If you look around my food posts, easily you’ll notice that many of them fall into the dessert tag. A tag bigger than the vegetarian one. Oh my, you may start to think that I eat sweets all the time. It’s a fact that I like desserts, a good chocolate, some homemade deliciousness. But naturally I don’t eat only what I post on the blog and in between all these treats I assure you that vegetables are overload. Maybe I’m not expressing very well my healthstyle and my posts don’t reflect exactly my daily food intake. Or maybe I just like to show you the dessert course because those are the specials in the menu. Like the last post, where I succeeded reproducing the flavor and texture of the “Bolo de Arroz”, or like in this cake, where being gluten-free gained a new meaning to me. Or just like many other desserts thanks to unforgettable family recipes or because I grew up making it. Some are related to traditional holidays or simply are common in Portugal. And I could go on and on.
Nevertheless, my most popular post is a vegetarian one. Ah, so I’m feeling better now. However, the post with more hits is a super chocolate cake. So, where do I stand? I think I’ll stay somehow in the middle, where even in the dessert tag you would find healthy ingredient options. For instance, choosing a good olive oil for a cake instead of butter or, if using butter, picking a nice quality brand, or using whole wheat instead of refined and enriched flours, or else substituting the wheat for a rice/almond/walnut flour. These are just a few examples, together with preferring organic products, even though most of the time I don’t specify it in the ingredients list (I don’t want to appear I’m imposing something to my readers, every person choose whatever they think it’s best for them). But now you know.
Especially during Summer I eat a lot of salads. They are so simple to throw together, yet so refreshing, nourishing and satisfying. I enjoy a bowl of rice with vegetables as well, or some warm vegetables with a grilled fish. Salads like this one, where the base was the cucumber. I found inspiration to do this salad while reading this recipe. I didn’t actually follow the mentioned recipe, I just liked how the cucumber was cut into little squares, it got in my senses how tasty and crunchy it would be. Therefore, I picked a few ingredients and composed this salad. So tasteful that I already made it twice, enjoying my last one with a grilled wild Alaskan salmon. Sublime.
- 1 cucumber
- 1 carrot
- 1 handful of pecans
- 2 handfuls of cherry tomatoes
- juice of 1/2 lime
- 2 Tbsp extra virgin olive oil
- dash of salt
- 1 tsp oregano
- toasted sesame seeds to sprinkle on top
- Peel the cucumber leaving stripes of skin all around (I always heard it’s more digestive like this). Cut into little squares.
- Peel the carrot and with the peeler slice it into longitudinal thin slices.
- Throw a handful of pecans in it and chop together.
- Slice each tomato twice, making 4 pieces of each.
- Throw all vegetables and pecans in a bowl.
- Mix the olive oil with lime juice, salt and oregano.
- Add to the salad, stirring well.
- Sprinkle sesame seeds on top.
- Serve immediately.
- Serves 1 if main dish or 2 if side-dish