BYE.
I’ve left Tumblr because I can’t stand what it has become!
New home.
Stranger Things

Discoholic 🪩

Origami Around

Kaledo Art
Claire Keane

titsay
tumblr dot com
No title available
dirt enthusiast
he wasn't even looking at me and he found me
Game of Thrones Daily

izzy's playlists!
PUT YOUR BEARD IN MY MOUTH

oozey mess
noise dept.
One Nice Bug Per Day
cherry valley forever
Sweet Seals For You, Always
macklin celebrini has autism
Monterey Bay Aquarium

seen from United States
seen from Saudi Arabia
seen from Austria

seen from United States
seen from Bangladesh

seen from Bangladesh

seen from Spain
seen from United States

seen from United States
seen from United States

seen from United States
seen from United States
seen from United States
seen from United States

seen from Malaysia

seen from United States
seen from United States
seen from United States
seen from United States

seen from United States
@salad-ballad
BYE.
I’ve left Tumblr because I can’t stand what it has become!
New home.
Sat 14 & Â Sun 15 Nov 2015
A Savoury Blended Salad
Way too fascinated with the concept of the “blended salad,” I just had to try another recipe, and this time I wanted to try something more savoury. Boo, the link for where I got this recipe doesn’t seem to be working but I entered it below anyways for the day it decides to work again. Here is what was in it:
Salad (recipe):
spinach
lettuce
yellow pepper
1/2 cucumber
avocado
green onion
garlic clove
soy sauce
water
s&p
Afterthoughts
Was a bit worried about the outcome of this, but it tasted good and was incredibly filling (after eating one bowl). Yep, was pretty much like a soup --- thick and creamy, but raw and refreshing.
I had this the next day. The recipe yielded so much there wasn’t any way I could finish it in one sitting. Day-old blended salad tasted alright but next time, I would halve the recipe and eat it fresh.Â
Rating: 8/10Â
:o)
Fri 13 Nov 2015
Green Gorilla Blended Salad
As stated in the last entry, I was getting a bit tired of salads and I needed to trick myself into being interested again! Henced, the ~blended salad~ (a bold concept)!
Salad (recipe):
5 oz lettuce
5 oz spinach
1/2 avocado
1 banana
(I added 1/2 orange and some pomegranate seeds just cos my Dad handed them over to me)
Afterthoughts:
Ok, I suppose it is also considered to be a smoothie or a soup, but it contains way more greens than fruit, so to me, it’s a salad. Even Dr. Fuhrman called it a salad and wrote an article saying why it is beneficial to eat your salads in a blended form.
With all of the greens, it definitely tasted very healthy (if you know what I mean). It was good with the additional fruit. I would rate it 7/10.
I love that my parents got a Vitamix and are sooo into health! We all had this for lunch and talked about smoothies and healthy foods for about an hour. Fun times!
:o)
Thu 12 Nov 2015
Whatever’s-in-Fridge Salad
I am getting a bit tired of salad in the midst of this November-let’s-be-healthy challange, and I am kind of running out of ideas. I think it’s a mixture of feeling lazy, a bit uninspired, not really wanting to step out in the rain to the grocery store, etc. I decided to make something out of ingredients I happened to have in my fridge. Despite lack of motivation, I’m pretty impressed with what I have in there!
Salad:
Spinach
Yellow pepper
Red cabbage (mixed with lemon juice and olive oil)
Yam
Pumpkin seeds
Dressing of hummus (homemade!), olive oil, lemon juice, s+p
Afterthoughts:
Yummy and a bit comforting after running around in the rain all day long. Rating: 8/10. Was inspired by elements of my past favourite salads.
:o)
Tue 10 Nov 2015
Shrimp, Zucchini, Carrots, & Pine Nuts
Was out of salad ideas so returned to Salad Love recipes!Â
Salad:
Spinach
Zucchini, peeled into ribbons
Purple carrot, peeled into ribbons
Green Onion
Shrimp
Pine nuts
Dressing of Veganaise, Olive Oil, Paprika, Lemon, s+p
Afterthoughts:
Refreshing but rich, creamy, and delicious.Â
I would have this again. Rating 10/10.
:o)
Mon 09 Nov 2015
Cabbage, Zucchini, & Pecans
I had a huge lunch out at a Greek restaurant with Marg which kept me full for the entire day, so I didn’t feel like making dinner. I only made this salad to fulfill  the promise I made to everyone of eating one salad per day in November.
Salad (pg 72 in Salad Love):
Red cabbage
Zucchini
Avocado
Green onion
Pecans
Shrimp (my addition)
Dressing of olive oil and lemon juice
Afterthoughts:
Obligatory salad doesn’t comfort as a midnight snack should, lol. I think I am going to have to put extra effort into eating my greens during lunch.Â
This was my second time to make this salad. It is very light and the ingredients go well together; however, It needs something like shrimp, tuna, or chicken to be satiating and complete. I also think the nuts should be toasted. This time around: 7/10. It was good, but just ok.
:o)
Sat 07 & Sun 08 Nov 2015
Festive Kale Salad with Sweet Apple Cinnamon Vinaigrette & Pecan ParmesanÂ
