Rose's Kitchen Recipes

So much information out there- so many books to read. I just finished reading a book called “The Blue Zones” about lessons for living longer from “The People Who’ve Lived The Longest” by Dan Buettner.
Blue Zones are communities where common elements of lifestyle, diet and outlook have lead to an amazing quantity and quality of life. Another article that I read was by Daphne Miller  (MD) who has also written a book “ The Jungle Effect”:  A Doctor Discovers the Healthiest Diets from Around the World” Miller spent two years studying eating habits common indigenous communities with low rates of common diseases such as heart disease, diabetes, breast cancer and depression.
The common thread between the two writers is food: what we eat and how much- imagine that!!
Planting a small garden is a good start. Too keep it really simple, I bought two large pots- 20 inch diameter- filled them with dirt and compost and planted some spinach, lettuce and kale. They are sitting right by my front door growing.  I am already using my spinach leaves for sandwiches and a small salad mix with the kale and lettuce- and so convenient- a couple of steps to pick fresh salad.

                                        SPINACH and SUGAR SNAP SALAD
                           with WARM SESAME-SHALLOT VINAIGRETTE.

You can substitute the spinach with the peppery flavour of watercress. Tossed with a warm dressing, this salad is a perfect light lunch.

8 ounces (2 cups) fresh sugar peas
4 cups loosely packed baby spinach leaves or water cress (woody stems trimmed)
2 Tbsp canola oil
4 large shallots, thinly sliced into rings
2 Tbsp rice vinegar
2 tsp toasted sesame oil
¼ tsp salt
½ cup crumbled Asiago cheese or old cheddar cheese

• Bring a pot of water to a boil. Add peas and cook until bright green, 30 secs. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl; add watercress or spinach and toss to combine.
• Heat canola oil in a medium non-stick skillet over low heat, add shallots and cook very slowly, stirring frequently until golden brown, about 15 mins. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 secs. Pour the warm dressing over the peas and spinach; toss well. Top with cheese and serve