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recipe index events videos cookbook apps resources press about contact summer cobb salad with coconut bacon july 20, 2018 29 comments -- summer is here! wowee zowee it’s been a beautiful july filled with plenty of sunshine, swimming, fresh fruit, and family time. it’s also a very special feeling being in canada for the whole spring-to-summer transition once again. it’s one of my favourite things, watching this little part of the world turn green and warm, for the lakes and rivers to invite us in, for the farmers’ markets to burst with local goodness, and for the long days to stretch into equally enchanted nights. i don’t cook a whole lot this time of year – i like to keep my food really fresh, mostly raw and pretty light. if i am turning the stove or oven on, it’s often to make staples that i can keep on hand in the fridge to amp up a salad or sandwich. lentils, beans, and quinoa are some rotating essentials that i can add a bunch of fresh veggies to, or turn into a dip. i also love to have some coconut bacon from my second cookbook, naturally nourished , on hand to add awesome flavour and texture to something as basic as avocado toast. the inspiration for this salad came when i had just made a fresh batch of this magical stuff, and i was trying to come up with some alternative uses for it (besides the best b.l.t. ever) when i remembered another classic bacon meal: the cobb salad! if you live outside of north america, chances are you’re not familiar with this iconic dish, a texture-rich combination of chopped romaine, avocado, tomato, chives, hard-boiled eggs, bacon, and chicken. it’s a rich and protein-heavy “salad”, often smothered in a creamy blue cheese dressing. whoa! major . needless to say, i knew that this was perfect makeover fodder, and i had everything i needed to get started. to turn this indulgent dish into something just as delicious, but actually a salad, was relatively easy. first, i decided to turn up the green and add some spinach to the mix. this small addition delivers more iron, protein, vitamin c and folate. instead of chicken, i pointed my garden arrow at peas, to add body and filling fiber. cooked chickpeas, butter beans or french lentils would also work beautifully in their place. watermelon radishes just came into season here, and it was a total no-brainer to add them to this version, since they add great crunch, delicious earthiness, and pink. because pink! and of course i kept the avocado…duh. the creamy chive dressing is such a win here. i created it in hopes of maintaining that rich and satisfying mouthfeel that blue cheese dressing lends to the classic cobb, but without the cheese, cream, sour cream and mayo (i mean, holy cow). instead i used hemp seeds, which are rich in omega-3 fats, and protein to energize our summer bods. it’s tangy, a little garlic-y, and super fresh. and since my recipe makes more than enough for this salad, pour the rest over thickly sliced beefsteak tomatoes, grilled eggplant and zucchini, or fold it into cooked grains and greens. my version of cobb salad is more of a concept than a recipe – so feel free to play around a bit with what you have, in the amounts that you have. and if you’ve got some other salad-y things kicking around that would work here, toss them in! no rules, just a clean-out-the-fridge kinda deal. it’s summer. let’s keep things easy and flowin’! to say i’m obsessed with this salad is an understatement. it’s the perfect summer meal and has everything going on with its fresh, crunchy, garden-fresh veggies and greens, creamy avocado, juicy tomatoes, rich and smoky coconut bacon, smooth and tangy chive dressing, satisfying eggs, and if you don’t want to dive face first into that bowl right now i don’t think we’ll ever be friends ; ) print recipe summer cobb salad with coconut bacon serves 2 as a meal, 4 as a side ingredients: 1 head of romaine lettuce a couple large handfuls of spinach a few handfuls fresh peas, raw or lightly steamed 2 medium watermelon radish 1-2 ripe avocados, depending on how hungry you are 2-3 soft-boiled eggs, optional a couple handfuls of coconut bacon (recipe follows) a generous drizzle of creamy chive dressing (recipe follows) chives for garnish flaky salt and pepper for garnish directions: 1. roughly chop the romaine and spinach, and place in a large salad bowl. 2. thinly slice the watermelon radishes, peel and slice the avocado, cut the eggs in half, and add these ingredients to the greens. scatter peas throughout, toss on the coconut bacon, drizzle with the creamy chive dressing and garnish with chives, salt and pepper. devour and rejoice. coconut bacon makes 5 cups / 200g ingredients: ¼ cup / 60ml tamari ¼ cup / 60ml maple syrup 3 tbsp. melted coconut oil 1 tbsp. liquid smoke 1 tsp. freshly cracked black pepper ½ tsp. garlic powder 5 cups / 200g coconut flakes directions: 1. preheat oven to 325°f / 160°c. 2. whisk all wet ingredients together in a large bowl. add coconut flakes and toss well to coat. let the coconut sit and marinate in the liquid for about 5 minutes. 3. place coconut on a parchment-lined baking sheet, spreading it out evenly. bake for 20-30 minutes, stirring every 7 minutes or so, until fragrant and crispy. the coconut will crisp up outside the oven as well, so take that into consideration. store in an airtight container for up to three weeks. creamy chive dressing makes 1 ½ cups / 375ml ingredients: ¾ cup / 100g hemp seeds zest of 1 lemon ¼ cup / 60ml freshly squeezed lemon juice 1 clove garlic 2 tbsp. cold-pressed olive oil 2 tsp. pure maple syrup ¼ tsp. fine sea salt ½ cup / 125ml water, or more as needed 3 tbsp. finely minced chives directions: 1. place all ingredients except for the chives in a blender (a high-speed blender is definitely recommended) and blend on high until completely smooth and creamy. add the minced chives and pulse once or twice just to incorporate them. taste and adjust seasoning if desired. if the dressing is too thick, add a little water and blend well again. 2. pour dressing into a glass jar and store leftovers in the fridge for up to one week. show me your salad on instagram : #mnrcobbsalad written by sarah britton 29 comments posted in appetizer , condiment , gluten-free , grain-free , lunch , main dish , picnic , recipe , salad caramelized onion white lentil hummus june 14, 2018 24 comments -- if there is one trick i’ve learned in all of my years cooking, both at home and in restaurants, it is this: caramelized onions can make almost anything taste amazing. they’re the ridiculously simple, yet magical ingredient that turns an ordinary dish into something so rich-tasting and satisfying that people go … oh hi excuse me, this is incredible. i think the simple reason that caramelized onions taste so good, is because they are a labour of love. not like an all-day stirring the pot kinda deal, but most definitely a food that you can’t just leave on the stove and dive into an instagram vortex. no. caramelized onions take care and attention, at least for the better part of half an hour, and the results are so worth it i bet you’ll catch yourself multi-tasking at the stove tonight just to have some on hand to gussy up your omelet this weekend (boss move there, by the way). the more accurate reason that caramelized onions taste so good however, isn’t technically caramelization – it’s called the maillard reaction. the maillard reaction is a browning reaction similar to caramelization, but with one distinct difference: caramelization is a chemical reaction between reducing sugars, while maillard is a chemical reaction between reducing sugars and amino acids (proteins). and yes, there is enough protein in an onion to elicit this response – how thrilling for us! although the maillard reaction is very complex and complicated, what we do know is that it requires heat to transform and rearrange sugars and amino acids to create new and fantastic flavour molecules in and on your food, making it even more delicious. if yo

