You may have noticed that it looks a little bit different in this space, and you are right! I've been thinking for a while now that the logo I had didn't represent the way I felt about/ saw this space in my mind. So I pulled out my inks, quill, sketchbook, and markers and set to work. I am sure that going to a professional could have yielded something different or more sleek, but I really love the process of translating an image from my brain onto paper. I would never claim to be a great artist, or even to have basic perspective or drawing skills, but I also love the act of painting simple lines onto paper and the resulting image just feels so me that I am okay with the slight roughness of it. It feels good to have something that reflects my inner feelings, and that I can share with all of you :)
This week is starting off grey and rainy, and for all my love of sunshine and blue skies I am totally loving this bleak drippy weather. The softness of the light makes me feel like I am curled in a shell, protected by that overarching dense greyness. I've also been listening to the Lord of the Rings audiobook on my ipod and I can't think of anything cozier than walking to school under a slight drizzle, orange raincoat, plugged into my fantasy world with a travel mug of tea. My idea of perfection.
Trying to keep it shorter today (although somehow I have still ended up with three paragraphs) I am so stoked to be sharing this salad with you! I think you are going to love the simplicity and unexpected zing of it. A funny story actually on how this was created: I was rooting around in the fridge a few weeks ago and found a half eaten container of kidney beans. Being the super lazy human that I am, I simply tossed the beans with some za'atar, sunflower seeds, olive oil, salt and pepper and then scooped them up with a spoon. It was amazing! I know this sounds super simple, and I have jazzed it up a bit since the first fridge iteration of this recipe, but this salad is so surprisingly delicious. It takes literally five minutes to toss together and makes the perfect nutritious lunch or side salad with dinner. It is definitely my new favourite salad and I hope that you try it out and love it too.
Arugula, Kidney Bean + Za'atar Spiced Salad
- 1 can kidney beans (398 ml)
- 5 oz (147 ml) baby arugula
- 1 tbsp olive oil
- 2 - 3 tbsp za'atar (I used 3)
- 1/3 cup roasted salted sunflower seeds
- juice of half a lemon
- salt and pepper to taste
Put all ingredients in a large bowl and toss together until combined. Serve immediately - it is best when fresh but can last in the fridge for about 1 day.