{"id":1722,"date":"2013-08-14T15:38:48","date_gmt":"2013-08-14T15:38:48","guid":{"rendered":"http:\/\/cookhappylivehealthy.org\/blog\/?p=1722"},"modified":"2013-08-14T15:38:48","modified_gmt":"2013-08-14T15:38:48","slug":"recipe-what-the-heck-is-a-melange","status":"publish","type":"post","link":"https:\/\/cookhappylivehealthy.org\/blog\/recipe-what-the-heck-is-a-melange\/","title":{"rendered":"Recipe: What the Heck Is a Melange . . ."},"content":{"rendered":"

. . . and What’s It Got to Do with Fast and Healthy Meals?<\/span><\/span><\/h3>\n

Lately, my friend Ray has been talking a lot about his “melange.”\u00a0 You, like me, may be wondering what he’s talking about, so I did some investigative work.<\/p>\n

\"\"
Melange, a French word, means “a mixture, often of incongruous elements.” Pretty perfectly describes Ray’s melange, an odd mixture of everything from yams and cauliflower to green beans and cabbage.<\/figcaption><\/figure>\n

Here’s what Ray has to say about his curious combo and why it’s such a valuable cook’s trick:<\/p>\n

My aversion to salad making got me melanging. I like making big batches of food that can last a week, but salad always seemed to be a one-meal-at-a-time thing. Not my forte.<\/p>\n

\"Breakfast
Quickly fortify an easy breakfast sandwich with some finely chopped melange<\/figcaption><\/figure>\n

However, a salad with a veggie melange in the fridge takes literally one minute. Tear up some lettuce, add melange, sprinkle something crunchy on top (e.g., pumpkin seeds), dash on some dressing, and you’re good to go.<\/p>\n

As time went on, I started finding other uses for this refrigerator resource. I chop it up finer and add to a sandwich or to an omelet that can go inside a breakfast sandwich.\u00a0 Sometimes I just eat it straight with a glob of cottage cheese on top (Betsy’s Special). \u00a0 I like that it takes less than an hour and it’s healthier eating for several days.<\/p>\n

So after all that ramble, here’s the “recipe.”\u00a0 It’s pretty loose, just think in terms of categories.\u00a0 There are three (root, cruciferous, raw) and a pound of each is a good ratio for a week’s worth of easy, healthy meals:<\/p>\n

INGREDIENTS<\/span><\/strong><\/p>\n