nourishing the body
Here’s a salad to nourish the body with life giving phytonutrients. They say you should eat the rainbow. This certainly fits the bill. Inside is purple cabbage, carrots, yellow bell peppers, pickled daikon radish, cucumber, sprouted moth beans and sprouted peas. I made a dressing from fresh grated ginger, mayonnaise (ok, not completely vegan), rice vinegar, soy and wasabi. It was filling and delicious. I feel so healthy.
I have been eating more raw foods lately. Not that I am a raw food vegan by any means. I just think it is healthier to have a high percentage of plants in your diet. And raw plants tend to have higher nutrient content and think about all that good fiber. There is the added benefit that your stomach is satisfied without all the added calories and fat that often accompanies cooking. You can eat bushels of greens and not gain an ounce.
I made these tasty pork wraps and just have to share it with you all. It is really easy to make and is so delicious. Not only that, it’s a nice light and healthy appetizer or meal.
For the pork filling I combined 1 pound of ground pork, half of a red onion, finely chopped, two Thai chilis, finely chopped, a couple tbsp of toasted sesame oil, a couple tbsp of rice vinegar, a couple tbsp of soy sauce and some black pepper. If I had some green onions, those would have gone in too. Oh, I also added a tbsp of minced ginger. This was simply cooked in a sauté pan until cooked through and then served in bibb lettuce leaves.
You can see I accompanied this with some shredded carrots and daikon radish. I also made a cucumber and pickled bamboo shoot salad with a little rice vinegar and mint. I found the pickled bamboo at my local Asian market. They were pickled with some small red chilis which provided more depth of flavor.