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blog: what i cooked this week

I wrote this blog from 2018-2020 to correspond with dishes I cooked at the St.Petersburg Saturday Morning Farmer's Market, to introduce market-goers to recipe ideas or foods they may not have worked with, and to feature in-season produce from our beautiful, local farmers.  I hope you continue to enjoy these recipes!
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10/6/2018

taste cart begins! ... Greens and almond quinoa salad

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Today is the first day of my new gig at the St. Pete Saturday Morning Market, where I will be cooking vegan meals highlighting fresh produce from local farmers, and giving samples to people for FREE!
I firmly believe that going to the farmer's market and buying and cooking fresh, locally grown vegetables, is one of the best things we can do for our health and wellbeing.  Here's why:

1. Eating more vegetables is the healthiest thing you can do for any diet.  Regardless of whether you eat meat or are vegan or vegetarian, all diet experts agree that adding more vegetables to your meals is the best way to get the most nutrition and maintain a healthy weight.  

2. Locally grown produce is better for you.  Buying and cooking vegetables that are grown ethically close to home ensures that the produce retains more of its nutritional value.  And, you are eating what's in season and climate-approved.  In our busy world, this brings us a little bit closer to the Earth, and nature.  

3. You are supporting your community.  These farmers and vendors work hard all year round to bring us the highest quality produce and products every week, and often at much better prices than the supermarket.  Vote with your dollars for your community!

4. Making time to cook is a great way to de-stress.  Giving some dedicated attention to meal preparation allows us to slow down and connect more to what we put in our bodies.  This allows our nervous system to relax, which is also the best way to improve digestion.  


Greens and Almond Quinoa Salad
1 bunch kale or collard greens, stems removed, chopped
1/4 red cabbage or 1 cup of bok choy, thinly sliced
1 carrot, grated
1 handful of cilantro, chopped
4 scallions, sliced
1/4 cup tamari-almonds, chopped
1 cup of quinoa, cooked

Dressing:
1/2 cup almond butter
1/4 cup tamari
1/4 cup rice vinegar
1/2 cup water
1 T sesame oil
3 inch piece of ginger, peeled and grated or chopped
1 clove of garlic
1/4 t pepper
1/4 t salt
1/8 t cayenne
1 & 1/2 limes, juiced

Directions: Blend the dressing ingredients and toss with everything else!  


​This recipe was modified from Megan Marlow's Kale & Quinoa Salad with Thai Peanut-Ginger Dressing, graciously passed to me from my friend Suzanne :)

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3 Comments
Gail Eggeman link
10/5/2018 08:44:30 am

What a great recipe! This is the yummiest greens/kale recipe I have ever eaten! Thanks for bringing it to Market. Can't wait to see what's next.

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Max link
10/5/2018 09:45:20 am

Thank you, Gail! I am thrilled to be a part of the Taste Cart and the Saturday Morning Market! Looking forward to many wonderful dishes in our future.

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Tamara
10/6/2018 11:49:28 am

So great to meet you at the market this morning! Your salad was fabulous! I plan on making some for my husband and I. And may use your services in the near future! Thank you!

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    Max Lewis is a licensed Acupuncture Physician in St. Petersburg, FL.  Previously, she co-owned and operated a much loved vegan/vegetarian/macrobiotic restaurant called Tofu A Go-Go! in Provincetown, MA.  Her experience and knowledge of food and natural healing eventually led her to pursue a career in acupuncture and Chinese herbal medicine.

    She firmly believes that going to the farmer's market and buying and cooking fresh, locally grown vegetables, is one of the best things we can do for our health and wellbeing.

    This blog brings you Vegan Dishes by Dr. Max, from the Taste Cart at the Saturday Morning Market in St. Pete featuring seasonal organic and abundant produce, grown by our very own local farmers, and recipes of What I Cooked This Week.  Enjoy your vegetables!

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