A beautiful looking, feeling, tasting coleslaw from start to finish. I’ll bet you never had a dandelion green coleslaw. Well, there’s no time better than now – if you can locate the greens of course. I eat this salad as the whole meal. Winner Winner Dandelion Dinner! I love it! Steve too!
Yes siree. Quite by accident I happened upon them at Heinen’s grocery store in Rocky River. Steve’s Hooked on Heinen’s ever since they opened their big extravaganza grocery downtown. Well, this is in the opposite direction, so often on one of our days off we’ll take a bus ride out to Rocky River and check out the grocery scene.
Steve just needed a few items for his diet, but mostly just wanted to walk the store, enjoying the ambiance looking for new items – especially new vegan items, but equally important is the produce section, where they carry a lot more variety than local or traditional stores.
While he browsed, so did I. WHAT?! DANDELION GREENS! 4$ for 2 bunches?? HUGE bunches? Is this sign right I asked Steve? He wasn’t paying attention. I checked and double checked. Sure enough. They were on sale. So fresh looking. Like they were just picked.
I wanted to try some dandelion greens, since my mother loved them and once a year when visiting her New Hampshire family, they’d pick dandelions fresh and cook them up for all to enjoy. She looked forward to that every year.
I bought a bunch at the local market – small bunches they were – at 4.00$ each, and I still had to prep them for bad leaves. Well, cooking them was impossible. I just could not get them tender. I researched cooking methods prior to starting and they all basically said the same thing. Saute in oil a few minutes. Well, these dandelions were having nothing to do with a few minutes. And everybody online raved like my mother did.
Look, these were labeled organic, but when comparing my dandelions in hand to photos on the internet, mine were a really dark green and very firm, almost waxy.
At first, I tried to fry just a few leaves in oil as a test. They almost immediately became gelatinous, and nearly disappeared in the pan, but were impossible to chew.
Finally, I made a thin mustard sauce and cooked them in that, thinking they needed some liquid to soften them up. Again. No.
I then transferred them to a saucepan and watered the sauce even more, covered and cooked them that way – at least 20 minutes. Again. No.
I threw them out. They were unchewable greens. I don’t doubt that they were dandelion greens, just not what I expected. These photos I took made them look good enough to eat, but the tender chew was not there. The simple recipe I developed for the mustard sauce I will use with some other greens, because that was excellent.
This is where I separate myself from a certain pack of online posters. If I don’t like the recipe, I don’t care how good the photos turn out, I’m not going to use it. In future, I’ll look for light green leaves and stay away from the dark green – at least as far as dandelions go.
But I’m not planning on trying them again any time soon.
Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! Cold or hot. There’s only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES.
Unlike most of my other soups, this one has more solids than broth by design. I want the fiber. It’s a simple soup, flavored simply but effectively. Bland could come to mind, but again that was by design. Soothing is what I feel when enjoying the simplicity. It also sports a chew, that’s fashionable and comfortable!
You can use this simple, semi-raw, green tofu chop as an appetizer spread for crackers, a salad in a lettuce cup or as a spread on a sandwich or hot dog bun with a mustard squirt and dusted with smoked paprika. I also mix it with salad greens and a semi-sweet vinaigrette for a soft/crunchy texture addition to the greens. Nice!
Apple sauce with fresh apple cubes. Dusted with pumpkin seed snow, cinnamon, brown sugar. Drizzled with maple syrup and sprinkled with pink Himalayan salt. Sweet, tart, crunchy, smooth, creamy – it has it all. Low-fat, except for the negligible amount in the pumpkin seed snow! Don’t wait for dessert – make it the meal!
A six-pack of unsweetened granny smith applesauce = DIET FOOD to me.
3.9 oz. per container = 23.4 ounces for the whole six-pack. That’s a lot.
You could eat all six containers and still only be at 300 calories plus no fat.
I don’t know why I don’t buy applesauce more often, because I really like it, especially for a between meal snack, but also over sauerkraut pierogi or egg-free noodles with a smoked almond crumb topping mixed with minced fresh garlic and fresh grind black pepper.
Steve has certain foods that he buys on a consistent basis; not me. I don’t know the why of that either.
Zero sodium. That’s a plus too.
Applesauce doesn’t need sugar, unless of course you’re making it into a fancy dessert. We can do that too and still keep the added sugar to a minimum.
Tom Brady (New England Patriot football player) once said that chewing was over-rated. I believe that too. Sometimes soft and easy satisfies more. There’s no work to eating it. I’m tired of working so hard at everything. Why does eating have to be hard too? It doesn’t, so don’t let anyone tell you to eat the whole apple instead of the applesauce. There’s a half an apple per container. Eat two containers, then. Pre-chewed is the way I look at it.
We’ll get to the whole apple in a dessert. It doesn’t have to be whole all the time.
Give this applesauce = DIET FOOD a try. There isn’t going to be one food or one diet action that makes you lose all the fat you want to lose. It’s a conglomeration of a lot of simple, easy, little actions that gets you where you want to be.
Lots of broccoli processed with a store-bought IMAGINE brand Ramen Broth till fine-textured. Combined with water, pink Himalayan salt, a drizzle of extra virgin olive and mild sesame seed oil. Add some mellow miso, curry, coriander, mustard and garlic. Serve as is, or re-blend after it’s cooked for a creamier texture – whichever way you prefer. Maybe half and half? Tasty, satisfying and healthy too!
Three kinds of mushroom sauteed with green cabbage, red pepper, garlic, scallion and ginger. Combined with spinach in a broth flavored with white wine miso, rosemary and smoked paprika! Ladled over thin linguini. Garnish with radish, scallion and drizzles of extra virgin olive oil and sesame oil. A culinary pleasure!
AFC GREENS AND BEANS CABBAGE WEIGHT REDUCTION SOUP ( WRS)
Some of us would prefer some options for the Weight Reduction Soup (WRS). When we tire of one soup, there’s another style, just as tasty and effective in weight control, to peak the interest of our palate! This WRS does that!
This is my new favorite soup. I love everything about it. It’s simple, easy, doesn’t cost much and it makes a ton. This will be Steve’s and my lunch for the week. Today, for lunch he had 5 cups. This soup is definitely a keeper! I’m going to reduce my weight by eating this soup and lots of it. I just know it to be true, before I even start my WRS program! Ready? There is no part of any animal nor any fat in this soup!
Once every week or two after going grocery shopping, I prep the fresh vegetables I’m going to be eating like snacks. This week it was brussel sprouts, broccoli (including the trimmed and sliced stems into rounds), spinach, green beans, asparagus and corn.
I just eat them plain. Nothing on them. Same thing with the corn – no margarine, oil nor salt and pepper. I’m just tasting the essence of the veggies. And I like it.
If I gain weight this week, it’s not because I ate these veggies plain.
The animal-free chef’s answer to Bone Broth! Instead of cannibalizing an animal to cure what ails me, I go to the soil and the salt of the earth! The best feel good broth I’ve ever had. Before – During – After.
Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat!
Impress your guests. Or bring your Green Stogies to a cook-out! Jumbo veggie hot dog wrapped in cooked collard green leaf (hot or cold doesn’t matter) spread with mustard. Looks like a Stogie! Served in a potato bread hot dog bun spread with dill pickle relish and a stream of ketchup. Top all with chopped red onion and another stream of ketchup!