Greetings once again, from British soil! I’m happy to report I made it back okay, despite a long day of travel and unheard of amounts of exhaustion. I even fell asleep through take-off on the plane, which is a definite first for me in 21 years of traveling.
Unfortunately, being back means facing the reality that graduation is but a few months away which means only one thing: crunch time. I have a crazy amount of deadlines coming up, including finishing up my thesis/dissertation and presenting it. Needless to say, I’m wishing I did just a little more work over break.
But what’s done is done. Point is, as much as I’d love to keep posting regularly – I may not always find the time for the next few weeks, but I’ll do my best. I hope you’ll bear with me in spite of that!
***Although I like to perpetuate the message that vegans eat more than salads, I’m not going to hide the fact that I love my salads and have no qualms consuming three different kinds to make up a meal (or even just one enormous one). This particularly true when the weather is warmer – as it was back home when I devised these two incredibly simple but delicious salads. Perfect for spring!
Serves 2 as a side
- 1 cup cherry tomatoes
- 1 large clove of garlic, crushed
- 1 tbsp of parsley, roughly chopped
- 1 tsp of cumin
- 1 tsp of olive oil
- Juice of one lemon
- Spritz of vinegar (white or ACV will do)
- Salt and Pepper to taste
Halve or quarter the tomatoes and place in a bowl. Whisk the olive oil, lemon, vinegar, cumin, garlic, parsley, salt and pepper together and pour over the tomatoes. Allow to marinate for about 10 minutes in the fridge before serving.
You may not think it sounds like much, but the cumin and garlic flavours paired with the acidity of lemon and vinegar on a succulent sweet tomato. Mmm, I’m craving it already and it’s only 7:00 AM.
What’s that brightly colored dish in the background you ask?
Zesty Beetroot and Carrot Salad
- 1 medium beet, finely grated
- 2 small carrots/1 large, finely grated
- 1/4 cup of mint, chopped
- 1 tbsp of chopped parsley
- romaine leaves to serve
For the dressing:
- Juice of one small orange
- 1 tsp orange zest
- Juice of one lemon
- 1 tbsp olive oil
- sat and pepper to taste
Combine beets, carrots and chopped herbs in a small bowl. Whisk together dressing ingredients and pour liberally on salad. Serve on a bed of romaine and garnish with mint and a shake of black pepper.
Both these salads are unbelievably simple to throw together but taste spectacular. I made both for my mom and she loved them, particularly the beet and carrot, partly because we have a little love affair with beets and partly because of the refreshing mint-citrus combination.
I implore you to try one, or both, especially if the weather is as lovely where you are as it was on my beloved island kingdom.