“The human spirit needs places where nature has not been re – arranged by the hand of man.” – author unknown
There is not much in this world that can evoke a sense of wonder like undisturbed nature, effortless in its unaltered state, but equally intricate – we often stare in disbelief, nature being the most remarkable and creative artist of us all.
There is a time and a place for man’s intervention, but thankfully, many feel the deep connection to preserving some of nature’s masterpieces, thank god for activists.
I believe we are all inherently connected with a desire to live more simply, more naturally. We study history and anthropology to try and determine what long lost lifestyle habits might increase our health and longevity, many of us have adopted a keenness to getting back into a more natural rhythm of sleep, winding down routines, and structuring adult “bedtimes” and wake up calls, and many of us love the permissive idea of disconnecting from technological stimulants, escaping to areas surrounded by nature and zero cell reception. All in all, we crave nature.
Regrettably, this inherent craving to be surrounded by natural wilderness does not always correlate to a craving for simpler more natural food. Our taste buds have been severely over-stimulated by human interventional “food” substances, just as our brains have been overstimulated by technology.
We are designed to crave calorie-rich, energy-dense food, the more calories we can pack per bite, the better, in our “primal brains” opinion. The main culprits being salt, sugar, and fat (oil). Sadly, the more of this food that we consume, the more desensitized our taste receptors become, sometimes making the intricate flavors of plant-based cuisine seem weak and bland.
Being a recipe creator, it is my soul mission to impress upon people the taste value of plant-based eating. Showing them how fantastic it is, how delicious it tastes, how vast the flavor profiles are of the magnificent plant kingdom. However, often I forget about something you might call the “transition period”. Depending what your current diet looks like, how often, and in what quantity you’re consuming salt, sugar, and fat (oil), you must acknowledge that it will take time for your taste buds to desensitize themselves.
Once you’ve allowed your body time to appreciate deeply nourishing whole foods – it’s just like taking the space to disconnect from the fast paces over stimulating world – giving you a true understanding of what the good stuff really is, what the good life truly tastes like.
Oil Free Falafel Salad
Ingredients for Falafel
- 2 cups of chickpeas
- 1/4 cup tahini
- 1/4 cup toasted sesame seeds, plus a couple tbsp for garnish.
- 1 tbsp cumin
- Freshly minced garlic, about 1/2 a clove
- 1/4 tsp coriander
- 1/4 tsp onion powder
- 1/4 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- Pinch of sea salt – optional
Ingredients for Tahini Dressing
- 2 heaping tbsp tahini
- juice from 1/2 lemon
- 1-2 tbsp of tamari
- warm water to thin.
Ingredients for Salad
- Shredded Beets
- Shredded red cabbage
- Heat a frying pan over medium heat. Add your sesame seeds to the hot pan and toss occasionally while they toast. Be careful not to let them burn – they’ll be done when they’re golden and fragrant.
- In a large mixing bowl, add all the ingredients for your falafel. Mash everything together until it is well incorporated and slightly chunky, then form balls the size that you’d like your falafels to be, slightly flattening them into falafel disks.
- In the same fry pan, heat on medium heat. Once hot, add your falafels. Cook until the bottoms are golden, then flip and do the same to the other side. Remove and set aside while you make your dressing and assemble your salad.
- In a small bowl, whisk together the ingredients for your tahini dressing, adding enough warm water to reach the desired consistency.
- Assemble the vegetables for your salad, add a dollop of hummus, top with two or three falafels, drizzle with tahini dressing, and garnish with the extra toasted sesame seeds. Enjoy!
- Save the remaining falafels in the fridge for up to three days. Tahini dressing will keep for up to one week.