There have been periods like this, when I am overloaded with work (from both my day job and Smak), trying to figure out life, not sure which direction my life is taking me, and unfortunately the first thing to be pushed to the side is weekly blog articles. It's not that I am no longer passionate about what I do for this website, in fact, it's quite the opposite. I couldn't be more excited about how far Smak has come and I am even more exciting about the projects that I have coming down the pipeline. The thing is, life is ever evolving, changing, and I am trying to get things under control.
One thing that I have been focusing on during the last few months is riding myself of all of the junk, the unnecessary, in my life. From mental to physical things, I have been on a fairly consistent purge. At the end of the day, the ultimate goal is to live somewhat minimalistically. I don't need a lot of clothes. I don't need to fill my apartment with things. Instead, I am choosing to keep my life to the basics, things that I can reuse and mix and match with each other.
The food I am eating has changed too. For a while I was trying to live off $20 a week. While it was completely possible, and my bank account quite liked this regime, my stomach felt otherwise. I simply wasn't getting enough food and lost weight. So instead, I am going to eat a normal amount of food, but rather choose to fill my body with things that are good, healthy and still delicious.
I stumbled upon this recipe for the Brassicas Bowl while watching Karlie Kloss's YouTube channel. Fresh. Light. Still filling. It is the perfect bowl for a summer lunch or dinner. The original dish calls for an avocado but unfortunately, all of the avocados at my local Whole Foods were hard as a rock, so I was forced to forego that ingredient, much to my dismay.
Give this recipe a try and let me know your thoughts in the comments below.
recipe adapted from Two Hands, NYC
shredded brussel sprouts
toasted sunflower seeds
soft boiled egg
apple cider vinaigrette (3:2:1 ratio of olive oil, apple cider vinegar, and dijon)
- Mix kale and brussel sprouts in a medium sized bowl and dress with apple vinaigrette.
- Season with salt and add in broccolini and toasted sunflower seeds.
- Smear a dollop of hummus on plate.
- Begin platting the salad - first the kale and brussel sprout mixture, then pickled shallots, avocado, egg, sesame seeds, chives and a sprinkle of chili powder.