Okay. I seriously try not to talk too much about the weather on my blog (especially when it comes to complaining about winter), but I’m breaking the rules today.
In my several decades of life on this planet, I’ve never experienced a cold snap quite like the one we’re having right now. By the time this post hits the web-waves tomorrow, it will probably be about -18 degrees here…and that’s the REAL temp, not the wind chill.
Somebody bake me a comfort cake. I think I just shed a tear.
I can appreciate a quiet winter snowfall, a crisp January day with bright sunshine, an afternoon of ice skating, or a cozy evening by the fire as the winter wind rattles the windows. But -18 degrees? For real? (When I initially read the forecast a week ago, I thought—hoped, prayed, pleaded—that it was a typo. Nada.)
Subzero temps did exactly what I thought they would do to me. They’ve robbed my joy with their icy fingers and frozen my desire to do anything other than sit inside and wish it was spring! But have you ever heard the saying that life is 10% circumstance and 90% response? I definitely felt my “90% response” kick in this weekend as I prepared for the polar vortex to make its descent.
As I sat around commiserating and complaining to myself, I realized that my response was totally setting me up for a negative start to the week. I’ve since rearranged my attitude and while I’m still not pumped on the historic arctic blast that hasn’t been seen here in decades, I’m now viewing it as just that: historic! It’ll be over before I know it and spring is just around the corner. Sort of.
So let’s focus on salad, shall we?
I whipped up this beauty last week when I felt the need for a little detoxing but also wanted some heat. Enter: garlic and ginger! These immune all-stars are the perfect flavoring agents for salads this time of year because they heat us up from the inside out, revving the metabolism and giving our circulation that extra kick. I also added tahini to the dressing for a hint of smoky flavor and some underlying creaminess. (It also tempers the heat of the garlic and ginger a tad.)
The January issue of the Daily Bites newsletter will be heading out the door this week. If you haven’t signed up yet, jump in on the action here! I’m sharing my #1 strategy for sticking to my goals in the new year. It’s not rocket science, but it works for me.
Stay warm and enjoy getting your detox on with this new salad!
- 4 cups finely chopped kale
- 2 cups finely chopped broccoli florets
- 2 medium carrots, shredded
- 2 medium celery stalks, peeled and finely chopped
- ¼ cup dried currants
- ¼ cup fresh lemon juice
- 2 tablespoons tahini (sesame seed butter) or cashew butter
- 2-3 tablespoons maple syrup or honey
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, minced or finely grated
- 1 teaspoon finely grated lemon zest
- Sea salt, to taste
- In a large bowl, combine the kale, broccoli, carrots, celery, and currants. In a medium bowl, whisk together the lemon juice, tahini, maple syrup, olive oil, ginger, garlic, and lemon zest until smooth. Pour the dressing over the salad and toss to coat. Season to taste with salt.
- Let the salad stand for at least 15 minutes before serving.