The other day I had to force myself to finely chop broccoli for a salad because I felt like I was becoming too dependent on my food processor. It took way too much time. Never again. I adore my kitchen equipment. We actually have two Blendtec blenders in my house, four jars, and a partridge in a pear tree. One is mine, one is my dad’s, and when I moved home (yes, I am a loser), it was Blendtec overload. Mine is happily packed away in the basement for my departure, because I can’t have two on the counter -that would look crazy! Luckily, when I moved from the Big City, back to the country, I also now have a much larger kitchen (well, my dad’s kitchen, technically, but he doesn't cook). More cupboards = more gadgets.
In case you were wondering, I don’t spend all of my waking life surrounded by technology. Here are a couple of shots from my trail walk last weekend with my dog, Murphy. This trail is about a 5 minute walk from my home and is absolutely gorgeous. Yes, I took my techy camera, but for the sake of capturing the beauty for the blog.
I didn't photoshop these, so you could see the nature shots in their "raw" form (a little photography/healthy food humour collaboration for ya). You'll also see that I'm proudly wearing my Canadian Tuxedo (jean jacket and jeans).
Thanks to Jordan from Berlin By the Bay, for inspiring this tech/nature post!
On to the recipe! The recipe name of my salad was inspired by a spiral salad in Food & Drink magazine, a thick and glossy and free publication that’s available in Ontario at the LCBO (Liquor Control Board of Ontario) -we don’t have alcohol on our grocery store shelves or at convenience stores, like elsewhere in the world and the rest of Canada. The magazines go quickly, and I usually miss out on them, but I was able to snag a copy this time around, to my delight.
Raw Tangled Thai Spiral Salad (Gluten-Free, Vegan, Raw)
1 small zucchini, spiralized
½ beet, spiralized
½ cup cabbage, finely shredded
3 spears asparagus, sliced
½ avocado, flesh scooped out
¼ cup water
1 tbsp hemp hearts
1 tbsp ume plum vinegar or lime juice or lemon juice
½ tsp mellow white miso paste
½ tsp toasted sesame oil (not raw, but the flavour is kind of key to this salad)
¼ tsp kelp or dulse granules
pinch of chili flakes
To prepare dressing: Blend all ingredients in a mini food processor or mash very well with a fork until creamy.
To prepare salad: Place spiralized and sliced vegetables in a large bowl, pour on dressing, toss. Refrigerate for 15 minutes to marinate. Serve and have fun twirling!
Are you tech obsessed? How do you balance nature time and tech time?