When I first started my blog, I knew I had a passion for cooking and was hoping to go down the route of a recipe developer. While I have certainly made the recipes I’ve posted on here, multiple times usually, I know they are relatively simple.
My love for cooking made me also consider the idea of starting a food business. I was legitimately investigating how I could go about getting a permit to make food and sell it out of my kitchen!
Ever since I realized how important of a role food has in my personal health through my own struggles, I have a growing desire to share that with others. I’m not totally giving up on the idea of a food business or becoming a professional recipe developer (more romantic in theory than it really is), but right now I think my path is taking me in another direction.
My way to bring the message of nutrition for health is not necessarily by cooking for people, but by providing meaningful information. Not everyone is willing to do the nitty-gritty research about why you should cycle-sync, if you’re a woman, or what to put in their smoothies besides fruit but I will be your girl! 😉 I find that while many people won’t seek it out, they welcome the information. Knowledge is power and they may then utilize it, if they so choose.
As I face obstacles in my wellness journey, I will continue to be open and share those with you all. I’ve already talked about everything from issues with veganism and anxieties surrounding food to not feeling good enough and discovering presence. Some of these things are uncomfortable to talk about but I feel good sharing them. The way I see it, if my posts can reach even one person who resonates with what I’ve been through then that’s already enough. Thanks for checking out the recipe!
For today, I’m tapping into the recipe side of me (hey, I didn’t say recipes won’t be a thing at all) again. Just like my turmeric chickpea and potato salad, this is also more of a lose add-as-much-as-you-like style recipe. I’ve been eating this one for months and have posted it on my Instagram stories so much that you probably think I don’t eat anything else. The sweet potato and quinoa make the salad hearty. Yet, the water-rich cucumber and romaine/greens make the salad super hydrating. Oh, and the curried tahini dressing on top! Mmmmm! 🙂 I’m in love but don’t take my word for it—try it and let me know what you think!
Xoxo,
Melanie
- 2-3 cups mixed salad greens or chopped romaine lettuce
- Chopped cilantro and/or parsley
- 1 small sweet potato chopped and roasted
- 1/3 – ½ cucumber, chopped
- ¼ cup raw or roasted beet, chopped (optional)
- ½ cup cooked white quinoa
- 2 tbsp tahini
- 1 tbsp lemon juice
- ½ tsp curry powder
- ¼ tsp salt
- 2 tbsp water
- This recipe assumes you have all of your ingredients cooked already: the sweet potato, quinoa, and beets, if using. In a bowl, add your quinoa (mine is hidden under the lettuce), greens of choice, cilantro, cucumber, and beets.
- In a separate bowl, whisk together the tahini, lemon, curry powder, salt, and 2 tbsp of water to form a dressing. The amount of water depends on the thickness of your tahini. Also, cold water seems to make for a thicker, fluffier dressing so that may also require 4 tbsp. However you like it, this recipe usually leaves me with an extra serving for another salad but you do you.
- Add the dressing to your salad bowl and top with half of a chopped avocado. Crack some fresh black pepper over your salad and maybe another squeeze of lemon if you’re zesty like me! Enjoy!