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Quote:FOR 2 SMALL PIZZAS YOU WILL NEED:
That looks great for a non-oven pizza! You could almost call it a China specialty since 95% of us don’t have ovens…
Hey guys,
Lately I’ve been experimenting with making my own salads and salad dressings, and I’d like to share a recipe that I really like.
This egg salad has 3 versions that I made… different combinations of produce and dressings. For the salad I first boil 2 eggs in a rice cooker, then chop/slice some washed veggies and fruits. For each version I used slightly different combinations of veggies and fruits, but mostly I like to use:
Sliced carrot
Sliced cucumber
Sliced tomato
Chopped cabbage
Chopped celery
Chopped broccoli (very small pieces)
Chopped apple (very small pieces)Then I just plate them with the eggs in the middle, and sometimes garnish with chopped garlic or ginger. Finally I pour the dressing. Here is how I made the 3 different versions of the dressing:
The first version has the apple tomato carrot garlic ginger dressing. I just put these ingredients into a blender:
2 medium apples
3 slices of a small tomato
5 slices of a carrot
1/2 clove of garlic
1 sliced ginger root
1/4 cup of water (I probably used more)
The second version has the banana apple carrot garlic ginger dressing (tastes the best):
1 large banana
1 large apple
5 slices of a carrot
1/2 clove of garlic
1 sliced ginger root
1/4 cup of water
The third version has the banana pear garlic ginger dressing:
2 medium bananas
1/4 medium pear
1/2 clove of garlic
1/2 sliced ginger root
1/4 cup of waterI didn’t use any oil, salt or herbs this time but the salads taste really good, especially the second version with the banana and apple together in the dressing. The creaminess and sweetness of the dressings more than make up for the bland taste of the veggies. One thing I’m confused with, though, is the possible negative health effect of the apple oxidizing super quickly upon blending and turning completely brown. Not sure if that’s something to worry about in terms of both nutrition loss and free radical increase, but I really like the taste and texture of blended apple in the dressing.
For washing the veggies and fruits I use Dr. Bronner’s pure castile soap made with organic oils. Does anyone know if that effectively removes the surface pesticide residues of the produce or is there a better way to do it?
Seems there’s a problem with that photo being embedded here. Sorry guys. Here is the file location:
http://i32.photobucket.com/albums/d28/technetium-xnt/bananaapplecarrotgarlicginger2_zps15c02ffd.jpg
Interesting amount of mixed fruit/veg, the sauce, though, eh? is it just fruit puree poured on top?
I typically make vinaigrette style dressings at home, with lots of ‘greek’ herbs (I buy big containers of “greek herb” overseas and bring them here :D)..and often use parmesan…never tried fruit dressing. Do you just puree apple and banana, or add other stuff? Isn’t it way too sweet/thick for the salad?
Yes, Rick, the salad dressings I make mostly contain just fruits, and sometimes with a little garlic and ginger. Last night I experimented with adding half tablespoon of apple cider vinegar into the blender with about a dozen of pitted dates and a big banana for the dressing, poured it on my cabbage red bell pepper cucumber salad, gave it a good shake, and then garnished it with some dried cranberries and raisins.
http://i32.photobucket.com/albums/d28/technetium-xnt/SAM_0071_zpsd2713082.jpgIt totally made the salad sweet and thick and creamy, but I guess that’s exactly what I love so far. As soon as I gave it a taste I knew that date and banana dressing would become a staple element of my diet from now on. It is that good!
I tried making the dressing using salt, sesame oil, vinegar, soy source, garlic and ginger once and it turned out not so pleasing to my taste bud. I know I need more experimentation to discover some other good tasting dressing recipes other than the ones consisting of mostly fruits. I already ordered some cinnamon, cumin, turmeric and cayenne pepper online and am looking forward to trying them out soon.
Danielle, you just changed my life. No-bake pizza was the best thing I’ve ever made in this apartment.
On youtube the other day I finally learned to make my very first dessert, called “Carrot Apple Date Bites”. Here please allow me to share it with everyone.
Photos:
https://www.dropbox.com/s/p39m6nivlc9764q/GEDV0007.JPG
https://www.dropbox.com/s/hvkdhboy9kkzbwf/SAM_0187.JPG
https://www.dropbox.com/s/l9n0boz9jj0xz8t/SAM_0215.JPGIngredients:
4 Apples (photo shows only 2, but I added another 2 later)
20 dates
1 cup of chopped carrots
1/3 teaspoon cinnamonDirections:
Pit the dates and soak them in water for about 15 minutes. You don’t want them dry but you don’t want them too wet either.
Put the carrots into a food processor and chop them really tiny but not totally mushed up.
Put the dates into the food processor on top of the carrots, add the cinnamon, and pulse until they’re nice and evenly mixed
Cut each apple sideways so you have big round apple rings. Cut them as thin as you can without messing it up. When done, you can remove the seeds if you want, but as you can see in the photos, I didn’t mind having a little cyanide in my dessert.
Put the rest of the apples into a dehydrator or soak them in orange juice to prevent them from turning brown. Eat them later.
Layer 4 apple rings on top of each other with the carrot and date filling evenly spread between.
Sprinkle cinnamon on top of the first layer.
Very slowly and carefully cut the whole thing into bite size pieces and enjoy!
If you decide to try this recipe please do let me know how it turns out 🙂
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