There it is. Reuben Salad. It has been weeks in the making!
So how did we get here? Let me tell you the
way!
On August 2nd
I began a cleanse with a group called Cleanse America. This was the eighth initiative and I had done most of
the previous ones as well. The objectives are to eat 100% raw food, a
combination of raw food and liquids, or do all liquids – smoothies, juices and
blended soups – for ten days. Why? Lots of reasons, but for me it is a time to
gift my body with nutrient dense foods to allow healing, weight loss, and added
energy. It works every time! This time I choose to do all liquids. I had never
done that and I wasn't sure I could. Well, I did, and I loved it. Not only did I feel
great, but went way beyond the 10 days – almost 30 days liquid – and on
September 14th as I write this (in an airplane 35,000 feet in the air!), I am still doing lots of liquid
meals – smoothies and juices, blended soups with garnishes – and I have begun
supplementing a raw meal or so a day.
What does
this have to do with a Reuben Salad? Well, Cleanse America is an online
community and I have “met” lots of great people, from the ordinary that are
doing extraordinary things, to doctors and professionals. I have learned so
much. Well, one of these people posted a picture of the sauerkraut they were
making. I was totally intrigued and knew I had to try it. As you may have read
in my previous post, I Made Sauerkraut, it was a success. It made a
lot. Really. A lot! I knew I had to use some of it for a Reuben Salad. And so
it began. That meant I needed Eggplant Bacon and Thousand Island Dressing too.
Sauerkraut,
Eggplant Bacon, and Thousand Island Dressing waiting to meet each other!
Let’s make
the salad now that we have all the preliminaries out of the way.
First, I
combined caraway seeds with the sauerkraut and let them talk to each other
while I made the rest of the salad. The caraway seeds add a nice taste to the
salad and soften the taste of the sauerkraut.
I just love
pictures of produce! First, I sliced, or shredded, the romaine, depending on
how you look at it!
The tomatoes
are chopped, the avocado and onion are sliced, and the cucumber was cut
lengthwise, seeded, and then cut in bite size lengths.
In a large
bowl combine the romaine, cucumbers, tomatoes, onion and a good scoop of the
Thousand Island Dressing.
Mix it all
together.
Plate it.
And now for
the final touches. Add the avocado slices to two sides of the salad. Or where ever you want it. Remember
the reason for the salad? The sauerkraut! It’s time. Add a heaping pile of the
yummy kraut right on the top!
We could
stop here, but why?? Next up – eggplant bacon. Give it a good cracking so it
looks like big bacon bits.
Is it done
yet? It could be. No. Not yet. (This is the "beyond" part!) I am adding two more of my favorites. Hemp seeds
– everything is better with hemp seeds – and chipotle sour cream. I squirt
chipotle sour cream on all kinds of things!! (Yes, I do use a raw vegan chipotle sour cream.)
Now what’s
left to do?
Get a fork and dig in!
There are so many flavors and different
tastes to this salad that you will have a party going on in your mouth!
So get chewing
and enjoy.
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