School and blogging don’t seem to go well together for me… I think it is because I tend to be very focused on one aspect of my life at a time and it is hard for me to divide my attention. My husband jokes that I go deaf whenever I am doing something else, and it is true! If I am focused on anything (from editing a photograph to cooking something in the kitchen or texting on my phone) the world can practically crumble around me and I won’t notice! Between studying and taking care of my family, I feel like I have been in a whirlwind for the past few months!
My first quarter at school has renewed my passion for learning and health as well as opened my eyes to the social, financial and cultural barriers and constructs that make it so challenging to live a healthy life in today’s world. I have lot’s of thoughts that I am working on writing about so that I can share my learning with you all, but for now how about I just share one of my favorite summer recipes?
As I have mentioned before, I love my spiralizer! It is my most used kitchen gadget and magically seems to turn “ordinary” vegetables into extraordinary culinary masterpieces. This Asian inspired salad uses spiralized cucumbers, which provide an out of this world salad experience!
- ¼ cup coconut aminos,
- ¼ cup softened coconut oil (coconut oil is solid below 75 F or 23 C)
- 1 thumb size piece of peeled, chopped, fresh ginger
- 2 large cucumbers, spiralized
- 1 medium carrot, spiralized or grated
- 2 small avocados, cubed
- Make dressing by blending coconut aminos, coconut oil and ginger on high until smooth
- Toss with salad ingredients and serve!