Apparently yesterday was a day chock full of green!
am post- yoga rehydration: Green Juice (kale, celery, cuke, apple, lemon)
“lunch”: green grapes, zucchini & celery
snack: apple & coconut water
2nd snack: green smoothie (kale, 1/2 cuke, 1 banana, 1/2 small avocado, flax)
Post 2 hour run: a heaping bowl of salad greens & thai coleslaw x 2
I thought I had previously shared the recipe for thai coleslaw (raw, vegan)- apparently it was all intentions and no action! I love this particular recipe as it is full of nutrition, cheap and so easy! I usually omit the tamari & honey – and only add the herbs if I have them on hand.
thai coleslaw *adapted from Sunny Raw Kitchen
3 cups shredded cabbage (mix of green & purple)
1 cup shredded carrot
1 cup shredded zucchini
1 bunch fresh basil, chopped
1 bunch chives or green onion, chopped
1 bunch cilantro, chopped
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/4 cup low sodium tamari
1/4 cup olive oil
2 tablespoons of honey (or bit of stevia)
2 cloves garlic, minced
1 1″ ginger, peeled, finely minced
1 1/2 tsp curry powder
1 tsp chili powder
directions: Blend all dressing ingredients for dressing. Add to chopped salad ingredients. Toss & serve!
and now i’m off to figure out why this new format won’t let me single space any of this and read The Dirty Life and Food and the City. I love having the space to read books for pleasure again… I can’t begin to imagine how many I’ll plow through at the farm this year!
Also working on many updates for the blog – be on the lookout – publishing soon!