Author Archives for Peyton Dryden
Anti-inflammatory Salad with Pine Nuts and Dijon Dressing
Anti-Inflammatory Salad
2 bunches watercress, stems removed
2 heads Belgium endive
1 head radicchio or 1/4 head red cabbage, finely shredded
1 small onion, thinly sliced
2 tablespoons crispy pine nuts (see below)
3/4 cup Bragg’s Apple Cider Vinegar
Wash and dry watercress. Remove outer leaves of endive and slice approximately 1/4 inch thick. Mix with radicchio (or cabbage) and onion then [...]
Avocado Salsa
1 cup finely chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup chopped peeled avocado
2 tablespoons finely chopped red onion
3 tablespoons fresh lime juice
1/4 teaspoon sea salt
1 garlic clove, minced
1 jalapeno pepper, seeded and minced (optional)
Instructions: Combine all ingredients in a bowl; lightly mash with a fork.
Nutrition Facts
Amount Per Serving:
Calories 24
Fat 1.5 g
Cholesterol 0 mg
Sodium 75 mg
Summer Snack Ideas
1 – Tea Eggs
In a small pot, boil 8 eggs for 10 minutes. Remove eggs from water with a slotted spoon, place them in a colander and run under cold water until cool enough to handle. With the back of a metal spoon, tap the eggs all over to crack the shells. Place the eggs [...]
Kale-Barley Soup
Serves 4
2 celery stalks, finely chopped
3 cups kale, finely chopped
3/4 cup barley, sprouted
2 Tbs cilantro, finely chopped
2 tsp oregano
1 tsp miso
4 cups water
Heat the water until starting to bubble but not breaking a full boil. Turn off heat and add all ingredients, except for the miso. Let steep for 10 minutes. After steeping, scoop 1-2 cups [...]
Fried Rice
Makes 2 servings, 2 cups each
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
1 cup brown rice (left over is best or day old Quinoa)
1 cup vegetable broth
2 eggs, lightly beaten
2 teaspoons safflower oil
1-1 1/2 cups asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
1 medium red bell pepper, thinly sliced into [...]
Italian Vegetable and Cannelini Soup
Makes 6 to 8 (makes about 16 cups) servings.
1 small fennel bulb (sometimes called anise)
1 teaspoon extra-virgin olive oil
1 medium onion, chopped
1 medium turnip, peeled and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1/4 small cabbage, cored and chopped (2 cups)
1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano [...]
Tea Eggs
These hard-boiled eggs make an easy snack or a great addition to your picnic basket or sack lunch.
8 eggs
2 Tbsp black tea
2 Tbsp wheat free tamari
Place the eggs in a small pot and cover with cold water. Bring to a boil and cook for 10 minute. Remove the eggs from the water with a slotted [...]
Asian Brown Rice Noodle and Vegetable Soup
This delicious soup is high in anti-inflammatory agents. Total prep time = 20 minutes.
1 pkg Brown Rice Noodles – spaghetti noodles
2 Tbsp olive oil
1 bunch green onions, chopped
1 small white onion, chopped
Fresh ginger, approx. 2 inch piece, minced
2 Tbsp wheat free tamari
1 tsp black pepper
6 – 8 cups your choice of seasonal vegetables – broccoli, [...]