Hi everyone and please click on the title of this post to read more. First off, I would like to thank all the ladies who attended my Friday “Take Back the Kitchen” workshop where we made some exotic yet not-too-challenging Thai dishes. What a fun group!
One of the many preparation topics we discussed was that of planning ahead with your salad . When I suggested that we never dress the salad and just serve the dressing on the side in order to use the leftovers for a green shake, the group was apprehensive. Who drinks a salad? Well, I do, as many of you know, and it is a great way to get those greens into your body without spending a long and messy meal chewing on all those greens!
So many of us are busy running around with work, childcare and other activities and may not be able to always focus on the RDA of green, leafy vegetables and fruit. These shakes are an easy and efficient method of making certain we can get all the nutrients we need. Again, it just takes a few seconds of mental prep and physical prep and then we reap the benefits.
Here are some potential obstacles to making green shakes with some ways to overcome them:
“My blender is in the basement or on a high shelf and it is a pain in the butt to get it”
Put your blender in a more convenient spot in your kitchen or even in your closet near the kitchen so it is easily accessible. This may inspire you to use it
“The green color of the shake will repulse me and my kids”
Put the shake in an opaque cup or bottle with a straw so no one can see it.
“I like green, leafy vegetables so why should I make shakes out of them?”
We often have vegetables and fruit that are unappetizing because they are soft, wilted or bruised, but perfectly fine to blend up into a nutritious shake. Why waste them by throwing them out?
So, I hope I have convinced you to eat your salad and drink it too. Enjoy the following salad dressing/sauce that is a modified version of a recipe my friend, Maggie, gave me. I made it more “Thai” by adding fish sauce, lime juice, more peanut butter and Chili garlic sauce. I hope you like it but make sure to serve the dressing on the side so you can use the leftover salad for your shake. Let us know how it works out for you!
Thai Peanut Salad dressing:
2 tbs rice vinegar
1 tbs peanut butter
1 TBS chopped scallions
1 tbs soy sauce
1 tsp grated fresh ginger (from the produce section of most supermarkets-don’t forget to peel the ginger)
1 tsp Sriracha or any Asian Chili garlic sauce (this is spicy but a small amount. If you don’t like spice, you can omit)
1 tsp sesame oil
1/2 tsp lime juice
a few drops of fish sauce (can get at Whole Foods, any Asian Food store and some supermarkets in the Asian section)
2 TBS peanuts
Combine everything but peanuts in a blender, then add peanuts and for 10 seconds (so they are not totally chopped). That’s it. Now go put your feet up with all your extra time!