Category Archives: Veg Out

Corn, Edamame, Avocado, and Sesame Salad

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Longest title ever, I know. This is the recipe I promised last week in my “things I’ll eat after my cleanse” post. This recipe is my slightly altered version of a recipe I found in a cookbook called Veganomicon. The original version of this recipe suggested the avocados as an optional addition but I think this salad is lacking without it, so it’s a must. I altered a few other things to make it my own, which is something you can certainly do as well. I originally wrote this post for a new health and wellness blog, One Life Well, but I thought you’d want the recipe too :) 

This recipe is satisfying on so many levels. First, it’s easy. It takes less than 20 minutes to prepare this salad and the only cooking skill required is knowing how to boil water. You’re welcome. Second, it’s healthy. There isn’t one ingredient in this dish that I wouldn’t feed to my most loved friends and family (and myself!). And third, it is so delicious. Some of the most delicious foods are the simplest and to me, this one is perfect. Enjoy this salad as a side dish to your favorite Asian inspired meal or eat it on its own for a snack or light meal. I usually just keep eating it til it’s gone. Terrible. But that’s how good it is!

 

The Recipe

  • 1 1/2 cups of fresh corn, or frozen corn, thawed
  • 2 cups of frozen, shelled edamame (non-GMO, of course!)
  • 1-2 ripe avocados, cut into small pieces
  • 2 Tablespoons toasted sesame seeds
  • 2 Tablespoons of toasted sesame oil
  • 2 teaspoons of soy sauce
  • 1 Tablespoon of rice vinegar
  • A sprinkle of crushed red chili flakes
  • A sprinkle of garlic powder (optional)
  • Salt and pepper to taste

For the dressing: Whisk together the sesame oil, rice vinegar, and soy sauce. Set aside. If you can’t find toasted sesame oil, don’t worry! Extra virgin olive oil works just fine in this recipe.

For the salad: Bring a medium sized pot of water to a boil. Add the frozen edamame and boil for about 2 or 3 minutes. Add the frozen corn to the pot and boil for another 2 minutes. Pour the corn and edamame into a strainer and rinse with cold water. In a bowl, combine the corn, edamame, avocado, dressing, and toasted sesame seeds. Season with salt, pepper, chili flakes, and garlic powder if you prefer it. Cover the salad and allow the flavors to meld together in the refrigerator for 10-15 minutes. Be sure to serve this salad as soon as possible, as the avocados will turn brown not long after being removed from their skins.
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Note on sesame seeds: Usually sesame seeds are sold raw but toasting them is a piece of cake! Just add the required amount to a dry skillet (no oil) and turn the heat to medium. Keep the seeds moving by stirring them or shaking the skillet until you see that they’re a more golden brown color and you begin to smell them, about 3 or 4 minutes.

I hope you enjoy this recipe as much as I have!

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Little Garden Update!

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My first tomatoes have arrived!! Three of them. They’re the green striped zebra heirloom tomatoes that I planted as a seedling last month. For some reason tomatoes always surprise me when they show up. One day a space will be tomato-less and the next day I’ll go out to supervise the garden growth (as if that helps) and there are three. It never fails to make me so excited. Just ask all of my friends and family whom I inundate with “new tomato” texts.

And there are peas! My peas really tested my patience this year. They did not wanna show up for the party. But no fear! Now they’re here :) I have some great recipes that include these babies that I’ll be sharing with you soon.

I’ve also been harvesting some really beautiful lettuces and arugula this week. Coming in strong are arugula, black seeded simpson, boston lettuce, and mesclun mix.

These are some greens I picked for some of my friends. Organic salads all around!

Earlier this week I planted leeks, okra (Clemson okra!), cucumbers, a striped German tomato plant, sweet peppers, and kaleidoscope carrots. Please send them some good vibes so I’ll have happy things to report :)

Re-blog!

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Look it! My friend Lauren wrote a little something about my garden so today, instead of reading my thoughts, you’re reading her thoughts about some of MY favorite hobbies. Pretty sweet.

From the Inside Out

The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just on the body, but the soul. ~ Alfred Austin

Growing up, I imagined at one point I would have a quaint little garden of my own, where I could spend hours and hours in the sun growing and nurturing the plants. Just kidding. I didn’t really. I mean, growing up on the farm, we had a garden. It was a small one, but I remember as a kid how nice it was when my mom would go and pick the fresh lettuce or even better, the fresh blackberries which she would mix them into vanilla ice cream. We could sit on the porch out back and watch fireflies come up out of the corn fields. Do any of you siblings remember that?

While my mom is an excellent gardener…

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There’s a reason Olive Oyl loved Popeye

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It certainly wasn’t because of his tall stature, his flowing head of hair, or his love of clean air (note the ever present pipe). It was because of his muscles and his affinity for spinach, of course! Popeye made his debut in 1929 and even way back then, it was pretty well known that spinach was good for you. Even then, the entertainment industry subliminally, or in Popeye’s case, not so subliminally, tried to introduce kids to the idea that eating veggies was fun. I totally experienced this first hand. My brother John and I used to watch Popeye all the time, especially on Saturday mornings. I feel pretty certain that if we ate spinach at all, it was because Popeye thought it was cool (therefore it must have been, right?). I really miss those days.

“I yam what I yam!” Or in the context of this post, “You are what you eat.” If you are indeed what you eat Popeye was made of all these things, just to name a few: so much Vitamin A and Vitamin K, Vitamin C, calcium, magnesium, and zinc. And to boot, one cup of raw spinach (think salad) has only seven tiny baby calories and zero cholesterol or saturated fat. Spinach really packs a huge nutritional punch. See what I did there? No wonder Olive Oyl loved him. Shoot, I love him. Can we get a modern day Popeye up in here for all my single girls?

Now, I must say, unless you’re making spinach and artichoke dip or something like that, canned spinach is gross. Sorry, Popeye. Spinach can be a little finicky to grow but almost every single grocery store, in America anyway, sells fresh spinach in the produce department. This is my baby spinach plant that really hasn’t even grown into toddler spinach yet. I was not lying when I said it can be finicky.

If you’re in need of a super simple spinach recipe to try, try this one. It’s a great side dish recipe for both spinach lovers and apprehensive spinach eaters. And in my opinion simple is almost always the way to go. In parting, I’ll leave you with this serious thought for the day: AC thinks I look like Olive Oyl. See any resemblance?

Even if you do, at least my feet aren’t as big as hers. I’ve got that going for me! Now, if only he had muscles like Popeye ;)