I think we should give salads a new name. I think they have a bad wrap with the magority of people out there. Just the word implies a very non-creative execution of some dry combination of lettuce, carrots and tomatoes. Maybe the adventurous might include red onion and cucumber in that image too. But no one is excited about that. In fact, I think the only reason anyone gives it any belly time at all is because they are under the impression that one of those every few days will provide the healthy balance they need to an otherwise un-colorful diet. But any clean, plant based eater knows, there’s a whole world of salads out there–colorful, hearty, full of grains, nuts, seeds… in fact, truth be told, when I make a salad for myself, the greens probably play the smallest part! So what can we call these? I mean, they are full meals–not the appetizer the name salad suggests. They are multi-layered, multi-textured, and multi-colored. Not monotonous like the name ssalad suggests.
I’m reminded of another conversation I had with client yesterday who has had amazing health and body results from a dietary lifestyle change, most measureable by the integration of complex sweets to his diet throughout the day–fruit, figs, prunes, dates, etc. Also, the creme de la creme for him has been the integration of RAW desserts. After talking through the immense, varied and full body benefits that his body receives when combining cacao, coconut, honey, avocado and nuts into one delicious dessert, he asked: “Should we even call it dessert? It does our bodies good like a meal would, it has the full host of nutrients we need…we should give it another name!” Yes. We. Should. Like salads, raw chocolate desserts should absolutely never be confused with whatever slimy chocolate concoctions on popular dessert menu’s! I digress.
Sprouted Quinoa with Sweet Potato, Carrot, Grapefruit & Arugula SALAD (maybe we just put it in all caps!)–serves 1 hungry person
Sprouted Quinoa: Soak about a cup of quinoa in enough water that it covers all the way for 24 hours, rinsing twice. Drain. Transfer to a tray of bowl big enough so that you get a single(ish) layer of quinoa, and sprout for 1-2 days (depending on freshness), rinsing 2x per day.
- 1/2 date
- 2 T tahini paste
- 2 T water
- 1/2 T bragg’s
- juice of half a lemon
Give it whirr!
- 1/2 sweet potato, chopped finely
- 1 large carrot, chopped finely
- a bunch of parsley
- half of a large grapefruit, peeled and sectioned
- 1/2 c or so of the sprouted quinoa
- 1 Tahini-Date dressing recipe
- 1 c or so of arugula–pre-toss with a little EVOO, braggs and lemon juice–only enough to get the leaves shiny!
Mix it all toegther! Enjoy!!