Spring has sprung, my friends!
We’ve been outside playing – it’s quite incredible to watch my daughter experience this wonderful season for the first time. The breeze on her face makes her squeal, she smiles and shuts her eyes tightly when she turns her face to the sun. Every little discovery is a whole world onto itself -- who knew things like grass, leaves and mud could be so amazing!
Here’s a lovely recipe to celebrate the season of (re)birth:
Rainbow Salad
(serves 6 as part of a larger meal though this is definitely a main meal kind of salad if you so choose. It keeps for a couple of days in the fridge, so you can make a larger batch and have it for a few lunches in a row.)
This salad is beautiful to look at, and beautiful to eat. Shredding the beets and carrots add a wonderful texture -- juicy and light, earthy and fun. The roots help us stay grounded and focused even when all we want to do is escape and enjoy the gorgeous day. The deep red beets nourish our blood and help us women in what is uniquely ours. But that doesn’t mean men can’t enjoy it just as much.
Shred:
- 2 large beets
- 3 large carrots
Finely Chop:
- a small handful of wild garlic leaves (about ¼ cup) -- optional
- 100gr arugula (rocket)
Mix the above ingredients in a large bowl.
Then add:
- a handful of raisins
- Juice of 4 lemons
- 1T apple cider vinegar
- 2 cloves raw garlic, minced
- sprinkle of sea salt.
Other add ins:
- a handful of almonds, pecans and unsweetened dried cranberries (I lightly roasted the nuts for some extra crunch)
OR
- pistachios (shelled, of course)
- 1 nori sheet, ripped into little bits like you would paper
- 1-2T wakame flakes
- a sprinkle of dulse.
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