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COOKING WITH NATURAL FOODS – Vegetarian Style

SALADS

Basic Salad Dressing #1

- 1/3 cup olive oil
- 2 tablespoons lemon dressing
- tsp. Minced garlic
- 1 tsp. Tahini (+ 2 tablespoons water) OR tsp. Dijon-style mustard
- Pepper and Salt

Baked Tofu-Potato and Asparagus Salad

We first had this salad in a health food store in Florida. It was so popular that people would start lining up when they knew the salad was almost ready. When I asked one business man if this tofu salad was really that good; he told me he took off work everyday at the same time for the last several weeks just to have it. Serves 4.


What to add to salads to make them interesting and healthier

Chickpeas, Kidney beans Frozen peas Seaweed
Leftover steamed chilled veggies Sunflower seeds Avocado
Roasted sesame seeds, bacon bits Cashews Walnuts
Leftover baked tofu Grated turnips, carrots, horseradish Baked eggplant
Artichoke hearts Jerusalem artichokes olives
Grated kohlrabi Steamed, chilled green beans Whole wheat croutons
 

Salad Ingredients:

1 lb. tofu cut in 1" cubes

4 medium potatoes, cut in 1" cubes

1 lb. asparagus, lightly steamed, and cut into 1 inch pieces

2 - 4 tbsp. oil

1 tbsp. Spike seasoning

1 tsp. Garlic powder

 Salad Dressing Ingredients:

4 tablespoons olive oil

2 medium cloves, minced

1 1/2 tablespoon lemon juice

1/4 freshly ground pepper

1/2 tsp. mustard

1/4 cup fresh onion, minced

Directions:

1. Preheat oven to 400 degrees F. Put the tofu, potatoes, Spike, garlic and oil in a large mixing bowl and mix thoroughly. Everything should be lightly coated with oil. Place evenly on a cookie sheet and bake for 20 minutes or until crispy and golden.

2. When they are finished baking, mix the tofu and potato with the rest of the ingredients, including the steamed asparagus and serve warm or chilled.

Basic salad dressing #2

- 1 (or more) clove garlic
- 5 tbsp. olive oil
- 2 tbsp. lemon
- teaspoon dried basil, thyme, oregano, savory, coriander, sage (1 tsp. fresh herbs would taste even better – keep in the refrigerator and snip with scissors as needed)
- 1 tsp. prepared mustard and salt

Making a Great Salad in 10 minutes (from leftovers)

Ingredients:

- Leftover pasta, potatoes, or rice
- Leftover steamed vegetables (use up the broccoli or green beans from the night before)
- 1 can chilled salad beans
- Bottle of favorite salad dressing
- Fresh onion, scallions, or leeks
- Fresh garlic

Mix all the ingredients in a large bowl and add salad dressing. The trick is to give the salad a flavor that your family will enjoy. Add soy derived bacon bits.

 

 

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About the Doctor



Dr. Juniper Martin
11825 SW Greenburg Road,
Suite A2
Tigard, OR 97223
503-443-2332
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