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Journal

Embodied Rituals for Skin + Soul

Farmers Market Salad

Katie Gordon

I'm not trying to make you jealous when I tell you that it's 82 degrees right now in Southern California.  I'm just trying to put this glorious day into context ;) Every Saturday morning, my mom and I go to our local farmers market.  We meet for coffee at 8:30, then stop to talk to the lady who makes the really cool jewelry that we never actually buy, then proceed through our usual route, stopping to sample all the flavors at the hummus stand (which we try every week because you never know, they switch things up), talk with the goat cheese guy, say hello to the fruit lady, the kids at the Cal Poly Pomona stand, and the fabulously flamboyant lettuce guy, who sometimes gives us free basil.  Then I rush off to teach my two yoga classes.  We have our routine pretty much down to a science. Today when I got home from teaching I threw together a salad with my newly purchased produce and thought I'd share it with you.  I didn't measure anything so use as much or as little of everything as you like.  Also feel free to add beans for extra protein; adzuki or black beans would go nicely.

Farmers Market Salad

Arame A few leaves of kale, de-stemmed and chopped Squeeze of lemon Handful of watercress, spinach, or whatever other baby greens you have on hand, Small carrot, chopped 1/2 beet, grated Cilantro, chopped 1/4 of an avocado 1 Tbsp. pumpkin seeds balsamic vinaigrette olive oil salt and pepper to taste

Soak the arame for 5 min.  Put the kale in a bowl, squeeze the lemon juice over it, and let it sit while you prep the other veggies.

Throw everything in a big bowl and enjoy!