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I love creating healthy and delicious recipes, eating, drinking coffee, traveling, hiking, swimming, taking photographs, shopping for vintage kitchenware, collecting books and music, singing (poorly), dancing (poorly), writing, fashion and working.

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May 29, 2012
in Japanese Food Salads Healthy Food Soy Seafood
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Natto Salad  I was in a hurry so this turned out a bit messy but this is a quick and yummy salad of natto and slices of boiled octopus on a bed of baby spring mix. I got the idea from Ochikeron’s blog Create Eat Happy but I used fresh shiso and scallions in the salad and made a ponzu dressing to complement the octopus. Some people may be put off by natto, but it is very good for you and is also a great source of protein. To get the maximum health benefits, soy should be eaten with either fish or seaweed, so I added strips of nori to my salad. 

Natto Salad 

I was in a hurry so this turned out a bit messy but this is a quick and yummy salad of natto and slices of boiled octopus on a bed of baby spring mix. I got the idea from Ochikeron’s blog Create Eat Happy but I used fresh shiso and scallions in the salad and made a ponzu dressing to complement the octopus. Some people may be put off by natto, but it is very good for you and is also a great source of protein. To get the maximum health benefits, soy should be eaten with either fish or seaweed, so I added strips of nori to my salad. 

4 notes

May 24, 2012
in Salads Wheat Berries Healthy Recipes Delicious Summer Recipes Picnic
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Wheat Berry Salad with Orange Vinaigrette This wheat berry salad is a really light and nutrient packed summer salad that would be great to bring to a picnic. It would travel well and is also even better the next day. You can substitute water or vegetable broth when cooking the wheat berries. Serves 6  Ingredients for the salad: 1 cup hard wheat berries 6 cups low sodium chicken broth 1 cup seeded and diced cucumber 1 zucchini, diced 1 shallot, minced 4 cups arugula 1 cup mint, coarsely chopped 1/2 bunch Italian flat leaf parsley, coarsely chopped Ingredients for the dressing: Juice and zest of 1 orange 3 tablespoons white wine vinegar 3 tablespoons extra virgin olive oil 1 tsp anchovy paste 1 tsp red pepper flakes freshly cracked black pepper, to taste salt, to taste Method:  Boil wheat berries and chicken broth for 1 hour or until the wheat berries are cooked but still slightly chewy. You may need to add a little more water or chicken broth as the wheat berries cook. Meanwhile chop your cucumber, zucchini, shallot, mint and parsley and place in a large mixing bowl with the arugula. In a separate bowl, whisk together all of the ingredients for the salad dressing and set aside. When the wheat berries have cooked, drain them and add them to the vegetables and pour over the dressing while they are still hot. Toss to combine, season to taste and serve.

Wheat Berry Salad with Orange Vinaigrette


This wheat berry salad is a really light and nutrient packed summer salad that would be great to bring to a picnic. It would travel well and is also even better the next day. You can substitute water or vegetable broth when cooking the wheat berries.

Serves 6 

Ingredients for the salad:

  • 1 cup hard wheat berries
  • 6 cups low sodium chicken broth
  • 1 cup seeded and diced cucumber
  • 1 zucchini, diced
  • 1 shallot, minced
  • 4 cups arugula
  • 1 cup mint, coarsely chopped
  • 1/2 bunch Italian flat leaf parsley, coarsely chopped

Ingredients for the dressing:

  • Juice and zest of 1 orange
  • 3 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tsp anchovy paste
  • 1 tsp red pepper flakes
  • freshly cracked black pepper, to taste
  • salt, to taste

Method: 

Boil wheat berries and chicken broth for 1 hour or until the wheat berries are cooked but still slightly chewy. You may need to add a little more water or chicken broth as the wheat berries cook. Meanwhile chop your cucumber, zucchini, shallot, mint and parsley and place in a large mixing bowl with the arugula. In a separate bowl, whisk together all of the ingredients for the salad dressing and set aside. When the wheat berries have cooked, drain them and add them to the vegetables and pour over the dressing while they are still hot. Toss to combine, season to taste and serve.

3 notes

April 8, 2012
in Food Salads Seafood Yummy Light Meals Healthy Meals
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Grilled Calamari Salad with Capers and Kalamata Olives

Grilled Calamari Salad with Capers and Kalamata Olives

2 notes

March 23, 2012
in Salmon Avocado Healthy Delicious Recipe Summer Food Salads
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Salmon Salad with Citrus Vinaigrette This is a refreshing and healthy summer salad that is very easy to put together. I like to serve my salmon salad over lettuce, but it is also great in wraps and sandwiches. Serves 4-6 Ingredients for the dressing: 1/4 cup orange juice zest of 1 orange juice of 1 lemon 1 clove of garlic 1 tsp anchovy paste  1 tbsp extra virgin olive oil 1 tsp white pepper 3 tbsp drained capers large pinch of red pepper flakes salt, to taste Ingredients for the salad: 1 cup celery, sliced thinly on the diagonal 1 cup english cucumber, sliced into thin rounds 10-15 blanched asparagus spears, cut into 1 inch pieces 1 hass avocado, cut into cubes 1 cup skinless, boneless salmon pieces (you can cook your own salmon for this recipe or you can used canned salmon, which works just fine) 2 scallions, thinly sliced Method: Put the one clove of garlic through a garlic press or grate it with a microplane. Add into a small bowl along with the rest of the ingredients for the dressing. Whisk to combine thoroughly and set aside. Place all the salad ingredients into a large bowl. Pour the dressing over the salad and toss gently. Try not to break up the avocado and salmon too much. Taste to see that you have enough salt. Cover bowl with plastic wrap and place into the fridge. This salad tastes best after it has marinated for a few hours. Serve.

Salmon Salad with Citrus Vinaigrette

This is a refreshing and healthy summer salad that is very easy to put together. I like to serve my salmon salad over lettuce, but it is also great in wraps and sandwiches.

Serves 4-6

Ingredients for the dressing:

  • 1/4 cup orange juice
  • zest of 1 orange
  • juice of 1 lemon
  • 1 clove of garlic
  • 1 tsp anchovy paste 
  • 1 tbsp extra virgin olive oil
  • 1 tsp white pepper
  • 3 tbsp drained capers
  • large pinch of red pepper flakes
  • salt, to taste

Ingredients for the salad:

  • 1 cup celery, sliced thinly on the diagonal
  • 1 cup english cucumber, sliced into thin rounds
  • 10-15 blanched asparagus spears, cut into 1 inch pieces
  • 1 hass avocado, cut into cubes
  • 1 cup skinless, boneless salmon pieces (you can cook your own salmon for this recipe or you can used canned salmon, which works just fine)
  • 2 scallions, thinly sliced

Method:

Put the one clove of garlic through a garlic press or grate it with a microplane. Add into a small bowl along with the rest of the ingredients for the dressing. Whisk to combine thoroughly and set aside. Place all the salad ingredients into a large bowl. Pour the dressing over the salad and toss gently. Try not to break up the avocado and salmon too much. Taste to see that you have enough salt. Cover bowl with plastic wrap and place into the fridge. This salad tastes best after it has marinated for a few hours. Serve.

4 notes