Watermelon, Endive, and Fig Salad
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Less of a recipe and more of a serving suggestion, this combination of sweet and salty flavors and crunchy and juicy textures is the perfect side salad or a cocktail hour snack platter. The contrasting ingredients are united by a super simple lemon vinaigrette and, of course, a sprinkle of flaky salt.
- 3 Tbsp. extra-virgin olive oil
- Kosher salt, freshly ground pepper
- ½ baby seedless watermelon (about 2½ lb.), sliced into 3" triangles (rind left on)
- 3 red endive, leaves separated
- 8 oz. fresh Mission figs, halved lengthwise
- 1 cup Castelvetrano olives
Whisk lemon juice, oil, and honey in a small bowl to combine; season with kosher salt and pepper.
Arrange watermelon, endive, figs, and olives on a platter in sections. Drizzle dressing over and sprinkle with sea salt.
Fresh fig and feta salad with pomegranate
This fresh fig and feta salad combines salty and sweet flavours brilliantly into a delicious meal. The addition of a balsamic honey dressing and the slightly sour taste of pomegranate seeds gives this salad an even bigger bouquet of flavours.
I always try to make a light, simple and healthy meal for lunch. Well, it doesn’t always work out, but at least I try to eat light at mid day. Fresh figs are a very versatile fruit that can be combined with various recipes to make a quick and easy meal, like this blue cheese and fig bruschetta. It’s clear that the beautiful sweet flavour of fresh figs pair really well with the saltiness of the cheese. Adding a few more ingredients makes this salad a great, light meal for an easy and healthy weekday lunch.
Desert Tortoise Diet Sheet
A desert tortoise (Gopherus agassizii) diet is comprised mainly of safe grasses and weeds, leafy greens, with small amounts of hard vegetables and moist fruits. A good basic salad can be prepared a week in advance and fed daily with selections from the following served in addition to it.
All tortoises need pesticide- and herbicide-free forage (grasses and weeds) for grazing. You can grow your own in your backyard and let your tortoises graze on it, after first making sure your yard is escape-proof. Another way is to build a safe pen or corral for the tortoises, and seed it with the forage. You can make it more decorative by planting edible ornamental plants around the perimeter and inside. Information on edible and harmful plants can be found at my Plant Information & Identification page. For tortoises that must be kept inside during inclement weather, you can seed nursery flats with the seeds and let them graze on them or take cuttings for them.
If you feed your tortoises too much of the foods that should be fed in relatively small amounts or occasionally, you risk causing health problems, ranging from diarrhea to kidney disease. There apparently has been a problem with people not reading this entire page, so I have reorganized it to put the emphasis on the forage.
85% Grasses and weeds dark, leafy greens cactus.
Grasses and Weeds
Alfalfa hay or pellets
Don't be an overly fastidious groundskeeper. Tortoises enjoy munching on dried brown leaves and stalks as much as they do the fresh plant. Top off your edible greens and ornamentals and drop them in the tortoise pen depending on their mood, the tortoises will eat them fresh or ignore them until they are nice and brittle.
These should make up no more than half (and ideally much less) of your tortoise forage:
Dandelion greens and flowers
* These are high in calcium oxalates that may bind calcium causing metabolic bone disease, and may cause visceral gout (mineralization/crystallization of the soft tissues and internal organs). Feed sparingly. ** These are high in goitrogens, which impair thyroid function when fed in excess. Feed sparingly.
Don't feed at all as they have little or no nutrition:
Red- and Green-leaf lettuce
Opuntia cactus pads and flowers (high in water content)
Bell Peppers, red and green
Potatoes (cooked, plain)
Pumpkin and other winter squash
Rice (cooked, plain)
**These are high in goitrogens, which impair thyroid function when fed in excess. Feed sparingly.
Feed sparingly as these are low in nutrition
Sprouts (alfalfa, bean, and grain)
Apples (no seeds)
Apricots (no pits)
Avocados (no pits or leaves)
Cantaloupe (with scrubbed rind)
Mangos (no pit)
Oranges (not for hatchlings)
Papayas (ripe, no seeds)
Peaches (no pit)
Pears (no seeds)
Tomatoes (not for hatchlings)
Mixed Veggie Salad
The following, based on my green iguana salad, can be fed occasionally:
1/2 cup shredded raw green beans
1/2 cup shredded raw squash (acorn, butternut, banana, kabocha, pumpkin, summer)
1/2 cup shredded raw parsnip
3/4 cup alfalfa pellets or 1/8 cup alfalfa powder from the health food store
1/4 cup fruit
Mix thoroughly together. Add in or sprinkle on salad a multivitamin supplement and a calcium supplement as recommended. Store in a sealed food storage container. Stays fresh for 6-7 days. Additional quantities may be frozen. Add a pinch of thiamine to the defrosted salad to replace the thiamin lost through the defrosting process
. and flowers and houseplants for grazing treats.
