a bunch of fresh basil
a handful of nutritional yeast
4 large cloves of garlic
juice from 3 lemons
a couple pinches of salt
served on a bed of lettuce to satisfy 2 salad fanatics.
topped with day lilies stolen from my commencement ceremony.
post commencement reception for graduating from the University of Michigan ❤
to which I may or may not have brought my yoga mat.
(a special thanks to lots of nori, nutritional yeast, and lots of dried basil)
I have yet to master the art of taking pictures of salads (the pictures tend to be a mess of green, failing to illustrate their drool-inducing essence), which is quite unfortunate because I make one hell of a salad, if I do say so myself. Luckily I have plenty of opportunities to practice as I eat a enormous salad everyday for dinner!
I made an unexpectedly delicious salad for dinner this evening and felt the need to spread the love so here it is:
what goes in…
a few handfuls of greens (butter lettuce and arugula for me)
2 avocados, cubed
3 sheets of toasted nori, crumbled up
2 heaping spoonfuls of nutritional yeast
juice of 1 lemon
2 large cloves of garlic, finely chopped
2 tablespoons of dried basil
a pinch of cayenne
half a dropperful of liquid stevia
(I ate this entire amount all on my own for dinner
– with roasted sweet potato, parsnips, and burdock on the side –
however this may be a little much for “the average person”
– whatever that means haha)
asparagus. coconut oil. sea salt. 350 degreesF. 10 minutes. spring lovin.
One of the easiest, most satisfying meals. Mushrooms are straight up bad ass.
(these babies were gathered by the awesome folk at tantre farm)
Remove the stems of the mushrooms and slice caps into 1/4 inch slices.
Heat a spoonful or two of coconut oil in a medium-high skillet.
Add in the sliced mushrooms, rosemary, and sea salt.
Swirl the skillet to coat the mushrooms with oil.
Cover and let it be for about 5 minutes, swirling every so often.
You know they’re done when they’re soft.
Add some fresh ground pepper,
thank big mama earth for her glorious abundance,
slowly and mindfully enjoy each mouth-watering morsel.
So robins, flowers blooming, the vernal equinox… They’re pretty alright. I guess. (okay, I can’t even joke about flowers bursting into they’re vibrant glory being less than magic rainbow sparkles) The true sign of spring for me is finding fresh asparagus stalks at the farmers’ market. And let me tell you, my friends, spring has officially sprung!
spinach – tantre farm
shiitake shrooms – tantre farm
asparagus – didn’t catch it because I was too excited that IT’S FINALLY ASPARAGUS SEASON!
wild arugula – green things farm
violas – frog holler – yup. those are edible flowers. I will definitely be growing those this summer!
Brines’ salad mix – brines farm
cilantro – tantre farm
Seeley’s salad mix – seeley farm
(especially if it’s homemade raw vegan nut-free easter candy. Thanks, Mom!)
[these] candies are insane.
I want them in my mouth always.
seriously, if you have any inclination for making food items.
and like things that make your insides melt into unicorn tears.
My beautiful, vibrant, genius, wordsmith of a divine fairy dancer has returned to me! MZ, my roommate and soul sister, spent the last 6 weeks romping around all parts of Europe and is now romping around Ann Arbor (in cement *see below*) with me!
Walking around town after leaving our favorite vegetarian joint, Seva, we laughed at and completely disregarded the “Sidewalk Closed” sign. Then, being distracted by cellular technology, proceeded to walk into wet cement. I think that we were just meant to leave a permanent, physical mark on the streets of town!
So much love.