Back in the day when I first discovered sushi (that epicurean wonder of the world), you would find me (feeling very internationally cultured), piling a mountain of pickled ginger (aka: gari) up all over my (fancy and adventurous) California roll; dipping it into a pool of soy sauce (carefully combined with a dab of that pale green wasabi paste…no lumps allowed!!), and then shoving the whole thing ever so delicately into my face. Mmmphhfffffffp.
Hopefully I have learned a few things about proper sushi etiquette since then and one of my most obvious faux pas of the past (you already know … I know you do) was the fact that I was seriously abusing the gari! Like…wait, this is meant to be a palate cleanser? As in, between bites of sushi…not ON TOP of? Seriously?
Dang. I sure don’t want to offend anyone (or embarrass myself for that matter) but I really do like that stuff. Now that I know better I can’t bring myself to treat it like it’s ketchup – at least not in public. Doesn’t mean I don’t still want to.
So…If your favorite thing about going out for sushi is nibbling on that crazy, pungency packing pickled ginger that comes in a pretty pink pile on the plate, then this clean and crunchy mix of taste-bud tingling happiness is for you.
Don’t let the looooong title deceive you…this is speedy quick, get it on the table in no time, who’s your daddy deliciousness at its finest.
We are talking cans, jars and pre-washed spinach magic, here. I am promising minimal amounts of slicing and dicing…..simple ingredients; and not too many of them at that! On a plate, ready to go in less than twenty minutes! AND it looks GAH-geous, right? Sooooo good. You up for this?
Get out your can opener, then.
If you love love love your slow cooker, and you love love love gorgeous sweet and savory Asian flavors; you are in for one easy does it, super-delish, make everybody happy food-fest here today. Look at me, playing Cupid, but seriously I loved this recipe so much that it re-ignited my relationship with my OWN slow cooker!
Does that mean it’s time to change my FB status? 😜
Seems kind of redundant to include the word raw in the name of a salad. I mean, isn’t the definition of a salad, you know….lettuce, tomatoes, cucumbers, dressing, what-have-you…a culinary state of perpetual raw-ness?
As in: uncooked…..au naturel…..untouched by any source of heat………?
Ha! Sure, Bunny. You know as well as I do that any sort of salad is a good one (the notable exception being anything congealed together by Jello, yuk) but really, what defines a salad? Is it just any old conglomeration of random ingredients that aren’t called soup or dessert or a casserole; like this (Spicy Steak Salad with quinoa and black beans), or this (Roasted Broccoli and white bean salad)? Does it count as salad if it’s mostly cooked?
These adorable orb shaped edibles are a power packin’ super snack. Bursting with health happy hardware like protein, fiber, vitamins B1, B6, Iron, potassium, manganese, magnesium, phosphorus, selenium, copper and zinc, these little cuties are almost too good for you – to be so dang GOOD!
But they are. So. Yummy.
Somehow I cracked the code….by cracking INTO the lowly flax-seed.
Loaded with lignans, flax-seed is the #1 source of this all important compound in the human diet and as boring as that may sound…lignan lore is worth a listen!
Hang in there with me, this is actually kind of cool. . .
I am no gardener (more of a Plant Slayer, admittedly) but I do have an absolute fascination with the whole concept of growing stuff.
Like, in the dirt. With just some water. And a little time, maybe? The right conditions?
Cos if you are lucky…
It gives you food. Really healthy food. For FREE, even (well, sorta).
Seriously, when you think about it, how cool is that?
It is with this recipe in mind that I went and purchased a wee-baby zucchini plant at my local nursery, along with the hopes of a bumper crop of those famously prolific green gourds. Because if things go well and I have my way, I’ll be able to eat these masterfully fried fritters – every single day.
Have you ever pulled out an orange (at work, perhaps?) and asked anyone if they would like a piece? Chances are you won’t get much response. Hey, you were just trying to be polite, right? Fine, good, more for you, or so you might think; let me tell you the minute you dig your thumb into that rind and peel it back and that first whiff of sunshine scented diffusion sprays through the air – Oh yeah! Noses perk right up and heads pop over and next thing you know,
you could use another orange. Hmmm.
Probably 5 years worth of bragging rights.
Whipping cream, sweetened condensed milk, Key lime juice, vanilla extract, a pre-made graham cracker pie crust, a freezer. That is all you need to whip up (no pun intended, you will be doing the whip here….neh neh completely optional) the most amazing amalgam of silky, luxurious, should be labeled as a controlled substance, debauchery.
I don’t know about you, but I can almost actually feel my vitamin D levels going up….just by looking at this bright and beautiful bowl of bodily benevolent bounty.
Earthy mushrooms, juicy grape tomatoes, sweet red bell pepper and crunchy cubed zucchini come together in raw and ready solidarity, held up (and held together) by a gutsy, garlicky, feta-cheese-a-fied marinade/dressing.
No sissy pants of a side dish; this bodacious babe brings the goods when it comes to a super delicious, sinfully simple salad.