Happy July, we are half way through the year, and a good time for me to make a little shift in my sharing of Savor Your Soul and what it encompasses. Making shifts and changes is difficult for someone who is a creature of habit, and that is me. I have learned over the years that changes are a necessary part of growth, experiences, and learning. I have decided to make a change to what I do and the direction I want to go. A very wise friend of mine, @sanctuaryliving, had this wonderful epiphany while she was writing a shortened version of my name. Min, as so many friends and family refer to me, she thought of Minutes With Mindy, along with the fact that most of my blogs and post are short and sweet. I am not lengthy in my verbiage, I am better at expressing myself with fewer words. Also to say that, my cooking, recipes and my coaching are a simple process, that is how my mind works.
So I invite you all to join me on Mondays, just two minutes with Mindy, as I share my insights and wisdom with all that I have learned, taught and surrounded myself with. I am full of information and conversation, a conversation takes two or more people, so it isn't all me. I have had many conversations with myself, but that isn't as much fun as hearing someone else's opinion or input, their thoughts and questions... I am a part of that generation that loves the interaction with other people, social media can be such a challenge for someone like me. But, I do want to share what I know, what I create in the kitchen and how you can make those shifts and changes in your world, creating a healthier happier lifestyle.
Until we meet, I will continue with my blogs and posts, hoping to inspire you to design a life that fits who you are and where you want to go. Short and sweet that is how I like it, making it simple.
Sweet Potatoes and Kale Salad
Ingredients: 2 sweet potatoes, cut into match sticks
1 can chickpeas, drained and patted dry
3 tbsp olive oil
1-2 tsp chipotle chili powder
2 tsp smoked paprika
1 tsp onion powder
1 tsp cumin
salt and pepper to taste
6 cups chopped kale
1 cup herbs (basil, dill and parsley)
2 Persian cucumbers, chopped
1 avocado, sliced
Honey Mustard Dressing:
1/3 cup olive oil
2 tbsp dijon mustard
3 tbsp agave nectar
2 tbsp tahini
Juice of 1 lemon
2 tbsp apple cider vinegar
Preheat oven to 425 degrees
In a bowl, toss sweet potatoes, chickpeas, 3 tbsp olive oil, chipotle chili powder, paprika, onion powder, cumin, salt and pepper. Toss until well coated, Spread out on a parchment lined baking sheet, and bake 20 minutes, toss, and then bake another 20 minutes until the potatoes are tender and chickpeas are crisp.
Place all dressing ingredients in a glass jar and whisk until smooth, or place the lid on top and shake until smooth.
In a salad bowl combine the kale and 2 tablespoons of the dressing, massage the dressing into the greens, then add the herbs and cucumber.
Add the sweet potatoes and chickpeas to the bowl with the salad, pour dressing over the top and toss. Use as much dressing as you like, there may be some left over to use at another time.