THIS is what I want to spread as a Holistic Nutritionist: less WHAT to eat, more quieting and tuning out in. Stop listening to outsiders about what to eat: when you were a kid, you knew what to eat to feel good. You had an inner impulse that was loud and clear and unhindered by confusion, stress, coping.
***update July 8th: straight up, taste testing only now (day-after, bc #fearfood)- this shit’s delicious: topped w hummus, avo, nooch, and leftover salad from yesterday’s BURGER)
Mung Bean Salad with Sundried Tomato Dressing:
1 cup mung beans, cooked (timeswheniwishihadapressurecooker)
1 carrot, grated (don’t peel that shit #savethechildren)
1 cup shelled fresh snow peas
1/4 red onion, diced thin
1/2 cup trail mix: nuts, seeds, berries
Few sprigs garden kale and lettuce
Big handful of grape tomatoes, quartered
Nice bunch of fresh dill (or any other herb you like), chopped
1/3 cup olive oil
3 sundried tomatoes
juice of 1/2 lemon
1 clove of garlic
sea salt to taste Blend all dressing ingredients.
This was yum, via Healful Pursuit blog. I made it and froze it and have been eating it, defrosting a slice in the toasted works swell. I am afraid of bread, so this is a nice way to reintegrate the idea into my life (when I do eat bread, I’ll be having one of those hefty German loaves you can knock a mugger in the head with #nahmean).
Preheat oven to 350F and line a 13×9 baking pan with parchment paper draped over the sides. Set aside.
Combine flax seed with baking powder, herb mix and sea salt in a large bowl. Whisk to combine fully and set aside.
Add eggs, water and oil to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
Drop mixture into prepared baking pan. Smooth with the back of the spatula and transfer the pan to the preheated oven.
Bake bread for 20 minutes, until top is golden. Remove from the oven and lift bread (from the parchment paper sides) to a cooling rack. Peel the parchment paper from the bottom of the bread and allow the bread to cool on the cooling rack for an hour.
Cut into 12 pieces.
Bread can be toasted or frozen. Keeps in the fridge for 3-4 days and in the freezer for up to 3 months.