Rose’s Recipe’s Feb 26

Are you drinking enough water? I know I am not, and everyday I make a conscious effort to drink my eight cups either as water or herbal tea. Coffee, tea and fruit juices are not included in the “water” amount.

I came across an article “Water and Our Body” with a few more reasons we need to drink more water. I hope this helps in realizing how important water actually is.

Water is so important and basic to life that without it, we simply would not exist. In order to survive, each of us must consume a certain amount of water on a daily basis. Water is essential because it is in every cell, tissue and organ in our body. For the body to function at its fullest, an adult male needs about 12 cups of water per day and an adult female about eight cups.

Water makes up a large part of the body:
Men – 60 percent water
Women – 55 percent water
Eyes – 95 percent water
Muscles and heart – 75 percent water
Brain – 90 percent
Blood and kidneys – 81 percent water
Liver – 71 percent water
Bones – 22 percent water
Lungs – 83 percent water
Skin – 64 percent water
My recipe this week is how to make better water—just kidding of course. My main point is to make sure you drink enough good water, which we have plenty of on Manitoulin.
 
Kale Salad with Tahini Dill Dressing
(If tahini is not available I use almond butter or for a completely different taste or natural peanut butter. I also sprinkle crushed nuts like almonds, walnuts or pecans. I have also added sesame or sunflower seeds.)
1 bunch kale
1 cucumber
1 small red onion
1 can garbanzo beans/chick peas (2 cups cooked)
 
Salad
Rinse the kale and cucumber. Remove stems from kale. Lay kale leaves flat and slice into thin strips. Cut cucumber in half lengthwise. Slice into half moons. Peel red onion, cut in half and slice into thin half-moons. Drain and rinse garbanzo beans. In a large bowl mix kale, cucumbers, red onion, and garbanzo beans.
 
Tahini Dill Dressing
1/2 cup tahini
3/4 cup water
1/2 cup lemon juice
1 tsp apple cider vinegar
2 tsp salt
1 bunch fresh dill or 1/2 cup dried dill.
2-3 cloves garlic finely chopped
 
If using fresh dill, remove large stalky stems and chop dill leaves. In medium bowl mix tahini, lemon juice, water and apple cider vinegar until you reach a smooth uniform consistency. Add salt, garlic and dill. Wisk the ingredients together until well combined and set aside.
Pour tahini dressing over the salad and gently toss. Enjoy.