Don't worry, mom, I washed the leaves well (although it was after taking the picture). Talk about fresh produce! If only that were the case more often. Generally, living in Abilene and trying to eat fresh/organic/locally is quite a challenge. I would really like to take part in the Eat Local Challenge, but I know that realistically, I would have to declare so many items as exceptions that I wonder what is the point? Maybe next October I'll be living in a place where that would be realistic. But for now, I'll end with this simple, somewhat-local salad recipe--the perfect way to enjoy something fresh and cool on a beautiful, lazy Saturday afternoon.
Pink Lady Salad
(for men, too!)
a few of handfuls of arugula, spinach, and dandelion greens
a large handful of broccoli sprouts
the seeds from half a pomegranate
about 2 T raw pumpkin seeds
three small tomatoes, halved
about 1/4 c carrot and sage almond butter (recipe to follow)
a few sprigs of fresh mint
a drizzle of balsalmic vinegar (I used a fig-infused variety but regular would be fine)
a pinch of salt
combine everything and toss before serving
I based the recipe for my Carrot and Sage Almond Butter off Tofu for Two's Carrot Almond Spread with Sage. I decided, however, to make a few changes as I wanted a thicker paste and I wanted the sage to be a stronger flavor. Also, I didn't toast my almonds (per the original recipe), but I still slightly cooked the carrot. I would like to try an all-raw version of this soon, but here it is in the meantime.
Carrot and Sage Almond Butter
100 g almonds, soaked for three or four hours, then drained
1 medium carrot, sliced
1 big clove garlic, sliced
8 large sage leaves
1 tsp. apple cider vinegar
1/2 teaspoon salt, or more to taste
I placed the carrot and garlic in a pan, barely covered with water and cooked for a few minutes until the carrot was just beginning to feel tender. I then placed all the ingredients in the blender, adding some of the water from cooking the carrots until the mixture blended well into a smooth paste. You may need to add additional water to get the desired consistency. I kept mine pretty thick because I prefer a hardy dip, but this would also be a delicious salad dressing if thinned.