My short Memoirs of Moving:
Moving can be ugly. A reminder of how much unnecessary stuff that's accumulated over the years. A reminder of how often you didn't clean the bathroom. Tears and growls of frustration over long hours and very little sleep.
But in this ugliness, there is this wonderful opportunity to purge, to start a new. A fresh start. And that's where moving can be a wonderful blessing. Struggling comes with an opportunity to lean evermore on God's grace and glory.
May God bless your home!
And before I continue on to the recipe, I must apologize, my dear sweetlings for my absence and the absence of my posts. We have moved (you might have guessed from my short blurb up there) and we have been internet-less for two weeks. I have a lot of recipes stashed which I hope I get to share with all of you very soon!
In the process of moving and the heat of summer, I've created several quick, easy and tasty salads with very few ingredients. Today I'm sharing with you a garbanzo bean and rice pesto salad. I made this and brought it with me to a multi-family garage sale to snack on. It was a hit alongside some iced Zhena's Gypsy Lemon Jasmine Tea (which my toddler also sold instead of lemonade at her little stand - she's an entrepreneur in the making). Also we were treated to my new neighbor's salsa which I must say was amazing! Maybe I can wrangle the recipe out of her eventually and share it with you all.
I used my nettle basil pesto with basil from the farmer's market and dried nettle from Mountain Rose Herbs. This is a great time to make homemade pesto as basil is super fresh! It's a little late for fresh nettles but the dried, organic herb adds a nice earthy touch that pares nicely with brown rice in this salad. You can use any homemade pesto (be cautious of store-bought as it usually contains cheese).
Also if you have a lot of pesto leftover from making a batch, use an ice cube tray to freeze small serving sizes (I use these leftover from my endeavors in homemade baby food - love that they are bpa free and have lids!).
Brown Rice and Garbanzo Bean Salad
2 cups leftover cooked brown rice (preferably cooked with a little extra water so it doesn't dry out)
1 1/2 cup cooked and cooled garbanzo beans (= one 15 oz can drained and well-rinsed)
3 TB nettle basil pesto (or pesto of your choice)
3 TB olive oil
2 TB white balsamic vinegar (rice vinegar would work as well)
Sea Salt and Pepper
Chopped walnuts to top, optional
Directions: With a spoon, break down the large clumps of rice if any and mix with remaining ingredients. Refridgerate until time to eat. Enjoy!
Great for picnics! Garage sale-ing! And moving!
Question of the Day: What are you bringing to on your picnics? Last year we were really into bean dips like this vegan spinach and artichoke dip. But now this salad and a few others have been starring on the picnic menu.