Oil-free lunch with Theresa:
Heirloom beet and carrot salad with feta and dill..
Theresa convinced me to use less oil at home..
It's actually really easy and delicious to make oil-free dressing (red wine vinegar, lemon juice, scallion, water, salt, sliced ginger and crushed garlic which I remove before serving)
Next I plan trying on trying miso dressing, Sasha.. I'm guessing you have one?
l-o-v-e her Isabel Marant coat....
7 comments:
no oil, why?
http://www.westonaprice.org/
give a poke around here.
i should need a oil-free day! that salad-thing looks delish btw
nice to have lighter stuff (i love cooking just in water + salt) but somewhere in there you need oil eaten with any vegetables for your body to break down + absorb the nutrients! oil is a carrier. if you have cheese in there you're a-ok, but you need a fat somewhere! here's a link, i totally disagree with what they say about canola (they say it's neutral, i think it's so bad, never use it) but i've read this all over, needing fat for nutrient absorption -- http://www.naturalnews.com/001545.html
xoxo
oh + miso dressing, one i'll make with just miso, ginger, sesame oil, brown rice vinegar, thin with water:)) i think it's nice sometimes to blend barley miso (dark) with sweet white, gives it more depth....:))
yeah, I'm just trying to be conscious of cooking with oil less... I eat plenty of almonds, avocados, seeds, fish... and of course I'm not cutting it out completely... but it's not necessary to use all the time on everything. Trying to stream, blanche, and roast more often and cut it out of my salad dressing. unless, of course, it's regina (miles' grandparent's cold pressed evoo)
that salad looks divine! and it's so colorful, too.
Sasha is a wise woman!
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