Sometimes it’s the simple issues in life which are the best.
Simple pretty issues that dance around in my own head.
Just like the summer flavors brought together in this salad. Juicy ripe watermelons, creamy avocado, annnnnddd lime + cilantro? Holy. I took one bite and I knew I had fallen in love.
Making this salad was a serious soul saver and a possible artery declogger. After eating half of this pie , my own body wished to punch me in the face. Have you any idea that feeling? That pie and I aren’t close friends anymore because eating it meant I had developed to sweat my entire soul out on my yoga exercise mat. However those crazy pretzel-body twisting moves persuaded me that I have officially learned how to defy both gravity and massive calorie consumption. No biggie.
I’m over my pie indulgence now. Mostly because watermelon and avocado equivalent a full serving of forgiveness. But just so we’re clear, producing vegan salads doesn’t indicate I won’t eat a crust full of buttery love. I just have to learn to visit one slice next time. Probably. Possibly? Ugh.
Moving on. I’ve been coming across a lot of fun finds lately. Discover?
We spotted this pumpkin pie martini on the menu in a restaurant the other day. Look, I’m about embracing Summer months flavors but I’ll by no means overcome my obsession with pumpkin.
Or martinis.
I’m also a cereal enthusiast. The peanut butter and Cheerio relationship is totally exercising for me. On the other hand, Cheerios often make me happy. They will have a million flavors right now, but where will be the pumpkin Cheerios?
Kidding… sort of.
Have you heard about this phenomenal cookbook? It’s filled with delectable baking dishes. It could be a really good Summer beach browse too. Just remember to wipe your drool. Purchase it. Seriously right now.
Oh I nearly forgot, I have to let you know one last thing!
I’m going to be contending within a cook-off this Sunday in Washington DC. Therefore, if you live around the region, please come! I’m going to be creating a traditional chinese language dish with an inventive twist. It’s going to be packed with shiny, bold tastes and textures. Beer and chinese meals… who could resist?
You can purchase your tickets here Half of all proceeds head to charity.
If you are finally ready to get rid of the Easter desserts then this simple salad might totally be your savior.
1 seedless watermelon, trim into 1 inch cubes
2 cucumbers, peeled and trim into 1 inch cubes
2 tablespoons clean lime juice
1 tablespoon olive oil
Directions
In a large bowl add avocado and drizzle with lime juice and essential olive oil and gently stir to coat. In a separate large bowl, toss watermelon and cucumber collectively. Add the avocado mixture together with the watermelon and cucumbers. Sprinkle with cilantro and period with sodium and pepper to flavor.
Feel free to change the cilantro with mint or basil
Add in jalapeno to get a little bit of spice
Serve on top of argula or spinach and put tofu for a full meal
Lara
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