Summer is here; time for salads, beverages, and BBQ recipes; are you as excited as we are?? Have any particular favourites you would like us to paleo-ize? Please leave them in the comments.
When I told my mom I was going to start eating Paleo it was cold and dark January and she told me I was stupid. Not for going grain or sugar free; something both her and my father have also done, but for eating vegetables primarily out of season. She was right, those first few grocery shops were a spend. Now is the time to start a program, make a change, and plan for healthy eating.
Stock up on fruits and veggies: we have a few things in mind for preserving going into the fall. So that healthy eating will be less of an investment- at least financially this winter. That is the trade off: invest the time now to save the money later? Always a trade off.
I was wandering the market one fine Saturday morning when I caught out of the corner of my eye; mulberries! I didn’t know they grew locally, so I engaged with the man at the booth, who happened to be the farmer. I asked if he had any smaller packages of the berry because I wasn’t sure what to do with them. I have dried mulberries in the cupboard for baking, and they are great to add to tea, but fresh? I wasn’t sure. He said that he only had the one size and as they were so delicate he didn’t want to handle them more than necessary. I questioned: delicate? He then proceeded to explain how they are harvested. He spreads a sheet under the branches of the tree, and gently shakes the tree so the fruit falls into the drape. Then he sorts thru the fruit with tweezers picking out leaves and sticks before gently pouring them into containers for sale. Well these berries had been hand tweezed. I was sure I would find something to do with them. After snacking, making this salad, and drying the rest, I probably should have bought 2 containers. Now I know for next year! You can of course substitute dried mulberries, or another berry if you can’t find them fresh. Blackberries or blueberries would be great!
Most salad dressings have hidden gluten and soy, so this is not only a great way to avoid those, but also to use ripe fruit. I’m going to experiment and see how these dressings freeze; another way to save a few dollars in the dead of winter. Mulberry spinach salad with a raspberry vinaigrette. Quick and easy!
- ½ tsp dry mustard powder
- 1½ tsp apple cider vinegar
- 2 tbsp. olive oil
- ⅛ cup very ripe raspberries
- 1 tbsp maple syrup (optional)
- ½ cup walnut halves
- 2 cups baby spinach
- 1 cup mulberries
- 1 green onion diced
- ¼ cup crumbled feta or goat cheese (optional)
- Combine mustard powder, apple cider vinegar, olive oil and raspberries in a jar, (also maple syrup if using), cover and shake well. Set aside.
- In a salad bowl tear in spinach.
- Lay walnuts and green onions overtop.
- Gently shake in mulberries
- Drizzle dressing overtop,
- Toss gently, sprinkle on goat cheese or feta (optional)