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By Laura Stec
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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...
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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck.
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Greens, Red Cabbage, Five Seed, Avocado Salad with Lemon Flax Dressing
Uploaded: Jun 25, 2018
I threw together the best salad tonight with just what I had around and yum - filling and sensorially satisfying on so many levels. Red cabbage is a forgotten vegetable and it’s mix with the crunch of the seeds and the cream of the avocado is perfect. Not only that, in the process I do believe the simple dressing cracks New Leaf’s famous Kale Salad dressing that I have been pondering for years. Shhh - don't tell them I figured it out.
One taste trick is be sure to toast your own seeds in small batches – put a few in a dry skillet and toast for a minute or so till lightly browned. It’s fast and fun and the taste contributes such a depth of flavor to any dish. Eat some tonight and save some in an airtight jar for breakfast, lunch, or dinner.
Greens, Red Cabbage, Five Seed, Avocado Salad with Lemon Flax Dressing
Serves one
Greens of choice (I used mesclun but anything seasonal works)
½ cup chopped red cabbage
1- 2 tablespoons toasted combo of sun seeds, pepitas (pumpkin seeds), and sesame seeds
1 tablespoon flax and hemp seeds combined
½ an avocado
Lemon Flax Dressing
¼ cup each fresh lemon juice, Braggs Liquid Aminos and flax oil
Assemble salad. Whisk dressing, drizzle on what you want, save the rest for later.
Darn - I ate it so fast, I forgot to take a picture.
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