Mushrooms should always be slightly cooked because it helps remove the carcinogenic properties they contain. They are high in Vitamin D, calcium, and contain Beta-glucans, which help build the immune system and help fight off allergies. Way to go healthy salad!
Serves 2
- 1/4 cup raw pine nuts, pumpkin seeds, or almonds, chopped
- 2 large free run organic eggs
- 3 mushrooms
- 7 green beans
- 1 tsp. Mrs. Dash Seasoning
- 2 cups spinach
- 4 pieces of lettuce
- half a bell pepper (not green), diced
- 2 green onions, diced
Dressing
- 1 Tbsp. grated fresh ginger
- 1/4 cup red wine vinegar
- 1 tsp. Braggs Liquid Aminos or Tamari (soy sauce alternative)
- 1 Tbsp. raw sesame seeds
- 1 tsp. yellow mustard
- 3 Tbsp. cold pressed olive oil
1. Bring a small pot of water to a boil. Place eggs on a spoon and gently lower them into the pot of boiling water. Turn down to medium heat so it is at a low boil. Cook eggs for 15 minutes.
2. Add 1/4 cup of filtered water to a pan and heat on medium/low heat. Cut the tips off the green beans and slice the mushrooms and add to the pan and cook for 6 minutes, then flip for another 6 minutes. Sprinkle on 1 tsp. Mrs. Dash seasoning. Cook until tender.
3. Preheat oven to 350° F (175° C). Once oven is hot add your pine nuts (or chopped almonds or pumpkin seeds) to a cookie sheet and toast on the middle rack for 5-7 minutes until golden brown. Shake cookie sheet half way through toasting time. As soon as you smell them they are done.
4. Wash spinach and lettuce. Rip the lettuce into bit sized pieces and dry. Place greens into a large salad bowl, along with toasted pine nuts, diced bell pepper, and diced green onion. Serve salad onto two large plates.
5. After eggs have cooked gently drain the pot. Add cold water to the pot, covering the eggs, and let the eggs sit for 5 minutes in the cold water. This will make the peeling process easier. Peel the eggs and place them through an egg slicer or cut into thin strips and place on each salad.
6. Once mushroom and green beans are tender add them to the salad.
7. Blend the dressing ingredients and pour 1 Tbsp. over each salad and enjoy!
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