I woke up feeling slightly refreshed and plugged through some homework even though I would rather be doing what Lilly was doing at the time...
or maybe a "please pet my belly" pose like Cliff...
Okay, just to get it straight, I would never actually do Cliff's belly pose, but it did make me smile.
Although my lunch (a thai coleslaw) was ah-mazing, I went to class this afternoon as a big, grumpy sourpuss since my head was still feeling foggy and ready to explode. I got a burst of energy and went to Whole Foods after class and boy am I glad! I found...wait for it...wait for it...RAW BROWNIES and RAW CHEESE!
AMEN!!
So, needless to say I had a delicious almond, dried fruit, and cheese plate with a brownie for dessert. My frown has officially been turned upside down.
Now it is study time (yay!).
Here is the thai coleslaw recipe:
Thai Coleslaw Salad
- 3 cups finely shredded Napa Cabbage
- 1 cup peeled and shredded zucchini
- 1 cup shredded carrot
- 1 bunch each of basil, mint, cilantro and chives (stems removed and leaves chopped)
- 1/2 cup raw, unsalted peanuts
Combine all ingredients in a big-ass mixing bowl and toss to mix thoroughly.
Thai Coleslaw Dressing
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1/4 cup Nama Shoyu
- 2 tbsp agave nectar
- 1/4 cup olive oil
- 2 cloves garlic, peeled
- 1" piece of ginger, peeled
- 1 tsp chili powder
- 1 1/2 tbsp curry powder
Combine all dressing ingredients in a mini food processor and pour over the salad. Note: this dressing is so delicious Adam could have slathered it all over his body and I would have licked it off. That maybe TMI, sorry mom and dad, but the dressing was fabulous!
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