As I sit down to write this, it’s raining and windy. The sheer force of all that air, blowing the trees in the forested area behind my house into all kinds of strange + contorted positions. The rain, flowing in mini rivers down the road and walkway, each droplet coming together to hit the house in waves that are almost lyrical. The sky. The sky is so socked in, clouds as low and as far as the eye can see – promoting an undeniable need for brightness, for sunshine, for rainbows even.
Good thing I have just the remedy for a dreary day! A big bowl filled to the top with all the brightness and rainbows of the season; of all the warming spices and flavors needed to light the inner fire and burn away the chill in my fingers and my toes.
Perhaps it’s because I can’t shake the chill of a 7 degree August day, or maybe because when it comes down to it I always prefer a spicy meal. Who knows. For some reason, though, there is an extra hit of oomph in this bowl of rainbows. Something like a sneaky surprise, waiting behind a curtain for just the right moment. In this case, that moment would be the inevitable chomp on a Thai chili. A smack to the taste buds that can only be truly appreciated when everything outside seems far colder than it actually is.
That’s the way with the season change, isn’t it? 7 degrees in the winter is a damn celebration, patios in all the hip areas of the city open up and welcome patrons to brave the still-brisk winds with their chilly beers. 7 degrees in summer though, that’s a different story. 7 degrees in summer means fleece pajama pants, busting out the warm slippers and opening the box of sealed up wool sweaters from the closet. Funny how that works.
This bowl of rainbows is a complete celebration of summer. Isn’t it? Yellows, greens, reds; swirls of spiky romanesco, spirals of beet and daikon. Peas, tomatoes and the most perfect of shiitakes anyone could ever dream of. It’s a bowl of mini miracles, a joining of the most vibrant of low sugar fruits and vegetables on offer. Color therapy, at it’s finest.
This salad bowl is filled to the very brim with fiber, prebiotics + probiotics and ultra healthy fats. The freshness of late summer with a simple, yet incredibly tasty dressing made to rev up the fire inside and get the taste buds fully engaged. It’s easy, it’s tasty and it comes together with very little effort. You know what that means, don’t ya. More time in those cozies!
- Brighten up your world, inner and outer – no matter what is happening outdoors
- Have you tried using a spiralizer or a julienne peeler on your veggies yet? It’s totally fun to make noodles out of what you’ve got in your crisper instead of what you’ve got in your pantry!
- Look for rainbows – in everything. They’re there, if you only take the time to look!
- 2 Large Yellow Beets
- 1 Daikon
- 1 Handful of Fresh Peas
- 2 Cups Cherry Tomatoes
- 2 Heads of Romanesco
- 1.5 Cups Cooked Mushrooms
- ½ Cup Raw Jungle Peanuts (any nut will substitute!)
- 2 Green Onions
- 2 Cloves of Garlic
- 1" Knob of Ginger
- 2 Teaspoons Miso Paste
- ⅓ Cup Hot Water
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Hemp Oil
- 1 Tablespoon Maple Syrup
- 2 Thai Chili
- To prep the veggies, using a spiralizer (or a julienne peeler), twirl the beets and daikon into long noodles.
- Quarter the peas, keeping the pods in tact. Halve the cherry tomatoes.
- Separate the romanesco into small pieces
- Using a grater or a zester, grate the ginger and the garlic into a bowl
- Add the miso paste, hot water, apple cider vinegar, hemp oil and maple syrup to the garlic and ginger, whisk until fully combined
- Using a pair of sharp kitchen scissors, mince the Thai chili into the bowl
- Arrange all of the vegetables, including the mushrooms in a large bowl
- Thinly slice the green onion, sprinkling over the veggie bowl before dowsing in the miso dressing
- Top with jungle peanuts or nuts of your choice