Israeli Chopped Salad

Summer is young and I can already tell it's going to be a hot one. I'm all skirts and tank tops during the week, and headed to the mountains for cooler air on the weekend. You know that saying "cool as a cucumber?" I think I know why they say that: when it's blazing hot outside, cucumbers are the best thing for cooling you down. 

Actually all of the flavors in this salad will cool you down: heirloom cherry tomatoes, freshly squeezed lemon juice, parsley, and crunchy radishes. 

Chopped Israeli Salad

Paleo, Gluten-Free, Grain-Free,    |   Caitlin Sherwood    

Fresh, cooling — just the salad you need this summer.

Serves: 8   |    Total Time: 20 minutes

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Ingredients:

• 1 cucumber
• 1 pint of heirloom cherry tomatoes (regular cherry tomatoes will work as well)
• 1/4 cup parsley (Change it up: minced parsley or basil also work well)
• 5 radishes
• 1 red bell pepper
• 1 lemon
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Salt & pepper

Directions:

1. Wash the vegetables and dice into 1-centimeter pieces. Toss in a large salad bowl. Mince parsley.
2. Drizzle with olive oil, balsamic, lemon juice. Sprinkle with salt & pepper. Toss to combine again. Serve.

Secret Garden Relaxation Tea

“If you look the right way, you can see that the whole world is a garden.” ― Frances Hodgson Burnett, The Secret Garden

It started with a french press. Then, my roommate and I purchased a tiny little espresso machine at Target. It was just barely small enough for our micro-kitchen, but we made it work. We'd whisk up some milk for a bit of froth, and add some flavored syrup to our joe. 

When summer came, and we no longer wanted steamy drinks, we made our own cold brew. I'd stir cocoa powder and cinnamon into my grounds, and we'd sit by the pool sipping away. That cold brew was so smooth, we could easily drink a whole liter in one sitting. It took about 3 months to take me from coffee hater to coffee lover, and then I was hooked.

At some point I realized just how much caffeine I was drinking, and I decided I probably needed to stop--I was running more, and needed more sleep as well as more water. I gave up coffee entirely, went "cold turkey". 

Talk about a struggle! I'll never live down the one day that my dad scored tickets to see Ira Glass. In the car, I told him how I was giving up coffee and felt great about it. An hour later, listening to Ira Glass (whom I adore, and am constantly inspired by,) I fell asleep. Right there, in my chair. I missed most of the show, but man did I sleep well that night. 

Since I've recovered from my caffeine withdrawal -- I drink mostly tea (spicy chai lattes!), but I do enjoy a good cup of coffee once or twice a week. Instead of drink bottomless mugs of cold brew, I drink teas like this one: Secret Garden Relaxation Tea. With chamomile, lavender, lemon balm, and spearmint it's beckons visions of a garden. A secret garden, where you can let it all go and just breath. 

Secret Garden Relaxation Tea

Paleo, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

Yield: 1 cup dried tea    |    Total Time: 15 minutes

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Ingredients:

• 6 tablespoons chamomile
• 4 tablespoons lavender
• 2 tablespoons licorice
• 4 tablespoons lemon balm
• 2 tablespoons spearmint

Directions:

1. Place all ingredients in a jar and toss to combine.
2. To make tea/tisane, put 1 teaspoon of herb blend into a tea strainer for every 1 cup of water. Fit tea strainer into tea pot and pour boiling water over herbs. Allow to seep for 5 minutes. Serve with honey if desired.

Cauliflower & Kohlrabi White Winter Salad

Cheers! Here's to a happy happy new year on it's way. I know, I know, I should probably be clinking a glass or something as I say my cheers, but instead I'm sharing a recipe for a salad with you. If you're into resolutions you're probably thinking salads are for after New Years Eve... today it's time to party! And you're right. But I was so excited about this salad, and really still have not decided what sparkling cocktail I'll be drinking this evening (if I'm even awake! 😴), so I selfishly went with my gut and skipped the obligatory post for New Year's cocktails. 

You'll forgive me, right? Well, I know you will--after you crunch into this salad, at least. 

Have you tried Pumpkin Seed Oil?? Oh my. I received some as a gift for Christmas (thanks, Mom!) and have been drizzling it over EVERYTHING. This rich, nutty oil is actually used as an ice cream topping in parts of Europe, but it's good on more than ice cream. With a nutty flavor and a thick pour, like molasses, it's divine on salads, too. 

But I also love this salad in particular because it's crunchy, out of the ordinary, and satisfying. When I'm in a salad rut I look for alternative ways to get my veggies. Sometimes, it turns out like this: a big bowl of thinly shaved vegetables, tossed with some goodies (in this case, pomegranate perils and sunflower seeds), and served in a big mound on my plate. 

Can't wait for 2016! See you all then :) 

Cauliflower & Kohlrabi White Winter Salad

Paleo, Primal, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

Cauliflower and Kohlrabi and sliced thin, and then tossed with pomegranate, parsley, and sunflower seeds in a sweet and nutty vinaigrette.

Serves: 4-6   |    Total Time: 15 minutes

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Ingredients:

• 1 head of cauliflower
• 2 medium sized kohlrabi
• 1/4 cup parsley
• 1/4 cup sunflower seeds
• 1 pomegranate
• 1 orange
• 3 tablespoons toasted pumpkin seed oil (Olive Oil will also work, but will not have as rich of a flavor)
• 1 teaspoon honey
• Salt & Pepper

Directions:

1. Prep the veggies: wash the cauliflower and kohlrabi. Then, remove the leafy parts from the cauliflower, and peel the waxy skin from the kohlrabi. Chop the kohlrabi and cauliflower into pieces, small enough to fit into the mouth of your food processor. Finally, mince the parsley and peel the pomegranate, setting perils aside for later use and discarding the pith.
2. Fit your food processor with a mandolin slicing attachment. Feed the kohlrabi and the cauliflower through the food processor to shave them into thin slices. Transfer sliced veggies to a bowl, and toss with pomegranate perils, parsley and sunflower seeds.
3. Make the dressing: juice the orange into a small cup, removing any seeds. Whisk in the pumpkin seed oil, along with the honey. If the orange you used was not very sweet, you may wish to add more honey. Add a dash of pepper and a pinch or two of salt. Stir to combine.
4. Pour dressing over salad, and toss until well coated. Serve.