September 20, 2016
Things have been hectic here in the SLR world. Fall line launched last week ( have you shopped it yet), so I have been busy packing and shipping all the orders + working on lots of fun things that will be coming your way and excited to share with you all soon.
One thing that I am so happy about is having my Sun Lovin' Roots ambassador beauties. I adore each and every single one of these babes and today, Heather (@greensandtea) is here today to give you one of her amazing yummy eats recipe.
Livin' a healthy, happy and balanced life is what SLR is all about. My mission when I first started this brand was to combine my passion for health/wellness and fashion into one. I have a hippie heart and a very zenful personality. I love sharing easy, yet yummy recipes with you all to make your life just a little easier. Because I truly believe when you nourish your body with food that is whole and simple, you are giving your body the fuel it needs for you to thrive and flourish. And when this food is easy to make, just as easy as a drive thru, you are more likely to incorporate it into your life. I have been making a Chickpea Mock Tuna Salad here lately ( actually my mom came up with the recipe) and I will share that with you all, just as soon as we perfect the recipe but Heather's Chickpea "Chicken" Salad dish is delicious, so here she is to dish on the deets....
Heather in the 'Do What You Love' Gracie Tee: Shop it HERE
Each time I flip the calendar to September, my mind is instantly filled with images of early evening picnics with friends, and all I want to do is gather up the last few summer sunsets and reminisce about the past few months of magic!
This is my absolute favorite time for a picnic. The sun is no longer blazing, but the chill of late autumn has yet to impose a need for jackets and scarves; plus, it is still warm enough to enjoy a crisp white wine while watching the sunset!
So, as the summer comes to an end and everyone tries to cram in one more picnic, here is a healthy vegan alternative to traditional picnic fare. This will pair wonderfully with a chilled bottle of organic Sauvignon Blanc, and set you up for an autumn filled with plenty of energy to conquer those piles of leaves!
Vegan Chickpea “chicken” Salad
1 15 oz. can of chickpeas
½ lemon, juiced
1 Tablespoon olive oil
2 teaspoons liquid coconut aminos
2 teaspoons yellow mustard
½ shallot, diced
2 fresh Basil leaves, chopped
Himalayan salt, to taste
Pepper, to taste
1 avocado, sliced
2 golden beets, sliced
1 head romaine hearts, chopped
½ pint alfalfa sprouts
2 Tablespoons dried cranberries
Drain and wash the chickpeas, then mash them up in a medium sized bowl. Stir the lemon juice, olive oil, coconut aminos, mustard, shallot, basil, salt and pepper into the mashed chickpeas. Set aside to allow the flavors to meld for at least thirty minutes, and then assemble.
For the assembly, you can plate everything and serve it up as a hearty salad for two (as shown), wrap all of the ingredients into two gluten free wraps, or layer everything onto a couple of tasty sandwich rolls!
Hint: To achieve a nice rounded scoop of chickpea salad, tightly pack the chickpea mix into a ½ cup-measuring cup and tap it out onto the bed of lettuce, then top with additional basil leaves ;)
Did you try this? Let us know what you think, comment below.
Be Balanced. Live Spontaneously. Do YOU
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