Today’s cooking experiments – from Dr Esselstyn’s book, Prevent and Reverse Heart Disease – were two salad dressings (whole-food, plant-based, no oil):
#1-Citrus Salad Dressing
- 3 tablespoons fresh orange juice
- zest and juice of 1 lime
- 1 to 2 teaspoons pure maple syrup
- 6 mint leaves, cut into chiffonade
#2-Ginger-Lemon Salad Dressing
- 1 can cannellini beans
- 1 tablespoon capers
- 1 large clove garlic
- 2 tablespoons lemon juice plus zest of 1 lemon
- 1 tablespoon ginger
- 1/4 balsamic vinegar
- freshly ground pepper.
I added them on raw vegetables – shredded carrot, purple cabbage, ginger, lettuce.
The dressings are both tasty and vibrant and made the vegetables a lot more appetising.
But as both lack any oil or fat, I didn’t feel that satisfied afterwards.
Either I just need to eat more volume, or I need to pair a salad with such a dressing with something starchy (rice, potato, corn) to make a complete meal.
Kangaroos at Mulligan’s Reserve
- Breakfast: oats with frozen blueberries, cacao powder, maple syrup, almond milk
- Lunch: salad with dressings as above, with noodles, pork ball and seafood dumpling
- Dinner: lots of junk, chicken kebab, fish o fillet, milkshake
- Other: papaya milk
- 9.2km run at 5.30min/km
- Felt a bit sore but after the first few kilometres, I settled into the run and then maintained a medium-hard pace, including under 5-minute kilometre pace on flatter sections.