Every Tuesday and Thursday morning I ride my bike to San Bang San. It is a gorgeous bike ride, especially now that spring is here. It is amazing how much you appreciate spring after a long cold winter compared to a mild Southern California winter. Right now bright yellow canola blossoms are blooming all over the island, the delicate cherry blossoms are raining down from the trees, and farmers are uncovering the young tangerine trees and harvesting the giant leeks. I love smelling the variety of scents...wild flowers, orange blossoms, onions, ocean...it is truly an exquisite experience.
1/4 cup freshly squeezed tangerine juice (or any kind of orange)
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
2 tsp. honey, agave, maple syrup or date syrup
1/8 tsp. freshly ground black pepper
1 Tbsp. Nutritional Yeast
2 Tbsp. ground sunflower seeds
2 Tbsp. Kombucha
Since I didn't have very many ingredients, the salad was simple, but delicious. I mixed some romaine and with chopped swiss chard and topped it with roasted pumpkin and pumpkin seeds. Since I used a mini pumpkin, the slices were very small and cooked in about 10 minutes. I roasted the seeds for about 30 minutes at 150 degrees Celsius.