Two years ago, or perhaps even a year ago, I never would have eaten what I ate for dinner tonight. It’s becoming increasingly evident that my tastebuds have changed a lot since I started eating plant-based foods! I never thought I was a fussy eater, but looking back I definitely was. The lists of food I didn’t eat is best saved for another post, but basically any green leafy thing, or green vegetable or funky-textured vegetable I wouldn’t eat.
After work today, I got to chat with one of my best friends who I haven’t spoken to (other than letters via snail mail) or seen since the start of the year! It was so wonderful to catch up and speak to her again. Whilst on the phone, I was pottering around in the kitchen not really thinking about what I was doing. I was just chopping random veggies and throwing them in a bowl and concentrating more on the conversation than what I was doing.
By the time I got off the phone, I had half a meal and I wasn’t entirely sure what to do with it. Luckily for me, it worked in my favour. But, what I realised was that out of the 12 ingredients in the salad I made at least 7 of the ingredients I had either never heard of or wouldn’t willingly eat 12-15 months ago.
Kale = green leafy thing that I definitely wouldn’t touch with a 10 foot pole.
Quinoa = never heard of
Red cabagge = weird, funky texture, leafy vegetable. Gross.
Raspberries = I thought they had a weird texture. I didn’t eat them.
Apple cider vinegar = I hated vinegary things, I’m still not a huge fan of overly vinegary things!
Coconut Oil = Never heard of it.
Macadamia Oil = Never heard of it
I feel like I should be given a medal or something! Just kidding, I’m really proud of myself for finally being able to eat, and more importantly LIKE a whole range of fruit and vegetables that I never would have eaten before going plant based. I feel extremely lucky to have access to such beautiful, healthy foods and I feel very fortunate that I came across the plant based way of living.
1.5 cups cooked quinoa
1 HUGE bunch of kale, shredded
1 lemon, juiced
3 scallions, minced
1 cup red cabbage, chopped finely
3/4 cup cherry tomatoes, sliced
2 small apples, diced
1/2 cup pecans, roughly chopped
1/3 cup frozen raspberries
1/4 cup apple cider vinegar
1/4 cup macadamia oil
1 tsp coconut oil
- Place the chopped kale in a large mixing bowl and mix the juiced lemon through. Let sit for 5 minutes.
- Add in the scallions, cabbage, tomatoes, and apples.
- Mix through the quinoa.
- Top with the pecans.
- For the dressing, put all the ingredients in a small blender (or use a stick mixer) and blend for about 15 seconds, or until blended completely.
- Pour over the salad and serve immediately!
Serves approximately 3 main meals.