For more information on edible and harmful plants, please see the Plant Information & Identification page.
Ficus benjamina (note: the milky sap may be irritating to skin, eyes and gastrointestinal tract).
Hibiscus flower and leaves
Nasturtium flowers and leaves
Rose petals and leaves
Snail vine (Vigna caracalla)
Sunlight is critical for proper growth. The UVA promotes normal behavior and appetite the UVB is necessary to enable the animal to synthesize vitamin D3, a substance crucial to calcium metabolization. Be sure, however, to provide some shade. Being too hot is just as dangerous as being too cold. If regular direct sunlight cannot be provided for them, you must use UVB-producing fluorescent lights daily.
. and Water
Always have fresh water available for drinking. A large shallow bowl is best, one they can access but not accidentally tip into and possibly drown. Leopards, radiated and all hatchlings are at risk for drowning or suffocating if they tip over onto their backs and are unable to right themselves.
Plant Information & Identification - includes links to edible and harmful/toxic plant lists
Guest post: healthy maple granola
As a guest writer on the blog of Dinutrition, I’m happy to share with you today my favourite homemade granola recipe. There are two parts to the reason I love this particular granola and what makes it so unique. While I was a student at The Canadian College of Naturopathic Medicine, my roommate and I created this recipe, and it made for a memorable study break. We were inspired by the Paleo diet, as we found ‘Paleo-nola’ recipes to be a little too rich for our tastebuds and yet we wanted to create a recipe that was lighter in grains, sugar, and oil than most store-bought granolas.
Staying true to the philosophy of naturopathic medicine, we aimed for balance in our recipe. Rather than using rolled oats as the primary ingredient, or eliminating grains completely, we complemented them with a wide variety of nuts, seeds, spices, and the natural sweetness of real maple syrup (honey is a great alternative!).
We also used almond cashew butter along with coconut oil and a generous amount of pure vanilla extract to mix with the dry ingredients. Cashews have a buttery, somewhat sweet flavour, and while using plain almond butter is a fine substitute, the flavour won’t be quite the same. I recommend trying ‘Nuts to You’ almond cashew butter!
Since this recipe uses a higher proportion of nuts & seeds to grains, it is richer in fat than most granolas, making it more filling and satisfying. Nuts especially are known for their heart-healthy fats and protective effects against cardiovascular disease, as well as lowering the risk of weight gain and development of gallstones.
I hope you enjoy this recipe as much as I have. To good health and good eats!
Healthy Maple Granola
- 1 cup old-fashioned rolled oats
- 1 cup unsweetened shredded coconut
- 3/4 cup almonds, chopped
- 3/4 cups hazelnuts, chopped
- ¼ cup cashews, chopped
- 3/4 cup sunflower seeds
- 1/2 cup dried cranberries (optional)
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ¼ teaspoon sea salt
- 1/4 cup coconut oil
- 1/4 cup real maple syrup
- 3/8 cup almond cashew butter
- 1/2 tablespoon pure vanilla extract
Combine all dry ingredients except cranberries in a large mixing bowl. Melt coconut oil over low heat in a small pot and mix in rest of wet ingredients. Pour wet ingredients over dry ingredients and mix to combine.
Spread on a large baking sheet and bake in the oven at 300-325 F (depending how hot your oven is) for 15 minutes remove and stir, then bake at 250 F another 10-20 minutes, or until golden brown. If adding cranberries, add them in toward the end and allow to bake for only 5 minutes.
Sprinkle generously on a bowl of fresh fruit and serve with almond milk or yogurt. Store leftovers in an airtight glass jar and enjoy as a snack anytime!
