I had a very exciting morning so far–I just placed a bulk order for nuts, seeds and dates through a co-op located in the Northwest. Even after S&H charges, which I did not have to pay when I lived in Washington, I still saved about $50-60! I also found a new knife sharpener for my kitchen [I am telling you–it does not take much to get me excited]. 😉 Since it feels that I live there, for me sharp knives are a must. I have been using a ceramic knife sharpener I found at a wholesale club, but it is just not working fast enough for me, although it did a great job on my fabric scissors recently, but I need my knives razor sharp, especially when it comes to chopping onions.
But enough of that, I would like to share a very delicious recipe with you. The salad I whipped up yesterday is perfect on a hot summer day. It is thirst quenching, cooling and full of nutrients. It is also a great follow up meal to a Green Smoothie Cleanse. Perfect when served with a slice of homemade whole wheat bread and a glass of homemade strawberry kombucha. Can life be more perfect than this? 🙂
Cucumber Chickpea Salad
click image to enlarge
Ingredients
- 2 English cucumbers, cut into 3/4-1 inch slices
- 1/4 of large turnip, thinly sliced [I used Mandolin, on a thin setting–get it perfect every time!]
- 1 ripe avocado, cubed
- 1/2-1 bell pepper [any color], thinly sliced
- 1/4 cup chopped cilantro
- 1/4 c red onion, diced
- 2 cups freshly cooked chickpeas
- 3 tbsp apple cider vinegar
- freshly ground pepper to taste
- sea or Himalayan salt to taste
Preparation
- Toss all ingredients together and let marinate in a refrigerator for 5-10 mins before serving.
Enjoy this summer in a bowl! It is simple and fantastically delicious.
Now I am off to the kitchen to whip up a raw/vegan pie [delicious cashews will be involved] and raw zucchini noodles [to make noodles I use a World Cuisine Spiral Vegetable Slicer].
PS: I am also growing yummy sprouts in my kitchen at this very moment, and can’t wait to add them to my salads :).
How is your day going?
