Steamy and sated

It’s been hot here. And everything is dry. Crackling dry.

Beads of sweat have bathed my upper lip for countless days. Finally, though, we have a modest reprieve – a smattering of rain and cooler temps. Long-term predictions suggest that this weather shift is temporary, though, with the hot stuff poised to strike again. Sigh.

In the midst of all the steaminess, the oven became nothing more than a storage space. Creative cold meals were a must. Here is one of my winner salads that more than hit the spot!

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Beets, Carrots and Kale

Ingredients

2 cups of kale, torn (stems removed)

1 beet, shredded

1 jicama, shredded

1 kholrabi, shredded

2 carrots, shredded

1 garlic clove, crushed

10 grape tomatoes, halved

handful of sprouts (I used alfalfa)

1/4 cup of hemp hearts

1/4 cup chopped raw walnuts (preferably soaked ahead of time; optional)

2-3 tbsp nutritional yeast

Himalayan sea salt

2 tbsp organic hemp oil

Directions

Tear the kale into pieces and toss with 1 tbsp of the hemp oil and a good sprinkle of sea salt. Massage oil and salt into leaves for 1 minute. Add remaining ingredients, and toss with an additional tablespoon of hemp oil. Add more sea salt to taste. Let sit for about 10 minutes, allowing flavours to meld.

Delicious.

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