Hey guys, woweeee it’s officially 2015, happy new year to you all and I hope it’s the best yet! I’ve seen a lot of talk around of people starting their cleanses and whole 30 resets come January so I thought I would start the year off with a delicious salad recipe suitable for any of your new years challenges. I myself really need to give my adrenals a break and stop drinking so much coffee. Aside from that, I’ve really questioned my belief in setting new years resolutions this year. Every day is an opportunity to set goals and make changes. Every moment a chance to change and improve.
It’s been awhile since I made a real shin diggery of a new years affair. Last night was no different, though we did have a little dance party with classic hits on much more retro, kool and the gang anyone? When we got close to midnight my dad tried to turn on Dicks countdown but instead got stuck on some interactive channel where you find santa, the credits were already playing by the time we got to the right channel. Kisses and hugs and a tired baby wondering why everyones clobbering him ensued. We’ve been having such a wonderful visit with the family, I came here prepared to be productive but it’s all fallen to the wayside. Food photography on location isn’t our strong suit but hey, it’s a learning curve. We have been eating some amazing food, including a brined turkey, which I wanted to post on but it got gobbled up too fast to take any photos. I will recreate it to share, promise, it was just too good not to.
This salad is super simple and it has all those lovely pad thai flavours. Normally when I make this dressing I add all sorts of thai flare like lemongrass and fish sauce but here at my parents those ingredients weren’t so handy, so I simplified it and it’s still delicious. There’s a huge snow storm today so our trip home has been postponed until further notice. In the meantime I’ll just imagine i’m perusing the amazing food markets of Thailand.
- 15-20 brussel sprouts, finely sliced or shaved using a mandolin
- 1 carrot, cut into strips or grated
- ½ red pepper, sliced
- ½ yellow pepper, sliced
- ½ red onion, finely sliced
- 1 zuchinni, cut into strips
- 1 avocodo, sliced
- handful chopped cilantro
- 2 Tbs roasted almond butter
- 2 Tbs olive oil
- 1 Tbs lime juice
- ½ inch piece ginger, sliced
- 1 garlic clove, chopped
- 1 red chile, finely chopped
- ½ tsp sea salt
- 1 Tbs water
- Combine all the vegetables in a large bowl.
- In a blender or food processor blend almond butter, oil, lime juice, ginger, garlic, chile,salt and water until smooth