Avocado Lover’s Salad with Radishes

MAKES 6 SERVINGS • PREP TIME: 5 minutes • COOK TIME: Not applicable

1 head romaine lettuce, torn into bite-size pieces (about 8 cups)
1 English cucumber, peeled, seeded and diced
12 radishes, thinly sliced (about 1 cup)
Greener Than Green Goddess Dressing
1 large avocado, diced
1/4 cup pumpkin seeds, toasted
2 tablespoons chopped fresh mint
2 teaspoons chopped fresh cilantro

Put the lettuce, cucumber, radishes, in a large bowl and dross to combing. Drizzle with the dressing and toss again. Add the avocado, pumpkin seeds, mint and cilantro and toss once more.  

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

Mixed Radish Salad

Mixed Radish Salad

A guest recipe by Andrew Weil, MD

We usually think of radishes as a minor ingredient in mixed salads that provides a watery crunch and sometimes a spicy snap. Here they take center stage along with arugula, basil, and radish sprouts in a lemon-olive oil vinaigrette with Parmesan cheese. If you can’t find radish sprouts, substitute sprigs of watercress trimmed of any coarse stems.

Meyer Lemon Balsamic Vinaigrette

MAKES ABOUT 1/2 CUP • PREP TIME: 5 minutes • COOK TIME: Not applicable

Another good all-purpose salad dressing that comes together quickly and lasts for a week in the
fridge. I love Meyer lemons because, relative to other lemons, they’re quite sweet. If you don’t have a few Meyers hanging around, use a combination of regular lemon juice and orange juice.

2 tablespoons balsamic vinegar
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed Meyer lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 tablespoon minced shallot (optional)

Put the balsamic vinegar, lemon zest, lemon juice, salt, and pepper in a small bowl and stir to combine. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth. Transfer to a small container with a fitted lid and shake well.

COOK’S NOTES: Add the salt with the acid but prior to adding the oil. The reason? The acid breaks down the salt, allowing it to do its job as a flavor carrier.

The Meyer lemon is milder and sweeter tasting than most store- bought lemons. If you don’t have Meyer lemons, use 2 tablespoons of lemon juice combined with 2 tablespoons of freshly squeezed tangerine or orange juice. As for the zest, regular lemon zest is an acceptable substitute.

STORAGE: Store in an airtight container in the refrigerator for up to 5 days.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

Arugula Salad with Roasted Cherries and Goat Cheese

MAKES 4 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 5 minutes

Cherries have a short summer growing season, so you’ll want to make the most of them when they show their cute, plump selves. Here the sweetness of the roasted cherries, the peppery freshness of arugula and the bite of goat cheese with a high note of balsamic vinegar is especially delicious. 

12 cherries, pitted and halved
1 teaspoon extra-virgin olive oil
Pinch of sea salt
4 cups tightly packed baby arugula
1 cup thinly sliced fennel
2 tablespoons chopped fresh parsley
6 tablespoons Meyer Lemon Balsamic Vinaigrette
1/4 cup sliced almonds, toasted
1/4 cup goat cheese (optional)
Small handful of blueberries (optional)

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a bowl, toss the cherries with the olive oil and salt. Place the cherry halves cut side down on the prepared baking sheet and roast for 5 to 6 minutes, until they just begin to soften.

Put the arugula, fennel, warm cherries, and parsley in a large bowl and toss gently to combine. Drizzle the vinaigrette over the top and toss again. Scatter the almonds and goat cheese over, and serve.

VARIATIONS: Substitute toasted walnuts for the almonds. If cherries are out of season, skip the roasting and use 1 cup of Blueberries.

COOK’S NOTE: A mandoline is a handy kitchen tool that allows you to slice vegetables to a uniform thickness; it’s perfect for the fennel in this recipe, which needs to be sliced very thinly. There are many inexpensive models available at kitchen stores and online.

STORAGE: Store in an airtight container in the refrigerator for up to 2 days.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

Eric Gower’s Perfect Cup of Matcha

Eric Gower’s Perfect Cup of Matcha

If you’re not familiar with matcha, it’s a finely powdered green tea. And if you’re not familiar with chef Eric Gower, his matcha is to green tea as Dom Perignon is to Champagne. Eric spent sixteen years in Japan learning the customs and history behind one of the healthiest teas on the planet. I took a class with him and he made me a matcha convert; now, every day at 3 p.m. on days when we’re home working, my husband, Gregg, and I stop everything for a few minutes and do a little tea ceremony around this hearty brew. I thank you, Eric, for allowing me to share your matcha method with my readers. We all give you a virtual bow.