I’ve lost my mojo and I just feel lost. I even feel lost in the kitchen. Of all places, that was a place I felt I could always turn to and whip something up full of desire and love and enjoyment. But not lately.
I went three weeks without going to the grocery store. THREE WEEKS. We were down to just a dozen eggs and frozen green beans…. worst omelette ever!
I couldn’t bring myself to go to the store. Even if I had gone, I would have just stared blankly at the isles and probably came home with another dozen eggs. It was the weirdest feeling to open my refrigerator and not have anything fresh in it…and then to not want to immediately drive my sorry little butt to the store or market and stock up on something…ANYTHING!
And then a friend asked me a magical question….She asked me to cook with her. Zing. Cook. With. Someone. That was it! I needed a cooking partner! Someone to inspire me!
Her idea was to pick a delicious recipe in one of our old food magazines and to cook it with her in her AMAAAAZING kitchen. So I slowly started reopening and rereading my old dust-collecting magazines. And then slowly but surely, I started getting ideas. I felt my cooking desire was like the Grinch’s heart slooooowly expanding and growing. It just kept growing and growing and growing until I found myself at the farmers market on Saturday buying fennel, golden beets, radishes, arugula, kale….frothing at the mouth at all the herbs! it was like a veggie frenzy!
Who knows how all of these vegetables will fit together but I’m feeling mighty salady and detoxy right now. It was great to finally NOT eat eggs for every meal. I whipped up a quick Detox Salad Bowl of fresh spring vegetables and devoured it. Now I’m dreaming and dreaming of the new salads that I can create with my rag tag bunch of vegetables. Maybe I can get out of this funk one recipe at a time.
Detox Salad Bowl with Lemon-Dill Sunflower Seed Dressing (Gluten Free, Dairy Free, Paleo Friendly)
- 4 cups of greens (spring greens, spinach, kale, arugula, chard, etc)
- 2 medium carrots, shredded
- 1 cucumber, sliced thin
- 1/4 head of red cabbage, sliced thin
- 1/2 fennel bulb, sliced thin
- 1 avocado
- Lemony Dill Sunflower Seed Dressing (recipe below)
- 1/2 cup sunflower seeds
- 1/2 cup warm water
- 2 tablespoons apple cider vinegar
- juice and zest of 1/2 lemon
- 1 tablespoon fresh chopped dill
- Place all ingredients except avocado into a single large bowl or into separate serving bowls. Slice avocado and distribute evenly among bowls.
- In a separate small bowl, combine sunflower seeds and warm water for 10 minutes. Pour soaked sunflower seeds, soaking water, cider vinegar, lemon juice, and dill in the bowl of a food processor or high speed blender. Blend well for about 3 minutes. Makes about 1 cup.
- Pour Lemon-Dill Sunflower Seed dressing over salad and enjoy. Place leftover dressing in the refrigerator.