Apple Spinach Salad and Apologies

I owe you all an apology. Its been over 10 days since my last post, and I'm still not done with the truckload of homework that has been up-ended on top of me. My head is out of the rubble now, but its going to be a little while before my hands are free so I can write about the really awesome soup recipe that I came up with this week (but don't worry, its worth waiting for!).

So I'm very sorry but I don't have a recipe today-instead I have a couple pictures of my lunch from Sunday. And a list for apple spinach salad. I wont call it a recipe because it is really just a vague idea that I ate the other day. Enjoy!

1 crisp tart delicious apple (from my beloved farmers market)

2 generous handfuls of organic spinach (farmers market again!)

About 1/2 cup diced organic celery (trucked in from a mono-crop operation in California)

1 tbsp raisins

1 tbsp dried cranberries

1 tbsp sunflower seeds (toasted for flavour!)

Some lemon or orange zest if you are feeling in a zesty mood.


This Recipes Takan By: http://riceandbeansindc.blogspot.com

Pumpkin soup

Pumpkin soup

Ideal for Halloween or Thanksgiving.
Nice and warming with a touch of curry spice.
If prepared with vegetable stock it will be Suitable for Vegetarian

2 pounds ( 900g ) of pumpkin flesh, cut into cubes
1 large onion, chopped
1 large potato, peeled and cubed
1-2 cloves of garlic, crushed
1 flat teaspoon of curry powder, mild or medium strength
1 bay leaf
salt and freshly ground pepper
3-4 cups chicken or vegetable stock
1 tablespoon sunflower oil

1. boil the pumpkin cubes and the bay leaf in some water until nearly tender
2. sweat the chopped onion in the oil until transparent
3. add the crushed garlic, trying not to burn it
4. mix in the curry spice and stir
5. pour the cooked pumpkin into the mixture
6. add potato cubes, stock and salt and pepper, simmer until cooked
7. blend to a creamy consistency
8. serve with crusty rolls, delicious.

Roasted Beet and Orange Salad

Roasted Beet and Orange Salad

Ingredients

* Whole beets, 1 medium beet per person
* Oranges, 1/2 orange per person
* Basil leaves, as needed for the salad base
* Sunflower sprouts
* Oil for roasting the beets
* Orange Basil Vinaigrette (see recipe below), or use your favorite vinaigrette salad dressing

Procedure

1. Take the beets and clean under running water. Pat dry and rub a little vegetable oil on the outside. Place in a preheated 350 degree oven and bake for 45 minutes to an hour, or until tender when pressed. For larger beets, the baking time may be longer and for smaller varieties, the time may be shorter. Check every 15 minutes during the roasting. Remove from oven and cool.
2. Segment the oranges and set aside
3. Wash the fresh basil leaves and sunflower sprouts and pat dry.
4. Peel the beets and place on cutting board. With a knife cut the beet into sixths, almost cutting through to the bottom but not quite. Beet will still be attached at the bottom.
5. Place the cut beet on a plate, and gently spread open to an open flower shape. Arrange the on the orange segments, basil leaves and sunflower sprouts over the top and around the cut beet. Using a spoon, drizzle some of the dressing over the top. By doing this, the beet will bleed a little bit and the vinaigrette will turn a nice pink color on the plate.
6. Serve.

Orange Basil Vinaigrette

Ingredients

* 1 c canola oil
* Juice of 1 orange
* 1/4 c white wine vinegar
* 3/4 tsp salt, or as needed to taste
* 1/4 tsp black pepper
* 1 tsp chopped fresh basil leaves

Procedure:

1. Squeeze the orange for the juice into a bowl.
2. Add in the oil, white wine vinegar, salt, pepper, and basil leaves. Whisk to combine.
3. Use to pour over the beet and orange salad.


The copyright of the article Roasted Beet and Orange Salad in Healthy Cooking is owned by Renee Shelton. Permission to republish Roasted Beet and Orange Salad in print or online must be granted by the author in writing.