Krautsalat

BY DRSAILA · SEPTEMBER 4, 2019

This is German cabbage salad.  Easy, delicious and great for summer.  This only needs ingredients always found in kitchen.

Ingredients:

Cabbage, 1 medium size shredded, 2 tbsp salt

For dressing:

Salt, 1 tbsp

Sugar 1 tbsp

White vinegar or cider vinegar, 4 tbsp

Black pepper, coarse 1 tbsp

Olive oil or Canola oil  3tbsp

Celery seed or caraway seed, ½ tsp, optional

Pickled Mustard Greens

BY DRSAILA · JULY 3, 2015

I like to pickle vegetables with brine. Pickling in vinegar is easy, but not as healthy as lacto-fermentation or natural fermentation with brine. We all know that mustard greens rank high on the list of detoxifying and cancer preventing vegetables. It is because of their pungent and peppery taste, not many of us incorporate these greens in our diet.

My friend suggested this recipe when I was looking for healthy ways of consuming mustard greens. Thank you Quynh.

Pickling mustard greens preserves their nutritional value. Nutrients in mustard greens are more bioavailable when you pickle them and you are getting probiotics as well.

This is a very easy and a must learn recipe.

Ingredients:

• 1 bunch of mustard greens (about 4 lbs.)
• Water, 10 cups
• Sugar, 2 Tbsp.
• Sea salt, 3 tbsp.
• Sweet rice, 3 Tbsp. (you can use any rice if you don’t have sweet rice)

Preparation:

• Clean mustard greens.
• Cut them into bite size pieces and dry them out in sun for 6-7 hours or in dehydrator at 120F for 2 hours, or in oven at lowest temperature until the leaves are dry.
• Once leaves are dry, fill them in a 2-3 quart Mason jar or any glass container.
• Take 3 tbsp. of rice, sugar, and sea salt.
• Take a pot, add 8 cups of water and whisk the above ingredients for a minute and boil. When it comes to rolling boil add this to mustard greens in the glass container when it is hot.
• Fill it until all mustard greens are submerged in water. Close the lid and store at room temperature for average 4-5 days. Fermentation time varies depending upon the ambient temperature; 3 days in very hot weather and 7 days in cold winter weather.

• These pickled mustard greens are used as a Condiment It is a Probiotic side dish. Great addition for salads, sandwiches or wraps.

FYI:

• Adding rice water helps with fermentation process.
• Drying mustard greens makes them stay green and crispy.
• Adding chopped scallions to mustard greens makes it even healthier.
• Fermented mustard greens are used as filling in popular Japanese dish Ongiri (Rice balls filled with pickled greens, wrapped in seaweed)

Vegetarian Turkey – Best Thanksgiving Recipe

BY DRSAILA · NOVEMBER 28, 2016

There is a lot to love about Thanksgiving – the sense of community, the hearty food, delicious drinks and much more. However, if you don't want to harm any turkey for your celebrations, then this meat-free recipe would be a great choice for you!!

Try this out and let me know how it worked for you.

Vegetables Required:

From top to bottom

• Star (made with cookie cutter, can make this from Bell peppers or Butternut squash. If you don’t have cookie cutter just use a small piece of broccoli or a pepper ring on top)
• Red cherry tomatoes
• Radish flowers
• Cauliflower
• Yellow bell pepper
• Baby cucumber
• Red bell peppers
• Broccoli
• Yellow cherry tomatoes
• Celery sticks at the bottom for Stem.

Arrange this on a platter or a shallow server. As the guests start using it up, you will lose the visual effect. Keep some veggies aside to refill.

Wishing You a Wonderful Holiday Season Full of Peace, Health and Happiness!

Rainbow Salad

BY DRSAILA · MAY 11, 2016

Bell peppers are rich in lycopene, Beta Carotene, vitamin E, C,  A, and retinoids. Studies showed nutrients in bell peppers significantly reduce the risk of cancers especially prostate cancer. Most nutrients are lost when heated. Having them raw is the best way of getting most nutrients out of this wonderful vegetable; vinegar dressing boosts up the absorbtion.

Ingredients:

• 2 large bell peppers or Capsicum (Red & orange, one each)
• Spaghetti squash, boiled and diced, 1 cup
• Black beans, ½ cup, soaked, sprouted and steamed (you can skip the sprouting if you do not have time, I do this in advance and freeze the beans)
• Coriander leaves
• Avocado slices (optional)
• Sunflower seeds for garnishing

Vinegar dressing:

• Rice vinegar 1/8th cup
• Lemon juice 2 tsp.
• Olive oil 3 tbsp.
• Salt and pepper to taste
• Onion powder ½ tsp and garlic powder, ¼ tsp.

Procedure : 

Toss all the salad ingredients together and pour 3-4 tbsp. of vinegar dressing.

Enjoy!

Vegetarian Summer Rolls

BY DRSAILA · JULY 2, 2015

Today I want to share my longtime favorite dish. I made this for our recent picnic, was very convenient to have these grab and go wraps. These vegetarian summer rolls are salad in disguise.

This is perfect picnic recipe with no mess.  Don't be intimidated if you had never wrapped a roll before. It is very simple. Even kids can do this for fun. These are food for everyday as well as for parties, as the rolls look delicate enough for special events too.