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!
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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.
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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?
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Zesty Beetroot and Carrot Salad
Serves 2
- 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.
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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.
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