Today is a good day: I’ve just bottled my first batch of kombucha. It’s not quite done yet, it still needs to go through its second fermentation, but so far, so good! Feeding my kombucha habit has become quite expensive, so I hope this will save me money and allow me to make my kombucha exactly the way I like it. Now I’m counting down the hours until I get to try my first bottle.
Arugula and Baby Kale Salad
As you may recall, one of my new years’ resolutions is to eat more raw foods and so that means I’ve been eating salads for lunch just about every day. It’s a good thing I love my leafy greens!
The salad recipe I’m sharing today is very similar to one that I often buy at Organic Avenue for lunch, one of my favorite places to stop and grab a meal, green juice, or green smoothie when I’m in New York City. It’s got a lovely combination of flavors: salty from the olives, sweet from the currants, and sour from the lemon juice. The hemp seeds add a boost of protein and omega-3s and 6s. The carrots a nice crunch.
- 1/4 cup water
- 1/4 cup lemon juice
- 1/2 tbsp olive oil
- 4 sprigs fresh thyme
- 1 scallion, chopped
- 2 tsps agave or maple syrup
- 1/8 tsp cayenne pepper
- Salt & pepper, to taste
- Add all ingredients to a blender and blend on high until smooth.
- You'll have enough of this dressing for about four salads.
- 2 cups baby kale
- 2 cups baby arugula
- 1 carrot, grated
- 1-2 tbsps dried currants (depending on how much you love currants!)
- 2 tbsps hemp seeds
- 6-8 olives
- 2 tbsps spicy lemon vinaigrette
- Place all ingredients in a medium bowl and toss to combine.
Sweet, Salty, Sour!
But this… This is a salad that I could eat almost every day!
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