Living and growing up in Florida trained me to manage the hot and humid weather and so while most everyone around me was complaining and saying "I am hot," this past weekend, I happily embraced the rare muggy and intense heat. If you follow me on Instagram, you'll know that Saturday was my FIRST beach day in California, where I actually wore a bathing suit and went INTO the ocean.
I never, never thought that day would come but it did and it was a much needed and enlightening homecoming. It inspired me to think about my life in California and how long I'll really be able to live here. I am a beach and warm weather girl and know I will one day find my way back to a more tropical location to call HOME. There are lots of things I appreciate about California, like the most delicious and accessible produce, wild landscapes, and open and curious people, but I know in my heart California is not HOME for me. My body and mind and overall wellness thrive in warmer and wetter climates.
But for now I'm here in Berkeley and know there is work, good work, to be done.
So when the 100 degrees hit us last week I noticed one, and I realize it's a big one, difference between 100 degrees in Florida and 100 degrees in Berkeley. There is NO air conditioning here, or at least not in my modest cottage. So while the indoors, pools, and beaches are a respite in Florida, it's a little more difficult to cool off here in California. We bought fans and went to the beach, and ate cooling foods and drinks.
I already shared my delicious dry farmed tomato gazpacho recipe and plan to add it to our "go-to" recipe list. Seriously, if you have never tried a dry farmed tomato, please go out and find one. They only water the tomatoes when they are planted, which results in a smaller and more flavorful tomato. Srsly, tho... it means business.
Here is another fabulous cooling meal with LOTS of protein. The original recipe with exact amounts is here, but I used it mostly to gather key ingredients. If you've been reading my Intuitive Recipe posts, you'll know I am practicing my intuition by cooking from a place of "feeling" and with LOTS of taste tests.
It turned out perfect and much more filling than the gazpacho recipe. Did you know there are 18 grams of protein in one cup of boiled lentils? So if you are looking for a refreshing and protein-rich meal, this is your gal!
As always, please comment below with any questions or thoughts and if you find this recipe tasty, share with friends and family.
Light and Love,
Cold Lentil Salad Recipe
Remember, this is a guideline and it's purposefully vague. Practice your intuition, be playful, and do lots of taste tests!
Green lentils, two bay leaves, some garlic, olive oil, salt, whole grain mustard, sherry vinegar, cucumbers, mint, tomatoes, pitted olives, and avocado.
Place lentils, garlic cloves, and bay leaves in a pot and pour water until it's covered by two inches. Bring to a boil and then reduce heat until it's a simmer and cook until the lentils are tender. Drain and chill in the refrigerator until cold.
While the lentils are chilling, whisk together mustard, vinegar, salt and olive oil.
Chop up the cucumbers, mint, tomatoes, olives, and avocado.
When the lentils are cold, stir in the vegetables and dressing and there you have it! A deliciously cooling and filling meal for your hottest of days.