Happiest Tuesday to you! Another recipe from the Crafting Ritual and Cultivating Mindfulness Retreat comin’ at ya. We loved these Thai Tofu Buddha Bowl so much that there was not a single scrap left. Honestly we probably could have made a bit more, but who knew the tofu would be such a hit? Take that as a hint, if you make this for a crew, make a little more than you think is necessary.
Happy Monday! If you’re anything like me, Monday may bring about the stress of having to feed yourself delicious and healthy lunches each day in order to fuel yourself. Some weeks I’m utterly overwhelmed with the chore of feeding myself, other weeks I somehow scrape by, but the best weeks are when I prepare this Lemony Chicken and Broccoli Salad or fresh Shrimp Salad to keep me going each day.
Is this the summer of shrimp salad? For me it is. I’ve had three varieties in just as many weeks. I can’t remember eating much of it in the past, but that’s changed, I love this citrusy Shrimp and Avocado Salad recipe by Jami. It’s perfect eaten alone or on toast. A crunchy cracker like this Trader Joe’s whole wheat pita variety would work well too.
The Shrimp and Avocado salad is easy to make, especially if you buy your shrimp pre-steamed and a fresh pre-made mango salsa. If you can’t find a freshly made mango salsa, you’ll have to make your own. It’s super easy and I highly recommend using frozen mango so that it’s of peak freshness. I promise it doesn’t degrade the quality, I actually prefer it to what we consider ripe mangos in the states.
Carrot hummus, is the easiest way to add color to your spreads, and the quickest way to impress your guests. This bright carrot hummus goes great with a vegetable platter or pita chips. You can see we used it as a topping for our open faced sandwiches at brunch, along with beets, micro greens, mushrooms, avocado, and egg. Wholesome.
This week, I’m sharing half a dozen recipes from the Crafting Ritual and Cultivating Mindfulness retreat, including this chickpea and spinach salad. Our personal chef, Jami, prepared all our delicious meals from basic, whole ingredients. Jami demonstrated how little preparation some of these yummy veggie dishes take. The garlic, cumin, and paprika are super tasty in this nourishing chickpea and spinach dish.
We served the chickpea and spinach salad alongside lemony salmon, yum. Eat this dish as a straight up side or add it to a lunch bowl, maybe overtop brown rice and alongside roasted beets or under a few blackened shrimp. Do you boo.
Happy Monday! Two weeks ago, I hosted a dozen folks during a meditation retreat in Hot Springs, North Carolina. Our personal chef, Jami, prepared all our delicious meals from basic, whole ingredients. This was a great reminder of how good we feel when we fill ourselves with wholesome, nutritious foods. One rule from Michael Pollan’s Food Rules immediately comes to mind : Eat mostly plants. And that we did.