Happy New Year guys!!!!!!!
I hope you had a lovely NYE with your family and friends, like I did. I also wish you all have a wonderful 2014, full of good stuff!
Tell me, was last night nice for you all? Did you go out to party or preferred to stay at home? I myself had quite a great night, but I’m going to keep it short here, because oh well, there was too much stuff going on and I don’t want to bore you all hehe. And I want to tell you more about this salad before you get bored and close the tab.
Let’s start by saying that I expected the night to be a massive fail. Why? Two words:
*GASP*. If you read often, you know that cheesecake is pretty much my favorite thing ever… so not having my mousse cheesecake to set up was… devastating, to say the least. I cried, of course… but you know me, I’m like a big baby when it comes to ruining cake and the like.
Luckily, I had made these truffles the day before and they came out terrific (thanks Zainab!). Oh, they were such a hit, best truffles I’ve ever had! And I also made up a recipe for Monster M&M’s Cookies, which I ended up serving as a dessert. Needless to say that they were awesome as well. Obviously, M&M’s anything is always a winner.
Dinner itself included an adaptation of this wonderful Salmon Dip by my friend Kristi, served with crackers and snack bread (yum, my favorite thing on the table!), bacon and cheese puff pastry pinwheels, shrimp, a lovely pomegranate salad with blue cheese dressing and lots of stuff more that I don’t eat because I’m secretly, the most picky of eaters hehe ((aka lamb)).
I don’t know how you guys celebrate the beginning of the new year. We Spanish people like to go out to party… I mean, they Spanish people like to go out to party. I prefer staying at home to eat all the M&M’s cookies… but that’s just me, I’m so awkward.
In the end… I decided to go out, but, again, if you read often, you’ll know that I really really really dislike booze. Firstly, because it tastes like medicine to me. Secondly, because I’d rather spend all those calories on the aforementioned M&M’s cookies. And last, because I have a race coming up next week and the feeling of crossing the finish line and get a medal makes me more euphorical than the drink itself.
Anyway, going out to party is quite boring if you aren’t drinking anything and the rest of people is. It feels like you are like out of place, so I decided that the best thing to do was to fill an empty whisky bottle with a banana-strawberry smoothie and carrying around all night long. Duh, isn’t it the best choice? ;–)
So off I went, with my pinky bottle. Oh man, it was the prettiest smoothie that I’d ever seen.
Though it made me appear even more awkward, since people said it smelled of baby food.
Oh well, who cares.
End of the story, I just woke up (4 pm). Ate two more cookies (oh, come on, resolutions don’t start until the 2th) and went back to bed in order to write a post about carrot salad.
Because you really need to hear about this carrot salad… otherwise, you bet I’ll be napping instead of laying here writing ;–)
BESTEST. SALAD. EVER.
It’s not the kind of lettuce-only-that-makes-you-feel-like-a-rabbit-and-leaves-you-hungry-a-minute-after-you’ve-eaten-it salad. Nope, man. This is a salad that will help you go back on track without having to starve. Complex carbs, protein, fiber, vitamins and healthy fats made this salad a nutrition gem.
Winner? Yeah, winner.
And it’s so delicious, OH GOSH. I tell you that if it happened to be some of this salad left, I’d be eating it instead of the cookies.
Heck no, I’d take both, actually.
Anyway, you guys bookmark this. Make the salad. Eat it. Enjoy it. Thank me later. But, for godness sake: DO NOT ADD THE CILANTRO.
Yes, that’s cilantro in the pictures I’m aware. I’ve never regretted anything in my food-bloggy life as I’ve regretted having add cilantro to this salad. I had never eaten it before and I thought it’d be nice. I mean, a lot of you guys like it so I reckoned it’d be grand.
Man, I was so wrong. It tastes like soap… and I don’t meant the lovely peach scented one. It taste like cheap soap.
(((For the record, I don’t go around tasting soaps, I’m just taking guesses)))
Moral of the story: use parsley. Parsley is good, parsley is awesome, and parsley doesn’t make you wish you could cut off your tongue.
I had the salad for dinner with parsley and it was heavenly. The cilantro version made me spent lunchtime picking the cilantro bits out of my salad.
Use what you prefer. Your choice, your risk.
- 4 carrots
- 150 grams cooked chickpeas
- 1/4 cup uncooked quinoa
- 150 grams potatoes (that's 3-4 small ones)
- 180 grams cauliflower
- 40 grams dried figs
- 1 teaspoon pine nuts
- 1 teaspoon olive oil
- 1 teaspoon cumin
- 1/8 teaspoon sweet smoked paprika
- a pinch of spicy paprika
- 1 teaspoon extra virgin olive oil
- 1 teaspoon tahini (dark one, please)
- 1 teaspoon maple syrup (or honey)
- 1 teaspoon lemon juice
- a handful of parsley
- Boil potatoes until tender. It's better if you use small potatoes that can be boiled in your microwave under 5 minutes.
- Cook quinoa as accorded to package. I used a bit over 1/2 cup water.
- Heat 1 tsp. olive oil in a pan, add chopped potatoes, cauliflower, chickpeas and cooked quinoa, along with paprika, cumin and salt and pepper to taste.
- Slice carrots in ribbons with a vegetable peeler.
- Cut figs into smaller pieces.
- Arrange everything on a bowl and stir in the dressing.
- This salad is gluten free and vegan.
- It serves 3 people as a main-course salad, but it can stretch to 4-5 people as a side salad.
- Yes, that's cilatro in the pictures. I don't like it, so I recommend you use parlsly instead.
- This salad doesn't keep very well. It's best eaten 2 two hours after you've made it, as the flavors meld together.
One last thing: I took the inspiration from the lovely Joanne who made this awesome salad which had me dreaming about it for weeks after I saw it. Doesn’t it look awesome? ((It does)) So, if you want fancy delicious salads other than the kind you’d feed your rabbit with… check out her blog, she’s got you covered!
No no no, wait: one last thing more. This is my post number #100 (!!!). Yay, it’s not quite like an anniversary, I’ve still got almost 6 months left until my blog is one year old… but still, I wanted to celebrate it with you all. Thanks for all your support and kind comments… Honey & Figs wouldn’t be the same without you all. Or more like, “Honey & Figs wouldn’t be at all, without you all”.
Thank you thank you thank you. I’m sending big hugs your way, guys.
Cheers to a wonderful 2014!!