26 Nov Warm, Spicy, Autumn Vegetable Salad with Russian-Korean spices
Posted at 22:13h in Uncategorized
It’s a sad fact about love that the more you give, the more you stand to loose. It’s no wonder so many people are afraid of taking that risk. It’s a choice we’re faced with many times in life. Every time we start a new relationship, reignite an old one or come to a crossroads with a partner, we need to make that decision – to jump or not to jump. You can always jump half-heartedly, of course, but this is the most stupid and dangerous of all the jumps, because the likelihood of success is minimal. Perhaps because I’m Slavic, or perhaps because the alternatives are not particularly appealing, my tendency has always been to throw caution to the wind and jump. Yet I can see now that as you get older, it becomes harder. You remember how much it hurt last time and hesitate, and that doubt and hesitation can be lethal. Luckily, in life we get more than one chance to get it right. The important thing is give yourself time and space, in order to learn and grow from each experience. And like Mr. Gandi said, to become the change you want to see in the world. You want to world to be braver, stronger and led by love instead of fear? Then that’s what you have to aim for in your own life. I would also like the world to eat more food like this warm salad I made today with an onion squash (the thing that looks like a pumpkin down there), carrots and kale I bought in Broadway Market. This is the kind of food that is good for your body, supports local businesses and doesn’t harm people, animals or the environment in any way. This is good karma food 
The strange mix of spices you see up there are Russian “Korean” spices, normally used in this kind of carrot salad. I can make out crushed coriander seeds in there, and I can definitely smell cumin, so I would suggest you use those spices as an alternative. I roasted my carrots and squash at 200 degrees C for about half an hour with the spices, garlic salt and olive oil. I then added the kale and almonds, and roasted it all for a further 15min. Just before serving I squeezed a bit of lime on top and put some hot chilli sauce on the side, for dipping. The next day I had it cold with nutty bread and it was just as delicious
Ingredients
Kale
Carrots
Onion squash
Flaked almonds
Russian-Korean spices or crushed coriander seeds, ground coriander and ground cumin
Olive oil
Garlic salt
Black pepper
Lime