New Spring Salad

Dana and I literally made room for our yoga practice.

I’ve been a bit pressed for time since there are a lot of exciting changes going on right now; the garden is growing, there are houses to bid on (woah!) and we converted an extra room in our house to a yoga/meditation room.  I have been naturally waking up consistently early for the past few weeks, a change I attribute to the new season and a sign that my health continues to improve.  The combination of getting up earlier and our yoga room means I’m able to do an hour of Kripalu yoga, mediate and start my day having already accomplished two of my most important goals for the day. Or I can work in an hour of yoga later in the day.  Either way, having hour long classes, on line, that range from gentle restorative yoga to more vigorous, challenging classes, right on the Kripalu home page, makes a daily practice pretty easy to incorporate.  If you have space for a yoga mat and an internet connection, you too can incorporate yoga into your daily routine.  Give it a try!

One of 4 post cards designed to promote the market. This one is my favorite. You can see the other designs on the New Amsterdam Market Facebook page.

Dana, Brian and I are also expanding Fire Cider to a weekly market in New York City called ‘The New Amsterdam Market’ which opens next Sunday at 11 am in the Old Fulton Fish Market.  This is such an exciting next step for us and there’s a lot  to do to get ready!  So, I find I have less time that I would like to spend writing new recipes and playing in the kitchen.  In the interest of time, mine and yours, I’ve come up with a new way to write recipes so I can continue to share with you on a weekly basis…

The ingredients will be listed in the order they are added to the recipe.  Simple instructions will appear throughout the list and the meal should take about 5-15 min to assemble or cook, sound good?  Healthy meals fast, yes please!

One dish dinner with the daffodils my mom picked for us, thanks mama!

New Spring Salad

In a large bowl combine:

1 can tuna

3-4 T mayo

2 T spicy dijon mustard

2 T raw apple cider vinegar

2 T each: Kalamata olives halved and chopped oil cured olives

salt and pepper to taste

Mix well then add

Salad greens of your choosing: baby spinach and dandelion greens are especially nutritious.

1 grated carrot

Mix again and top with

grated cheese, I used some Vermont cheese from the co-op that’s part cheddar and part Romano

a small handful of toasted, salted sunflower seeds

Serve and eat!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: