Well I can hardly believe I’m saying this, but I’m headed to Europe this week! Crazy to think that it’s actually happening as it’s been a dream of mine for years and years. I feel so privileged to have the opportunity! I will be traveling with my two brothers and couldn’t be happier. Looking forward to making memories to last a lifetime! I hope you’ll journey along, following my posts on Instagram.
Speaking of traveling the world…if you could go any place in the world, where would you go? Feel free to answer in the comments below!!
This week’s recipe is particularly spring like and refreshing. It was inspired by a recent trip to Seattle with Eva and it’s been such a fun recipe to have on hand. I love enjoying this for breakfast, served with a poached egg and juice, for lunch as a side, or as an afternoon snack. The Jicama adds such a refreshing crunch, the lime a tang, the cashews a salty crunch… I could go on and on about this. Basically you’ll feel like a million bucks eating this salad- raw food is so great for the digestive system and you’ll surely feel it after this dish. I hope you enjoy it!
Raw shaved salad with mint, walnut oil, lime & cashews
Serves 2
4 carrots
1 small Jicama
1 Medium beet
5 radishes
Small bunch fresh mint, rinsed and stems removed
Juice from one lime
4 T. walnut oil ( or nut oil of your choice)
¼ c. cashews, lightly chopped
Pinch maldon sea salt
Shave each vegetable with a vegetable peel and toss in bowl with mint, lime juice and oil. Place on serving plates and sprinkle with cashews, finishing with maldon sea salt.
*Use all market fresh and/or organic vegetables for the richest taste
*Salad can be prepared ahead of time; reserve mint and cashews until ready to serve.
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