Don’t know what it is, but this year I think my elderberry tincture along with some healthier habits have kept the flu at bay. Knock on wood but no flu-shot necessary.
To keep our bodies healthy this year we need food that nourishes. Enter the “perfect” carrot-ginger dressing that finally (after much tinkering) reached that addictive taste sensation of my local sushi joint. It is tangy, salty, sweet and fresh. It embodies that which we call “umami.” Mmmmmm, umami.
Speaking of TLC, this song popped into my head as the devil on my shoulder told me I am “dang unpretty” with those few holiday pounds and frigid polar vortex weather keeping me out of the outdoors. So frustrating!
Care to pound the beast with me? Here is what I have to say to that with a philosophical message to all of you who may not be loving themselves in this moment. Don’t blame the holidays, remember:
#1 – Enjoy the feasting. Holidays are for fun and family and food, IMHO.
#2 – Mix it up with this salad to give your body the nutritious boost it needs to make you feel like a rockstar. Amp up the veggies post-holiday. You need it to fight the dreary grey skies as it is if you live in this neck of the woods.
#3- TLC (the 90’s band-yep) has a tongue-in-cheek response to this! Though there are some elements in this song that send mixed messages (eg. the girls in revealing genie wear), the message is this: Don’t let ANYONE tell you are unpretty. You are beautiful. As you are.
Now finish the last of those holiday cookies and begin to build the nourishment so you don’t catch this crazy flu. This is my “sage” advice for what it is worth.
The long-awaited dressing of my dreams. Much more simple than pie.
makes enough to fill an old glass kombucha bottle and 1 salad for me (4-6 servings)
- 1 1/2 cups roughly chopped carrots
- 1/4 of a white onion
- 6 Tbsp rice wine vinegar
- 4 Tbsp sweet miso (It is white in color-this is key. I would go organic to avoid soy GMO’s here.)
- 4 Tbsp sesame oil
- 4 Tbsp tamari soy sauce
- 2 Tbsp mirin (Japanese cooking wine-sake could do)
- 2-4 Tbsp water
- 4 Tbsp roughly chopped fresh peeled ginger (about 2 large thumbs full)
Throw ingredients in your blender on chop. Chop for a bit. Then puree until dressing is pureed. See above for a visual texture guideline.
Place a few Tbsp over some arugula or other fresh salad greens. I like to throw a handful of garbanzo beans on it.
It couldn’t be easier once you have the ingredients, really. Check your local Asian market or large grocery store or head online for the more esoteric ingredients.