Here’s to a Fresh Start

T

he start of a new year is like a clean plate, you get to decide what to fill up with again. I’m not the kinda person who focuses on New Year’s resolutions anymore, a sense of direction, yes – a list of things that I have to compulsively cross off  like on a scavenger hunt, not so much.

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B

egan the week by checking in with myself, how am I feeling? Both physically and mentally, do I feel like I could use a detox? Absolutely. Do I regret letting myself indulge during the holidays with family and friends? Absolutely not. If anything 2018 taught me that situations are never just black and white, but every shade in between, so why commit to absolutes?

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‘m coming into 2019 with a renewed sense of optimism, as long as my goals are aligning with my gut and my heart, I know I’m growing and going in the right direction. But enough about me, let’s move on to this vegan, watermelon “carpaccio” because it’s fresher than you!

Vegan, Watermelon Carpaccio

  • Difficulty: Easy
  • Print

Vegan, Watermelon Carpaccio



Ingredients

  • 1/4 watermelon thinly sliced
  • 4 thin slices of zucchini (I used a mandolin slicer, all 5 fingers accounted for)
  • carrot shavings
  • coconut shavings
  • arugula
  • 1/2 tbsp of black sesame seeds
  • 1 tbsp of olive oil to drizzle
  • 1/2 lemon
  • salt and black or red pepper to taste

Directions

  1. Cut a watermelon in half, making sure its horizontal. Use one half and using the knife remove its peel. Cut in half so that you get half a moon shape, and making sure the flat part is on the cutting board, thinly cut watermelon slices.
  2. Use a mandolin slicer to cut thin slices of zucchini (making sure its vertical), cut thin slices of carrots, and use a normal peeler to get coconut shavings from a freshly cut coconut.
  3. Lay on the watermelon slices to start plating. Add the zucchini, twisting them carefully without breaking to give some texture to the plaete. Repeat with carrot shavings.
  4. Add arugula and top with coconut shavings.
  5. Add the olive oil drizzle, as well as salt and pepper.
  6. Squeeze the lemon juice on the salad.

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