Japanese chef Ryoya Takashima has a great YouTube Channel called Peaceful Cuisine. I’ve been enjoying it lately and using it to wind down. Ryoya’s presence is very mellow and his imagery is simple and, well, peaceful. The (no music) versions of the videos have a subtle ASMR quality that’s very relaxing. You can also learn some fantastic vegan recipes.
For many, rituals represent a space in time carved out of our busy day just for us. It’s hard to do when so many need us and we’ve become accustomed to spreading ourselves thin. A little “me time.” It is, in my opinion, essential to staying healthy inside and out. For me, it’s my Sunday bath. Begun when my kids were very young it became 30 or so minutes in which I could reset and come back refreshed. If you don’t have a weekly ritual, try it! You’ll be better for it.
Wait, what’s Zoodles? Zucchini Noodles! I’ve posted a recipe featuring these lovely little strips of veggies before. That recipe was what I would consider a cool weather recipe as it was cooked and featured the bold flavor of pesto. This one is uncooked and is dressed with a French vinaigrette.
2 Summer Squash (yellow)
1 large Carrot (peeled)*
1 cup Grape Tomatoes (red & yellow)
1/2 cup crumbled Goat Cheese
1 cup Prepared or Homemade Vinaigrette:
1/2 cup olive oil, 1/2 cup red wine vinegar, salt & pepper, 1 teaspoon dijon mustard: add all ingredients to a bowl, whisk or shake in a jar with a lid, until thickened.
Julienne or shave the zucchini and squash into a large bowl. (I have this handy little thing, but there are all sorts of tools for making Zoodles!) Next cut the tomatoes in half and add to the zucchini. Crumble in the goat cheese and the herbs. Toss with the vinaigrette.
You can serve the salad right away or keep in the fridge until time to serve.
*I didn’t use carrots in this version but next time I will!