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Herb Salad with Avocado, Peaches, and Raspberry White Balsamic Onions 

Ingredients

Raspberry White Balsamic Vinaigrette
1/2 cup raspberries fresh (or thawed frozen)
1/4 cup white balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 large clove garlic, minced
sea salt and pepper taste

Salad
1 small red onion, thinly sliced
1/2 lb. baby spinach
1/2 lb. Romaine lettuce
1/8 lb. Basil leaves
1 large avocado, sliced thinly
1 large ripe peach, sliced thinly
1/3 cup toasted almonds, chopped
sea salt and pepper to taste

Directions
In a blender, puree all dressing ingredients.  Season to taste with sea salt and pepper.  Marinate onions in 1/2 cup of dressing for 20 minutes. Meanwhile, wash and dry greens.  Tear larger leafy greens into smaller pieces and slice basil into ribbons (chiffonade).  Toss spinach, romaine, and basil leaves with marinated onions, followed by avocados, and nectarines.  Add more dressing and continue tossing until leaves are lightly coated. Sprinkle in toasted almonds and a bit of freshly ground black pepper, a few pinches of sea salt to taste, and serve.

Serves 8

 

For more info about Chef Lizette Marx, or for a printable version of this recipe, click here:  CookDemoDocs_Summer2014

 

taste_of_bauman

Join us in Boulder this Thursday for A Taste of Bauman College!

Experience a live culinary demonstration and enjoy a tasting of flavorful, healthy cuisine!  Dr. Ed Bauman, founder of Bauman College, will also share our innovative Eating for Health model.  If you’re in the Boulder, CO area this Thursday, June 19th, this open house is not to be missed!

Click here to RSVP!

In Hiding

I remember the first restaurant I visited after learning I was gluten intolerant and going gluten-free. It was a sushi restaurant. I was brand new to eating gluten-free and still learning the ins and outs of the lifestyle. Sushi, I thought, was my safest bet. Fresh fish. Rice. No worries! Wrong. Let’s see where the rookie faltered. For starters, I didn’t let my server know that I had a gluten intolerance. I discussed cross-contamination in this blog, but it’s always good to let the restaurant know your sensitivities, even if you’re ordering gluten free items, so the kitchen can be extra careful. Also, had I let someone know, they may have alerted me to known gluten-containing items, such as soy sauce. Ahhhhh, the soy sauce. Gluten free 101, but I hadn’t yet reached that chapter. Most places that use/serve soy sauce have a gluten-free alternative called tamari. Be sure to ask for it. I did not that night. That was only the beginning. Cucumber salad – imitation crab on top, contains gluten, I ate it all. Even the sushi roll I got (salmon and rice) most likely had our sneaky little friend hiding somewhere inside (the vinegar used in sushi rice, the wasabi, and pickled ginger on the side often contain gluten).

Needless to say, avoiding gluten in the not-so-obvious places can be challenging. That was one meal, at one restaurant, and many different gluten land mines to avoid. Your refrigerator and pantry may be harboring some of these hidden gems right now! Here is a more detailed list, but some of the common offenders include: ketchup, salad dressings, blended seasonings, ice cream, and soups. Outside of your kitchen, medication, vitamins, cosmetics, hair products, and supplements, to name just a few, can also contain gluten. I know, at this point it feels like, what IS safe? The answer is: plenty. I was so overwhelmed at the beginning of this journey. That night, after that sushi dinner, while feeling miserable, I definitely asked myself, “What is the point?” The point is that I have eaten sushi again since then. And ketchup. And soup. And felt great. With gluten-free awareness higher than it has ever been, it’s easier now than even a year and a half ago when I started, to know exactly what items are safe for those living a gluten-free lifestyle.

Sushi anyone?

~Bryan

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