21 Aug 2014


Hey, baby. How you been? I've been makin' salad.

I was in the garden with my mom today a few weeks ago and we were looking at all the edibles we have growing. She noticed the arugula should be picked so my fate was sealed: lunch was to be arugula salad. I also picked some basil, cilantro, and cherry tomatoes. I cannot really take much credit for all this wonderful food we have blooming in our yard - momma Nancy does it all, and I reap the bounty. Hehe. The night before, I was making my dinner which was a bowl of red beans and sweet corn, when my partner and I decided we were gonna go OUT for dinner (at this cool veg place called Tera V Burger). So I threw my food in the fridge - figuratively - and headed off. Thus the following day I had that to add to my greens and tomatoes! It was perfect. I sprinkled on some lemon juice, antioxidant omega oil blend, agave syrup, salt, cumin, coriander, sunflower seeds, and love. The result was pure deliciousness. I wish I had made more but I was going for vegan tacos with my friends later that night so we could all laugh hysterically together and slap each other before I went away for 3 weeks.

Note: I do not eat out every night, but it's summer and hey - I'm a wild child (sarcasm). Usually I prefer to be a frugal ferret and only go out once a month or so. Save money yay! I will have to be even more of a thrifty homo sapien once I move in with Jack since Vancouver is LITERALLY the most expensive city in the world to live in. Great.

Back to the recipe! Honestly, this salad is so simple and so tasty. It made me remember why I love salad so much. It makes you feel nourished and connected to the earth, especially when you pick most of it from your own backyard. I haven't been eating enough greens lately and this was the yummiest wake up call I could have received. Eat your greens! Eat this salad!


2 cups arugula
1/2 cup basil 
1/2 cup cilantro
2 tablespoon sunflower seeds
1/2 cup halved cherry tomatoes 
1 cup red beans
1 cup sweet corn 

1 teaspoon maple syrup
2 teaspoons lemon juice
1 tablespoon antioxidant omega oil blend
Pinch of Himalayan salt
1/2 teaspoon cumin
1/2 teaspoon coriander 

Throw it all together, let it sit for a few minutes so the flavours develop and the leaves soften, then chomp! Note: you can really use whatever you have lying around to make the dressing (and salad too, for that matter). All you need is a sweet component, a creamy component, and a tangy component. 

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June Burns said...

That looks just delicious! Love the use of fresh basil :)

Unknown said...

Dear Emily,

I just wanted to thank you for the great work you have done so far. Your blog is awesme!
I started to be on a raw vegan diet 10 days ago and even if I love cooking it seems so difficult to me to create nice dishes only using raw food, but if I look at your blog, it is not difficult at all :)! Thatk you for inspiring me with your delicious recipes :)!
Thank you!

Sibylle said...

Ohmygods, basil! I'll be off to the farm market tomorrow, so this is perfect timing. Gotta make this recipe over the weekend!!

Kimberly/TheLittlePlantation said...

Hi Emily,

it's lovely to see more savoury dishes on your blog of late.
Thanks as always for sharing. You're so generous.
All the best


Ceara @ Ceara's Kitchen said...

This salad - amazing! :) I am always looking for new salad recipes to add to the repertoire and this one looks perfect! And I am kind of jel about you moving to Vancouver -- such an expensive city but sooo gorgeous!!

dschoensle said...

Hi Emily,

I just wanted to say *thank you* for your great work! I LOVE your blog and your recipes + the photos are just the best!

Luna Serenity said...

This looks DELIGHTFUL. I'm gonna pack this for my lunch on Monday! I love your blog so much.

Unknown said...

Just made this and it was delicious!! I did substitute the maple syrup for molasses and the cumin for tumeric with fresh coriander.... thanks for sharing :-)

Unknown said...

We're the beans and corn cooked or raw?