URL analysis for mynewroots.org

https://www.mynewroots.org/site/category/salad/
https://www.mynewroots.org/site/contact/
https://www.mynewroots.org/site/category/recipe/
https://www.mynewroots.org/site/2018/06/caramelized-onion-white-lentil-hummus/#comments
https://www.mynewroots.org/site/category/raw-food/
https://www.mynewroots.org/site/video/
https://www.mynewroots.org/site/2015/10/white-lentil-risotto-with-mushrooms/
https://www.mynewroots.org/site/about/
https://www.mynewroots.org/site/category/beverage/
https://www.mynewroots.org/site/category/smoothie/
https://www.mynewroots.org/site/category/lunch/
https://www.mynewroots.org/site/recipes/
https://www.mynewroots.org/site/site/2018/03/cacao-hemp-crispy-treats/
https://www.mynewroots.org/site/site/2018/06/caramelized-onion-white-lentil-hummus/
https://www.mynewroots.org/site/category/dessert/

Whois Information

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Domain Name: MYNEWROOTS.ORG
Registry Domain ID: D155300637-LROR
Registrar WHOIS Server: whois.enom.com
Registrar URL: http://www.enom.com
Updated Date: 2018-01-29T05:00:25Z
Creation Date: 2009-02-08T01:27:01Z
Registry Expiry Date: 2019-02-08T01:27:01Z
Registrar Registration Expiration Date:
Registrar: eNom, Inc.
Registrar IANA ID: 48
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: +1.4252982646
Reseller:
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Registrant Organization: My New Roots
Registrant State/Province: Capital
Registrant Country: DK
Name Server: TOM.NS.CLOUDFLARE.COM
Name Server: EVA.NS.CLOUDFLARE.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form https://www.icann.org/wicf/)
>>> Last update of WHOIS database: 2018-08-24T20:13:17Z <<<

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  REFERRER http://www.pir.org/

  REGISTRAR Public Interest Registry

SERVERS

  SERVER org.whois-servers.net

  ARGS mynewroots.org

  PORT 43

  TYPE domain

DOMAIN

  NAME mynewroots.org

  HANDLE D155300637-LROR

  CREATED 2009-08-02

STATUS
clientTransferProhibited https://icann.org/epp#clientTransferProhibited

NSERVER

  TOM.NS.CLOUDFLARE.COM 173.245.59.147

  EVA.NS.CLOUDFLARE.COM 173.245.58.114

OWNER

  ORGANIZATION My New Roots

ADDRESS

  STATE Capital

  COUNTRY DK

  REGISTERED yes

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