Apple Almond Dressing

Apple Almond Dressing
apple cider vinegar
low-acid apple juice
almond milk
almond butter
Dijon mustard
balsamic vinegar
garlic powder
paprika
Italian seasoning
ground black pepper
Optional: salt and/or sweetener

Simply whisk all ingredients together until smooth. Amounts completely depend on your own individual tastes and how much dressing you need to make. It will keep for at least a week in the fridge. The apple cider vinegar or apple juice make up the majority of the dressing (depending on whether you would like it to be more sweet or more acidic). The seasonings are to taste. The almond milk adds a bit of creaminess and helps to cut some of the acidity. The almond butter adds some texture, flavor, and protein.

Steamed and Sautéed Vegetables

Here are the vegetable side dishes I made for the supper. They aren't really anything special - I kept the vegetables simple to go with the main courses. I made steamed asparagus, sautéed porcini mushrooms, and sautéed julienne of carrots and red onion. Steaming is my favorite way to prepare asparagus - a tender, delicate vegetable whose flavor should be allowed to shine and not mask. I also think the beautiful stalks should be served whole. Grilling or griddling asparagus also works quite well, but cooking methods such as sautéeing and boiling are tricky with whole asparagus and do not allow the flavor to shine through as well. 

I chose a different type of mushroom than what we usually get - the standard button mushrooms. There isn't a huge flavor difference, and like button mushrooms, I like to sauté the mushrooms for a fairly long time, beginning with high heat to sear them and then turning the heat to low to caramelize them. I often add in onions with the mushrooms and garlic is a good addition as well.

The julienne of carrots and red onions were leftover from my garnish for the salmon en papillote. I just very quickly sautéed them up to add color to the vegetable plate and served them on the side. They did not take long to cook at all because they are a small, thin cut.

I served these vegetables with the roasted carrot coconut sauce, but other than that they only need a dash of salt and pepper, and maybe a dab of butter to flavor them.

Cherry Burst Smoothie

Cherry Burst Smoothie
frozen cherries
wheat germ
strawberry banana blend juice
almond milk
almond butter

Purée all until smooth, judging amounts as you like to make a thick or thin smoothie with as much fruit flavor as you like. I find a hand immersion blender works best for this - put the ingredients in a bowl to do it then transfer to a glass. I also find it works better if the almond butter is added at the end, after the other ingredients are puréed together so it doesn't stick. 

This is another smoothie recipe that is helping me survive. Smoothies can be made the night before, put in a water bottle, and transported for a quick lunch. Be sure to keep them cold!