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Jane's 'Pea' licious Salad

‘Pea’licious Salad

Happy spring! I am sitting on my front porch, newly swept and ready for summer, enjoying a beautiful sunny Santa Fe morning. While I was away for three months in England, I found it difficult at times to eat healthy. Actually, almost all the time. I also became addicted to sugar again. Yes, addicted! (Do you know that the part of our brain that lights up with cocaine use is the very same part that lights up when you eat sugar? Yeah, that’s right, sugar is addictive and destructive.) I also packed on the pounds, felt lousy and even depressed. Then the health coach started putting two and two together and realized that my diet was doing me in and I better listen to what I tell people every day, “what you eat makes a difference in how you feel!” So I quit sugar, cold turkey and within three days, the brain fog lifted, the bad thoughts left and I started feeling like my old self. I also tried to find the healthiest item on the menu when eating out and to be mindful when cooking in our flat. When I returned home a few weeks later, I went back to a total nutritarian lifestyle and I’ve lost 11 pounds in two and a half weeks, and I feel great. I’m convicted now. I could not have seen more clearly the night and day difference between how I feel when on a nutritarian diet vs. a sugar laden, nutrient poor diet. (And BTW, my lady friends of a certain age, I suffered terrible hot flashes during my detour of bad eating, but when I stopped the sugar, the hot flashes went to almost nothing, and since I returned to total nutritarian, I’ve not suffered a single one. Yes, what you eat is that powerful!) Now, on to the fun!

This is a recipe I adapted from the seasonal A’peas’ment salad at Viniagrette: A Salad Bistro, here in Santa Fe. Nutrient dense and delicious!

Jane's 'Pea' licious Salad
munchy, crunchy, taste explosion

‘Pea’licious Salad

'Pea' licious Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 2
 
This nutrient dense salad will fill you up and delight your tastebuds
Ingredients
  • One head Romaine lettuce, chopped
  • ½ package chopped sugar snap peas
  • ½ cup julienned radishes
  • ½ cup julienned jicama
  • 1 cup chopped red pepper
  • ¼ cup chopped mint leaves
  • black sesame seeds
  • dressing:
  • ½ cup raw pistachio nuts
  • ½ cup chopped mint leaves
  • 2 cloves garlic
  • 2 scallions, chopped
  • ¼ - ½ cup unsweetened almond milk
  • 2 Tbs. lemongrass mint white balsamic OR 2 Tbs. lemon juice
  • 2 Tbs. champagne vinegar
  • 1 Tbs. nutritional yeast
  • black pepper to taste
Instructions
  1. Chop all salad ingredients and toss in large salad bowl
  2. Place all dressing ingredients in blender or food processor starting with ¼ c. almond milk
  3. Add more milk to desired consistency
  4. Sprinkle salad with black sesame seeds
  5. Serves 2 for a full meal or 4-6 as side salad

 

Give this salad a try! Interested in the Nutritarian lifestyle? Read The End of Dieting: How to live for life, by Dr. Joel Fuhrman and if you need a coach to help you through the transition, check out my health coaching packages. 

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Peace and JOY!

Friday-Foodie

Friday Foodie: Raw Corn and Radish Salad

Friday Foodie: Raw Corn and Radish Salad with spicy lime dressing

I adapted this delicious recipe from Food and Wine, by Nick Fauchald. The original recipe called for too much oil in my opinion, so I adjusted it back and added some Ancho Fruit Vinegar which I found at Oleaceae here in Santa Fe. But don’t worry, they are online too and believe me, even if you find this pricey, it is so worth it! Next week I will share another recipe using this same vinegar. Hope you will give this recipe a try!

 

Friday Foodie: Raw Corn and Radish Salad
Author: 
Recipe type: Salads, raw
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
Raw corn and radishes, parsley and red onion, dressed in a spicy jalapeno dressing, make this a great late summer salad for anyone.
Ingredients
  • DRESSING:
  • 2 Tbs fresh lime juice
  • 1 small jalapeño, seeded with veins removed, and finely chopped
  • 1½ tsps raw honey
  • ¼ tsp cumin
  • 2 tsps canola oil
  • 2 Tbs ancho fruit vinegar or rice vinegar or white balsamic
  • salt and pepper
  • SALAD
  • 4 ears of corn, kernels removed
  • 8-10 small radishes, halved and thinly sliced
  • ½ c chopped flat leaf parsley
  • ½ c chopped red onion
Instructions
  1. Place dressing ingredients in blender and blend.
  2. Place all other ingredients in salad bowl.
  3. Toss.
  4. Pour dressing over salad and toss again.