Leafy green vegetable are so important for a good health. Not only are they filled with fibers, enzymes and other important nutrients, but also help keeping your blood clean and other systems in balance (blood pressure, cholesterol level, etc.).
I know so many people that talk about how they would like to include more greens in their diet, but think it is hard. They don´t crave it and the thought of getting hungry 10 minutes after a salad meal is discouraging to them.
The secret to eat and crave more salads is to make a tasty and filling ‘dressing’ or kind a ‘dip’ like dressings to accommodate with you salads. That way you feel like you have been eating a whole meal, your stomach feels full and your body is at ease, because it received all the nutrition it required, and your stomach gets a filling feeling it is used to.
Try out these two recipes of tasty and filling ‘dressings’ to eat with you salads. When I make this kind of ‘dip dressing’, I usually make at least two kinds at a time. I also make big portions and use them for the next 3-5 days on all my salads or as a dip/mousse with other foods.
Every week I make different ’dressings’. That way I never get tired of what I am eating and always have something filling and healthy waiting for me in the fridge. Pestos, guacamoles, salsa, olive tapenades, eggplant dressings, sundried tomato dressings or nut patés are only few options you can make.
When I make my ‘dressings’, I make a big portion of salad at the same time, that last me for few days. I blend for example; green leafy vegetables (spinach, arucola, dandelion, kale, etc.), cucumber (I remove the middle, so my salad don´t get too wet), whole baby tomatoes, bell peppers and olives. I keep the salad in a semi air-tide bowl and store it in the fridge.
When I have those things ready, it only takes me around 30 sec. to prepare a delicious salad to take with me to work. How cool is that!
Fresh Tomato ‘Dressing’:
Mix everything together in a food processor and the ‘dressing’ is ready. Store in an air-tide container.
Pine Nuts and Sundried Tomato ‘Dressing’:
- 2 dl pine nuts (or mix pine nuts and walnuts)
- 2 dl sundried tomatoes
- ½-1 squash, depending on size (cut into pieces)
- 1-2 cloves garlic (how garlicy are you?)
- 2 tbsp. olive oil
- 1 date
- 1 tbsp. tamari
- 2 tbsp. dried (or fresh) sage
Mix everything together in a food processor and the ‘dressing’ is ready. Store in an air-tide container.
I hope you enjoy these recipes as much as I do 🙂
