Diary of a Nutritionist

Have you ever just been in the mood for everything you are currently loving about food?

I get like “that” more regularly in Dallas, as I no longer have the luxury of making lunch on daily basis (more especially because I cherish the time I get to spend out of the office, during lunch), so I stick with what is easy, and available.

This past Sunday I was interested in a few non-raw flavors… artichoke hearts, capers, sun-dried tomatoes, and ketchup (can we say, salt?).  While I normally would have liked to enjoy each of these pungent and flavorful foods, by themselves (more, or less), I was not about to give up a one of them. So… instead, I incorporated all of them on a bed of greens. Tragically, not all of the ingredients made it onto the salad, as I have a terrible habit of eating my ingredients prior to their arrival onto my plate… whoops!

My Sunday Salad Recipe

2 cups mixed greens

1 medium zucchini, peeled with a carrot peeler, down to the seeds

2 tbsp organic capers, rinsed

1/8 cup chopped red onions

1/2 cup rinsed and soaked (if they are canned or jarred) artichoke hearts (I ate most (read: all) of mine before they made it into the salad)

This would also be good with some fresh avocado chunks.

Dressing

8 sun dried tomatoes, soaked for 5+ minutes until tender, drain water

1 tbsp garlic infused olive oil

1 tbsp hot green pepper

4 tbsp warm water

Blend in a high speed blender until creamy smooth…

freshly ground pepper to taste.

I promise to try to make this salad more aethetically appealing next time around.  I also promise to try to let the ingredients make it to the plate.

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What did you enjoy this weekend?  Ever get that “omg, I want everything feeling?” Where do you go, and what to you do for lunch during the week?  The weekend?

Have you ever eaten a raw artichoke?  That is next on my list.  I would love some tips on how to do it…