Salad Fix

In my previous blog "Keep it Simple", I talked about using fresh ingredients and keeping them simple to let the natural flavors of the food shine through.
I am also conscious of the fact that because of today's busy schedules, meals have to be quick and satisfying.
One of the fastest and easiest ways to achieve this is by making salad.
Salads can pack quite a punch when it comes to satisfying ones hunger as well as being full of flavor and nutrient rich.
I am the Queen when it comes to salads.

Give me a bunch of fresh ingredients and I can find a way to make a salad with it.
Add different textures by adding nuts and dried fruits.
Try using fresh herbs to give your salads extra punch.
Pack in extra protein to your salads by including cooked beans or protein rich grains. 

In my opinion, salads should NEVER be boring because you have so many options.
I am also of the opinion that salads taste best when the dressing is made from scratch.
Besides, You can whip up a fresh batch of salad dressing in any blender in about 3 minutes.
So why settle for store bought?   
There is just something to be said about that perfect combination of herbs, oil and acid that can make a salad sing.
Freshly made dressings also have no preservatives (which changes the flavor of the ingredients) and you control the salt and sugar content.
An added benefit to salad is that many of the ingredients are negative calories.
All foods have calories or energy however they also require energy (calories) by the body to burn them.
If a food requires more body energy to burn than it produces, then it creates a negative caloric count.
Guess what?  Negative caloric counts lead to weight loss.  Bonus!!!!
This means you can eat it in abundance (mindful of other ingredients of course) without being overly worried about your waistline.
The following list contains some foods that create negative calories.
Apples, Apricots, Asparagus,  Beets, Blackberries, Broccoli, Cabbage, Cantaloupes, Carrots, Cranberries, Cauliflower, Celery, Chicory, Chili Peppers, Watercress, Cucumbers, Dandelion, Eggplant, Endive, Fennel, Garlic, Grapefruit, Green Beans, Guava, Lemons, Lettuce (all kinds), Mangoes, Onions, Oranges, Papayas, Peaches, Pineapples, Plums, Prunes, Radishes, Raspberries, Spinach, Strawberries, Tangerines, Tomatoes, Turnip, Watermelon, Zucchini
Eat these to your hearts content and watch the pounds melt away.
Following is a simple and delicious recipe for my Kale and Chickpea Salad.
This salad is nutrient rich with proteins, iron and antioxidants.

Try it and let me know how you liked it.  
Once again, Thanks for taking the ride to Whole Living with me.  Until next time.

Blessings, Love and Light,

Carla Veggie Chef Figáro

Kale and Chickpea Salad

1 lb cooked garbanzo beans

2 cups finely chopped kale

1 medium carrot grated

2 cloves garlic paste (adjust for your taste)

1 small red pepper diced

1 small yellow pepper diced

2 spring onions (green only) chopped

2 lemons (juiced)

2 tbsp rice wine vinegar

2 tsp agave (adjust for your taste)

sea salt and fresh ground pepper to taste

Once prepped, place all ingredients in a medium bowl and toss until well blended.  Refrigerate at least 20 minutes before serving.

Be sure to re-toss before serving.

Keep it Simple

LOL....I have to laugh at myself for this.
Though it was my intent to publish this post when it was penned on May 23rd, I somehow managed to forget to do so.
I do apologize to those of you following.
The bonus however, is that this week you will have 2 postings for your viewing pleasure.
Please enjoy!

The question I get asked most frequently is, 

“How do I get my food to taste so good?”

This question is most puzzling to me.  I am confused that it is not understood that if you can season meat and potatoes, you can season anything.

The key to great food is keeping things fresh and letting the natural flavors shine through and of course making everything you cook with LOVE.

Food that comes from the HEART feeds the SOUL.

Many times the most simple seasoning brings out the most amazing flavor.  For example, you can make the most perfectly flavored rice by simply toasting it prior to cooking.

This will give you a rich, nutty, buttery flavor without all the added fats.

Instructions for Perfect Rice to follow with instructions to turn it into the tastiest Spinach Rice ever.

It is a must that you always keep certain products on hand for cooking.  Keeping these items on hand will insure that you have a taste satisfying dish every time.

Following are My must have, pantry/fridge ingredients specifically for seasoning:

Sea Salt (various colors and grinds), Peppercorns (various kinds), Ground Black Pepper, Crushed Red Pepper Flakes, Granulated  Garlic, Fresh Garlic, Onions, Italian Seasoning, Fresh Thyme, Paprika, Fresh Italian Parsley, Lemon, Ginger, Olive Oil, Avocado Oil, Grapeseed Oil, Apple Cider Vinegar.

By keeping these simple ingredients on hand, you can impart flavor to anything.

Nourishment is a necessity but we should enjoy what we eat and it shouldn't be complicated.

Try this simple and tasty recipe and don't forget to let me know how you liked it.  Thanks for taking the ride to Whole Living with me.  Hope you'll continue the journey.

Until next time.

Blessings, Love and Light,

Carla Veggie Chef Figáro

Perfect Rice Ingredients

1 cup rice

2 cup water – 2 tblsp

¼ - ½ tsp salt (depending on your taste)

1 tblsp extra virgin olive oil

Place a deep skillet or sauté pan on stove on high heat.  Add olive oil and salt.

When oil is hot turn heat to medium and add rice.

Sauté rice until brown.

Add water ½ cup at a time.

Bring to boil, reduce heat to simmer and cover.

Simmer until all water is gone (17 – 20 min)

DO NOT REMOVE LID DURING THIS TIME.

Once all water is evaporated remove lid and place rice in a dish for serving.

Spinach Rice ingredients

1 tblsp extra virgin olive oil

1 recipe Perfect Rice (above)

1/8 tsp crushed red pepper

1/8 - ¼ cup vegetable broth

1 cup freshly chopped Spinach

1 half medium onion diced

¼ cup parmesan cheese (more for garnish)

1 – 2 garlic cloves (mashed into paste with blade edge of knife)

Place a deep skillet or sauté pan on stove on med/high  heat.

Add onion and sauté until slightly browned.

Add crushed red pepper and garlic and sauté 1 min.

Add spinach and sauté til wilted.

Stir in rice and vegetable broth until combined.

Stir in parmesan until just melted.

Remove from heat.

Garnish with parmesan for serving.