FoodFash

Adventure Begins in the Kitchen

#ACLFest Recovery Juice

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Beet Carrot Lemon Ginger Juice

I’m totally beginning this Austin City Limits adventure keeping the end in mind. Not in a negative way, but in a positive preparation sort of way.  In a start your day with the good stuff before consuming junk all day kind of way.  And my new Breville juicer arrived just in time.

Beet Carrot Lemon Ginger

And since I’ve been picking up Juiceland’s Moderator juice whenever possible, I figured my first good stuff would contain beets, lemon, and ginger.  I only swapped apples for carrots because my memory failed me.  But it ended up being a wonderful mistake.

Juicing

I juiced everything separately so I could mix to taste.  This was my first solo juicing adventure, after all.

Beet Carrot Lemon Ginger Juice (yields (4) 8 ounce servings)

2 large beets, washed and trimmed

1 pound carrots, washed and trimmed

1 – 4-inch (approximate) hunk of ginger, washed

juice of two lemons

Cut beets, carrots, and ginger into manageable sizes and add to juicer.  Use a handheld citrus juicer for the lemon and add the lemon juice to the vegetable juice. Pour in a fancy carafe, refrigerate until chilled, and drink!

Interested in listening to some ACL sounds?  Check out this post!

Gingerness

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I was determined to recreate the Cafe Hey cabbage salad that I had for the first time after our yoga in the park picnic a couple weeks ago.  It was SO perfect.

The problem with recreating something that you haven’t freshly eaten is…  You kind of forget all of the components that made it good, and just remember good.

The other problem is ramen.  Plain ramen is hard to come by and ramen soup has 48% DV of sodium – yikes!  I’m hoping that using only the noodles and tossing out the flavor pack brought the sodium down to a less ridiculous percentage.

FoodFash’s Attempt at Ginger Cabbage & Ramen Salad

2 Packs of Ramen (any flavor, you’re going to ditch the salt monster)

1 Small Head of Red Cabbage, chopped

3 Green Onions, chopped

1 Handful of Sliced Almonds

3/8 Cup of Ginger Dressing

While your noodles are boiling, chop the cabbage and onion.  Drain the noodles and add to the veggies.  Add the almonds and dressing, then stir until dressing is evenly distributed.  Voila!

My notes for next time include finely chopping the cabbage and chilling the end result for an hour or so until the noodles cool.  I think the chilling time would allow more of the ginger flavor to be absorbed as well.

My fingers are crossed that Cafe Hey has this salad again soon so I can sleuth my way to the perfect Ginger Cabbage & Ramen Salad!