Tag: salad

Pickled Carrots: The Perfect Crunch and Flavor Boost!

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Pickled carrots are delicious, and they are also the perfect way to add a satisfying crunch and extra nutrients to any meal. They bring balance and acidity, while also providing so many benefits such as vitamin K, vitamin A, and antioxidants. This is also the perfect way to add a bit of fiber to your dish.

My favorite thing about pickling foods is that they last so long in the fridge, its easy to do any very easily customizable. You can do a generic pickle or tailor it to a specific cuisine by adjusting your ingredients.

A traditional pickle usually just requires salt and water, allowing the acidity to build over time, but for a quick pickle, all you need is water and vinegar. For the purpose of a more flavorful result, you’ll need a couple more ingredients, such as sugar, salt, and seasonings. My favorite way to pickle incorporates garlic and chili flakes for a bit of a flavor punch.

Ingredients:

  1. 3-4 medium sized carrots, sliced into ribbons or cut into julliened sticks
  2. 1/2 cup of white vinegar
  3. 1/2 cup of rice vinegar
  4. 1 cup of water
  5. 1 tbsp sugar
  6. 1 tsp salt
  7. 1 tsp black pepper
  8. At least 1 garlic clove
  9. Red pepper flakes
  • If you like extra spice, thinly slice a jalapeño or two and add it with the carrots.

Instructions:

  1. Prep carrots- Slice carrots using a vegetable peeler into ribbons or cut into sticks (really any shape of your choice)
  2. Make pickling liquid- Add all of the ingredients with the exception of the carrots to a sauce pan and bring to boil to create pickling liquid
  3. Pour & Pickle- Pour pickling liquid into container filled with carrots
  4. Cool & Store- Let cool before covering and putting it into the fridge.

That’s really all there is to it; depending on how fast you prep, the whole process shouldn’t take more than 30 minutes. Once the pickled carrots have cooled, they should be ready to eat in 30 minutes to an hour, but you’ll find that the flavor develops over time.

I used rice vinegar in the recipe since I made the carrots for spring rolls but you can use any vinegar such as apple cider or even plain white vinegar. Some other ways to use these carrots could be for soups, salads, sandwiches or even grain bowls the options are endless to be honest.

Enjoy!

Nourishing without Dieting: A Kale Salad

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There’s nothing I detest more than the concept of ‘dieting.’ Diets are hard to stick to, often unenjoyable, and contribute to a harmful relationship with food. I enjoy food, and I enjoy eating it even more. Just because I don’t like dieting doesn’t mean I don’t eat healthy. I just look at eating healthy as a lifestyle—something done for proper nourishment and nutrition rather than as a quick fix for shedding a few pounds. I prefer to eat intuitively and prioritize getting my proper vitamins and minerals, which can sometimes be challenging. One way to do this is to eat a salad.

Salads are great because they can serve as a catch-all for a variety of veggies, fruits, and other nutritious ingredients such as seeds and oils, all of which contain essential nutrients. I like to make one big salad per week and either use it as a base by adding a protein if I’m craving something more filling or as a side for an extra nutrient boost. This kale salad is one of my favorites—it’s green, rich in nutrients such as vitamin K, and most importantly, delicious. It is also easy to make and highly customizable. Follow along below.

Ingredients

Salad:

  • 1 bag of chopped kale
  • 1 red onion
  • Sun-dried tomatoes
  • Marinated artichokes
  • Roasted bell peppers (add raw bell peppers for a nutrient boost)
  • 1 whole lemon
  • Drizzle of olive oil
  • Salt to taste
  • black pepper to taste
  • 1/2 tbsp chilli flakes (optional)

*Option to swap out these veggies and add in any of your own preference

Dressing:

  • 1 avocado
  • 1 lime
  • 2 cloves of garlic (more or less depending on your preference)
  • Chopped cilantro
  • 1/4 cup of sour cream
  • 1/4 cup of plain Greek yogurt
  • Salt to taste
  • Black pepper to taste

*Option to use 1/2 cup of Greek yogurt or sour cream, you can also use mayo.

Prep

Salad:

  1. Start by washing your kale
  2. After adding to a large bowl, massage kale for 1-2 minutes, this helps break down some of the fiber making it easier to eat and easier to digest.
  3. Drizzle in your olive oil and massage for a bit more until the tenderness is to your liking.
  4. Set the kale aside and chop the other veggies: the onion, tomatoes, artichokes, and bell peppers. For this step, I like to chop the veggies as small as possible, but you can keep them the size you prefer.
  5. Once you’ve finished chopping, add the veggies to the bowl of massaged kale and mix.
  6. Squeeze into your salad bowl the juice of one whole lemon (be mindful of seeds).
  7. Toss the salad together and add in your salt and pepper. For a flavor boost, add in some of the marinade from the artichokes and bell peppers or some of the oil from your sun-dried tomatoes.

Dressing:

  1. Cut avocado and add to blender.
  2. Add the rest of the ingredients in with the avocado.
  3. Squeeze in one whole lime.
  4. Blend until smooth.
Kale salad as a base with blackened shrimp added for protein.

This salad should make at least 4 servings. Try it out and add in some of your favorite veggies for a boost!