The hardest part about blogging is to continue to keep blogging. Owning my own restaurant, starting a fledgeling Esty business (future post about this soon!), and what I like to think of as, you know, a life, I don’t find much time to write new posts. Also, as the boyfriend always reminds me, I’m lazy. I often spend my one day off a week snuggling with my puppy, watching bad television (in particular USA shows “characters welcome!”), trying to recharge for the coming week. It’s not like I haven’t thought about blogging, I have several to-do lists and notes on future blog posts that I just never crossed off. So it’s time to stop writing about to-dos and just do!
I really like blogging, not just to share but also to document my experiences and interests! My future self loves going back- remembering the fun times, good food and (what I hope are) pretty pictures. I have a couple of recent trips (New Orleans, Miami) I can’t wait to post about as well as several weddings and adventures (ALASKA) coming up! Future me would totally be missing out if I didn’t write about these experiences and I hope future you guys will like them too!
Much like blogging, the hardest part about eating healthy is to continue to eat healthy. I don’t really want to get too into my health issues in this post, but now that it’s been over 5 months (!) since my surgery, I haven’t been the best at sticking to the Party Girl Plan. Vacations, especially those to food destinations like NOLA, really take a toll on my eating habits (YOU ONLY LIVE ONCE). Moreover, SUMMER, takes a toll on eating habits! All I want is hot dogs, pizza, cheese fries (though I have yet to eat any) and ice cream! Even with the (more) occasional cheat, I try to keep my regular diet on the healthier side. Lots of juices and non-dairy smoothies, lots of veggies and humanly raised meat. Yes it is somewhat expensive to eat this way, but I put my money where my mouth is, and my tummy and I are happier because of it.
Today I’m sharing a recipe for my go-to healthy slaw! I’ve been eating a lot of grain bowls recently – usually brown rice or quinoa topped with lots of veggies and a marinated protein. I often make these gringa-Asian inspired, with sriracha roasted broccoli, garlic soy bok choy and edamame. I will make a sesame-miso-ginger dressing to top it all off but in this hot weather, if I’m in the mood for something lighter, this slaw is the perfect condiment. It also makes a great side salad. It’s tangy, crispy and super refreshing. I’ve made it dozens of times and it never fails to please!
Gringa-Asian Cucumber, Carrot and Bell Pepper Slaw
1 large carrot, julienne (cut into little strips)
1 large cucumber, julienne
1 small to medium bell pepper, I prefer yellow or orange, never green, julienne
1 bunch scallions, finely chopped, whites and greens
1 tbs salt
6 tbs rice vinegar
2 tbs sesame oil
sprinkle of sesame seeds — to your liking!
1. place chopped carrots, cucumbers and pepper into a large bowl and sprinkle with salt. mix and let sit for 5 minutes.
2. drizzle with rice vinegar and sesame oil and toss
3. add chopped scallion, mix and refriderate covered for at least a half hour.
4. when ready to serve, sprinkle with sesame seeds and garnish with cilantro (if that’s your thing)
***This recipe makes enough for six grain bowl toppings or two large salads.
***Slaw will keep in the fridge for one to two days, depending on how fresh your veggies are!
Here are some recent photos just for fun!!
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