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Paula Youmell, RN, Wise Woman Nurse®

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Natural Health Education Blog

Salad Dressing Made Easy!

July 21, 2014 Paula Youmell, RN

Summer abounds with lush, juicy, crunchy, yummy produce.  A simple salad dressing, lite and tasty so as not to overwhelm the taste of the amazing fruits and veggies, is essential in the kitchen.

Commercial salad dressings are full of garbage, fake ingredients, that do not nourish your beautiful body cells.

Making a salad dressing, from scratch, is terribly simple AND you will know every ingredient that goes into making it (and into your body!). You can create a cell nourishing, heavenly tasting salad dressing in less than 30 minutes. (This includes picking the fresh herbs and rinsing them off!)

Have a quart size, wide mouth canning jar, on hand for the finished product.

  1. Pour 2 cups raw, unfiltered apple cider vinegar (ACV) into your blender.


  1. Skip outside for some fresh herbs. Yes, it is important to skip. When we create food from a happy, loving space, our energy infuses the food and nourishes all who eat it.  Go ahead, skip.

 

  1. At home I skip to pick: basil, rosemary, thyme, oregano, parsley, cilantro, mint, and dill. Today, I am writing from my family's camp in the ADK Mts. I have to go with what is on hand: my rogue oregano and thyme plants all over in the lawn, wild mint, dandelion greens, and raspberry and strawberry leaves. Shh, don't tell my kids about the wild stuff, they might freak out.
My Friend Basil, my Hornbeck Canoe, and an ADK lake... does it get better?

My Friend Basil, my Hornbeck Canoe, and an ADK lake... does it get better?

 

  1. Pick big handfuls of herbs and remove all bugs. Despite the bugs lending a 'lil extra protein to the dressing; the bugs prefer to be left outside with their lives intact. Rinse the herbs and put into the blender with the vinegar. (By the way, at home I use local ACV from Martin's Farm Stand. I love how there is always a big gob of the "mother" on the bottom of the gallon jug of ACV.  This can be used to ferment another batch of AVC.  I tried feeding it to my kids on a spoon. Seriously, it is like sauerkraut or yogurt... good for the gut.  I got it past their mouths once.  I was threatened, by both my sons, if I ever tried that slimy trick again, well it was not a pretty threat!  I just eat it myself and figure some day they will come around to Mom's holistic way of eating!)
  2. Put cover on the blender.  This is a very important step. If left undone, it can be a catastrophe in the kitchen... green liquid dripping off the ceiling in a circle above your head.  Trust me, I know this to be true!
  3. Blend into a green, foaming puree.
  4. Pour into quart canning jar.
  5. Stir with a spoon to calm the foaming green stuff.  It will seem like it has swollen to fill the whole jar but it will calm down.
  6. Add a good squeeze of organic, yellow mustard. I would say about 1 tbsp. More mustard will not be an issue.
  7. Pour in some organic, extra virgin olive oil to fill jar. No, the olive oil featured below is not organic. It is from Italy where Monsanto has not created their death grip on food!  I do not put the olive oil into the blender because it makes the blender an oily mess to clean.  I simply rinse the green, herbed vinegar stuff out of the blender and drink. No soap or hot water required for clean up.
  8. Voila'!  Dressing fit for fresh, local produce nourishing your cells!

 

Optional ingredients: unrefined sea salt by the pinch or two and either local, raw honey or local, maple syrup.  Maybe a tbsp. of the sweetener.  Maple syrup will blend in at any time in the making process.  If using honey, add honey to the vinegar herb puree when blending, as it mixes together better.

To use: Use a hefty, long handled soup or serving spoon.  Remove jar cover and stir well.  Remove a big spoonful as you are stirring.  This keeps a better blend of oil to vinegar, otherwise the oil rises to the top quickly when you stop stirring.  This is fine, you want this effect.  Commercial dressings stay blended because they have chemical binder ingredients.

Storage: I leave my jar on the storage shelf under my kitchen table, no refrigeration required. AND it will last until you use it all up. Vinegar preserves!

In farmers, fun!, herbal healing, inspiration, natural health, recipes, Whole Food Nutrition, whole health, mind body soul healing Tags homemade salad dressing, herbs, olive oil, apple cider vinegar, summer produce
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Gospel of the Slaw

December 1, 2013 Paula Youmell, RN
gospel-of-the-slaw.jpg

So, you may be wondering if I have lost my mind, maybe a new chapter has been added to the Bible that you did not hear about yet, or something weird is going on... well, it is none of the above.

I have the best encounters with people I work with, one on one and in group settings.  People are truly amazing when we allow them to be at their very best.

I am often encountered with the "I eat nothing but salads and I still cannot lose weight" issue.  I try to explain that summer vegetable salads, in the fall and winter, are very cooling to our body.  Summer veggies are for summer eating.  When we summer cool ourselves, in the winter, we also slow our metabolism.

Want to rev up that metabolism with warming, winter nourishing veggies?  Try a root veggie and cabbage slaw.  Recipe below.

Now for the title, it goes back to the people I meet thing I mentioned above.  An endearing client labeled my slaw recipe as the "Gospel of the Slaw" and paid the good recipe forward to many friends and family members.  The slaw is a great way to get yummy, raw veggies into your winter diet and keep it all seasonal.

Be well, eat slaw.

PS  Grating a butter nut squash and spicing the salad dressing with cinnamon, cardamom, nutmeg, ginger, and vanilla is another fun way to enjoy raw winter veggies.

Root Veggie & Cabbage Slaw

Assemble enough vegetable to feed the people who will be gracing your dinner table, red and green cabbage and root vegetables:  beet, parsnip, rutabaga, celeriac, carrot, purple carrot, turnip, winter storage radishes (bigger than the summer salad radishes), kohlrabi, salsify, burdock, horseradish, etc.

Fine chop red and/or green cabbage

Grate, on a metal cheese grater, root veggies. Pick root veggies you grow or can acquire locally.  I use 2-4 root veggies with the chopped cabbage, choosing different root veggies with each meal.

Add a grated apple.  My kids eat more, and more willingly, when the juicy sweetness of a grated apple is part of the salad.

Mix together in a bowl with the above dressing

Cover and refrigerate until meal time.  I make this dish last and serve immediately with every fall and winter meal.

Optional:  add a few raisins, add walnuts, sunflower seeds, pumpkin seeds… just make it yummy for you.

Salad Dressing

1 cup organic extra virgin olive oil

1 cup raw apple cider vinegar

1 tsp. organic prepared mustard; preferably made with apple cider vinegar, not grain vinegar

Dash unrefined sea salt

Dash fresh pepper

Crush clove of garlic

Herbs to taste:  rosemary, basil, oregano, thyme, parsley

Optional: 1 – 3 tbsp. dark maple syrup or sucanat unrefined sugar

I make this dressing in a Ball, wide mouth, quart canning jar so I always have it available for dinner salads, whatever the season.

In Uncategorized Tags apple cider vinegar, butternut squash, cabbage, homemade salad dressing, local foods, metabolism, olive oil, pay it forward, raw slaw, raw veggies, root veggie slaw, root veggies, seasonal eating, seasonal salads, slaw, squash slaw, weight loss, whole foods, winter nourishment, winter veggies
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Wise Woman Nurse® is a registered trademark of Paula Youmell, RN & Hands On Health Holistic Healing™: HOHHH. Paula Youmell, RN, is the sole Functional Medicine - Herbalist - Yoga Mentor - Energy Earth Medicine Practitioner - Natural Health Educator - "Employee" @ HOHHH, the Wise Woman Nurse®.
HOHHH products, services, and/or the words that flow from my mouth have not been evaluated by the FDA or any other "governing" agency. The wisdom I work with is from hundreds, thousands, of years of Wise Women & Wise Men observing & interacting with Nature (We ARE Nature) to learn, grow, & best support self & others' healing needs. If you resonate with natural health offerings, give me a call. We can work together with your best interests in heart, mind, & spirit.
Paula Youmell, RN, Wise Woman Nurse® & HOHHH are not responsible for any individual's use of our products, Lifestyle Medicine education, recommended food-herbs-supplements, and/or class/mentorship education  & support. Each person's response to herbs, foods, & lifestyle habit changes may differ. Bottom line people: You are responsible for You & you are responsible for every decision you make on your life's journey. Others can offer advice, based upon their training & experience, your choice to use the suggestion is just that, your choice. You are responsible for your choices & the results of your choices.  
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