Healthy lunch number two. Crisp spring greens with mild arugula added, warm garbanzos, cucumber, snap peas, avocado, and a warm corn tortilla on the side. Refreshing yet cozy.
I am getting into beans. There's currently a bowl of white cannellini beans soaking in my kitchen. I want them to put on salads and mix with rice or quinoa. Beans are nourishing, healthy, and really satisfying. I always crave proteins, or heavy things. I'm trying to retrain myself somewhat, and hope that someday I'll be content with a celery stick when I've got the munchies. Ha ha. Sigh. But I'm finding if I have some hummus to dip the sticks in, I'm much more pleased. So, yeah, beans.
I always make these things when the husband's out of town. He actually loves homemade beans, but I don't usually make the uber healthy salad meals whilst he's home. I should. I shall. (He's sucking down fresh Albacore sandwiches and Rogue beers in Astoria, OR, lucky bastard). Don't worry honey, there's leftover quinoa for you when you get home.
So, la ensalata:
Salad fixings. Definitely include avocado.
Warm garbanzos in a pan with a tiny bit of organic butter.
The dressing:
Olive oil
Shoyu
Nutritional yeast
Ground herb/pepper blend
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