Salads recipes

Another way to solve this problem is to prevent the enzyme in the fruit from acting as a catalyst. Enzymes are sensitive to pH. Therefore, adding an acid such as lemon juice or vinegar to fruit can prevent the enzyme from acting. You may have noticed that avocado salad recipes often include lemon juice. In addition to hindering the enzyme, lemon juice contains vitamin C, which is very reactive toward oxygen. The vitamin C reacts with oxygen before the sliced fruit can do so. 

Essentially what we are trying to do in this attempt at prioritization is to combine apples and oranges to make a tasty fruit salad If the recipe called for equal proportions of apples, grapes, and watermelon one would NOT use 5 apples, 5 grapes, and 5 watermelons Obviously such a fruit salad would be dominated by the watermelon since it is so much bigger. Thus, one needs to make sure that the scale of each of the components is adjusted so that one can... 

Summary exhibits that list the specific chemicals that are most likely to occur in a given food can be used to design a diet that minimizes the number and diversity of chemicals in a specific recipe or a daily diet. For example, these exhibits can be used to show that a peanut butter and jelly sandwich contains 12 different chemical residues versus 5 different chemical residues in a tuna salad sandwich. 

I pass around the rice-celery salad with purple tomatoes and ask Cindy what kind of rice she used (recipe 7.3). 

I think every family in America has a favorite recipe for this classic salad, which is so frequently brought to summer picnics, but 1 think this one that I learned from a neighbor is best. 

Potatoes are great sources of potassium, and keeping the skins on preserves both the fiber and the nutrients in this recipe. Use whole eggs if you re taking phytosterols to block dietary cholesterol. Otherwise, you can use egg whites. During the summer, I love this salad with hamburgers made on the grill. 

There are as many recipes for minestrone soup as there are Italian restaurants. Everyone has a favorite, and this is one of mine. Eat it in place of a salad at the start of a meal, or, for a satisfying meal, have a large bowl with a chunk of crusty Italian bread and a glass of red wine. Please don t let the long list of ingredients put you off. You can t fail. 

Suppose you have a salad dressing recipe that calls for 2 teaspoons of vinegar. You plan to make 6 times as much salad dressing for a party. That means you need 12 teaspoons of vinegar. You could measure out 12 teaspoons or you could use a larger unit. According to Figure 2-7, 3 teaspoons are equivalent to 1 tablespoon and 4 tablespoons are equivalent to 1/4 of a cup. The relahonship between teaspoons and tablespoons can be expressed as a pair of rahos. These ratios are conversion factors. 

The most effective way for me to help you put all of this great information into action is to show you how easy it is to make superfruits a regular part of your diet. I make it even simpler by also giving you recipes. In Part III, you ll find lots of delicious smoothie recipes that use superfruits, along with recipes for breakfast, salads, sauces, seafood entrees, and, to top it off, desserts ... 

Healthy fatty acids like those found in avocados help protect the brain and nervous system from damage. Our brains are 60 percent fat, which needs to be replenished to build healthy brain cells. Avocados also contain more usable protein than an 8-ounce steak. They are alkalizing in the body and help regulate your blood s biochemistry. They make a great addition to salads, can be used to garnish chili or wraps, and can even be the key ingredient in chocolate or berry mousse. See chapter 8 for more recipe ideas. 

Because legumes are good sources of protein, they make a healthy substitute for meat, which is extremely acidic and does not contain any fiber. Legumes are very versatile, and there are many great ways to include them in your meals and snacks. You can add them to salads, soups, stews, and casseroles or puree them to use as the basis for dips and spreads (such as the Hummus recipe on page 152). 

My sister shared one of her favorite recipes for Caesar salad. This version is alkalizing and is made with beneficial fats that support healthy immune system and brain functions. 

When you don t have time to make croutons but want some to add to your favorite salad, here s a quick and easy recipe. 

If you love tuna salad sandwiches but want to avoid the mercury and acidity from tuna, you ll love this recipe. This is my favorite use for the fiber-and nutrient-filled pulp left over after juicing carrots. These sandwiches taste great. 

Typical applications for MSG are soups, sauces, ready-to-eat meals, meat and fish products, snacks, and vegetable products (with the exception of pickled products because of their low pH of 2 to 3). Typical usage levels of MSG are shown in Tab. 3.47. They range from 0.1 bis 0.6 % in finished food. There appears to be some variability from one person to another as to the preferred optimum level of use. Because MSG is readily soluble in water, recipes often call for dissolving it in the aqueous ingredients of products such as salad dressings before they are added to food. 

Borage has a salty flavor and smells like cucumbers. The leaves can be preserved in vinegar or eaten raw or cooked like spinach (Tyler, 1993). It has also been used in salads (Anonymous, 1992). Borage syrup, candy, jam, and jelly recipes are available, and some people make borage tea (Tyler, 1993). 

If you have a good yield of tomatoes and grow your own salad leaves, try this recipe to bring out the best in your home-grown ingredients. 

Table grapes—Aside from being a handy snack, table grapes also offer tantalizing color, flavor, and texture contrasts to all types of recipes. They can be enjoyed in a myriad of ways—in salads, pudding, pies, cakes, tarts, fruit cups, as meat accompaniments, condiments, and relishes, or just as is. 

Special Dietetic Foods. Many types of special dietary products are now available for people who must limit their consumption of substances present in ordinary foods. For example, there are artificially sweetened jams, jellies, salad dressings, sauces, and soft drinks. The term dietetic does not always mean that the product contains an artificial sweetener. Rather, it may mean that considerably less than the normal amounts of natural sweetener were used in the recipe. It may also be used to designate lowfat varieties of items such as salad dressings. Also, both dry and liquid forms of low-cholesterol egg products are sold in most supermarkets. However, it is best for anyone who has been placed on a modified diet to consult his or her doctor or dietitian before using any special dietetic foods because use of the new product may result in a significant alteration in the nutritional value of the prescribed diet. 

Transform it. Make that stale bread into bread crumbs or croutons and give it a whole new life. Get started with recipes for French Toast Casserole, Panzanella (Bread Salad), and Meatballs, on pages 45—46. 

The tofu in this recipe is firm and crisp, and it absorbs the flavors of the marinade and the vegetables with which it s cooked. The beauty of the recipe is that you can choose whatever vegetables you and your family prefer— it s quite accommodating, as is tofu itself. Serve on top of brown, white, or jasmine rice, or on top of buckwheat soba or white or whole-wheat pasta. Flank with a salad of lettuce, radish, and cucumber, topped with peanut dressing, for extra nutrition and flair. 

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