Thanks for the lovely words about my travel adventures. It was fun sharing them all with you!
So here I am, back in the rhythms of everyday life. Can’t say it feels anything but wonderful. The next time any of you catching me whining about being overworked, I’d like you to please remind me that I love my two jobs more than anything in the world. Appreciate it. Thanks.
I promised you all a new recipe this week, and I hope I’ll have a chance to oblige. But in case I can’t, let me at least share with you a lovely salad that I munched last week, during my 24 hour hiatus from traveling here in the city. This came to me solely out of convenience. Close inspection of my fridge and pantry revealed that, in the category of salad-worthy items, I had:
…oh wait, that was it. I’d was ready to travel, and thus I’d let my stock of produce evaporate. Then I remembered that I still had some of the lovely Vivapura figs I’d mentioned before. I thought I’d marry them with my other ingredients for a slightly sweet lunchtime creation. As much as I’m not really a dessert person, I love sweet/savory food combos and dishes, so I suspected this would hit the spot. And it did.
The recipe is simple: a clean salad with a sweet/salty vinaigrette. The salad is full of texture, dotted with chewy figs and crunchy walnuts. And although it’s very light, it offers up lots of satisfaction: the figs and dressing satisfy a sweet tooth, while the pistachios provide minerals and vitamin B6, which has proven helpful in preventing anemia. They’re also a great source of healthy fats for satiety.
Gena’s Pistachio and Fig Salad (serves 1)
For the salad:
3-4 cups mesclun greens or spinach
1 oz pistachios
3 dried figs, chopped
For the dressing:
1 tbsp walnut or macadamia oil (if you haven’t got a nut oil, just use olive)
1 tbsp apple cider vinegar
1 tbsp agave
Salt/pepper to taste
Throw salad ingredients together. Whisk the dressing ingredients till emulsified, and pour about 1-2 tbsp (I used 2) over salad. Toss gently, and enjoy!
Speaking of sweet and savory, I’d worked that theme into my midweek NYC sojourn breakfast, too. I was torn between my green eggs and hmmm, and chocomole on toast (a spinoff of my vegan Nutella), and so I thought, why choose? I ended up mashing half of a large avocado onto sprouted bread, and mixing the other half with cacao and a bit of stevia to make a quick chocomole. The two variations of avocado mush went onto two slices of bread, for a perfect and satisfying sweet/savory breakfast.
Why choose, indeed!
There are many nice things about returning home after a trip: the presence of friends and family (hi Mom!), the smell of one’s own apartment, lording your tan over pallid coworkers…the list goes on. Right at the top of that list is the joy of fresh, unfussy, and homey food. Being back in my kitchen is very, very sweet.