Monday, September 10, 2007

2 RECIPES ~ Steamed Veggie Salad with Chickpeas
& Garlic Sauteed Dandelion Greens

Two side dishes packed with flavour and massive health points! I had this recently for a light-yet-filling lunch with toast and hummus.

2 cups cauliflower florets
2 cups broccoli florets
1 cup cooked chickpeas
1/2 cup cucumber, chopped
1/4 cup kalamata olives and/or artichoke hearts, chopped
2 green onions, chopped
2 Tbsp fresh chopped herbs (like basil, rosemary, etc) or 2 tsp dry
2 cloves garlic, minced
2 Tbsp olive or flax oil
juice of half a lemon
1/2 tsp each ground cumin and ground anise or fennel seed
sea salt & pepper to taste

Steam the cauliflower and broccoli together for 5 to 10 minutes, until tender but still still crisp. Run under cold water to stop cooking, and drain. Place in a large bowl with the chickpeas, cucumber, green onions, olives/artichoke hearts and herbs. In a cup, mix together the garlic, oil, lemon juice and spices. Stir into the salad. Serves 4.

a handful of fresh dandelion greens*
2 cloves garlic, chopped
2 Tbsp olive oil
juice of half a lemon
sea salt & pepper to taste

In a skillet, heat the oil and add the garlic. When it starts to fry a bit, add the dandelion greens and toss around until wilted and a bit crisp on the edges, around 4 minutes. Sprinkle with lemon juice, season with salt and pepper and toss again. Serves 1 as a side dish.

*NOTE: If you like, you can chop the dandelion greens first and add a few pine nuts while sauteing. Makes an exciting topping to toast with hummus!

VATAS replace broccoli with diced cubed sweet potato, and steam cauliflower until mostly soft; replace chickpeas with whole cooked mung beans
PITTAS omit garlic; use salt minimally
KAPHAS choose artichokes; replace cucumber with celery; use salt minimally

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