This past weekend I got more than my daily dose of vitamin D on a tour of the UCSC Arboretum. It was an incredibly informative tour, through the Fragrance Garden, Australia Garden, South Africa Garden, and finally the California Garden. Each garden housed plants that looked as though they’d come right out of a Dr. Seuss book. 🙂
A trip along the nearby coast brought me past this spectacular field of wildflowers that had just come into bloom. Picking some seemed obligatory!
Upon returning home, I finished my second furniture project before the sun went down. This coffee table was gifted to me, and since I already had the necessary staining materials from my previous project (my dresser), it was essentially 100% free! For more information on the material used see this blog post.
Super Bowl Sunday was exciting, but more so for the delicious cauliflower tacos, than for the game itself (for me anyway). My friend whipped these up, along with some blackberry mint mojitos (we actually kept them virgin!).
Despite all the eating and game watching fun, I still managed to squeeze in my weekly meal prep including a new miso salad dressing.
I read some inspiringly words from Dr. Kim Williams, President of the American College of Cardiology, on why he eats a whole foods plant-based diet. He said, “I don’t mind dying, I just don’t want it to be my fault.” This sentence pretty accurately describes why I choose to live the lifestyle I do. The point of embracing healthy habits (both eating and otherwise) is to live a full and happy life. Hopefully it will be a long life, but more importantly that everyday I’m given be lived fully. As cheesy and cliche as that sounds, I don’t want to go through days in a haze with low energy, feeling sluggish, and having the food I eat be slowly taking a toll on my body. Why wouldn’t you want to feel like your best self all the time? Eating healthy, being physically active in your own way, and thinking with a clear mind through daily meditation can help you be this person.
Now for the food!
Creamy Miso Mustard Dressing
This dressing is especially healthy for your digestive system because of the fermented miso. Fermented foods are probiotics, adding good bacteria to your body. Use the dressing for salads, over stir-fried or steamed veggies, or top on cooked whole grains/edamame/lentil/other plant proteins! My salad included kale massaged with lemon, diced carrots, brown lentils, and some sliced avocado. What’s your favorite combination?
- 2 tbl yellow miso (make sure it’s organic because of the soy)
- 1 tbl extra virgin olive oil
- 1/4 cup water
- 1 tbl lemon juice
- 2 tbl whole grain mustard
- 1.5 tbl rice vinegar
- 2 tbl nutritional yeast
What to do:
- Blend all ingredients until smooth in a blender (I use a Vitamix).