On Saturday I was sitting cruising facebook trying to decide how much my body wanted to do since it was hit hard with a cold or as my co-worker likes to call it: The Bionic Plague. I was really deciding to take a long hard nap when my phone rang. Picked up that damn phone to find out that the Cooking Class I signed up for started and I was tardy. So I brushed my teeth and headed out the door sickness and all. Heck, I paid twenty dollars to get my cooking on. Boy, am I glad I went because one of the recipes we learned because my Meal Prep for the whole week. It is called 'Salad in a Jar' and the recipe is by Kelly Wisner. Who is an amazing woman. She is so passionate about food and the bees that we get along quite well. If you haven't had a chance to do any of the classes then let me tell you, you are missing out. Check them out here. You won't be disappointed and you will learn how to cook vegan and raw foods!
by Kelly Wisner
Dressing Ingredients:
1 tablespoon Tahini Butter (or any nut butter)
1 tablespoon Apple Cider Vinager
1 tablespoon Maple Syrup
1/2 tablespoon of Soy Sauce (next I will be using Miso)
Ginger to taste
Salad Ingredients:
Snap Peas
Tomatoes
Beans
Red Pepper
Red Onion
Feta Cheese
Mix all the dressing ingredients in a blender. Chop all the veggies or fruits that you want in your salad. I actually chopped up all the ingredients listed in the salad ingredients section. Then leave over night in the fridge or use that day. Just pour over some greens and you have a meal fit for a Green Goddess!
HINT: Freeze your ginger and then just grate it. It comes out like powder and stays fresher longer.
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