If you make your salads irresistibly exciting, an amazing thing happens: you become satiated in more ways than one. Scientists have recently uncovered how the *belly informs the brain* whereby, “the entire digestive tract is lined with specialized cells ...chemicals that yield an array of sensations including joy, satisfaction, and pain relief” (more on that here.)
So let’s get to it - and make this summer marked by irresistible salads with mouth watering dressings & special toppings.
(see exhibit 1A from dance class last year)
Enjoy this multi purpose dressing & roasted chickpeas, I hope they make your salads dreamy & your snacks crunchy!
What you need:
For the dressing:
1 C water
1.5 C cashews (if not using a high powered, professional blender - soak your cashews overnight, or for at least 4 hours in hot water, in a pinch you can boil them for 10 minutes)
1/4 C nutritional yeast
2 Tbl apple cider vinegar
5 Tbl lemon juice
1 Tbl salt
1 Tbl black pepper (or to taste)
12 garlic cloves (feel free to use less if that sounds scary)
3 pitted dates (if not using a high powered blender, loosen by soaking in warm water for 20-30 mins or can sub 2 tbl maple syrup)
1 Tsp Dijon mustard
Optional, 2 Tbl Olive Oil (gives it a little glimmer, and a tad of richness, up to you)
Blend and check the consistency - you might want to add a little more water. Sometimes, I spoon some out a bit thicker as the *dippy sauce and then add some more water for the dressing. You got this!
What You Need:
1 15 oz can of chickpeas (or use fresh if you’re way cooler than me)
1 tbl neutral oil (such as grape seed)
1 Tsp sea salt, Approx.
1/2 Tsp cumin
1/2 Tsp paprika
What you do:
Preheat the oven to 425 degrees. Well drain and rinse the chickpeas. Pat them dry with a paper towel or clean dish towel. Spread the chickpeas on a baking sheet in one layer (no double decker situation here please, they need to cook evenly). Roast for 30 minutes - at the halfway mark, remove from oven and give a little shimmy, moving them around the pan. Let them cool for 5 minutes before serving. Best crisp is happening soon after roasting but you can store them in a container or baggy for up to 1 week as an amazing snack, chip. My kids think they're eating serious chips or pretzels when they get a baggy of these guys handed to them.
For the Salad:
I like doing unsuspecting green salads with at least 2 herbs and avocado (pictured above). But then, amp it up and bring the rainbow - go to the produce aisle and grab a range of bright colors and textures, consider trying something new. We make it difficult, but eating our best is as simple as eating what we find beautiful.
Cut your salad pieces small, or cut ahead of time and store in a container.
Consider another delectable salad topping - our killer veggie bacon...
Whatever you choose to do this summer, please, make your salads exceptional!