Eat more salad : Stock up on homemade vinaigrette!

This is a trick I learned from my cousin Sophie. Make a batch of salad sauce in advance. It reduces the effort to spontaneously eat salad, it’s cheap, and, as long as you don’t use perishable stuff like herbs and onions, it stays fresh indefinitely. Plus, you know what’s inside.

Here is my recipe:

0.5L Vinaigrette

  • Servings: 4-6
  • Difficulty: easy
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300 grams Olive Oil
150 grams Red Wine Vinegar
40 grams Dijon Mustard
.75 teaspoon salt

blend using an immersion blender.

Tips:
Pour the salad sauce in the bowl, then add the salad on top, and then toss (don’t pour the salad sauce on the salad). The sauce distribution is a lot better.
You might have noticed that I have used mass instead of volume for the ingredients. It’s my favourite way of measuring; volume is inconsistent because of wildly differing densities, plus it’s easy with a digital scale: put a jug up, press the tare button, pour in olive oil, press again the tare button. You’re quicker than with measuring jugs and not making anything dirty.

Cooking your own food is the best indicator for a healthy diet

Cooking your own food is the best indicator for a healthy diet : watch this video

Surpisingly, the best indicator for a healthy diet is not calories, or nutrients, but simply: Are you cooking your own food? This video shows the relevant science, along with a frightening look into the food industry.

I like the fact that the author rightly differentiates between processed and highly processed food; I have absolutely no objections to stuff like frozen foods (they are frozen so quickly that the structure is not affected, and they are frozen so freshly that they actually contain more nutrients than the ‘fresh’ vegetables which have been transported all over the place). Things like canned tomatoes are a blessing, milled flour (careful, though, not too much white flour). Puffed pastry¬†-I tried to make my own once, and it’s a huge pain!