Longest title ever, I know. This is the recipe I promised last week in my “things I’ll eat after my cleanse” post. This recipe is my slightly altered version of a recipe I found in a cookbook called Veganomicon. The original version of this recipe suggested the avocados as an optional addition but I think this salad is lacking without it, so it’s a must. I altered a few other things to make it my own, which is something you can certainly do as well. I originally wrote this post for a new health and wellness blog, One Life Well, but I thought you’d want the recipe too :)
This recipe is satisfying on so many levels. First, it’s easy. It takes less than 20 minutes to prepare this salad and the only cooking skill required is knowing how to boil water. You’re welcome. Second, it’s healthy. There isn’t one ingredient in this dish that I wouldn’t feed to my most loved friends and family (and myself!). And third, it is so delicious. Some of the most delicious foods are the simplest and to me, this one is perfect. Enjoy this salad as a side dish to your favorite Asian inspired meal or eat it on its own for a snack or light meal. I usually just keep eating it til it’s gone. Terrible. But that’s how good it is!
- 1 1/2 cups of fresh corn, or frozen corn, thawed
- 2 cups of frozen, shelled edamame (non-GMO, of course!)
- 1-2 ripe avocados, cut into small pieces
- 2 Tablespoons toasted sesame seeds
- 2 Tablespoons of toasted sesame oil
- 2 teaspoons of soy sauce
- 1 Tablespoon of rice vinegar
- A sprinkle of crushed red chili flakes
- A sprinkle of garlic powder (optional)
- Salt and pepper to taste
For the dressing: Whisk together the sesame oil, rice vinegar, and soy sauce. Set aside. If you can’t find toasted sesame oil, don’t worry! Extra virgin olive oil works just fine in this recipe.
For the salad: Bring a medium sized pot of water to a boil. Add the frozen edamame and boil for about 2 or 3 minutes. Add the frozen corn to the pot and boil for another 2 minutes. Pour the corn and edamame into a strainer and rinse with cold water. In a bowl, combine the corn, edamame, avocado, dressing, and toasted sesame seeds. Season with salt, pepper, chili flakes, and garlic powder if you prefer it. Cover the salad and allow the flavors to meld together in the refrigerator for 10-15 minutes. Be sure to serve this salad as soon as possible, as the avocados will turn brown not long after being removed from their skins.
Note on sesame seeds: Usually sesame seeds are sold raw but toasting them is a piece of cake! Just add the required amount to a dry skillet (no oil) and turn the heat to medium. Keep the seeds moving by stirring them or shaking the skillet until you see that they’re a more golden brown color and you begin to smell them, about 3 or 4 minutes.
I hope you enjoy this recipe as much as I have!
This is a little joke post that I decided to write so I can make a visual list of some of the things I plan on eating/cooking next week when I’m done cleansing. Ok fine it’s not a joke post at all. I really will make all of these things. I do realize that the purpose of a cleanse is to rid your body of junk but hear me out! These things aren’t terrible. They’re delicious and if I’ve said it once I’ve said it a hundred times, healthy can be delicious. If you know what’s good for ya you’ll be around when I whip these babies up!
1. Veg Pizza
- Now I know pizza doesn’t sound healthy but this pizza is. The crust is homemade with whole wheat, organic flour. The sauce is organic and local. And then to top that off, its sprinkled with soy-based cheese and loads of fresh veg. If you’re not on a plant-based diet, you could always add your favorite real cheese to this pizza. Everything is fixable! My friend Lauren blogs about this pizza here.
Photo courtesy of L. Bennett
2. Corn, Edamame, Avocado, and Toasted Sesame Salad
- This.salad.is.so.good. And it’s so simple I can’t even stand it. It’s light yet filling, flavorful, fresh, and like I already said it’s easy to prepare. It’s perfect for when you’re in a rush or want to throw together something to take to work the next day. I will certainly post about it within the next week so you can have the recipe too!
3. Pesto Hummus
- I’ve really been craving the creaminess of hummus. But I’ve also been craving that one-of-a-kind basil flavor too. My solution? Pesto Hummus. It’s really easy to make your own hummus and your own pesto so next week when I make it, I’ll post the recipe with some pictures for you. In the meantime, here’s a look at my hydro basil. Soon he’ll sacrifice his life, or at least his leaves, to be a part of something greater. Don’t let him fool you, he’s happy about fulfilling his purpose :)
4. Strawberry Cupcakes
- These babies are amaaaazzzzing. They were one of the first animal product-free cupcakes I learned to make and they’re still my favorite. These were also the first cupcakes I ever sold to someone. Since it’s still strawberry season (barely) these will taste extra amazing.
Photo courtesy of L. Bennett
See, those things aren’t too bad! All animal product free, mostly plant-based, healthy (aside from sugar in the cupcakes), and oh so delicious. Lucky for you there’s always a seat at my kitchen table. Well, if there actually isn’t a seat, you can have mine! :)
My first tomatoes have arrived!! Three of them. They’re the green striped zebra heirloom tomatoes that I planted as a seedling last month. For some reason tomatoes always surprise me when they show up. One day a space will be tomato-less and the next day I’ll go out to supervise the garden growth (as if that helps) and there are three. It never fails to make me so excited. Just ask all of my friends and family whom I inundate with “new tomato” texts.
And there are peas! My peas really tested my patience this year. They did not wanna show up for the party. But no fear! Now they’re here :) I have some great recipes that include these babies that I’ll be sharing with you soon.
I’ve also been harvesting some really beautiful lettuces and arugula this week. Coming in strong are arugula, black seeded simpson, boston lettuce, and mesclun mix.
These are some greens I picked for some of my friends. Organic salads all around!
Earlier this week I planted leeks, okra (Clemson okra!), cucumbers, a striped German tomato plant, sweet peppers, and kaleidoscope carrots. Please send them some good vibes so I’ll have happy things to report :)