Vegetables that delight.

For past couple of months I have been yearning to rediscover my passions. Days are long and stressful, and the meaning of life seams to slip away, like butter on a grill. Everything starts to blend into itself, the good and the bad, the personal and the professional, the joy and the dissatisfaction, the overwhelming and the underwhelming. There is little time to think about the future, as we get hauled into the rituals of adult life responsibilities. Maybe I am not ready. Maybe I want to go back to the beginning, when life was less scary. When there weren’t bills to pay, or taxes to worry about, when just showing up to school was enough, and behaving well earned you a golden star. Why isn’t life like that? Easy and full of joy.

I know the problem lies in the depths of my DNA. I am overly dramatic, and I obsess about everything, from the food that I eat, to my exercisehabitobsession, to the clothes I wear, and the size of my thighs. My husband tells me to let go, and be more like him, carefree and free spirited. That way, I will enjoy life, and discover my place in this crazy, crazy world. Change is difficult.

And while there are a lot of things I am uncertain about I know a few things I like. I like the ocean, and how it covers surfaces full of mysteries. I like the color blue, as it is pure, soothing, and sometimes cold. I like making things, especially when they emerge out of pure inspiration, uninhibited by time or money. I like when people come together to enjoy a meal. I like too cook, especially with fresh, wholesome ingredients. I like plants. They are passive and simple, yet diverse and beautiful. I like sprouts. And that brings me to this week’s recipes.

Sprouts are like children. Within their tiny shell lies a bunch full of information, nutrition, and possibilities. They transform quickly and are fresh, light, and easy.

I’ve been meaning to share my chimichurri recipe for a while. Chimichurri is typically used as condiment for grilled meat in South America, especially Argentina. It is a relaxed mix of herbs (parsley and oregano), garlic, olive oil and vinegar. It is aromatic, fresh and tangy. It pairs beautifully with both grilled and roasted vegetables. But don’t be scared to pour it over rice, quinoa, or pasta. Yes, it is that addicting. My sister lathes it onto sandwiches,  I use it as dressing over greens. 

In order for me to show you the versatility of this magic sauce, I threw this beautiful salad together for you. Because I’m currently obsessed with chickpea sprouts, and there is so much kale the pair seemed obvious. This salad is both hearty and fresh, filling and light. It is filled with pick me up nutrients that will make you glow from the inside out. The chimichurri binds everything together, for a unique salad that is sure to please crowds and lift spirits.  


  • ½ cup chopped parsley
  • ½ cup chopped cilantro
  • 2 cloves garlic
  • ½ cup olive oil
  • 2 tbsp. white vinegar (wine or rice work)
  • ¼ cup chili flakes
  • 1 heavy pinch of salt
  • fresh ground pepper

Put parsley, cilantro, and garlic in the food processor. Pulse 4-5 times until chopped into small pieces. Transfer to bowl. Add olive oil, vinegar, chili flakes, salt, and pepper. Mix until combined. Serve at room temperature. Should stay fresh in the refrigerator for 3-4 days. 


Sprouted Chickpea Salad  

Serves 2

  • ½ cup kale thinly sliced into ¼ “ ribbons
  • 1 tsp. olive oil
  • Pinch of salt
  • 3/4 cup garbanzo bean sprouts
  • ½ cup mung bean sprouts
  • 2 tbsp. chimichurri
  • 1 tbsp. soft goat cheese
  • ¼ cup slivered roasted almonds

 Place thinly sliced kale in a bowl. Add pinch of salt and olive oil to kale ribbons and massage with clean hands for 4-5 minutes. Massaging kale with olive oil and salt will soften its hard fibers, and brighten its flavor.  Add garbanzo bean sprouts, mung bean sprouts, and chimichurri. Mix until all ingredients are coated in chimichurri. Taste for salt, and adjust as necessary. Add goat cheese and almonds. Serve immediately.  

1 year ago
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