Today I made a good raw dish. I have never had raw corn. It is so good and tastes great by itself, but I like to spice things up a bit.
Corn from 1 Cob
A few cherry or grape tomatoes, halved
Cilantro*
Dash of sea salt
a little chili powder
Mix it all together and enjoy. I would have added a little lime juice but we didn't have any.
The cilantro that I used was dried not fresh. We don't alway have fresh herbs on hand. I found some really good dried herbs. The brand is "Litehouse" and they freeze dry the herbs. They seem to have so much more flavor than regular dried herbs.
I am glad to see that everyone is trying to eat healthy. I think that we will all be blessed for it.
Nathan
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Ginger Mint Fruit Salad
This Is my favorite fruit salad!!
For ginger syrup
1/2 cup honey
1/2 cup thinly sliced fresh ginger left unpeeled
For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
2 tablespoons small mint leaves
Preparation
Make syrup:
In a heavy sauce pan, heat honey and ginger over med. heat until it is almost at a boil*, stir constantly. Just before it boils lower the heat and simmer 10 minutes, stirring occasionally. remove from heat and let steep 15-30 minutes (the longer you steep it the more potent the ginger flavor is). Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.
Cooks' note:
Syrup keeps, covered and chilled, 2 weeks.
*To make this raw, blend raw honey with a little water (enough to make it syrupy) add ginger and let sit overnight. pour through a sieve into a bowl and discard ginger.
I actually keep the ginger and chew on it when I want a treat.
For ginger syrup
1/2 cup honey
1/2 cup thinly sliced fresh ginger left unpeeled
For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
2 tablespoons small mint leaves
Preparation
Make syrup:
In a heavy sauce pan, heat honey and ginger over med. heat until it is almost at a boil*, stir constantly. Just before it boils lower the heat and simmer 10 minutes, stirring occasionally. remove from heat and let steep 15-30 minutes (the longer you steep it the more potent the ginger flavor is). Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.
Cooks' note:
Syrup keeps, covered and chilled, 2 weeks.
*To make this raw, blend raw honey with a little water (enough to make it syrupy) add ginger and let sit overnight. pour through a sieve into a bowl and discard ginger.
I actually keep the ginger and chew on it when I want a treat.
1 comment:
That sounds really good...and I just bought corn on the cob today! I think I'll try it tonight.
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