Clean Cooking Series: Holidays in Review, Shrimp Salad

By Shidonna Raven, Chef Editor

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From our Family's Table to Yours

While we craft our own recipes, we do enjoy a recipe from others cooks to chefs: Martha Stewart being one of them. During the Holidays we made a few dishes, some our own and some from others. The Clean Cooking Series: The Holidays in Review is an opportunity for you to Journey with us Cooking & Eating Clean (One of Our Health Features) designed to empower you to lead a healthy life in many forms and fashions, in this instance via clean cooking and eating. Clean cooking or eating is a recently coined term simply aimed at distinguishing between those foods grown or raised with (organic or natural) or without chemicals such as pesticides. Ideally these farms are not agricultural complexes where plants and animals grow having never seen or been exposed to the actual SUN.

Naturally, clean cooking and eating begins with sourcing foods that haven been grown under organic and nutritious conditions, which Eliot Coleman points out in his book: The New Organic Grower.

We will be reviewing the clean dishes we prepared this past Holiday season. All dishes are simple, many traditional classics and easy to make at home.

Karibu Chakula / Bon Appetit - Swahili / French

Shrimp Salad Ingredients

• 15 - 30 Prawns

  • Prawn Marinade (24 - 36 hour marinade)

  • Olive Oil to Taste

  • Ginger to Taste

  • Salt to Taste

  • Basil to Taste

  • Paprika to Taste

• 1/2 Cup Cut Carrots

• 1/2 Cup Fresh Blueberries

• 1/4 Cup Walnuts

• Mixed Greens

• Salad Dressing

  • 1/2 Cup Olive Oil

  • 1 Lemon Squeezer

  • Tablespoon Brown Sugar

Directions

• Step 1

• Salute shrimp prawns until blackened

• Step 2

• Cut vegetables and rinse mixed greens

• Step 3

• Mix all Salad Dressing ingredients with whisk.

• Step 4

• Toss all ingredients and top with prawns.

• Enjoy

How to Cook & Eat CLEAN

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