Any time that you can sneak flowers into your food – go for it. Cucumber Blossoms from my pot on my rooftop.
I have a new best friend, Terry Hope Romero’s new book – “Salad Samurai”. I’ve literally been carrying this book around the house with me for days. Looking at all the fantastic ideas for salads, salad toppings, salad stuff! Terry knows what a great salad needs. Her new book is now available at Amazon and she’s allowed me to sneak a peak at her fabulous book and share a bit of it with you. Plus two lucky readers will be able to grab a copy of “Salad Samurai” for free!!
The first thing that I noticed when looking through all the gorgeous pics and recipes in Terry’s book was that she and I share a love of salads that make a meal. Salads that have a whole lot going on to satisfy your taste buds as well as your appetite. I’ve been enjoying a salad for most of my dinner meals since the beginning of March. I appreciate all the topping ideas and dressing recipes that I can get my hands on.
Red Quinoa, Quick-Pickled Beets, Sliced Cucumber, Coconut ‘Bacon’ all drenched in Terry’s ‘Almond Butter Hemp Dressing”
First you must start with fresh, nutritious and hopefully locally grown produce. The stars of my fresh beet salad came straight from the folks at From The Farmer D. C. A local produce delivery service that I just can’t shut up about since learning all about it on Choosing Raw. Every week now, I get a lovely bag full of deliciously locally grown veggies to feast on all week long. This week’s bag included fresh golden beets, a huge head of lettuce and 2 of the largest English cucumbers that I’ve ever seen. With Terry’s new book at hand…I put my mind and my taste buds to work creating a salad worthy of one of her dressings. I really had a difficult time choosing which one(s) to try first.
Fresh produce can make or break a salad. I’ve suffered through enough dried out, plain Jane restaurant salads to know when vegetables have been cared for, dressed well and are at their highest nutrition….and when they’re not.
So what’s in this creamy, rich delicious dressing? Terry has been nice enough to share the recipe for her
Almond Butter Hemp Dressing with all of you in advance of seeing her new book.
- 2 Medjool Dates
- 2/3 cup hot Water
- 2 heaping Tbs. Red Miso
- 1/4 cup raw Almond Butter
- 2 Tbs. Hemp Seeds
- 1 clove Garlic, peeled
- 2 tsp minced fresh Ginger
- Soak the dates in the hot water for 5 minutes. Pull apart the dates and remove and discard the pits. Dump the dates and the water into a blender.
- Add the remaining ingredients and pulse until completely smooth. Cover and chill for 10 minutes, this dressing will thicken a bit, and chilled overnight it will thicken even more. If desired, thin the dressing by whisking in a spoonful of cold water. Store chilled and use within 3 days.
- Salad Samurai by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong, © 2014
And then there was ‘bacon’ !!! I’ve made these myself before but I prefer the flavor of Terry’s version.
She’s also sharing that recipe with you all here:
- 2 Tbs. Tomato Paste
- 2 Tbs. Pure Maple Syrup
- 4 tsp. Liquid Aminos (such as Bragg's or coconut liquid aminos) or Tamari
- 1 Tbs. Liquid Smoke
- 2 Heaping Cups large unsweetened Coconut Flakes
- Preheat the oven to 325 degrees and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk the tomato paste, maple syrup, liquid aminos and liquid smoke until smooth. Pour in the coconut flakes and use a rubber spatula to thoroughly stir together completely coating the flakes with the marinade.
- Spread the flakes in a thin layer on the parchment paper and roast for 15 to 20 minutes, stirring occasionally until the flakes are completely dry and slightly glossy. Cool completely before packing in an air-tight container and store in a dark, cool place. Consume within 2 weeks for best flavor.
- For Raw Bacon: Coat the flakes with the marinade and spread them in a single layer on a solid dehydrator sheet. Dry for 8 or more hours as per manufacturer's directions.
“Salad Samurai” has page after page of salad topping ideas and recipes as well. The coconut ‘bacon’ should be the first one you try out when you pick up your own copy. I’ve sprinkled it on my Beet salad and it adds such a great crunch and flavor bite. I’m one that really can’t just eat a bowl full of greens. I usually have 3 or 4 crunchy toppings going on in my salads and Terry’s book is a godsend for new ideas for toppings and add-ins. To name just a few offered up in her book:
5 Spice Tamari Almonds, Roasted Hemp Seed Parmesan, Siracha & Smoke Pecans, Maple Orange Tempeh Nibbles, Pickled Red Grapes……….you get the idea. Wild flavor ideas to top all different kinds of salads. Oh yea, Terry also has salad recipes, duh!
So many varieties of salads in this book. Savory, slaws, fruits, fruit and veggies, taco bowls, wraps, even a pizza salad. She’s arranged them by season as well which helps to kind of narrow the field of what ingredients may be available for that time of year for you. Plus over 13 different dressings.
So now that you’ve heard a little about Terry’s new book, you’d like to see for yourself just how fabulous a salad can be?
I may be able to help you get your hands on your own copy – for FREE!
2 readers will win a copy of Terry’s book!!
To enter for your chance to win a brand spankin’ new copy of Terry Hope Romero’s “Salad Samurai” you’ll just need to subscribe for
e-mailed new posts from Canned-Time.com. You’ll have first views of all my news and recipes each week. You can manage your email subscription to adjust to your own preferences as well, without missing a post. Got it?
Each new subscriber will be entered to win. Sign up in the box below for your entry.
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You’ll need to leave me a comment letting me know any and all of the extra entries you’ve done. Each comment will count as 1 extra entry for you. Remember, you must first subscribe (or be subscribed via email) to be entered to win.
2 winners will be selected at random.
Contest ends June 25th. U. S. and Canada residents only please.
I was provided with a copy of ‘Salad Samurai’ for review though I was under no obligation to do so.
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