Authors: Theresa Rodgers

Dharma Feast Cookbook (16 page)

Popeye loved spinach. (Popeye was a favorite cartoon character from the 1950s and 60s in the U.S.) It was his secret to unimaginable powers. Try this spinach salad and it might do the same for you. Tip: This salad is good all year round, but extra special in the spring when the spinach is young and fresh.

S
ERVES
4

P
REP TIME
30
MINUTES

8 cups spinach leaves, torn

10 mushrooms, sliced

1 ripe avocado, thinly sliced

D
RESSING

¼ cup olive oil

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 tablespoon honey

1 avocado, sliced

Put spinach and mushrooms into a salad bowl.

Whisk olive oil, vinegar, mustard, and honey in small bowl. Pour onto salad. Toss well. Top with avocado.

Note
–All stages of this diet have gradients. If you are still easing into Stage 3 this recipe is appropriate for occasional use. If you are eating a pure Stage 3 diet, omit the honey.

I
TALIAN
T
OMATOE

If you want to bring the taste of Italy home and still eat raw, this is a good way to go, particularly with fresh tomatoes and basil in the summertime. Because of the sunflower seeds, sun-dried tomatoes, and olives, this is a light but filling dish that’s easy to make. It can also be served with an elegant dinner. People tend to love it and eat a lot so make more rather than less.

S
ERVES
4

P
REP TIME
30
MINUTES (ONCE SOAKING IS ACCOMPLISHED)

3 cups sunflower seeds, soaked for at least 6 hours

1 cup chopped sun-dried tomatoes, soaked for at least 6 hours

½teaspoon paprika

½cup chopped fresh basil or 1 tablespoon dried basil

1 clove garlic

5 raw pitted black olives

Sea salt

4 large fresh tomatoes, cut into thick slices

Fresh basil for garnish

Combine sunflower seeds, sun-dried tomatoes and the water used to soak them, paprika, basil, garlic, black olives, and sea salt in a food processor. Blend until smooth. Spread the resulting paste on the tomato slices and garnish with fresh basil.

S
IMPLE
V
INAIGRETTE
D
RESSING

This is a basic vinaigrette. We recommend experimenting with different vinegars and oils. Some options are red wine vinegar, balsamic vinegar, white balsamic vinegar, champagne vinegar (for special occasions), walnut oil, safflower oil, or toasted sesame oil (if more of an Asian flavor is desired).

M
AKES ABOUT
1
CUP

P
REP TIME
10
MINUTES

1/3 cup (or more to taste) apple cider or other vinegar or fresh lemon juice

2 teaspoons Dijon mustard

1 clove garlic, minced

1 teaspoon sea salt

Black pepper (optional)

2/3 cup olive oil

Combine all ingredients except olive oil. Whisk in olive oil.

Refrigerate unused portion.

B
ALSAMIC
V
INAIGRETTE
D
RESSING

This is a classic Italian Vinaigrette. You can buy different qualities of balsamic vinegar. Aged balsamic is the best but also the most expensive. Most grocery stores carry a variety of high-quality balsamic vinegars.

M
AKES ABOUT ¾ CUP

P
REP TIME
12
MINUTES

4 tablespoons balsamic vinegar

or more to taste

1 tablespoon Dijon mustard

1–2 cloves garlic, pressed

Sea salt

Pepper

8 tablespoons olive oil

Whisk together vinegar, mustard, garlic, salt, and pepper. Gradually add olive oil, whisking until creamy. Refrigerate unused portion.

H
ONEY
M
USTARD
V
INAIGRETTE
D
RESSING

Children often like this sweet vinaigrette. It is a welcome variation to basic vinaigrette but isn’t for daily use even on the Stage 2 diet because of the high quantity of honey.

M
AKES
2
CUPS

P
REP TIME
10
MINUTES

1/3 cup apple cider vinegar

1/3 cup Dijon mustard

1/3 cup honey

1 cup safflower oil

½ teaspoon sea salt

In a small mixing bowl, whisk together the vinegar and mustard. Continue to whisk while drizzling in the honey and then the oil until well-blended. Add salt. Refrigerate unused portion.

H
ERB
D
RESSING

This is another everyday salad dressing. It has enhanced flavor due to the combination of dried and fresh herbs. Feel free to use other herbs such as fresh chives, dill, basil, or oregano.

M
AKES ABOUT
1
CUP

P
REP TIME
30
MINUTES

½ cup olive oil

4 basil leaves, chopped

3 tablespoons wine vinegar

1 tablespoon finely chopped onion

1 tablespoon water

1 tablespoon finely chopped fresh

parsley

½ teaspoon salt

1/8 teaspoon dried thyme (rub between

fingers into dressing)

1/8 teaspoon dried marjoram (rub between fingers into dressing)

Combine all ingredients in a container that has a lid that won’t leak. Shake hard. Let sit for 10 minutes so flavors blend. Shake again before using. Or strain out herbs to use in other cooking.

Refrigerate unused portion.