A joy at any age, the senses delight in the making of a festive spring salad. Little hands love husking corn and opening pea pods to find beautiful wonders perfectly & naturally packaged inside. A scented mixture of fresh, colourful plants of various shapes, textures, and tastes makes a lovely salad for the family, especially fun upon awakening from a sweet, dream-filled nap.
Grow, store, and buy fresh vegetables and fruits, with no other packaging than nature’s protective layers. Bring baskets and reusable bags to the market to fill with fresh produce. (Usually you get money off per bag you bring. Many stores have stopped using plastic bags altogether, and some department stores are starting to use reusable bags.) Bring glass jars with lids when you buy bulk items, and tare & label the weight before you fill, to relieve the need for new and soon-to-be recycled plastic/paper bags and twisty-ties. A little pre-store preparation helps you when you come home, too. No need to transfer your bulk items into jars and then you have less recycling to store and take back.
Plant-based, vegan meals and snacks are easy to assemble quickly and effortlessly because there is not much to do in the way of cooking for most meals. Live fresh! Honour plants by eating them as they are for what they are. Mix and match fruits and veggies that you stock up on once a week to more easily design a nutritious and relaxing life. Roasting is sometimes more time consuming than steaming, but it’s fast in preparation and very rewarding. All in all, you’re setting yourself up for goodness!
Non-GMO, organic, local, vegan ingredients:
Corn on the Cob: In a large pot of water, boil the husked corn cobs until tender, about 5-10 minutes. (Leave out salt for babies and people on low-sodium diets. We don’t use salt in everything as most recipes usually call for and the food tastes fresh and delicious.) Carefully cut the corn vertically down off of the cob, or eat from the cob.
Snap Peas can be eaten raw or lightly steamed which is easier to eat for (older) babies. They usually just eat the peas inside.
For the salad, add the following to a skillet on low with 1/8 C water: cut corn, peas, yellow squash, asparagus, and some freshly ground pepper. Lightly sauté/steam with a lid, plate, and enjoy!
Music of the Moment: Summertime, Doc and Merle Watson