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Saturday, September 1, 2012

Mom's Oven --- Posagoz Mixed Salad

I like eating raw vegetables, but I'm not a full-pledged vegetarian.   Our body still needs a complete, well-balanced diet. Not everybody knows that the leaves of the sweet potato plant are edible.  They can be eaten plainly and cooked by steaming or boiling them in a few minutes. Then add fish or soy sauce in it, some fresh tomatoes and onions to make a simple salad.  Speaking of salad, I made this simple salad recipe combining this sweet potato leaves with the cucurbitaceae family as shown below. It can be a good appetizer. You can also mix these sweet potato leaves in a tamarind- soup base recipe.  

They have *antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients. They are an excellent sources of Vitamin A in the form of beta-carotene and a very good source of Vitamin C and manganese, copper, dietary fiber, niacin, Vitamin B5, and potassium. 

(Saffron, Golden Egg, and Zucchini)
They contain Vitamins A and C that help protect from heart disease.  They are low in calories, lower cholesterol level, and maintain a healthy blood pressure.  Its fiber also helps promote colon health and has been linked to cancer prevention. 

*Nutrition References:



How I came up with this unique name, “POSAGOZ”? This vegetable salad is a mixture of Cucurbitaceae family I love namely, Saffron and Golden Egg Summer Squash and Zucchini.  I took the first syllable of its name (all showing with the underline) and also the first syllable of Potato. I gathered them from our garden and thought of making this easy-to-make summer salad recipe. I brought this summer salad to my friend’s house to celebrate her daughter’s birthday party.  They all love  this fresh, healthy, and nutritious vegetable salad. You can have this as your full meal if you are on a diet or a vegetarian.  You can also share this with your friends in a party like what I did.  Enjoy this with your own favorite salad dressing.    

4 oz    sweet potato leaves (without the stalk)
1 c      saffron summer squash, cut lenghtwise
1 c      golden egg summer squash, cut lengthwise
1 c      zucchini, cut lengthwise
2 c      tomatoes, cut into quarters
2 pc    hard boiled eggs
1 bot  salad dressing

Preparation Time:  approximately 40 - 45 minutes

Cooking Time:  10 minutes

1. Boil the eggs for 5 minutes.  Let it stay in the hot pot for another 5 minutes.  Cool off in a bowl with tap water.  Remove the eggshells. Set aside.
2. Cut the sweet potato leaves from its stalk.  Soak them in a bowl of water and rinse several times until water is clear.  Drain and set aside.
3. Before cutting, wash thoroughly the vegetables with a fruit and vegetable wash and rinse well. Slice and then cut the saffron, golden egg, and zucchini into thick lengthwise.  Measure out 1 cup each vegetable and put them all in one big plate. Set aside.
4. Before cutting, soak the tomatoes in a bowl with water and few drops of  fruit and vegetable wash and rinse them well.  Cut and remove the seeds.  Cut into quarters. Set aside.    
5. Microwave the vegetables for 3 minutes. Set aside.
6. Put the sweet potato leaves in one big plate and microwave for 2 minutes.  Arrange in a serving dish. 
(Note: You can use also boiling water to cook these sweet potato leaves.  Just pour the hot water on the sweet potato leaves in a big bowl. Let it stand for 2 minutes and then drain.)

7. Spread out the vegetables on top of the sweet potato leaves and followed by tomatoes.
8. Spread out the eggs, as you slice them, on top of the vegetables and tomatoes.
9. Use  honey mustard dressing or thousand island dressing or any of your favorite salad dressing.  

Servings:  approximately 5-6

Please see about planting other vegetables and trees - The Garden (2012), The Garden (2013), and other recipes using these all summer squash vegetables:

“Cooking doesn’t only involve knowing what and how to cook and prepare  all the ingredients, but also how much you love to cook for somebody."  

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