Hi there and happy Monday! Today marks the re-entry back into the workplace and back to the regular routine for many. My classes are still on winter break, but I’ve started working on my independent study project already. Even though I consider myself fairly disciplined, it’s definitely a challenge for me to stay focused because there is no set schedule for me this semester. We’ll see how I do.
In between work projects, I had some fun this weekend and got outdoors for a great hike on Saturday:
Alan and I treated ourselves to lunch at one of our favorite healthy eateries after that hike. I ordered the breakfast bowl with steamed greens, tofu, brown rice, black beans, veggies, salsa, and corn tortillas:
We rarely eat out anymore so it was fun to have that experience and, quite frankly, overindulge a bit. As part of my newly-found commitment to vegan activism, I also took the opportunity to put out some cards from Our Hen House on the community table at the restaurant. If you go, you can find them displayed between the toothpicks and some other cards declaring that “the time has come, the archangel has arrived.” Well, alrighty then:
I spent some time yesterday reading Dr. Fuhrman’s new book, The End of Diabetes. A review to join the other ones I’ve done will be coming ASAP:
It scares the heck out me to read that 1 in 3 Americans may have diabetes by the year 2050. My dad died from complications of the disease just about a year ago and so it hits close to home.
On a cherrier subject, I got an e-mail this weekend from blog reader Kimberly J. who asked me:
“Hi Carrie! I was wondering if you have ever tried whole cranberries in your smoothies? I ended up with an extra bag from Christmas. I’ve never made anything besides cranberry sauce with fresh cranberries. Thanks! Kimberly”
Although I still want to try adding cranberries to a smoothie (brilliant idea!), I was inspired by this question to drag out that last bag of frozen cranberries from my freezer and make some salad dressing. I used frozen cranberries, but you could definitely use fresh as well:
Admittedly, this dressing is pretty much just a cranberry-ized version of my Wild Blueberry Zinger Dressing, but the flavor is noticeably different. Besides, why change something that works?
Anywho, the other ingredients include walnuts, parsley, garlic, onion, dates, lime juice, soy milk and vinegar. Here’s what it looks like pre-blended:
It made a lot because I used the whole bag of cranberries. I think the color is so pretty:
Cranberry Relish Salad Dressing
1 10 oz. bag of frozen cranberries
1 cup walnuts
1 bunch of flat-leaf parsley (stems removed)
1 clove garlic
1/4 medium red onion
5 Medjool dates, pitted
1/2 cup freshly squeezed lime juice
1/2 cup unsweetened soy milk
1/4 cup white balsamic vinegar
Combine ingredients in a high-speed blender and process until smooth. Add additional vinegar if necessary to reach desired consistency. Store leftovers tightly covered in the refrigerator for up to 5 days.
I used this dressing on my lunch salad yesterday:
Alan prefers dressings made with straight vinegar and no citrus juice, but I liked this combination of flavors a lot. If you want it to really taste like cranberry relish, you could substitute maple syrup for the dates, but I thought the tart/sweet ratio was perfect in this version. It was also kind of fun to have one last taste of the holidays before moving on.
The last activity I
obsessively worked on spent some time with yesterday was adding new recipes to my app, Vegan Delish. Be sure to download it here and then check the “New Recipes” category to see the recently-added ones: