What's for dinner?
DinnerThis should be the lightest meal of the day and one of the easiest to digest. For optimal digestion, consume at least two hours before bedtime, so digestion is finished before assuming a horizontal position. The stomach goes into rest mode and digestion slows significantly during sleep. Food left in the upper GI tract during sleep can cause sleep disturbances and unpleasant symptoms like acid reflux and heartburn.
Every evening I enjoy a robust salad, cornbread and a cookie. The way I make this salad is very different from anything you may have seen or heard of before, but it is delicious, satisfying and easy to eat. When you desire a salad, take what you learn here and tweak it to your desired tastes.
Chewing is laborious and exhausting for facial muscles. It is particularly uncomfortable for me, because I have dentures. If I had all my teeth, I am sure this is how I would prefer to enjoy a salad. It also travels well when the topping is packaged separate from the layer of greens.
Layer in a deep plate:
Baby lettuce or spring mix cut into bite size pieces.
Swiss Chard, ½ leaf cut up - depending on the size.
Endive, one leaf cut up
Escarole, one leaf cut up
Beet greens, one leaf cut up
Layer the topping vegetables in a food processor or Vitamix: The toughest vegetables go in the bottom because they are more difficult to chop. They delay the softer vegetables getting to the blades prematurely, which would cause them to be over processed.
1 artichoke heart, canned
1 medium carrot, cut into pieces
¼ stalk celery, cut into pieces
¼ small beet, cut into pieces
1-2 Dandelion greens, if desired
1 Plantain leaf, if desired
3" piece of spring onion
Small piece of garlic, fresh
3" piece of cucumber, sliced thick
3" piece of zucchini, sliced thick
½ teaspoon Vadalia onion powder
¼ teaspoon Celtic Sea Salt
½ teaspoon Herbamere seasoning or other seasoning
2-3 Tablespoons Goat kefir, plain
Process the topping vegetables at medium-low speed until vegetables are chopped fine, but not pureed.
Spread evenly over the bed of greens and sprouts and enjoy. You will get a little of everything in every fork full.
Adjust the seasoning until you have achieved the desired balance of tastes. The topping serves as the salad dressing.
If you know how difficult it is to keep alfalfa sprouts in the refrigerator for any length of time without spoiling, then you will appreciate my latest find. Rubbermaid makes this sprout keeper. It comes in two sizes; this being the largest one. I purchase two containers of sprouts every week and I have two of these containers, so each one has its own box with lots of room for air and turning them. This box has been in my refrigerator 4 days and they still look like when I purchased them. They will be fine (as I use them) until I go grocery stopping again in 3 days. Staying fresh for one week in this box is awesome!
Flat bread recipe
2 cups organic oat or spelt flour
2 cups organic corn meal, millet, quinoa or amaranth flour
1 teaspoon aluminum-free Baking Powder
1/2 teaspoon Celtic Sea Salt
1/2 cup organic goat butter, melted (cow butter or olive oil may be substituted)
1 ½ + cups organic goat milk (cow milk or water may be substituted)
2 eggs (soaked and strained flax seed or arrow root powder may be substituted)
Combine dry ingredients in a bowl. Beat butter, milk and egg in a liquid measuring cup. Pour liquid ingredients into dry ingredients and stir with a whisk until well combined.
Using a large spoon or 1/4 cup dry measuring cup, pour batter on preheated and buttered iron griddle. Keep the sizes consistent. Freeze in a container with wax paper between and thaw as needed, before serving. Toast lightly if desired in a conventional oven.
Makes approximately 16-18 servings
PizzaPizza is my family's favorite, so I have included my 30 year old pizza recipe. It makes our guests happy and my family looks forward to pizza every Sunday. I hope you can make it for someone you love.
2 cups flour + 2-3 cups flour
¼ heaping teaspoon yeast
1 ¼ cup warm water (approx.102º)
Add 2 cups flour and the yeast in a bowl and mix well.
Stir in water and mix until evenly moist.
Add flour a little at a time and mix in until the dough becomes a ball that does not stick to the bowl.
When you can handle the ball of dough with your hands, and it is soft and has some elasticity to it, put it in an oiled bowl; olive oil is best.
Cover with a towel and let rise 1 hour in a warm, draft free place. Inside a gas oven is ideal, with only the heat of the pilot light.
At the end of one hour, place the bowl in the refrigerator for 30 minutes, cover the bowl with a plate.
Note: if you forget and the dough rises too long, it will smell like and taste like beer, so set a timer.
Roll dough on an evenly floured wood board, using the rolling pin.
Transfer the dough to an oiled pizza pan by using the rolling pin as shown. I find that a pan with holes in it makes a nice, evenly cooked pizza in the center, with a slightly crispy crust.
Cover dough evenly with sauce, top with cheese and what ever else you like.
Bake in a hot oven at 500º for 8 minutes on the bottom rack. Turn the pizza so the back edge is now in the front of the oven and move it to the top rack to bake for another 8 minutes.
When the cheese is melted and the top of the cheese is slightly browned, make sure the crust looks crisp. If so, it is done. Remove pizza from the oven and let it sit on your wood board, in the pan for 5 minutes.
Slide the pizza from the pan to the wood board and let stand another 5 minutes before cutting. If you try to cut the pizza when it is very hot, the cheese will run off the top and between the slices.
Slice and enjoy!
Recipe makes 1 large pizza.
Crazy Rice1 cup uncooked brown rice
3 cups water
Cook rice on very low heat until the rice swells, and the water is absorbed.
Slice 1 pound of broccoli or okra, fresh or frozen. Gently steam in a saucepan using a small amount of water.
Divide rice into 3 portions.
Sprinkle Jane's Krazy Mixed-Up Salt over rice.
Top with okra, or steamed chopped broccoli if you prefer.
Makes 3-4 servings