Part 41 (1/2)

SALADS.

There is an infinite number of vegetable salads that can be made. My approach is to find a balance between a few components that one can clearly taste, yet with enough variety to continue to be delicious and interesting each day. There are three approaches that enable one to taste each vegetable or fruit in a salad. One is to put each item on the salad plate separately with its own dressing. Another approach is to cut the vegetables in big enough pieces that they are readily identifiable and tasty. A third approach is to grate one major foreground component such as a beet or a carrot and put it over a background component. The main two background components I use are a nest of sprouts in the bottom of the salad or several different lettuces. This approach allows one to experience a predominant taste above others in a salad. I then add one or two secondary components such as avocado squares, hot peppers, bell peppers, almonds, walnuts, sunflower seeds, or tomatoes. My choice of the secondary tastes and energies is influenced by the chosen dressing of the day. If the dressing is a seed-based dressing, I usually do not use nuts and seeds on the salad. If the dressing is a light dressing, or even a thin tahini dressing, then I might use nuts or seeds in the salad. I may then add one pungent herb or vegetable such as arugula or kale. Salads can be a complete balanced meal when accompanied by a seed salad dressing or garnished with nuts and/or seeds.

Salads are mostly light and cool, which makes them especially balancing for P and K and a pleasant summer meal. However, with the masalas like Winter Heat used in dressings, there is no salad alive that will not warm one to the core and also be balancing for V. During the cold seasons, the salads are balancing for P and V, and for K with the addition of heating dressings. Cooling dressings will be okay for P in the winter, but may unbalance V and K. In the summer, I mostly use cooling dressings, and these salads are balancing for P, V, and K. A heating dressing in the summer may unbalance P. Salads are easiest for P and K to a.s.similate, but V will also do well with salads if adding more oily, warming dressings, avocados, and soaked nuts and seeds. The additional water and oil component of the soaked nuts and seeds keeps Vs from getting too dry and flatulent. Dressings with a little hing added will help prevent a wind imbalance for V. Warming vegetables, like beet and carrot, also help to balance V and K. Cooling vegetables, such as zucchini, squash, and cuc.u.mber, help to balance P.

Most of these salads take about ten minutes to prepare. For myself, I don't really use ”set” recipes. I begin by intuiting my ”color needs” in a Rainbow Diet way. I then ask myself, ”Do I want to pick a beet or carrot from the garden? Is the arugula ready to harvest?” Whether I choose a cooling or heating dressing will depend on how I feel at the time.

Mexican Cabbage Salad

Balances K, unbalances V and P Spring, Summer, and Fall 2 cups carrots, grated 1 cup cabbage, sliced cup arugula, chopped 2 Tbs lemon juice 1 Tbs oregano Tbs chili powder Tbs allspice Celtic salt to taste Mix ingredients and serve with a light dressing.

Cabbage Cole Slaw

Balances P and K, unbalances V Summer 1 cups purple cabbage, shredded 1 cups green cabbage, shredded 1 cup Chinese cabbage, shredded cup celery, finely chopped cup Herb Dressing (see Salad Dressings: Light Dressings) Combine ingredients and store in refrigerator for one hour to allow for the blending of flavors. Serve on individual cabbage leaves.

Carrot Slaw

Balances P and K, unbalances V Summer 1 cup green cabbage, shredded 1 cup purple cabbage, shredded 1 cup carrots, grated 3 Tbs raw apple cider vinegar 2 dates, pitted Blend the apple cider vinegar and the dates, adding a small amount of water if necessary. Toss the vegetables in this dressing. Serve.

Remarks: The carrots and the apple cider vinegar help to balance V, but are best taken in small amounts by V.

Beet Slaw

Balances P and K, unbalances V Spring, Summer, and Fall 1 cup beets, grated 1 cup green cabbage, shredded cup jicama, grated 3 Tbs raw apple cider vinegar 2 dates, pitted Blend the apple cider vinegar and the dates, adding a small amount of water if necessary. Toss the vegetables in this dressing. Serve.

Creamy Cole Slaw

Balances P, neutral for V and K Spring, Summer, and Fall 2 carrots, shredded small head purple cabbage, shredded small head green cabbage, shredded 3 tsp raw tahini 1 tsp raw apple cider vinegar 1 tsp raw maple syrup 1 tsp mustard seed, soaked Celtic salt to taste Blend all ingredients, except for the vegetables. Toss the vegetables in this dressing and serve.

Mixed Greens and Sprout Salad

Balances P, K, and V All Seasons 4 leaves Romaine lettuce 4 leaves b.u.t.ter lettuce 4 leaves red leaf lettuce 4 leaves arugula 1 tomato, chopped 1 avocado, sliced 1 cup sprouts, mixed: alfalfa, sunflower, buckwheat, and clover cup parsley, chopped cup seed dressing of your choice (see Salad Dressings: Seed Dressings) Tear the lettuce into bite-sized pieces. Add the vegetables, except the avocado, and toss with the dressing. Garnish with the sliced avocado and a sprig of parsley.

Remarks: Parsley is a slightly warming diuretic that balances K, unbalances P, and is tolerated by V in small amounts. The avocado and seed dressing help to balance V and P. For fall and winter, choose a heating seed dressing to further help calm V.

Spinach Salad

Balances P,K, and V All Seasons, best Summer 1 large handful spinach 1 carrot, grated cup cauliflower, coa.r.s.ely ground 10 walnuts On top of spinach, sprinkle carrots, cauliflower, and walnuts. Serve with your favorite dressing.

Remarks: Spinach is cool, light, and dry, with a slightly heating after-effect. It can be unbalancing for V and P if eaten in large amounts.