I’ve been thinking a lot lately about my intentions for this new year. As most Moms, so much of my time and energy goes to nurturing my family–which now includes 3 new puppies! Still, for the last couple years I have been much better at self care which has included yoga, gathering with other Moms to hike or knit, and of course handwork–or using my creativity. Creativity feeds my soul.
In recent years, the problem has been that I have done this self care in a haphazard, get-it-when-I-can sort of way. This year, I want set clear intentions and use my time as well as I can. Life is so short…
One of the areas that I’m really bad (self care wise) is nourishing myself. Because of my son’s dietary needs (no wheat or dairy) I spend more time than most Moms cooking for him (and the rest of my family). But, I am terrible at spending a few minutes making sure that I am eating well too. My breakfast often consists of remnants from my kids’ breakfast plates eaten standing up. Lunch for me is often leftovers without anything fresh–like veggies–that would take a couple minutes to prepare. Maybe many Moms can relate to this.
So yesterday after a yoga class, I took ten minutes to prepare a healthy lunch for myself–something FRESH. I made delicious vegan “tuna” salad made from soaked almonds. I put a scoop on some lettuce leaves with a few gluten free crackers on the side. I’m not much of a meat eater (although my husband and daughter are true carnivores) and so I always feel great after eating a vegan meal.
I originally got this recipe from “Oh She Glows“, my favorite vegan blogger that I follow. I’ve made this several times now–my son loves it! The first time I made it I followed the original recipe pretty closely, but in the two other times I’ve made it, I just made it like a regular tuna salad that I would make using whatever ingredients I had on hand. I encourage you to do the same. Just make sure that you add something aromatic (like garlic, onions, or chives) and crunchy veggies like celery or even water chestnuts.
And yesterday, it was my husband and son who ate MY leftovers! I even packed some vegan “tuna” salad for my son’s snack today at school.
So if you’re like me, please take time to nourish yourself well today…
Vegan “Tuna” Salad (adapted from “Oh She Glows“)
* 1 cup soaked raw almonds (soaked in filtered water with 1 tsp salt 6 hours or overnight)
* 3 stalks celery (finely chopped)
* 1 tablespoon chopped chives, OR 2 stalks green onion (finely chopped) OR 1 tablespoon red onion (finely chopped)
* 1 small garlic clove (finely chopped)
* 3 tablespoons vegan mayonnaise (homemade if you can!)
* 1 teaspoon dijon mustard
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 teaspoon lemon juice (optional–if you don’t have fresh lemons, this can be left out)
1) Drain and rinse soaked almonds well.
2) Using a coffee grinder or food processor, pulse almonds until finely chopped–but not too fine! You don’t want almond butter, but small individual pieces
3) Add all of the other ingredients and mix well. Adjust seasoning to taste.
4) Serve just as you would regular “tuna” salad. Add a scoop on a salad or spoon onto carrots, celery or crackers.