Yesterday’s kitchen reorganization inspired more kitchen reorganization. I organized our imported stash of grains and pulses into mason jars. The remaining mason jars are currently engaged with the lacto-fermentation of some red and green cabbage.
Then I made a fancy salad consisting predominantly of ingredients that are not available for purchase in Tulita (indicated with an *).
Salad: kale*, tri-coloured quinoa*, kidney beans*, mung beans*, navy beans*, corn, sundried tomatoes*, carrot, onion, almonds*
Dressing: olive oil, lemon & lime juice, maple syrup, chili garlic sauce*, dried cilantro*, sea salt*
