I try to limit the amount of kitchen gadgets and thingamabob’s I allow myself to keep these days. In the past I’ve gone through stages of collecting kitchen wear form yard sales, free-boxes, and charity shops (enough to have starred in my own weird reality show). It’s often the novelty of a label that reads, “Made in the U.S.A.”, “Sweden”, “Germany”, “England”, or “Japan” that peaks my interest and has me thinking, ‘this is quality, how can I not?’ In the past this belief has left me with everything from a ’70’s meat grinder (seriously, what was I thinking), to a corn shaped cornbread pan that didn’t work worth a hot damn.
Two years ago we purged everything we owned and left to travel the world. Here I finally realized that not having was all that the self-help books will have you believe it is. With more objects comes more anxiety, more clutter (both mentally and physically), and they further distract one from living to live by the fear of living to have. Since coming back, we’ve slowly introduced new objects into our home, one step at a time, and always ensured we benefit from them and most importantly, find them joyful.
So naturally, I’ve been a little cautious with jumping on the latest kitchen trends. When I saw Sarah’s recipe, then Izy’s, and Laura’s, I was lusting over a spiralizer, yet managed to talk myself out of buying one. Then I was lucky enough to receive a copy of the fresh food mentor, Chris Anca’s (from Tales of a Kitchen) new beautiful book Nourishing Noodles which is purely based on spiralized veggies. While I anticipated to see an array of zucchini noodles, I was not prepared for all the ingenious ways she utilizes spiralized veggies. Chris puts them in everything from smoothie bowls, to pancakes, parfaits, all the way to the most colourful and gorgeous salads around. My mind was blown by the fact that I could possible chow down on spiralized veg in basically every meal!
The book is bursting with fresh and vibrant dishes that will perfectly add that juicy crunch to summertime meals. With each turn of the page is another visually stunning dish. Next on my list are the Sweet Potato Brownies, Zucchini and Tomato Pancakes, and Beet and Herbed Noodles with Preserved Lemon.
Adam and I ate this salad for dinner the other night, and while I thought it might not be enough at first, it was just the right amount of food for the warm days we’ve been having. We picked up some fresh Romaine at the farmers market that day, so I added a bed of lettuce and topped it with some extra avocado (’cause we that kind of people). And this Turmeric Dukkah is the bomb, and has suddenly come BFF’s with my avocado toast.
***Also, the Saveur Blog Nominations are up, so go show some love to your favourite blogs***
Reprinted with Arrangement with Race Point Publishing, a member of Quarto Publishing Group
HEIRLOOM CARROT SALAD WITH TURMERIC DUKKAH
3+ Large Carrots (I had smaller ones so I used about 8)
1/2 an Avocado
1 Tbsp. Mustard
1/3 Extra Virgin Olive Oil
2 Tbsp. Apple Cider Vinegar
1/2 tsp. Seal Salt
1/4 tsp. Ground Pepper
1 Pinch Chili Flakes
1 Small Handful Cilantro, Chopped
Sprouts, Lettuce, and more Avocado (if you’re a glutton like me)
Turmeric Dukkah (Recipe Below)
1. Begin by making the carrot noodles. If you don’t have access to a spiralizer, feel free to use a coarse grater.
2. Next make the dressing but combining the avocado, mustard, oil, vinegar, salt, pepper, and chili in a blender and puree until smooth.
3. To serve, toss the carrots in the avocado dressing (you may not need it all), and place upon a bed of greens and sprouts. Top with chopped cilantro, more avocado if desired, and plenty of dukkah.
Makes About 2 1/2 Cups (Easily Halved)
1 Cup Almonds
3/4 Cup Cashews
1/3 Cup Macadamia (I used Brazil Nuts)
1/3 Cup Toasted Sesame Seeds
1 Tbsp. Ground Turmeric
1 1/2 tsp. Cumin Seeds
1 tsp. Black Peppercorns
1/3 tsp. Sea Salt
1/2 tsp. Ground Cinnamon
1/3 tsp. Ground Ginger
1/2 tsp. Coriander
1 Pinch Chili Flakes
1.Place the almonds, cashews, and macadamia nuts in a food processor (I used the dry mix container for the Vitamix) and blend until crumbled. Set Aside this mix in a bowl.
2. Add the seeds and whole spices to the blender next (or use a mortar and pestle), and grind them until pretty fine.
3. Toss together the seeds, ground spices, and nuts until well combined.
4. Store in a airtight jar the pantry for a couple of months.