“Deixe o alimento ser sua medicina ea medicina ser teu alimento.” – Hippocrates
There’s bad news, há pior notícia e há uma boa notícia. A má notícia é que eu estou atualmente sofrendo de uma recaída da minha doença auto-imune. A pior notícia é que, porque eu preciso manter minha pele longe do calor, my doctor has ordered me not to cook!! AAACCCK!!!
I know some people might see not being allowed to cook as good news. What better excuse to stay out of the kitchen, stay out of the heat – afinal, it’s summer and too hot to cook – and what a great excuse to eat take-out food. The problem is I love being in the kitchen and I hate take-out food. It’s rare we ever get any that I don’t end up having to “doctor” it which means I’m cooking anyway. And if I’m cooking anyway, I’d rather be cooking my own food, not fixing someone else’s.
Cooking is relaxing to me (unless it’s baking). I call it my culinary therapy. When it’s time to make dinner, I turn up the music LOUD and I chop and saute while singing and dancing around the kitchen. I’m my own dinner theater 🙂
So what’s the good news? Bem, just because I’m not allowed to cook with heat, that doesn’t mean I can’t cook without it. It’s as if the forces that be have conspired to make me eat more salads and that’s a good thing. And that means getting more creative to make different types of salads and different salad dressings.
This may be one of the healthiest salads I’ve ever made. Porquê? It contains no added salt (GASP!) and no added oil (BIGGER GASP!). The star of the salad is Bok choy, something I usually cook. But added raw to cabbage, pimentões, carrots and onions, it’s crunchy, leafy and delicious.
The dressing is made from ginger, alho, marrom vinagre de arroz, tamari and peanut butter. The only peanut butter I ever use contains one ingredient: amendoins. No salt, sem açúcar. Amendoins. No oil is added because the peanuts have their own. Sesame seeds and hemp hearts add some more healthy fat. The only salt comes from the tamari. It’s a very light yet tasty dressing that enhances rather than overpowers the salad.
Together this makes a refreshing, healthy salad that is filled with flavor. So I can’t stand the heat but I am NÃO staying out of the kitchen. Cue the music…
For the Peanut Ginger Dressing:
¼ xícara de vinagre de arroz marrom
¼ xícara de caldo de legumes baixo teor de sódio
1 TSP. sem glúten, tamari baixo teor de sódio
1/3 cup unsweetened peanut butter
¼ inch piece of ginger, ralado
1 dente de alho
½ cup unsweetened almond milk
Para a salada:
4 heads of baby bok choy
½ head savoy cabbage, picado
2 cenouras grandes, peeled and shredded
1 grande pimentão, em fatias finas
3 cebolinha, em fatias finas
¼ cebola roxa grande, em fatias finas
¼ cup golden raisins
2 Tbs. sementes de gergelim
2 Tbs. hemp hearts
Remove the leaves from the bok choy and trim the ends. Rinse the stems well, then cut into thin slices. Put the Bok choy stems into a large bowl. Add the cabbage, cenouras, pimentões, cebolinha, red onions and raisins. Misture bem.
Add the dressing and toss to coat. Top with sesame seeds and hemp hearts. Desfrutar!
O “V” Palavra: Diga-. Comê-lo. Vivê-la.