By Steph Farrar
With one hand on the steering wheel and the other double-checking I packed enough snacks in Vesper's Spiderman backpack, I finally reverse out of my Valley driveway, earlier than we are all ever usually awake. What happened to my youth?
I never in a million years thought I would be posting on my own food blog about anything raw (unless an oyster or sushi) or vegan (unless a pair of stilettos). But here we are. It's happening. It's becoming clearer to me every day that my daughter is in real school, life is all about balance. And I've been out of balance for the last few years. Trying to juggle it all, make everyone happy, not rock the boat, forge ahead with content and grace. Well forget that. Just breathe girl.
And take it one day at a time.
And take it easy on myself. Think things through before worrying or jumping the gun, or even before speaking. I feel like I should be back in Kindergarten, learning the simplest yet profound tools in life. "You get what you get, and you don't get upset."
Now there's a rule to live by.
Balance was brought to me in the form of zucchini a few weeks back, when the summer staple was on its way out, sadly. My last chance to use my new spiralizer that's all the rage around this house. "Crunchy, green pasta?" wonders Flynn. Yes. It's crunchy green pasta, forever son.
I never wanna sound like a preacher, but I certainly learn something new every day, and usually either through the meals I cook or the things that come out of a family members' mouth. In Sam's absence, I learned that Vesper is completely boy crazy, knows every member of One Direction, wants to marry Niall, she will be a famous singer before she's 21, and Flynn will be her tour manager. So I'm thinking Sam and I should hang up our hats. Those 1D boys are doing pretty well.
I also learned that an avocado makes an amazing dressing base.
And that Flynn likes to cook, clean, garden, play dress up, and steal my make-up. So were are truly in for it. With my sous chef / housekeeper, along with my own personal Taylor Swift, we made a balanced, early afternoon raw salad in that 102 degree summer heat. The same heat that is rearing its ugly head again this weekend.
Sam is finally home after 5 very long weeks, and still trying to adjust to the extreme chaos. We started school. We met new families. We Facetime-d every single chance we could get. I went to my 20th high school reunion (which was EPIC, for all you Red Raiders out there). We fit it all in, because we have to. Because this is what we do. We balance it all. We make it work. We get what we get and we don't throw a fit.
And we plan for our daughter marrying a 1D member. Go girl.
Raw Veggie Salad with Avocado Pistachio Dressing
2 zucchini, spiralized or julienned
1 cup shredded carrots
1 large red pepper, thinly sliced or julienned
1/2 cup either chopped cilantro, Italian parsley or a combination
salt and pepper
1/2 large avocado 1
/4 cup shelled pistachios
1 tbsp finely chopped cilantro
juice of 1 lime
In a bowl, combine zucchini, carrots, and red pepper.
Add cilantro, Italian parsley or both. Sprinkle with a healthy pinch of salt and pepper.
For the dressing, add the avocado, shelled pistachios, lime juice and cilantro to the bowl of a food processor.
Slowly pulse chop the nuts, lime juice, and cilantro with the creamy avocado. While running, add olive oil 1 tbsp at a time until silky and smooth. Add a little water to thin. Add salt and pepper to taste.
Combine the dressing with the raw veggies. Feel free to season with more salt and pepper as needed.