Wisdom Wednesday

Tip:
To get probiotics into your daily meals there's Kimchi (great with eggs for breakfast), Kombucha tea, plain Yogurt, and Sauerkraut—each giving you different types of bacteria. Add to that Miso, which is commonly used to make miso soup, however the bacteria are likely destroyed in the cooking. Instead add a little miso paste to your salad dressing—it acts as an emulsifier.

Here's a quick dressing recipe from Summer Tomato:
1 Tbsp miso paste, splash of rice vinegar to 1/2 C olive oil, add salt & pepper, fresh chives and some grated ginger to make a nutritious and delicious dressing.

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Garden Fresh Tomato & Zucchini Salad Recipe

What better way to celebrate Labor Day than give you a recipe with ingredients that overflow from your garden. I'm switching things a bit—posting a recipe on Friday and posting the usual Friday health tip on Monday.

Late summer results in an abundance from the garden, particularly tomatoes and zucchini. My tomatoes are growing, but are not yet ripe. Friends have come by with tomatoes and zucchini from their gardens so I had to come up with some recipes to make use of the bounty.

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Lemon Dressing Recipe

I love using lemons in recipes. It adds a nice fresh tang and lots of nutrients. Lemons are also very alkalizing in the body (to be healthy, you want your body to be alkaline).

This dressing recipe comes from Hallelujah Acres. As with all dressings, it's easy to prepare. Why buy store-bought with all the extra ingredients when you can make it fresh in a few minutes.

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Crunchy Napa Cabbage Asian Slaw

Since summer is in full swing, I have another salad for your "gotta make for summer" recipes. I found it at Kalyn's Kitchen. She puts out some very yummy salads full of nice veggies... and you know how partial I am to veggies. Gotta have lots of 'em.

I tried the Crunchy Napa Cabbage Asian Slaw with Sugar Snap Peas, Radishes, Almonds and Cilantro (Kalyn loves detailed descriptive names), making some of my own tweaks to the recipe (not much), and found it easy to make and delicious. I first made it in March and felt summer is the best time to introduce it to you.

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