Sunday, August 5, 2018

Super Healthy Israeli/Mediterranean Style Salad

Why a post about Israeli Cuisine?

Because I've been on a major all things Israeli binge lately, and as such my family has gotten to have the chance of tasting
all kinds of Israeli/Mediterranean style food and learn a bit of Hebrew in the process. My latest experiment is an Israeli style salad that seems to be pretty prevalent over there. I'm told they eat it pretty much every day, and since trying it, I can definitely see why it's a staple. I didn't follow any single recipe, so what I created may not be exactly what you'd find over there, but I find it delicious and very much worth the time it took to chop everything up. When I make it next I'll definitely take pictures, but I couldn't wait to tell you about PLUS i kinda ate all of it almost as soon as it was made. Here's a rough explanation of the ingredients I used and the time it took from start to finish.

Ingredients:

2 Cucumbers, unpeeled, sliced and then quartered
5-6 Roma tomatoes, sliced and quartered
2 Bell peppers sliced and cut into smallish pieces (I used red and orange for color and because they're delicious)
1/2 of a bunch of parsley
1/4 Cup lemon juice or to taste
1/3 Cup Extra Virgin Olive oil or to taste
Salt and pepper to taste (I used a mix of himalayan pink and kosher salt)

Total cost of ingredients: (approximate) $10
Feeds: 3-5 depending on how many of each you use.

Directions:

After slicing all veggies into pieces, add them all into a bowl and sprinkle the oil, lemon juice, and salt/pepper/other spices you love while stirring carefully. Place in fridge and leave for at least 30 minutes to allow everything to meld together. Allowing the salad to stay in the fridge mixes all the flavors together and truly tastes better than just serving right away.

Notes:

With my often very frustrating lack of appetite and energy due to not eating enough, I am still able to eat this with no problems. You can add all kinds of different stuff into this salad and it will still taste lovely. I forgot to add mint this time, but I'll remember next time and see what differences it has with flavor. This can be served as a main course by adding cut up cooked chicken, or as a side to another meat. Since there's no dairy, you don't have to worry about it breaking Kashrut regulation, if you are an observant Jew. This salad has a variety of color, so it fits with nutritional guidelines about eating multicolored vegetables for better health. I have a much better sense of wellbeing after I've eaten this salad. I didn't but you can also add Lemon, Basil, Black pepper, and other varieties of the Young Living Vitality oils also. This adds even more nutritional benefits to an otherwise packed full of healthy stuff salad. I can help you get more info about Young Living and how to incorporate essential oils into your cuisine and life. Anyway, I hope you enjoy this!

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