Persian Cucumber Salad

persian cucumber saladSummer is finishing up with a fury here in San Diego, so I made a big heat-reducing salad to go with Friday’s picnic of Thai noodles and curry.  Inspiration came from Stephanie Weaver, of Recipe Renovator, who invited me for lunch last week and served, along with a colorful grated beet salad, a fresh green salad of zucchini, snap beans and cilantro. It was refreshing, and a delicious reminder of how lucky I am to have food blogger friends!

I hope you won’t be put off by the extra ingredients in this. It makes for a complete meal in itself, and once your potatoes are cooked, comes together rather quickly. Take your time, though, preparing the vegetables. Small, bite-sized pieces are the key to elegance and forkability.

potato

The value of slowing down to prepare your meals cannot be overstated. It becomes its own kind of meditation, a  hearth-loving version of Chop wood, carry water…  We might even call it, Chop food, boil water? 

Enjoy.

Persian Cucumber Salad
Serves 6-8 

10-12 purple majesty and fingerling potatoes (substitute with sweet potato for paleo)
2 quarts water
1 T rock salt (pink or grey salt)
4 medium sized persian cucumbers
2 large handfuls fresh green beans, ends removed
1 hefty handful arugula
1/2 head of romaine lettuce
1 bunch spring onions
1 cup cooked red quinoa
1 bunch dill
1 copious handful cilantro
4-5 leaves basil
1 lime
1 t apple cider vinegar
2 T extra virgin olive oil
salt and pepper

In a large pot, combine salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot and drain. Let it sit in your colander for 5 minutes. Refrigerate.

Chop the rest of the vegetables into small bite-sized pieces, except the arugula which can be tossed in as is. Layer into a large salad bowl and stir in the quinoa. Once your potatoes are cool, slice, quarter, and add them to your salad. Juice the lime and sprinkle with the apple cider vinegar over your salad. Lightly toss. Finely chop the herbs and add. Finally, drizzle in your olive oil and gently fluff. Taste and adjust your oil-vinegar-lime balance. Season with salt and pepper.

summer salad
Made it again, sans quinoa, for our Yoga Teacher Training Graduation Celebration Sunday.

This is such good medicine that I’ll be featuring it in our upcoming Autumn Cleanse, which I want to offer you as a giveaway. Just comment below to be included, and we will randomly choose one person on Friday, in time for our free Introductory Call this Saturday.

Thanks to Vegenista Devi Melissa Martin for asking if the recipe is on my blog, inspring me to post it. Congratulations to Kelli and Bridget who will receive the Happy Belly and Hot Belly books offered in last week’s post

Namaste!

P.S.  Congratulations to Jenny Melford who receives the Autumn Cleanse! Thank you friends.

Nadya’s Happy Belly Kale + Book

lacinato kale

Ah… it feels good to turn the corner on summer and find welcome moments to settle into these quiet, waning days. As I take time to be with today’s present and consider tomorrow’s possibility, I thought I’d share with you a bit of what’s stirring.

  1. My Autumn Ayurvedic Cleanse. Time for a reset? The Autumn Equinox is a perfect time to align with nature and restore for balance, wellness and peace. Learn more and register here.

  2. Our upcoming Yoga Therapy Training. This is perhaps my favorite of our Deep Yoga Trainings, because it is so intimate, connected, and empowering. The best part of all is cooking a healing lunch together on our final day.

  3. Bhakti Fest: Music, Yoga, Ayurvedis – it’s a bliss fest. I love visiting friends at Organic India + Bhakti Chai + Imlak’eshThe OM Collection + Ancient Organics whose Rose Lassi impressed me so much last year I blogged about it here. We just got back, and I have a great post for you for next week.

  4. Dr. Suhas’ new book The Hot Belly Diet: A 30-Day Ayurvedic Plan to Reset Your Metabolism, Lose Weight and Restore your Body’s Natural Balance to Heal Itself. I have a copy for one of my readers. Will it be you? I hope so. Suhas is an original! Details below.

  5. Nadya Andreeva’s book, Happy Belly: A Woman’s Guide to Feeling Vibrant, Light and Balanced: Nadya is a blossoming Ayurvedi, whose book Happy Belly is a resource for women to improve digestive health, prevent bloating and eliminate discomfort.

Nadya has generously offered us the recipe for her Happy Belly Kale Salad, as well as a free copy of her book for one lucky winner. Keep reading: details are also below.

kale salad

On her blog, Nadya celebrates the power of kale with a post, “What you don’t know about kale but should!” Writes Nadya, “I used to consider kale hard to digest for my belly but once I learned how to make it properly it is one of my favorite things. It’s a fantastic source of vitamins and minerals and tastes great in various dishes!”

This is a delicious salad, and for those of you who like me, found this summer to be especially hot, you might find this helps your interior self cool down and flow with ease into balance.

Nadya’s Happy Belly Kale Salad
by Nadya Andreeva, author of The Happy Belly
Serves 2

Ingredients

  • 4 handfuls of kale
  • 1 avocado
  • 1/4 cup pine nuts or sunflower seeds
  • 1 diced and sauteed onion
  • 1 large grated carrot
  • 1 cup cooked quinoa
  • a handful of goji berries (optional)

Dressing

  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • juice of 1 lime
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon tamari (optional)
  • 1/2 teaspoon chipotle powder
  • 1-2 tablespoons water, or until the desired consistency is reached

Method

Add all the ingredients for the dressing except the water to a small bowl and season with salt and pepper.  Stir until combined before adding a tablespoon of water at a time until you get the right consistency.  Remember you still want it to maintain a fairly thick consistency to keep the salad nice and creamy.  I recommend adding roughly 2 tablespoons. Add the kale to a mixing bowl removing any large stalks and pour the dressing over.  Then using your hands (by far the best way to break down the kale) rub the dressing into it, squeezing it so it breaks down and becomes easier to eat. Massaging kale helps to break it down and make it easier to digest.

Chop the avocado into bite size pieces and add to the salad along with sauteed onions, cooked quinoa, goji berries, pine nuts or sunflower seeds, and grated carrot.  Toss the whole thing and enjoy!

My note: This is more delicious than you can imagine, and only took ten minutes to pull together. I did pour hot water on the gojis and let them soak 5 minutes before draining and tossing in. As for quantity – I’d say it serves closer to 3-4. 

kale quinoa salad

What makes your belly hot or happy? Let us know below, and we will put your name in the hat to win a signed copy of Dr. Suhas’s Hot Belly or Nadya’s Happy Belly. Let me know which you prefer.

~

Thank you Nadya. Thank you Suhas. Thank you dear friends. Namaste!