Well, here it is…my first words to the world. This moment has been stirring around in my head for a long time, the realization of something that, until this day, has been no more than a compilation of ideas, plans, dreams. Searching out new recipes, enjoying the beautiful photography that comes along with the preparation of fresh ingredients, reading others’ perspectives on food, and how it sustains, entertains, and brings people together…these have become overwhelming passions of mine and, over time, have transformed into my desire to create my own space. My intention for this blog is for it to be a true reflection of myself in pictures and words, both through the recipes and the stories that I present.
One of the things that brings me unspeakable joy and contentment, is to use what I have learned to nourish the people in my life, and to share the joy of food with them. Much of the knowledge that I have been so fortunate to acquire along the way, has been gained by virtue of my own experiences; however, it is not the successes and failures alone, but also people that have been a lasting, yet ever changing and growing source of inspiration for me. These people have unknowingly encouraged me to find my own voice when it comes to not only being healthy, but also cultivating a deep appreciation for the beauty of food and nature. My hope is that I can be that voice for someone else, the source of inspiration that leads them to discover the healing potential within healthy food. There is nothing more instinctual to our bodies, more satisfying to our basic needs, than what is available to us through real food…full of exciting colors, flavors, and aromas. What an amazing gift that is.
This recipe that I am sharing with you is the end result of simple cravings reshaped by my imagination, and it turns out that it came together exactly as I had hoped. It has all of the components, in my own humble opinion, that make a good salad, and also fits the bill of being visually appealing which I feel is so important to healthy eating. Since the recipe calls for dried cherries you could enjoy this salad anytime, although it would be delicious with fresh cherries if they happen to be in season. You can also make this vegan if you go with the dairy free yogurt option.
It is my pleasure to be able to present to you the dishes that have changed my life. For more of my most loved recipes, please don’t forget to visit my “staples” and “miscellany” sections!
Cherry Mojito Salad
- 5 oz. mixed baby greens
- 1/2 head radicchio, shredded
- 1/2 cucumber, sliced
- 1 avocado, sliced
- 2 sprigs mint leaves, julienned
- ¼ c pistachios, roughly chopped
- ¼ c dried cherries
- ¼ c olive oil
- ¼ c lime juice
- ¼ cup dairy or non-dairy yogurt
- 1 Tbsp maple syrup
- 1” piece ginger, minced
- ½ tsp fine sea salt
- In small bowl, whisk together olive oil, lime juice, maple syrup, ginger, and salt. Once combined, add yogurt and whisk again until smooth.
- In another bowl, combine greens, radicchio, cucumber, avocado, and mint.
- Add dressing and toss to coat.
- Sprinkle pistachios and cherries on top immediately before serving.