Mustard Vinaigrette MANIA — 6X Recipes

Chapters:
0:00 Intro
0:23 Deep Winter
0:43 Wellness
1:30 The Secret
1:47 About Vinaigrette
2:30 Mustard Vinaigrette
3:06 Charred Romaine
4:18 Roasted Cauliflower
5:10 Green Beans & Potatoes
5:49 Arugula & Broccoli Salad
6:42 Cabbage Salad with Maitake
7:58 Outro

I make a mustard vinaigrette. Then I make five recipes with it:

1) Grilled Romaine with Pangrattato (crunchy, savory rice crumbs)
2) Soft and Crispy Cauliflower
3) Green Beans and Potatoes (tastes best after a day in the fridge)
4) Arugula Salad with Crunchy Celery and Steamed Broccoli
5) Raw Cabbage Salad with Roasted Maitake Mushrooms (aka Hen of the Woods) and Avocado

These are all vegan, if you’re into that kind of thing. Always gluten free, dairy free, and nut free because I have to.

I also talk about some other things. Here’s what I mention if you’re curious about them:

a) TianChi
TianChi

b) Joovv Red and Infrared Light Therapy
https://joovv.com/

c) Heart Math Device for HRV and Meditation

Home

d) Apollo Neuro for Vibration Therapy
https://apolloneuro.com/

RECIPES
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MUSTARD VINAIGRETTE
1 shallot, minced
1 lemon, juiced
1 tsp dried oregano
2 tsp Dijon mustard
6-8 oz extra virgin olive oil
Kosher salt

Add lemon juice to the shallot, oregano, salt, and dijon mustard. Let the shallots cure in the acidic bath for around 20 minutes. Add olive oil and whisk or shake to combine.

PANGRATTATO (AKA GLUTEN FREE BREADCRUMBS)
2.5 cups puffed rice, roughly ground
1 lemon, zested
10-15 turns of black pepper
1/2 tsp salt
1/2 tsp dried oregano
2 oz extra virgin olive oil

Heat the olive oil over medium heat and add the rice crumbs. Sautee until the crumbs begin to darken, about 5 minutes. Once golden remove from heat and toss with lemon zest, black pepper, salt, and dried oregano.

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This is a video about mustard vinegret I made five preparations charred and crunchy Romain soft and crispy cauliflower green beans and potatoes arugula with broccoli and celery cabbage with roasted Mitaki but the question is why am I doing this now the holidays have come and gone it’s time to move

On this is the time of year for changes I’m ready for a fresh start every morning starts with a tanii it’s made from cherries adaptogens and other neutraceutical it balances and energizes exercise sometimes I really geek out on gear there’s the ju it’s supposed to keep me young cellularly

Speaking this heart math device Paces my breathing to increase my heart rate variability it makes me common present when things are hectic it’s like meditating but faster this is the Apollo neuro it vibrates at different frequencies and I wear it every day and I’m not here to talk about gear

This is a cooking video If I had to point to one thing that made me feel better all the time what would it be eat vegetables every day and how do you do that well you got to dress them right Master the art of the vinegret you’ll forever love vegetables there’s a

Lot of ways to make one you can whisk it or you can shake it there can be a little bit of acid or a lot let it sit around and the flavors get better with time or you can shotgun marry them in a compression vacuum there’s really no wrong answer

Once you create this habit you’re going to want to eat vegetables you unlock something I don’t know for me this is the perfect vinegret for winter time this is how I make it one shallow minced Diamond kosher salt red oregano the juice of one lemon around two teaspoons of good Dijon

Mustard let the shallots cure in this bath for 15 to 20 minutes then add good extra virgin olive oil taste for balance use it now or refrigerate for up to 5 days pour puff rice into a food processor and blend it to a medium grind not too fine not too

Big then sauté the crumbs in olive oil until they’re golden Brown zest the lemon and add it to the mixture then add oregano black pepper and give it a good toss oh yeah and don’t forget the salt spoon this into a jar and set it aside slice a Romaine heart down the middle lengthwise pour a little olive

Oil and then brush the one side that you just cut set a baking rack over an open flame and add the Romain heart and then just let this thing Char for 3 3 to 5 minutes plate it then spoon on ample amounts of vinegret and a ton of

Pang that’s charred in crunchy Roma and mustard vinegret trim your cauliflower of its leaves and any extra stock then you’re going to drop the cauliflower in to salted boiling water and cook it for about 20 minutes meanwhile preheat your oven to 500° pull the cauliflower from the water

And transfer to a sheet pan with a wire rack paint the outside with olive oil and place it in a 500° oven for 30 to 40 minutes as soon as it’s cooked transfer it over to a large serving plate and you’re ready to eat spoon it onto your plate and dress

It liberally with vinegret this is soft and crispy cauliflower with mustard vinegret order six or seven small potatoes and roughly chop a handful of fresh green beans drop the potatoes into boiling salted water and cook for 20 minutes add the green beans and then cook for 5 minutes more before straining

The whole thing through a collander pour the beans and potatoes into a bowl and then spoon on the mustard vinegret liberally toss to combine and then eat immediately or later it tastes better I think cold from the fridge the next day and that’s green beans and potatoes with mustard

Vinegar chop down a crown of broccoli or two into hunks and then throw them all into a steamer basket going to Ste steam this covered for 5 minutes and then immediately transfer it to a plate and season with salt grab a clean rib of celery and if

You want you could peel off the fibrous outer layer here and then next we’re going to just chop it into little pieces now I’m just going to grab some parsley and give this a good chop then into a salad bowl goes a few handfuls of arugula chopped parsley celery and then

The cooled broccoli I’ll toss it with the mustard vinegret and then eat immediately that’s arugula broccoli and celery and mustard vinegar tear apart some myi mushrooms into bite-sized pieces and then drizzle them with olive oil add a Sprinkle of salt give them a quick toss and then pop

Them into a 425 oven for about 20 minutes next grab your green cabbage and slice it super thin with a sharp knife next slice off a small handful of cilantro from the bunch and give it a good couple of passes with your knif toss the cabbage and cilantro

Together in the bowl and then add in your mustard vinegar since cabbage is pretty hearty you can actually let this sit for a few minutes while your Mitaki finished roasting you want your mushrooms a little bit meaty but kind of crunchy uh for the topping of this

Salad lastly you’re going to grabb a ripe avocado quarter it unpeel it and then you’re just going to toss those in a little bit extra B and bread time to e everything on the table we got our avocado mushrooms and cabbage salad pile on the cabbage salad add an

Avocado or two and then crumble on a few of those my Packy mushrooms this is dressed cabbage salad with my Taki and Avocado thanks for watching watching drop me a line in the comments if you try new these hope you like them bye Now