Vegetarian veterans will know this, but for novices, here's what works for me. For enough variety, I find it necessary to keep more veggies than will fit in the crisper. Plus, handling them all individually with the fridge door open makes no sense. I've found keeping them all together in a plastic basket, each loosely wrapped in a store plastic or paper bag works better. That way, I can just pull out the basket and find what suits me. When I'm done, it all just slides quickly back into its place in the fridge. A few unwieldy things like a bunch of beets with tops may not fit in the basket, but as long as the whole thing is tight enough to contain a little natural moisture, it can stay fresh fitted into almost any other space in the fridge. Cut avocados need to be covered with their own skin and still contain their own seed or they may go brown. That doesn't work very well in the basket, so I simply set them on whatever surface they can safely fit. Crisper drawers become storage for other things that are needed less often.
This salad was so delicious and filling I just had to start this recipe page.
Budwig discourages eating leftovers, but this salad was so tasty, I am going to wait until after my work, outside, and fudge the rules with a late second helping in about an hour. Tools: a couple of small cutting boards, a sharp knife, garlic press and big wok. (I use my big wok for most vegetables since it's easy to toss and stir them in it and there is little clean-up afterward.) Method: Slicing: If you haven't learned to use your big, sharp knife with the tip pressed against the board while slicing down with the end near the handle, give it a try. Without this method (or a food processor) the slicing could take quite a while. Slice everything thin and more or less bite size except broccoli florets. Quarter those, but slice the stems thin like everything else. Ingredients: Everything is organic and has been washed. These quantities are approximate. I do roughly the same thing with different combinations of veggies plus different spices and condiments almost every day. I don't measure, but for the sake of being able to replicate this delicious combo, here's +/- what I did today. 2 tsp sesame oil + 1-tsp coconut oil, heated over medium heat. (Just because it's good for me.) 2 slices from small, sweet onion, cut into 1/8th in cubes: sauté to caramelize ½ big clove garlic pressed into sautéing onion. Add garlic pulp to mixture, after pressing out juice. 2 slices jalepeno pepper, minced and added to sautéing onion. Fresh ginger, minced: +/- ⅛ tsp added to sautéing onion Add the following in order of hardness or density. With each addition, mix to coat new veggies with oil/liquid mixture. Hard foods can be sautéing or steaming (use lid) while next veggies are being prepped. Mixture should be al dente at serving time. ½ medium carrot, thinly sliced ½ cup celery (⅛ in slices) Sliced and separated red cabbage +/- ⅓ C Sliced and separated green cabbage +/- ⅓ C ¼ C cauliflower, sliced crosswise ¼ C broccoli 1 big white mushroom, sliced ⅛ C zuchinni sliced 2 slices fresh pear, sliced thick 2 slices fresh apple, sliced medium thick 1 slice fresh beet, sliced into thin strips. Spices: Turmeric, Oregano, Cilantro, Cumin, Chili Powder: a generous dash across the wok of each. In a big, personal salad bowl, lay in a bed of arugula leaves. Spoon veggies on top. Add 3 crushed, organic multigrain chips, a generous T of organic yoghurt and a few tsp of tomatillo sauce. Garnish with 4 slices avocado. Mix it all up and enjoy all the surprising flavors popping in your mouth! As mentioned, this would have served 2, but I'm going to eat it all myself in two sittings, instead. Bon Appetite! |