At the end of winter, I often feel that I lose a bit of my spark. When is bitterly cold and windy, all I want to do is snuggle inside, watch Netflix. I tend to lose a lot of my momentum on any fitness or health goals. This week with 6 degree weather, my diet has been especially horrible and I’m determined to put myself in a low carb, vegetarian meal plan for the week to clear out all the unhealthy snacks and junk food I’ve been eating.
Despite the chilling winds, I was able to get myself to my local Trader Joe’s to pick up a bunch of veggies to hold me over for the week: baby spinach, carrots, tomatoes, asparagus, mushrooms, lemons and limes, avocado, etc.
Dinner tonight was a simple spinach salad topped with cherry tomatoes, carrots and an Ayurvedic Vinaigrette. The dressing is bright, tart, and great over salads or even roasted vegetable. I made enough of it to store in a jar in my refrigerator to get me through my veggie cleanse week. See my recipe below.
Prep time: 5 minutes
- 1/4 cup Extra Virgin Olive Oil
- 1/3 cup Apple Cider Vinegar
- The juice of one lemon
- 1 clove garlic (raw crushed or dry powder if fresh garlic is overpowering)
- 2 Tbs Mustard
- 1 tsp Black Pepper
- 2 tsp Turmeric
- 1 tsp Onion Powder
Put all ingredients into a jar and shake until well mixed or whisk in a bowl. The mustard should emulsify the mixture, but I like to keep mine in a jar in the refrigerator which makes it easy to remix as needed.
Pour over cold or warm veggies and serve.
Yogi Tested Original Recipe