I started a new job yesterday as a river rafting photographer. Honestly, sometimes I surprise myself with the jobs I pick up. Aside from the fact that it's just really nice to spend afternoons on the river, I really am getting a lot out of it. I have a lot of time to read, for one, while waiting for the boats to come through. Secondly, people are really happy to get to share their experience. You know it's hard to get a picture when you're in the middle of Class IV rapid and that's what I'm there for, so you can show everyone you did it. I did it, and it's definitely not easy. If you knew anything about my athleticism, you'd know it's severely lacking. Anyway, I spend most of my time in what I like to call yin mode, which is less about action and more about becoming more sensory. Touching things, putting things together how you want them, having all the feelings that kind of thing. It's good for me here and again to be more out there than in here. It makes me appreciate the 'in here' more.
I love this messy salty little salad. It's got a few of my go-tos in the veggie department being bell peppers and cucumbers, both of which I could basically eat all day. Red cabbage is another one of my favorites, although I don't eat it nearly as often. This salad comes out crunch, tangy, and the dressing is smooth and has a creamy texture due in large part to the cashew butter.
For the salad:
1 cucumber - shredded with a potato peeler
1 carrot - shredded with a potato peeler
1 yellow bell pepper - sliced thin with a mandolin slicer
1/4 head of red cabbage - shredded, I used a cheese grater
1/4 cup of cilantro
1/4 cup of green onions - chopped in small pieces
For the dressing:
2 tablespoons of cashew butter
Juice from one lime or about 2 tablespoons
1 tablespoon coconut oil
1 tablespoon olive oil
salt and pepper to taste
pinch of cayenne
2 teaspoons of sesame seeds
1. Mix all of your salad ingredients well. If you don't have a mandolin slicer at home you can slice the bell pepper very thin by hand.
2. Blend all dressing ingredients well, except for the sesame seeds.
3. Add sesame seed to dressing and mix in to the rest of the salad.
4. Optional: Garnish with extra sesame seeds and cilantro
5. Mix all ingredients well, and store in the fridge for up to 2 days.