Chop Chop Salad

CHOP-CHOP SALAD

Makes 6-8  servings

While you could make this in a food processor, it is well worth it to chop these ingredients by hand into ¼” chunks to fully appreciate the ingredients. For an East Meets West/Asian fusion type dish, serve with Orange-Ginger Dressing.

1             tablespoon lemon juice plus 2 cups water, mixed in bowl

2             large apples

1            wedge napa cabbage, or 2 cups finely chopped

2            cups romaine lettuce, finely chopped

1              cup English cucumber, chopped

1 cup red pepper (about 1 large red pepper), chopped

½            cup red onion, finely chopped

TOOLS: Ceramic knife for long-lasting freshness, if available

• Chop apples into ½” – ¾” chunks. Set aside in bowl with lemon juice and water.
• Chop remaining ingredients into ¼” – ½” pieces. Drain lemon water from apples and place all ingredients in one bowl.
• Hand mix all ingredients until all are evenly distributed.

Chef’s note: Chop-Chop Salad keeps, refrigerated in airtight container or green bags, up to 2 days.  To prevent apples browning, put the slices in a bowl of cold water to which a spoonful of lemon juice has been added.

Learn about the health benefits of apples:

http://tiny.cc/81gij

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LEMON ORANGEADE, CLASSIC LEMONADE, APPLE LEMONADE

APPLE LEMONADE

MAKES 1¼ QUARTS

Many adults have never had freshly pressed raw apple juice—if you have a juicer, using fresh organic apples will be a palate-awakening experience for your guests. If you do choose to use pasteurized juice, look for organic and unfiltered.

If you love the sharp twang of green apple, hold off on the agave nectar altogether. If you have a sweet tooth, use a sweeter apple, such as Fuji, or add agave to keep the glycemic index low.

1   quart apple juice
¾  cup freshly squeezed lemon juice
½  cup of ice
¼  cup agave (optional)
Few slices fresh lemon and/or apple (optional)

• Stir apple juice and lemon juice in a pitcher.
• Stir in agave, if desired, until dissolved.
• Add ice and stir.
• Garnish with fresh lemon and/or apple slices, if desired.

Learn about the health benefits of lemons:

http://whfoods.org/genpage.php?tname=foodspice&dbid=27#healthbenefits

LEMON ORANGEADE
MAKES 6-8 SERVINGS

I created this drink for a summertime event hosted by a women’s group. Adding a second citrus juice and raw honey gives the traditional lemonade a modern twist. Serve this on its own or with pungent foods to balance the flavors.

1       cup freshly squeezed lemon juice
¼      cup freshly squeezed orange juice
¾      cup  honey
4       cups water
½      cup of ice
Few   slices lemon or orange (optional)
Few   leaves spearmint (optional)

•    Pour lemon juice, orange juice, and honey into a pitcher. Stir until honey dissolves, or let mixture sit on counter for a few hours until honey dissolves.
•    Add ice and stir.
•    Garnish with fresh lemon slices, orange slices, and/or spearmint leaves, if desired.

Learn about the health benefits of lemons: http://whfoods.org/genpage.php?tname=foodspice&dbid=27#healthbenefits

CLASSIC LEMONADE
MAKES 1½ QUARTS

Like so many familiar foods, lemonade at one time made from scratch. This version is a far and refreshing cry from the “lemon flavor” mixes that we’ve become accustomed to.

1      cup freshly squeezed lemon juice
6      cups water
½     cup agave nectar
½     cup ice
Few  slices lemon (optional)

•    Pour lemon juice and water into pitcher. Stir.
•    Stir in agave until dissolved.
•    Add ice.
•    Garnish with fresh lemon slices, if desired.

Learn about the health benefits of lemons:

http://whfoods.org/genpage.php?tname=foodspice&dbid=27#healthbenefits

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