Raw Cheese? In a salad it’s all good…

When Bobby and I went over to our cousins’ new place on Saturday, I brought a raw salad:

41 cousin salad

  • base: red leaf lettuce
  • toppings: raw corn, red bell pepper, small pieces of grapefruit, yellow heirloom tomato, shredded carrot
  • dressing: liquid gold elixir (olive oil, bragg’s liquid aminos, lemon juice, rice vinegar, garlic, stevia)

There was some leftover dressing that I brought (I didn’t put the dressing on until it was time to eat so it wouldn’t get soggy) and I left it for them. I think they really liked it; Bobby said it was especially good. They also served delicious salmon with olive oil and dill which I had a lot of (must make this) and roasted asparagus. It was a great night. Their new place is beautiful.

I have to add red pepper to the list of veggies that go in my favorite salad.

I should also add this…

42 raw blue cheese

Raw blue cheese. Amazing. I thought I didn’t even like cheese (aside from parmesan). I crumbled this over a salad and mixed it up so the flavor dissolved throughout the whole salad. I will have to go back and get more soon; I ended up having more and it was a smallish piece that I bought to begin with. I made this nice big raw salad last night:

43 raw cheese salad

  • base: red leaf and iceberg lettuce
  • toppings: raw blue cheese, red pepper, heirloom tomato, raw corn, beets (another new favorite!), red cabbage
  • dressing: liquid gold elixir (see above)

Liquid Gold Elixir (LGE) is amazing and it’s my favorite dressing. I made Natalia Rose’s dijon dressing the other day… and it’s bad. I love her LGE (with a few changes), but nothing could salvage the dijon dressing. I tried a bunch of things to fix it and I think I should just throw it away; the only reason I haven’t pitched it is because I’m too cheap. The main problem with the dijon dressing was the apple cider vinegar. I think I have an aversion to it after taking shots of it daily a few months ago (an attempt to get rid of bloating… it did help somewhat but it was too gross to keep up).

Clare asked about the etymology (word history) of the word knob yesterday, since I keep on using knobs of ginger in my green juices. Here you go…

  • knob – originally recorded in 1373 as knobe. It probably came from a Germanic or Scandinavian language (either from knobbe = knob or from knyfill = short horn). It might be related to the word knot. Knob has had various meanings – a small rounded lump or mass; a knoll; a small lump of coal; a head; a bump, protuberance. It’s also been connected to a verb meaning “to thump, beat” (probably since a beating could produce a bump… or a knob).

Etymology is a rather imprecise science; it’s a lot of guessing! Any other word requests? I just wrote a post that has to do with word formation over at A Love of Words if you want more 🙂

Oh! I’m almost done with The Hot Zone. I really like this guy’s books.

And I’m still on my yoga kick (see workouts) – I did Sadie Nardini on Saturday and I did another Dave Farmar (6/24/09) yesterday. He’s getting way too chatty for me. I think I might do a Wade Zinter today. He’s nice and quiet but all of his sessions are 90 minutes and I prefer 60-75 minute sessions when I’m doing a podcast. I guess I could just skip the end since I don’t like the supine crap anyway (bad yogi Maggie).

Happy Monday!

14 Replies to “Raw Cheese? In a salad it’s all good…”

  1. you know I’ve yet to try the liquid gold elixer…dunno know why?

    but raw blue cheese…. must have been divine!

    love how the stronger cheeses really flavor foods! a little really goes a long way!

    glad you had fun!

  2. I love all your salad toppings, red peppers and beets are my favorites too. My new addiction to salad are red cabbage and celery. Get ready to see a lot of salads for when I go back to US.
    Where do you get bragg’s liquid aminos? I’d love to try that but I doubt I’ve seen it in WF or Tjs.

  3. Food sounds like it was great, and your salad looks beautiful with the lovely colors! I hear raw cheese is a lot easier to digest than pasteurized. Mmm, I love raw cheddar from trader joe’s!

  4. I’ve never tried that dressing. I have had the Dijon one before and liked it okay–but I love Dijon. I just started adding a little raw cheese to my diet and I really like it. I have been wanting to find a raw feta type cheese. I don’t know if that exist, but I LOVE feta!!

    I have been in a yoga slump this past week. I should try some of the workouts you are doing. I just keep not being motivated to do it in the morning and I like to walk in the afternoon or evening. Maybe tomorrow I will actually get out of bed in the mood for some downward dog:) It’s crazy because I LOVE yoga, but can’t get going for some reason.

    Have a good night!

  5. Maggie,
    Loved reading a day in your life post, but I’m so sorry about Bobby’s job! Everything okay?

    Raw bleu cheese? Never tried it. You should really try that raw parm I mentioned in my post today. I subbed raw cashews and sunflower seeds for the walnuts and pine nuts. It’s so good. CD loves it too.

    Would you mind sending me the Maggie version of the gold elixir – I know the ingredients, but approximately how much do you use? I’d love to make it, and I think I have everything on hand.

    Are you eating grains at all or just not at night?

  6. Mag! That raw blue cheese is new to me. Does it still have the same nutrition profile as regular? Your salads are looking great as usual. Knob is such a funny word.

    ~Justine

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