No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
Hello Everyone, it's me, Michelle K, back rocking another episode of Foodie Friday!
I am still eagerly awaiting Spring's arrival here in the Northeast and we're in major need of some sunshine in this neck of the woods. Hopefully most of you are already experiencing the joys of Spring. I am so into the Go Fresh Initiative and am loving focusing my eating with warmer weather in mind.
I spent one day this week prepping my fridge to make eating fresh a no-brainer. With today's freshly made Pineapple Salad and the addition of two other salads that were already prepped in the fridge, I threw together a gorgeous & totally fresh salad trio lunch for myself and a friend. She loved it and the first thing she commented on was the vibrant color of the Pineapple Salad. Her favorite of the 3 ended up being the barley salad. Here are the recipes for all three:
Today's Pineapple Salad
2 cups of diced fresh pineapple
1/4 to 1/2 cup of finely shredded or chopped purple cabbage
2 tablespoons chopped fresh parsley
1 tablespoon of chopped fresh mint
Toss all ingredients together in a bowl. This is awesome as is or you can eat it on a bed of greens.
Barley Salad (from it's a High Raw Life episode #11)
You need to plan in advance for this salad since you will be soaking and sprouting the grains.
1 cup of raw barley (Soak overnight in pure water to cover, it will swell to twice the amount)
½ cup sprouted wheat berries (like Triticale) (soak your wheatberries for 12 hours then rinse and drain several times over the next day or two-you will see little tails sprout out of the berry-then it is ready)
2 tablespoons fresh chopped herbs (dill, cilantro, parsley or even mint work very well)
½ cup red onion, minced
1 small red or orange bell pepper, chopped
1 tablespoon raw honey
2 tablespoons good quality olive oil
½ teaspoon sea salt
In a small bowl wisk together honey, olive oil, and salt. Set aside. In a larger bowl mix together the barley, wheat berries, herbs, onion, and bell pepper. Pour on the honey dressing and toss well, sprinkle with black pepper to taste.
Beet Salad (from it's a High Raw Life episode #13)
2 cups grated beets ( I put a few scrubbed cut up beets into my food processor with the grating blade)
2 teaspoons or 1”grated ginger root
1 tablespoon pure raw honey
1 tablespoon coconut aminos, Nama Shoyu or Tamari
1 to 2 teaspoons fresh lemon juice
In a bowl, toss the grated beets with all other ingredients and enjoy!
Hoping you have a Happy Foodie Friday - Go FRESH!
I am going to the store to get pineapple today!!!
LOVE that you say: Eating Sunshine!!
Love YOU, Michelle!!
Guess who has all of the necessary ingreds and is in need of a springtime infusion this weekend?
Gonna start soaking my wheat berries and look forward to this delicious meal for dinner tomorrow or Sunday!
Yum!!! That beet salad sound great, off to get some beets, love beet greens too!
I could not find the Beet Recipe. I used the search window but "no results" for beets or beet salad.
You make it look so easy. Love it. :)