The dog days of summer, phew it.is.hot.
The begin of summer, we had too much rain nowadays I pray’ll pray to anyones god for a little relief from the hot, hot, hot sun. My plants are thirsty, the grass is scorched, and I’m sitting in front of the AC. I cross my fingers for rain every.single.night.
Three times within the last week we have tried going to a public pool (don’t judge us, it’s hot as F%$#) but they have all been closed for crazy things like “some kid pooped in the pool”…. (ew)
Ok, scratch that.
On my most recent denial of pool usage, I detoured to the farmers market and bought more fruit than I really need – I mean, I already had peaches, kiwis, grapes, pears, and oranges laying around. A little extra fruit never hurt anybody.
FACT: Fruit is colorful so that it attracts humans to eat it. If we lived in the wild days and had to hunt and gather, we’d know what to pick and eat because of the attractive colors.
I know my eye is drawn to the beautiful colors that will keep me nourished on these sizzling hot summer days.
Since the poopy pool is a no-go, I’ve found a little activity to keep myself busy indoors (air conditioning) – I’m rummaging through old magazines and THROWING THEM AWAY because there is absolutely no reason that I need magazines from 2009. Or is there? Ok, now you know that I’m a hoarder (excuse me, Martha Stewart Living has a special place in everyone’s home, I’m sure of it). I’m tearing out all the recipes and cute little quotes that probably prompted me to keep the magazines in the first place, so then there’s THAT project. But whatever, it feels good to throw stuff (ahem, garbage) away.
I found this sweet Sprouted Quinoa Pineapple Summer Salad from Whole Living Magazine that inspired me to make this Sprouted Quinoa Mango Salad. Also, mangoes – yum. Also, I had just purchased TruRoots Sprouted Quinoa at the market. TruRoots hooked me up with a few bags of goods, but the quinoa was purchased with my own money. 1. I was stoked to find it being sold .05 miles away from my home. 2. I made TruRoots Spaghetti with a Lentil (TruRoots) Sauce. Basically, I’ve been eating good lately. (I’ll probably fall flat on my face with a waffle tonight after saying that, whatev)
If you would like to get your hands on some TruRoots Originals goodies, leave a comment on THIS POST before Aug. 17 to enter the giveaway!
In all seriousness, I’m really excited to share this recipe because I think you’re going to like it. It’s:
Has a little kick
In my belly
& will be made again in my kitchen, soon.
I used mint (from the garden!) in this salad but I had to debate between it and basil. Either way, there is no losing, Both mint or basil would perfectly compliment this salad and keep it “fresh.”
- 2 mangoes, peeled & sliced
- ¼ red onion, sliced
- ¼ cup sprouted quinoa, cooked
- 2 Tbl. raw cashews
- 2 Tbl. white wine vinegar
- 2 Tbl. olive oil
- 1 tsp. chili pepper flakes or fresh chili pepper, chopped
- a few sprigs of mint
- a pinch of sea salt
- In a small bowl, whisk together the oil and vinegar. Add the chili, onion, and a pinch of sea salt. Toss and let stand for 10 minutes.
- Arrange the mango slices on a platter or two plates. Top with quinoa, cashews, and mint.
- Drizzle with the chili-onion mixture.
- Serve immediately.