This recipe is from the Oh She Glows Cookbook (page 121), and seems to be a rather Christmas-y, sweeter, and spicier version of the The Best Shredded Kale Salad, which I used to love making in the past. It’s Christmas-y because of the lovely Christmas colours (as you can see) and for me, the first bite conjured the thoughts, tastes, and smells of of mulled wine... and spice.... and all things nice! Â
Salad:
Kale, triple washed and cut into small pieces
Seeds of one pomegranate
Apple, diced
Raisins, handful (didn’t have dried cranberries)
A complex dressing of apple cider vinegar, cinnamon, lemon juice, olive oil, minced ginger, maple syrup, & salt.
Pecan parmesan (i.e. a vegan take on parmesan) made from toasted pecans, nutritional yeast, salt, & olive oil.
Afterthoughts:
I gripe a little about kale salads, because I find that raw kale takes so much effort to clean, especially when it’s organic. You really do need to soak kale, run it under water, rinse it, repeat ---- essentially, triple wash it. I always find so much residue on it, not to mention gross aphids. If you actually enter the word “aphid” on Google, you will automatically see “aphids kale” pop up on the dropdown guess list.
Despite the effort, I really like this salad. It is bold and has a lot of punch. I think that next time I would cut the volume of the dressing in half.... or buy a larger bunch of kale to soak up the dressing. I ended up with a puddle of dressing at the bottom of the bowl.
The pecan parmesan is savoury and balances with the sweetness and tartness of the salad. A brilliant idea.
The salad is good with an extra teaspoon of ginger. I think I would also cut down a bit on the maple syrup.
Rating: 9.5/10 (0.5 off because I’m sweating the small stuff).
:o)
Fri 06 Nov 2015
Toasted Almonds, Cucumber, Dill, & Quinoa Salad with Spinach
Quinoa 365: The Everyday Superfood was the first healthy eating cookbook I ever owned, and this was the first recipe I made from the book. I had never heard of quinoa prior to sitting on the skytrain one day in 2010, picking up a copy of Metro, and reading an article that was madly raving about it. I remember marching straight to Book Warehouse, buying the book, choosing this salad, buying the ingredients, and afterwards, converting to the quinoa movement ---- making “quinoa everything” and being all righteous about it as well (as people get when they “discover” superfoods). All the while, I was  mispronouncing it as “kin-oah”... I was so obsessed with kin-oah and made it so often to the point, that I actually got pretty sick of it.Â
I don’t know what made me want to make this particular salad today.... a trip down memory lane, I guess? Nah, it was because I bought a bunch of fresh dill and needed a use for the dill. This recipe came to mind.
Salad:
Quinoa (cooked in vegetable broth)
Lots of dill
Cucumber, chopped
Toasted almonds
Green onion
Spinach (I added this since I that salads should have greens)
Dressing (olive oil & rice vinegar)
Afterthoughts:
I was a bit excited about this salad after not eating it for years, kind of hoping to be as amazed and in love as I was upon first bite, but all it did was remind me that I had this salad waaaayyyy too many times in 2010. Â Unfortunately, the feelings from quinoa overconsumption still linger! Maybe I will make this again in 2020 and see what happens.
Toasted almonds, fresh dill, and fresh green onions make this salad shine. Trust me. Ugh, I once ran out of green onions and substituted minced fried yellow onions... a horrible thing to do. I think that in general, you should never substitute green onions with cooked yellow onions!!
Rating in 2010: 10/10. Rating in 2015: 5/10.
Wed 04 Nov 2015
Winter Abundance Bowl
Leftovers from last Saturday.Â
Just as delicious.Â
Enjoyed while overlooking Hornby Street.
That is all.
:o)
Mon 02, Tue 03, & Thu 05 Nov 2015
Greens & Edamame, Cabbage & Wakame
This is a repeat (times 3) of what I had last Friday. I think this is officially my new favourite salad to eat when working downtown. I even brought homemade salads on Tue & Wed and put them away in the work fridge so that I could enjoy these ones instead (at $11 a pop too...).
Salad:
Base:
Mixed spring greens
Red cabbage
Edamame
WAKAME
Egg
Dressing of balsamic & extra virgin olive oil
Various Toppings:
Mango
Grape Tomatoes
Carrots
Lentils
Roasted brussel sprouts
Pumpkin seeds
Red onion
Afterthoughts:
DELICIOUS. That is all I have to say. 10/10.Â
I need to learn how to make wakame and keep it in my fridge at all times.
:o))))))))))))))))))))))))))))))))))))))))))))))
Sun 01 Nov 2015
A Feast of Fine Foods
Today was glorious, rainy, and full of romantic surprise(s). It ended with a  casual celebration and banquet feast of vegetables prepared lovingly in various forms.Â
Menu:
broccoli, cheese, and walnut salad
coleslaw with carrots and red cabbageÂ
romaine lettuce, pomegranate, & avocado salad
