Ingredients:
4 cups mixed greens or baby spinach or kale
1 Red or yellow peppers, thinnly sliced
2 Thinly sliced green onions
1 lg Fresh tomato, diced
1 carrot – shredded
Cube tofu into 1″cubes
Saute the pepper in a small amount of olive oil on medium high until slightly softened but still crisp. Set aside.
Slice onion very thinly.
Options: Mix it up by adding some other sautéed seasonal veggies and adapt as the season changes.
By cooking some of the vegetables and making the dressing warm, you’re taking the ‘edge’ off of the raw foods so they are easier for the stomach to digest and absorb. This is particularly important for those of us who get bloated after they eat or feel sluggish and heavy.
Dressing:
3 tbsp olive oil
1 tbsp grated or minced ginger
½ tsp garlic chopped finely or minced
1tbs miso (dissolved in ¼ cup hot water)
1tsp lemon juice
2 tbsp rice wine vinegar
1 tbsp sesame oil
splash of braggs (unfermented soy sauce)
1/8 tsp cayenne pepper (optional)
Dissolve miso in ¼ cup boiled water. Warm olive oil over medium heat and add the garlic and ginger and cook until softened. Mix in lemon juice, vinegar. Take off heat and add miso and sesame oil.
Add thinly sliced onion, and peppers and tomatoes to greens. Drizzle dressing over salad.
Toss and enjoy!
What makes this recipe good for seasonal transitions?
So this recipe is great for spring or fall as it has the fresh produce of the season but by cooking part of the salad and warming the dressing we’re making sure that our body can absorb it easily and doesn’t have to work to hard to digest it.
In spring we’re not in the full heat of the summer and still coming out of the cold winter months, and in the fall we’re transitioning to the colder weather, so want to start concerning our heath.
We want to have the proper amount of heat year round, and really adjust our food to the season.
The onion and garlic help with that moving energy that’s so important in the spring-time and the warming properties that are helpful in these transition season.
