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Abrazos! xox Penny

Tuesday, January 25, 2011

Cutting the Mustard

But, before I do...hope to see some of you tonight at The Green Earth Pharmacy from 6-7 for our Hair Affair! Fun...we will be sipping on organic wine and playing in "safe suds" and, no worries, you will be home in plenty of time for the State of the Union watch parties and address.

RWF newsflash 2 p.m....this just in...looks like I have a fresh food partner for the project at the Foodbank which was last week's Red White and Food post!!! exciting...will keep you posted!!

Now, on to today...

This Red, White and Food is a shout out to that ballgame fave (hmmm...think I am hooked?), mustard. I cleaned out my fridge the other day and found several different varieties: 2 types of dry powdered mustard, yellow and brown mustard seeds, 2 Dijons and an organic yellow. All yummy. Mustard is a fabulous condiment and actually, pretty good for you, high in lots of vitamins and calcium. Mustard also helps purify the blood, increases circulation, calms the mind and boosts intelligence according to several sources I found. Slather it on! 

Given that I don't encourage hot dogs unless they are the delicious veggie kind, here is a basic vinaigrette that everyone can enjoy. It is good as a marinade, drizzled on veggie dogs, as a dressing for cooked veggies as well as salads. It is Julia Child's finest take on mustard... 

Oil and Lemon Dressing with Dijon Mustard

2 strips fresh lemon peel
1/4 teaspoon sea salt
1/2 tablespoon Dijon mustard
1-2 tablespoons freshly squeezed lemon juice
1/2 cup "fine fresh oil" ...Julia's words
freshly ground black pepper

Mince lemon peel and mash together with the sea salt forming a paste. Beat in mustard and 1 tablespoon of lemon juice. When thoroughly blended, start whisking in oil and then remaining lemon juice. Taste for salt, adding more if desired and also adding in freshly ground black pepper. This can be done with a mixer or the true DIY way, in a Mason jar, shaking well to emulsify. Makes about 2/3 cup.

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