On warm spring days (and summer too) I start to crave big salads for meals. Here is our meal from the other evening. We love using these big vintage bowls we got from a friend (made in East Germany!) for soups and salads. This version was lettuce fresh from the patio, fresh mung bean sprouts from the windowsill, grated carrot, chopped kale from the garden, toasted coconut, and a spicy Thai dressing. A couple of weeks ago we shredded the last piece of the last beet from last year's garden! With the mild winter we were able to leave some beets in the ground until early spring, then we stored them in the fridge and they were still as sweet in May as they were last fall!
The drinks were my version of a kombucha mojito, based on another Brendan Brazier recipe but adapted to what we have on hand. I've been brewing kombucha tea for a few months now, and Dave and I rather addicted. We have some just about every day.
For the mojito, muddle a handful of chopped, fresh mint leaves with a couple of tablespoons of lime juice and about a tablespoon of maple syrup (adjust to taste). Pour 2 cups of kombucha tea over it (leave it to steep in the fridge for an hour or more if you have time). Strain and pour over ice cubes until the glass is nearly full, then top up with sparkling water. Enjoy!
If you google kombucha mojito you'll find a few other variations you can try too.