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Welcome to the first Whole Food Wednesday at Beyond The Peel.

I wanted to start a day here at BTP where all real food bloggers or those getting into real, whole foods get together and share. There are so many great bloggers out there on a similar journey that I have yet to get to know. Let this be the day that we introduce ourselves to each other and really create that community.

 

I want to highlight YOUR WORK, YOUR RESEARCH and YOUR CREATIONS. Share up to 3 fun articles or recipes that you think might help others on their real food journey. This is also a great way for us to all see what you’ve been up to for the past week. Simply pick your 3 best posts to share with the group.

To start things off I wanted to share a super simple, DELICIOUS salad, that packs all kinds of nutrients in a small package. But the reason I like it the most is because it uses ingredients that don’t spoil easily. This means that when you’re stuck or in a pinch for something to eat, these three standby ingredients come to the rescue. Cabbage (lasts for months in the fridge), grapefruit (ours have been in there at least 6 weeks) and parsley (a good old house hold staple).

Look Mom, look what I made!

Savoy Cabbage and Grapefruit Salad with a Lime Ginger Vinaigrette

Savoy Cabbage Salad

  • Savoy cabbage
  • grapefruit

Peel the grapefruit using a knife to cut off all the peel and pith. Slice the grapefruit into 1/4 inch slices. Thinly slice the cabbage. Slice as much cabbage as you feel you need to eat. 1 grapefruit should feed 2 for a light meal or 1 for a large meal. Place the cabbage on a plate, top it off with the grapefruit slices and drizzle with vinaigrette.

Feel free to add avocado (mine weren’t ripe yet, but it was so delicious without that it didn’t matter).

Ginger Lime Vinaigrette

  • 2 Tbsp olive oil
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp honey
  • 1 handful of parsley
  • 1 inch segment of ginger
  • pinch of salt

Place the oil, vinegar, lime juice, honey and parsley in a small food processor or mini chopper (I used an emulsion blender to make mine). Peel and grate or finely chop the ginger. Add the ginger to the other ingredients and blend until the parsley is finely chopped and well combined throughout the dressing. Season with a pinch of salt.

Whole Food Wednesday’s Round-Up Rules

To come and play, use the linky tool below to add your link. Only link to the specific post and not your home page or else we won’t be able to find all that juicy information you’ve left us with.

The Rules:

  • 1. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products, unfermented tofu, protein powders, ketchup, white flour or white and brown sugar.
  • 2. Introduce yourself, your blog and what you’re about in the comment section and a small blurb about what you’re sharing. This way people can get to know you a little bit right off the hop and hopefully follow you as well.
  • 3. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.
  • 4. Follow Beyond The Peel on Facebook or Twitter.  It’s very easy to do and there’s also buttons at the bottom of this page to do so.
  • 5. Less of a rule but more a suggestion. Retweet or stumble this post so EVERYONE gets more exposure and traffic. It’s win-win for everyone.
  • 6. Don’t have a blog? That’s ok, we’d still love to hear from you. Write your recipes or tips in the comment section so we can get to know you too!
  • 7. Please visit some of the links below and let them know how you found them. After all, that’s how we’ll get to know each other!

Now it’s your turn.

What have you been up to this past week?

I’m sharing this with Real Food Wednesdays, Pennywise Platter, Simple Lives Thursdays and Full Plate Thursdays.



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