Finally some time to sit back and blog! How are all my lovely friends doing? Hope you all enjoyed your weekends! I arrived back in my hometown on Thursday after what felt like the quickest flight ever. I was greeted in The Kitch with some salmon quiche that my mama had made – so YUM! For those who were wondering, I am not vegan I still eat seafood and occasionally eggs which I guess makes me pesca-ovotarian(?) but I am slowly making the transition to vegan. I expect it to happen within the year, but who knows and besides those are just labels, I like to eat according to what makes my body happy and healthiest. Anyway, since being home I’ve been pretty busy unpacking and organizing all my stuff. I’ve also been keeping active going on nice long power walks and on Friday my dad took me x-country skiing, we killed 7.5 km!
Since spring is on it’s way, with summer to follow, I wanted to share a flavourful, refreshing salad with you guys. I recently discovered the vegetable, jicama and fell in love! It has the same texture as a pear and/or apple but a flavour that is hard to explain.. I’m kicking myself for not snapping a pic before tossing it into the salad but it looks like this, thanks google! ..
What You Need In The Kitch:
1/2 a medium red onion, julienned
2 jicamas, peeled and julienned
1 mango, julienned
1/4 cup goji berries
1/3 cup cilantro, chopped
1/3 cup parsley, chopped
2 tsp. lime juice
1 tsp. unpasteurized honey
sea salt and black pepper to taste
For those who are like, “what the f is julienned?” julienned is basically cutting the fruit/vegetable in strips. That’s the simplest way I can explain it. Julien your red onion first and place into a strainer over a bowl then place a bowl with a weight (can of soup works well) over the onions and let sit for 10-15 minutes while you julien your jicama and mango. The point of this is to get all of the bitterness out of the onion. Cool trick, huh? Also, let your goji berries sit in a little bit of water to plump and soften. In a separate bowl, mix the lime juice (preferably freshly squeezed), honey, salt and pepper – this is your dressing. Now everything should be ready to toss together! This salad is best when it’s fresh. We had some left over here and I tried to eat it the next day and it just was not as good. So if you’re only making this for two you can definitely cut the measurements in half.
I can’t wait to make this again, I think it would be perfect to bring to a potluck type dinner! It’s so different than your typical salad, very full of flavour! My whole family loved it :) Speaking of family, we all went out for lunch by the ocean on Sunday for a close family friend of ours – it was her birthday! And we love her :D
Okay friends that is all for today.. Some of those pictures are off of my instragram, feel free to follow: kirstibella. I love instagram, so much fun! Oh and have you joined me on Facebook yet? I post my eats daily on there, twitter, and instagram.. Lets connect! Enjoy the rest of your Mondays ;)
Love From The Kitch,
I almost forgot it was Music Monday – I have been loving the boy bands lately.. especially this song by The Wanted