brussel sprouts sauteed in butter
roasted sweet potato and garnet yams
roasted red peppers
Afterthoughts:
A memorable meal was had. I will miss feasting with the usual friendly faces at Todd End.Â
I am happy for the future.
:o)
Sat 31 Oct 2015
Winter Abundance Bowl with Garlic-Ginger Pumpkin Seed Sauce
Indulged in this amazing warm veggie bowl from My New Roots. Figured we should eat something with nutritional substance before going to a Halloween Party and stuffing our faces with Reese’s Peanut Butter Bars.
Salad (recipe):
Brown rice
Green lentils
Raw Cabbage, slightly pickled with lemon juice and olive oil
Steamed sweet potato
Steamed broccoli
Garlic ginger pumpkin seed sauce
Afterthoughts:
THIS WAS SO GOOD. If you stumble upon this post, PLEASE MAKE THIS.
I am convinced that the garlic ginger pumpkin seed sauce is the SECRET ELIXIR to happiness.
I loved that I was able to make everything in one pot.
My new favourite winter meal.
:o)
Fri 30 Oct 2015
Greens, Beans, Some Protein, and ~~~Wakame~~~
I’m back from a crazy few months of athletic activity, family/friends, and cleaning my house like crazy--- although, not eating very healthily. I’ve decided November to be a month where I can just focus on myself in terms of recovering and eating well; hence, salad for 30 days! Decided to kick it all off with a visit to one of my favourite salad bars, The Twin Leaf Salad Bar, in downtown Vancouver.
Salad:
greens (spinach, iceberg lettuce, spring mixed)
green beans, cooked (stirfryed with some asian spices...)
cabbage
edamame
corn
cabbage
wakame seaweed
egg
tofu
Afterthoughts:
Eating this refreshing and delicious salad changed my world. All thanks to the wakame --- my new favourite ingredient for salad. So appetizing and so good.
I’m in love with Twin Leaf again and no longer like the previous one I was raving about (even though at the time, I was saying it was the best place ever). Nope, Twin Leaf is WHERE IT’S AT. High quality and reasonably priced.
:o)
Thu 10 Sep 2015
Coleslaw (with a side of Chicken & Guacamole Tacos)
The coleslaw was actually the side. The coleslaw is always a side! Does anyone ever make just coleslaw for dinner?
Salad (source for the dressing: The Kitchn)
Leftover cabbage, shredded
A carrot, finely grated
1/4 cup of yellow onion, diced
Leftover yellow bell pepper
Cilantro
1/2 of the Mayonnaise Dressing recipe per the link above ( Veganaise, apple cider vinegar, maple syrup, salt)
Afterthoughts
Again, I love The Kitchn, and that it had three options for dressings using Mayonnaise, Buttermilk, or Sour Cream as a base.
Very delicious. It sure livened up my taco (I ended up putting into the taco).Â
Always tastes better the next day. Was enjoyed over the weekend.
:o)
Wed 09 Sep 2015
Trio of Salads from Whole Foods
Had a lunch date with my Mom. Decided to bring some salad over, but do it the easy way ---> just go to Whole Foods.Â
Salads:
Spinach, Orzo, & Feta Salad
Broccoli Salad with Walnuts & Currants
Cabbage & Carrot Coleslaw
Afterthoughts:
So convenient and so delicious, that Whole Foods.
My most favourite salad is the orzo one, even thought it’s mostly just pasta (orzo is my weakness). It’s really the only one I’m interested in. I just get healthier stuff (like the broccoli and the coleslaw) to make the meal a bit healthier.
:o)
Tue 08 Sep 2015
Chickpeas and Greens with Creamy Chipotle Dressing
Made the salad that I mentioned on my blog entry from the other day. Just following up!Â
Salad (see the recipe again here)
chickpeas  (used these instead of black beans)
regular yellow onion (didn’t have the red)
yellow pepper
heirloom cherry tomatoes (yummm)
red oak leaf lettuce
cilantro
creamy chipotle cashew dressing (water, soaked cashews, nutritional yeast, chipotle powder, lime juice, garlic, salt)
Afterthoughts
I made the dressing a bit too watery, but it was so delicious that when there was a puddle of it left in my bowl, I pretty much drank it up.Â
Chipotle powder: go out of your way for it! I bought my groceries and was about to leave, when I realized ... daahhh, I forgot to buy chipotle powder! I bought it, and lined up all over again (behind a lady who had a cartful of items). Was thinking of bailing out of the line, but hmm hmm hmm so glad I stayed! Yum.
Salad itself: it was ok.Â
Overall rating: 8/10
:o)
This is the fourth salad-inspiration combo from the 6-week “On-the-Go Jar Salad” series. Respect your journey and don’t let busy-ness compromise your health goals—prep a handful of these salads for quick meals that travel well to the office, in a cooler, or on roadtrips. Keep jar upright during transport, then shake and enjoy. If you’re not adding dressing to the jar …
Sun 06 Sep 2015
No time for salad
Burning the midnight oil (i.e. working night shifts), so spending most of the day sleeping and playing with the dog (i.e. dogsitting). However, I have time to dream about my next salad! I am thinking of trying this one out.Â
To do:
Buy an avocado.Â
:o)