Your [Not-So] Typical Gray Seattle Day
On a chilly day, we want something warm & comforting. In Seattle, that often means running to the nearest coffee house for that warm brew of goodness. But with spring just around the corner and with the help of my friends at the West Seattle Produce Stand, on THIS [not-so] typical gray Thursday in Seattle, my day was brightened in a better-than-expected way and yours can be too!
When we fill our bodies with whole, real and fresh ingredients, especially those derived from plant food, we see a huge shift in our energy levels and improvement in our digestion, to name a few benefits, while additionally not being able to overlook the mental boost we get from feeding our body good, delicious food!
The best type of food to buy is always local and organic whenever possible. However, knowing where the food came from and trusting its source is just half the equation; once we have these fresh ingredients, to enjoy them, we need an idea of what to do with them, right? I consider myself SO lucky to live approximately 6 blocks from the West Seattle Produce Stand – where it’s not only convenient to shop this way, but the people there make it fun. Yes, I just said produce shopping was fun. There are three employees – owner Bruce (your soon-to-be favorite mate; he’s from New Zealand) and the ever-smiling Robby and Shannon; who are, by the way sooo helpful. Produce is not only their expertise, but passion, so gobbling up new facts and flavors from them is my new favorite past-time.
So today, on my typical Thursday, a visit to the WSPS not only boosted my body (from my purchases), but also my mood. I encourage all of our West Seattle community (clients, friends & strangers) to get down there ASAP and support not only one of our brightest local businesses, but feel good about the food you buy and the people you buy it from! All recipes posted below came from the Stand today; and if you’re wondering, yes, they were all DE-licious.
And PS: Tell them Whitney from Macks Mo sent you with love and you’ll receive $2 off any $20 or more purchase!
Pesto Kale & Arugula Salad:
1 head Lacinato (aka Dinosaur) Kale, ends of stems cut off then chopped into bite-size pieces
2 handfuls arugula
Handful of grape tomatoes, quartered
½ cucumber, peeled & quartered
1 whole carrot, peeled & sliced horizontally
1 avocado, meat sliced into cubes & pit removed
Leaves from 3 stems of basil
½ cup walnuts
1 tsp. minced garlic
Sea salt + pepper to taste
- To make pesto, combine last 4 lines of ingredients in a food processor with 1/8 cup water. Puree until desired consistency (smooth or chunkier; can always add more water).
- Add kale, half the avocado meat, arugula and pesto to a large bowl and get dirty. Use your hands to massage pesto & avocado into every inch of the salad (helps to soften kale and slightly “wilt”.
- Rinse hands and add remaining ingredients to the salad.
Fresh Homemade Vitamin Water
Inspired by and Adapted from Mama Earth Organic
Admission – I don’t have a pitcher. I know, as one who likes to play host to parties a lot I should. And will have one by the end of the weekend so that I can make MANY more of these! Hence the blender “pitcher”. J
½ lemon, sliced horizontally
Leaves from 2 basil stems
1 lime, sliced horizontally
- Add fresh basil to the bottom of a pitcher. Press or twist a muddler (or wooden spoon) to bruise leaves and release the flavor; you don’t want to totally crush them.
- Next, add the lemon and lime, doing the same thing. Slightly muddling or pressing wooden spoon into them to release flavor. Add 1 cup of ice cubes then fill with water.
- Cover and refrigerate for up to 3 days. And I would recommend letting the flavors steep together for at least an hour before serving! A great non-alcoholic alternative for parties! Or even a way to infuse plain alcohol for natural flavors (like vodka).