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salad cut-1


Ugh it finally happened. The dreaded winter weight has arrived. Like an old friend that you don’t have much in common with anymore but you have so much shared history that they’re a fixture in your life. “What are you doing this month?” the dreaded friend messages you, “I thought I could come up and visit.”

And you can’t get rid of them till Spring.

So I’m drinking apple cider vinegar with hot water in the mornings, exercising more, going to bed early and trying to limit unhealthy food choices. Less chocolate and cheese for sure. And chips. Maybe even less wine…

More smoothies and dark greens and fruits and salads.

Miso salad dressing
Makes enough for 2-3 salads
1 tbs miso paste
1 tbs rice vinegar
1 tbs fresh lime juice
2 tbs toasted sesame oil
1-2 tsp honey or agave
1 garlic clove minced
1/2 tsp – 1 tsp fresh grated ginger
chili flakes (optional)
toasted sesame seeds

Whisk all ingredients together. Taste and adjust seasoning if needed. A whole raw garlic clove may too much for some. I thought it was delicious as is and good enough to dip in raw cut up veggies. It would also be an excellent marinade for portobello mushrooms or tofu. I made a quick lettuce, cucumber and red pepper salad with a veggie sausage for lunch, but fried tofu or sliced hard-boiled egg would work too.