Fresh Herb Dressing

Left - Mint Middle - Coriander Right - Basil

Culmination of Culinary Herbs Basil - Coriander -Mint

Red Onions

Non-fat Plain Yogurt

Honey

 Fresh Herb Dressing

I wanted to isolate the dressing in a "botanical studies" scale. As a observer of nature, one has to identify plants by its appearance. Have you noticed the difference or similarity between the fresh or dried herbs that you use in your cooking? If you are curious, one can smell the difference by dry or fresh. But you need to look at a whole scale, one should use fresh herbs. Having a real subject is the key component of knowing the plant.

I loved seeing the broad-like green leaves in the basil and mint. The leaves of the coriander, also known as cilantro, are more parts within the leaves. With careful consideration, I would like to serrate different parts of the leaves and place veins or stems in a microscope slide. Or I can use x-rays to draw out the botanical outlines of the parts. As I analyzed the leaves, I used an imaginary cross-section where the food processor cut into the leaves. I imagine how the leaves will combine other ingredients.

On the side, I used extra- virgin olive oil, salt, and pepper for a sauteeing base. I placed fresh diced red onions. The onions come from the bulb vegetables. One sees bulbous structure in shallots and garlic. As the onions caramelized for a few minutes, I took off the heat. Next time I cook, I would like to measure out the temperature from room to cooking to cooling. I would love to precisely know each stage of the cooking by mere reaction point.

I combined the red onion base with the herbs in the processor. At this time, the temperature is quite slightly warm. The products must to elevate to create a successful dressing. I measured out 1/3 cup of non-plain yogurt and small teaspoon of honey into the processor. I blended for about 20 seconds.

I tasted the ingredients together. I love the freshness taste. I appreciate flavors of the recipe due to the fact that I took notice what each part is made and how each part reacts with one other. I will analyze how the vitamins transfer from the dressing to our bodies in one of my next posts.

As I went on my short shopping trip to prepare for the dressing, I gave concentrated effort to omit processed and useless ingredients. I found the origins of the ingredients contributed to my choosing. I may ask my readers to look at each individual ingredient and learn one fact about each one. You will appreciate the work and effort of a dish.

Welcome

My writings on food will take you on an exploratory journey through my experiences as I cook my meals, conduct research on the ingredients, and profoundly explain the details into the philosophies of eating. I'm approaching at an age which optimal health is essential for further living. At the same time, my curiousity of what I eat surfaces for further knowledge.

Today, I'm planning to take basic ingredients and create a simple dressing. Living in a sunnier climate, I'm able to grow fresh herbs alongside a window. I will take fresh basil, mint, and coriander and mixed with a low-fat yogurt content and fresh lemon juice. The explanations of the health benefits on the herbs will bring an appreciation of the edible plants. I will take one of their essential vitamins and give a delightful narration of the compounds involved. I might even talk about how herbs are processed in our bodies. I look forward to moving forward from blogging on my elaborate famous Facebook posts of descriptions on meals cooked for the day to opening a new world of seeing and analyzing food.

I believe in slowing down and revealing what we are and what we are putting into our lives. I give gratitude to what I have and how the writings will evolve my thinking and influence everything around me. Enjoy my writings and hopefully I will serve you one day on your table or a nice blanket sitting on a beautiful sunny, picturesque landscape or through dishes maded by readers or yourself. I wish for you a great simple food journey.