Unintentional "cooking" of my salad planned for the beach

Unintentional “cooking” of my salad planned for the beach

Super motivated on a Sunday morning to go to the beach and bring some healthy vittles to avoid a trip to the snack shack at the beach. The shack at the beach is lacking when it comes to food offerings. Overpriced frozen foods that you wait to have heated up and served to you in a paper box. The worst offender is the “pizza.”

I’m reasonably sure it is a knock off of Ellio’s pizza. No offense to Ellio’s, but, I think my parents may have served us that Ellio’s pizza a few too many times. I can barely look at it and I always thought it didn’t really taste anything like real pizza. But, I digress…

So, I got out my mandoline, “french fry cut” the yellow zucchini, orange pepper, etc. I threw all the ingredients together in Tupperware, drizzled some oil, vinegar and lemon juice and set it on ice. I was super excited to eat it while kicking back in the salt air.

After putting in my time at the shore watching three energetic boogie boarders, I finally sat down to have my salad. Took it off the ice, it was nice and cold. And then it dawned on me…I DIDN’T BRING A FORK!

Oh yeah, and the (now maligned) snack shack didn’t have any forks either! Criminy!

So, I brought the salad back with me and finally got a chance to eat it this evening. The veggies were nicely “cooked” by the citrus and vinegar, a ceviche if you will. Super crunchy and refreshing. Big on Vitamins A, C, Potassium and loads of other vitamins and antioxidants. Oh yeah, and of course low calorie.

Ingredients

1 yellow zucchini (sliced on the mandoline to look like noodles)

1 orange pepper (also sliced on the mandoline)

1/2 vidalia onion

Handful of grape tomatoes, sliced in half

4-5 broccoli florets (only threw these in because I grew them in the garden)

1/2 cup of hearts of palm, salad cut

Herbs (Basil, Oregano, savory, thyme)

Red wine vinegar

Toasted sesame oil

Juice of half a lemon

Method

Throw all vegetables together, drizzle oil and vinegar and lemon juice over them in a tupperware. Add a few pinches of salt. Shake up the tupperware. Enjoy immediately or let stand overnight for a more crunchy/pickled version.

Advertisements

As I am reading Mark Bittman’s Food Matters, I am considering going back to my old vegetarian ways. He suggests that cutting out meat (okay, also dairy, over processed carbohydrates and processed food) at least one day a week would reduce our impact on the environment, not to mention our waistlines and our risk for certain diseases. Of course, I am well aware of these issues, but, I do get sucked in

to thinking that I have to always offer an animal protein to the family for dinner (not to mention breakfast and lunch).

It actually takes a lot of creativity to come up with a dish that will feature two or more vegetable proteins (i.e. rice and beans), such that you don’t have to worry about getting adequate amounts of protein, iron, B12, etc.

But, in a fortuitous turn of events, I came across this website:  Meatless Monday: Recipes, Health and Nutrition News, which offers up LOTS of possibilities for putting your inner vegetarianista into action. I haven’t tried any of the recipes yet, but, as I am a big fan of garbanzo beans and my children seem to eat anything if it’s in the shape of a burger, I am definitely going to try the Garbanzo Bean Burgers.

As I write this, I realize we did have a meatless meal just last night. We did a vegetarian, low fat nachos dish. We used baked blue corn tortilla chips, low fat mexcian cheese, salsa, fat free refried black bean, guacamole (it’s the good fat!), onions, leftover asparagus and kalamata olives. It was actually delicious, and definitely satisfying. In fact, I could go for some right now!

Do you ever go full on vegetarian even though you are an ominivore?