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Well we have whipped up a Virgin Mango Raspberry Bellini to help you get that craving you miss
- 1 large egg yolk
- 2 tablespoons Dijon mustard
- 3 tablespoons plus 1 teaspoon balsamic vinegar
- 1 large garlic clove, minced
- 1 small shallot, minced
- 1 cup canola oil
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 12 breakfast radishes
- 12 ounces Castelfranco or radicchio, leaves torn into large pieces
- 8 ounces small tomatoes, quartered
- 1 small red endive, leaves separated
- 5 ounces baby zucchini, halved
- 4 ounces sugar snap peas, trimmed and halved if large
- 3 ounces baby carrots, halved lengthwise
- 1 Persian cucumber, thinly sliced
- 8 thin asparagus spears, cut into 3-inch pieces
- 1 ounce baby arugula (2 cups)
- Kosher salt
- Mixed herbs, such as basil and chervil, for garnish
In a food processor, combine the first 5 ingredients with 2 tablespoons of water. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another 1 to 2 tablespoons of water. Season with salt and pepper.
In a bowl, toss all of the ingredients except the herbs. Season with salt and pepper. Toss with 1/4 cup of the vinaigrette. Garnish with herbs and serve with more dressing on the side reserve the remaining dressing for another salad.
5. Sesame-Ginger Chopped Salad With Crispy Wonton Strips
You’ll love the combination of romaine lettuce and napa cabbage for in this Sesame-Ginger Chopped Salad With Crispy Wonton Strips from Eat More Plants, Molly Krebs! The carrots and cucumber add extra veggie power and crunch. The mandarin orange is a must too—it tastes amazing with these flavors.
I cannot stop with the asparagus. Obsessed.
I played with this recipe a bit. First I tasted it without the Parmesan, then with. then I added the pinenuts. then the shallots. my conclusion was.
Keep parmesan. Keep shallots. But no need for the pinenuts. I dunno. You try it. Sometimes I go into a frenzy of ingredients and cannot stop myself from adding more and more.
1 pound asparagus
1 tablespoon olive oil
1/2 teaspoon dijon mustard
1 cup dried porcini mushrooms or 1 cup cooked fresh
1 clove garlic
1 tablespoon butter
salt and pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup vegetable oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
Pepper to taste
4-6 tablespoons freshly grated parmesan cheese
1 shallot thinly sliced
Servings: 4 as a first course
Preheat oven to 400 degrees
Snap off ends of asparagus where they naturally break. Toss with olive oil and dijon. Place in oven for approximately 10 minutes or until tender with a slight resistance/crunch.
Combine dressing ingredients in a bowl with whisk or food processor.
Soak porcini mushrooms in a bowl with boiled water and let sit approximately 30 minutes or until tender and soft. Remove and finely dice.
On medium heat in a small frying pan heat up butter and garlic. Add porcini's and saute 3-5 minutes.
Break apart endive leaves. Place 4-6 on a plate.
Toss asparagus with dressing. Place inside endive leaves and drizzle dressing on top along with 1 tablespoon parmesan, shallot slices and salt and pepper.
Take a evenly divided portion of the porcini's and place to the side of the salad.
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Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Pomegranate Feta Salad
Pomegranate Feta Salad is the perfect blend of salty with the feta cheese and the sweet pomegranate seeds. This salad is appealing to the eyes and is a great salad for entertaining. Great for Christmas!
Pomegranate Feta Salad
Growing up we had quite the assortment of fruit trees in our backyard. We had lemon, fig, apricot, peach, and a pomegranate tree. The most magical tree of all was bar far the pomegranate tree.
If you’ve ever wondered if there is a higher power a pomegranate seems to be an immaculate gift from above that proves there is.
The inside looks like its own little world. Tons of vibrant gems (or seeds) embedded in a soft lining inside, you can’t help but be excited to open one up. Not to mention those little seeds are packed with nutrients.
I was quite spoiled having a tree like that in my own yard and was shocked to go to the grocery store and see that they have little cups of the seeds already harvested and ready to sell.
Something about it seemed so brash. Probably how bees feel when they see a jar of honey that they’ve worked so hard for just sitting on the shelf (I’ve watched Bee Movie too many times).
This salad is a showstopper and the perfect winter salad for entertaining. You don’t have to sugar the pecans but I feel like it gives it that extra touch. I hope you enjoy this pomegranate salad like I did.