This morning when Taylor and I got out of bed we decided to take a moment and chant a new mantra. Things have been a little stressful and sometimes it’s good to remind yourself that you are awesome and totally capable of doing anything you put your heart into.
“We rule. It’s all going to be okay. Let’s get shit done.” Followed by a few fist pumps.
Try it out. (Don’t forget to pump your fist.) Feels good right?
I think everyone could use a go-to mantra to start their day on the right foot. And hey, it totally worked. We had a great day and look who has decided to bounce back a bit…
Only a small amount of our kale died. We still have about 90 percent of it. Big relief!
Tomorrow we seed our first round of scallions and lettuce. We are really excited about both of these crops because they are some of our favorites. We are also going through the process of applying to farmers markets in the area. Fingers crossed we get into some of our top choices!
On a different note, look who has decided to become great friends. That’s right, beets and carrots. They pair particularly well when roasted and tossed with a tahini dressing.
This salad was SO stinking good. I am a sucker for roasted root vegetables and when they are paired with quinoa, spinach, and this lovely dressing amazing things happen.
Grab a fork, chant your favorite mantra, and dig in!
Roasted Carrot and Beet Salad (Serves 2-4)
For the Carrots and Beets:
2 large beets, scrubbed clean and chopped into roughly 1 inch pieces
4 carrots, scrubbed clean and chopped into roughly 1 inch pieces
1 TBS olive oil
Salt and pepper
Preheat oven to 425. Toss the carrots and beets with the olive oil and salt and pepper. Place on a prepared baking sheet and roast in the oven for 25-30 minutes turning veggies over at least once or twice. Veggies are done when they are fork tender.
For the Quinoa:
1 cup quinoa
3-4 cups spinach
Place 1 cup of quinoa with two cups of water. Bring to a boil. Reduce heat to a simmer, cover and cook until all the water is absorbed for about 10-15 minutes. When quinoa is done cooking remove from heat. Add spinach to the pan and mix well. Cover until ready to serve (This will make the spinach nice and wilted)
For the Dressing:
2 TBS Tahini
2 TBS lemon juice
2 TBS water
1 clove of garlic, minced
1 teaspoon grated fresh ginger
2 tsp tamari
2 tsp pure maple syrup
Dash of Cayenne pepper
With an immersion blender (or regular blender) blend all ingredients together until smooth.
To assemble your salad mix the roasted veggies with the quinoa and spinach. Drizzle with dressing and serve warm! Enjoy