Today’s episode is all about relationships – the ones we form with the food we eat but also how we establish healthy relationships with the people we care about most like family, friends, and our significant others. We reached out to Erinn’s good friend, Yelena Galibov, who also happens to be a Licensed Marriage and Family Therapist. She gave us great advice to share on all things relationships. We suggest a pen for some note-taking!
We also share a delicious and oh-so-simple Market Salad from another good friend of the show, Leslie, from the blog Cardamom + Rye. On her blog, Leslie shares “purposeful recipes from my table to yours.” This recipe featured an assortment of fun ingredients like kale, quinoa, fennel, and beautiful strings of multi-colored carrots. Get the recipe below!
- 2 tablespoons minced garlic
- 1/4 teaspoon fine grain sea salt
- 2 tablespoons apple cider vinegar (or to taste)
- 1/3 cup extra virgin olive oil
- 2 tablespoons ripe avocado
- 1 teaspoon honey
- fresh pepper to taste
- 2 bunches kales, destemmed and torn into pieces 1 cup cooked quinoa
- 3-4 farmers' market carrots (multi-colored ones), cut in ribbons using a vegetable peeler
- 1 small bulb of fennel, transparently sliced
- 1 avocado, cut into small cubes
- 1/2 cup sliced almonds
- Make the dressing by hand or using a food processor or blender. Puree all ingredients until combined. (I usually whisk it in the bottom of a big bowl and then add the kale to the bowl but it doesn't combined quite as well but still tastes good!)
- In a large bowl, massage the dressing into the kale until it starts to soften and is evenly covered with dressing. Add the quinoa, carrots, fennel, salt to taste, and toss. Add the avocado and almonds and toss gently one last time and serve! This salad is particularly flavorful the following day.
“Do You Suffer From Disordered Eating,” by Lisa Hayim MS, RD. The article prompted discussion on our first topic, building a healthy relationship with food!