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Monthly Archives: July 2018

About Watermelon Salad

Watermelons are excellent source of Vitamin A which help to maintain the eye health, Vitamin C which strengthen your immunity, prevent cell damage and Vitamin B6 which helps to convert protein into energy and helps in brain function. In this salad we are also using toasted pumpkin seed which is high in calories but on the positive side pumpkin seed are rich in mono -unsaturated fatty acids (MUFA) that helps lower the bad cholesterol. Research shows that Mediterranean diets which are rich in MUFA prevents coronary artery diseases. Other than this pumpkin seeds are also packed with fiber, vitamins, minerals and various healths promoting antioxidant. Pumpkin seeds are good source of vitamins like B- complex and vitamin B-6 and folates. It is also good source of copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. Consumption of pumpkin seed boost the immune power of our body. Today we are taking this two healthy ingredients water melon and pumpkin seed and making a very appetizing salad.

Ingredients:
Watermelon 1 deseeded cubed or scoop balls
Onion 1 small finely slice
Simple syrup ¼ cup
Olive oil 1tbsp
Lemon juice 2 tbsp
Ginger juice 1tsp
White pepper ¼ tsp
Black salt to taste
Crumbled feta cheese ¼ cup
Pumpkin seed (toasted) 1 heaping tbsp
Walnut 8 to 10 chopped
Fresh mint leaves 1 tbsp chopped

Procedure
Cut the watermelon in triangles and then with a small fruit scooper scoop small deseed scoop. Take them in a bowl. Now in bowl mix simple syrup, olive oil, lemon juice, ginger juice, white pepper, black salt. Mix well. Now mix half of the vinaigrette with water melon and sliced onion. Place it on a serving bowl now sprinkle crumbled feta, toasted pumpkin seed, walnut and mint leaves and then drizzle rest of the vinaigrette. Have it as healthy snacks or serve it in a brunch with grilled fish or meat. I am sure you will love it.

Create Summer Fruit Salad

Fruit doesn’t have to be eaten as is for dessert. Liven things up a bit so that everyone will want more. Start with a lunch fruit salad and add a dressing. This is not your vegetable salad dressing. Think sweet and tangy and delicious.

Here are some ideas for toppings and dressings for your summer fruit salad:

• Yogurt and orange juice

• Brown sugar, orange juice, lemon juice, vanilla extract

• Sugar, cream cheese, lemon juice

• Yogurt and honey

Dressings can be served on the side or poured over the fruit salad. Toppings with brown sugar can be boiled to create syrup. Toss it with the fruit. Either way, you create a tasty dessert for a hot summer night. Beware of the extra calories you are adding too.

Fruit salads are not necessarily like traditional salads but they can be just as filling. It all depends on the type of fruits that you include in your creation.

Fiber is your friend. There are several summer fruits that contain a boatload of fiber. As you know fiber fills you up and also helps to flush fat from your digestive system. To boost your intake, include fruits like apples, pears, berries, guava and kiwi. All would make a nice addition to your salad.

Try sweet summer fruits. Many types have natural sweetness that can satisfy even the pickiest sweet tooth. These can be your base for your salad. Suggestions: peaches, nectarines, watermelon and strawberries.

Have you heard the adage, “Too much of a good thing…”? That applies to fruit as well. So you get the sweet taste but not too syrupy especially for a meal, add some tangy citrus fruit to your salad. Suggestions: oranges, pineapples, tangerines, lemons and limes.

Some fruits can turn brown quite easily when exposed to air. Your creation might lose its appeal if the flesh looks mottled when it comes time to eat it. Try tossing your fruit with lemon juice to keep it from going brown after being cut.

To put your summer fruit lunch salad together, start with your favorite greenery. Some use lettuce leaves or kale or turnip greens. This keeps the juice with the fruit so it stays juicy from the time you serve it up until the last bite.

Sushi Salad

Ingredients
1 cup Long grain white rice
1 ¾ cup Water
1 Avocado
1 cup Mini carrots
1 Cucumber
4 Imitation crab sticks
1 cup Frozen shrimp
French fried onions
Sriracha mayo
Soy Sauce

1. Steam or boil carrots just enough to soften. Cut them into small lengthwise pieces. Place in a cup in refrigerator to cool. Peel and cut the cucumber in like pieces, also place in a covered container in the refrigerator.

2. Put water and rice into a covered pot and let soak for at least a half hour. I let mine sit over night. When ready to cook bring to a boil uncovered and then cover and simmer 10 minutes or until the rice has absorbed the water.

3. Let rice cool enough to then refrigerate or chill.

4. Run shrimp under a stream of cold water to thaw. Put in appropriate sized bowl.

5. Cut imitation crab into small bites. Put in another appropriate sized bowl. Place both in the refrigerator.

6. When all these ingredients are ready to be combined first make a bed of sticky rice in the bottom of your bowl. Cut your avocado in half and remove the pit. Use a spoon to scoop out the contents in one piece and then dice each half into 4 slices. Place 4 slices fanned out on top of 1/3 of the rice in each bowl.

7. Place cucumber sticks on another 1/3 of your rice. Place the carrot sticks on the last 1/3.

8. I served the salads just like this with the options to add shrimp and/or imitation crab and then dress it yourself with french fried onions, Sriracha mayo and soy sauce to taste but you certainly can prepare the entire salad for your guests.

Pomegranates

The pomegranate fruit has become an everyday ingredient in all of my weekly salads. I know it’s a fruit but I’m a great believer in mixing vegetables and fruits together in my salads. This gives me unique tastes every time and also stops my salads becoming bland and boring. When your food becomes repetitive and boring you will generally over time stop eating the food altogether. Some people already find salads hard to eat so by mixing the different fruits and veggies together you will have a different taste every week. After a few weeks of eating the salads you will have found the taste you like.

This salad that I like might not be to every ones taste but you can always use the idea and tweak the ingredients to suit your taste.

Ingredients:
1. A small bag of baby spinach leaves.
2. 7 small baby tomato’s.
3. ½ cup of broken feta cheese
4. ½ cup of broken walnuts
5. The seeds from one pomegranate fruit
6. ¼ of a red onion
7. 2 tablespoons of virgin olive oil
8. 4 tablespoons of balsamic vinegar

Place the spinach leaves in the salad bowl after you have washed them. 10 -15 leaves should be enough.

Cut the baby tomato’s in half and place in the bowl along with the walnuts, feta and red onion.

Place or sprinkle the pomegranate seeds on top and pour the balsamic vinegar and olive oil over the top.