I definitely made the most of this three day weekend. In addition to penguins, grocery shopping, and paper-grading, I got to go for an awesome 14 mile run to celebrate Aron’s birthday.
It was the longest run I’ve done since Boston, and it felt fantastic.
I also did a little kitchen project that should be ready in about 3 weeks.
There are tons of organic lemons available right now so it’s the perfect time to preserve them!
One thing we noticed after buying groceries last week was how much plastic was included with our produce. We were completely disgusted, so this week we made a point to buy everything at the farmers market or the co-op with our re-usable produce bags. The packaging from last week is on the left and this week is on the right. Definitely an improvement.
I also found a great blog about living without plastic.
The beauty of this salad is that everything in it can be bought in bulk so there’s no waste. I know some people have issues with bulk bins, but I’ve been shopping out of them for years and never had a problem. Plus it’s a great way to try just a little bit of something without having to commit to a big package.
As I was making this I really wasn’t sure about how well everything would work together…broccoli, lemon, pine nuts, tortellini, cilantro, mint, sprouts. It all sounded good, but it also sounded like a lot of different flavors. It turned out to be completely delicious (not surprising, it’s one of Heidi’s recipes!
(adapted from Super Natural Every Day)