rainbow sesame salad // made mindfully!

rainbow sesame salad (1)


light, refreshing, and healthy food.

is there anything better? I often write at night, and prior to sitting down with the laptop I need FOOD. so dinner is important. I want it to look good, and fuel me.

one change that has helped me to feel more satisfied after a meal, is mindful eating. and not only eating mindfully, but actually cooking mindfully. we are always so lost in a slew of thoughts that we have trouble focusing on the present moment.

try not to focus on the millions of other household chores, deadlines, or commitments you have and just focus on preparing the meal. take your time and try to think of it less as a chore and instead refocus attention on the positive impact you’re making on your health.

I don’t know, call me nuts, but I found it makes the food taste better too.

this salad was a perfect example of mindful cooking. no rush needed. I set aside the 15 minutes of just washing, chopping and serving food that nourishes me. then eating it with the same mindfulness before moving to the next task, in my case writing. creativity through the roof.

when preparing a meal try appreciating the colors, flavors and nutrients available in each ingredient and spice you choose.

the summer sun had me craving light and crisp veggies combined with a sweet and tangy sesame dressing. add crushed cashews, avocado, tofu, or other varieties of veggies if you’d like!

I chose to mix the romaine with spiralized cucumber to give it some texture, and because I just love my spiralizer, but sliced cucumber would be fantastic as well.

my mango was becoming overly ripe and needed to be eaten asap, so I added it in. highly recommend it!

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// what you need //

salad:

1 head of romaine lettuce

1 cup of cherry tomato

1/2 english cucumber

1 ripe mango

1/2 cup of shredded carrot

2 scallions

dressing: 

1/2 cup of rice vinegar

2 tbsp. toasted sesame oil

1.5 tablespoons of coconut sugar (can sub agave or honey)

1 tsp. garlic powder

pinch of himalyan pink sea salt


// how to make //

wash and chop all veggies.

cut mango into small pieces.

spiralize cucumber.

whisk together dressing ingredients.

pour over salad and toss.

garnish with sesame seeds and scallions.

enjoy and eat mindfully!


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2 Comments

  1. June 9, 2016 / 3:39 pm

    This looks so colorful and beautiful! I love the sesame seeds on top to make the salad more crunchy!

  2. June 10, 2016 / 2:59 am

    This salad is beautiful! And it sounds so delicious. I am a sucker for anything with sesame dressing 🙂

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