I figured I would share a quick post and update on what I ate for lunch today as an example of how kitchen inspiration works in my brain.
I knew there was fennel to be used up and apples galore. A big bowl of chopped up romaine sounded like a good base for these two. Fennel and apple pair well together for their crunch and shared sweetness. Fennel can be mild or intense depending on how you prepare it; raw, its taste of anise shines through its crisp and watery/celery-like appearance. Raisins and almonds are thrown into the mix for complete coverage on the textures spectrum. I’ve also been back to loving limiting my animal protein intake lately. Eating lots of raw foods during the day and saving the heavier stuff for night seems so far to be an optimal way of eating for the way my system works currently. I’m not swearing off animals products from my diet forever, rather I’m doing my best to listen to what my body wants right now.
I was also craving tahini and had a tiny wrinkly habanero pepper begging to be included in something interesting. Tahini, honey, and habanero are a great team, so this salad dressing was born.
Ingredient Option 1 for those who are Food Processor Equipped (Lower Fat):
This provides heaps of dressing for a very large salad.
1/4 of a raw orange pepper
1 very small zucchini (gives the dressing body without having to add extra fat)
juice of 1/2 of a lemon
1/2 of a small habanero pepper
1 scallion (only the green part)
2 tbs unsalted tahini
1 tbs honey
1/4 tsp salt
1/ Chop zucchini and orange pepper roughly and place into food processor. Squeeze 1/2 of a lemon in and add finely chopped habanero pepper and scallion. Blend until all is finely minced and combined. Add in tahini, honey, and salt. Blend until completely smooth.
Ingredient Option 2 (Higher Fat)
1/4 cup lemon juice
1 tbs apple cider vinegar, white vinegar or coconut vinegar
2 tbs olive oil
2 tbs tahini
1 tbs honey (assists in emulsifying the mixture)
1/2 of a small, finely minced habanero pepper
1 garlic clove, minced
1/4 tsp sea salt
1/ The magic ratio of making a salad dressing is 3 parts oil or fat source to 1 part acid (this roughly suits that concept). Whisk ingredients with a fork to combine. Dress your salad! This will keep well in a sealed container, refrigerated for 3 days.