This weekend was super exciting.
For starters, I received my first batch of essential oils in the mail from my good friend and Young Living representative Sara.
I have already used one of the oils for neck and headache pain and immediately experienced relief after the first application. I know to a lot of people, essential oils seem like a gimmick. But I don’t think they are … when used properly. I’m all for western medicine in certain circumstances but over the years, I have found that a combination of western medicine, alternative treatments, a whole food diet and regular exercise have done wonders for my health.
Of the latter health components, a whole foods diet has by far had the biggest affect on my life. Don’t get me wrong, I indulge daily in those “not-so-good-for-you” foods, but the difference is that I indulge in moderation. I don’t believe in deprivation or banning foods from my diet. But I do believe in the power of healthy eating and what it does for me.
When I eat healthy, I feel healthy. Take for example, these baked falafel salads. Just look at how colorful they are! Scarfing down this salad with a side of pita bread for lunch is just the right fuel I need to have a successful rest of the day.
That’s what whole food does — it fuels us. What’s your whole food experience?
Baked Falafel + Carrot Ribbon Salad
For the falafel (recipe from How Sweet It Is)
2 (14 oz)cans chickpeas, drained and rinsed
4 garlic cloves, chopped
4 green onions, sliced
1 large egg
1 lemon, juiced
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 cup whole wheat or all-purpose flour
1 teaspoon baking powder
For the salad (from Making Life Sweet)
1 medium carrot, shaved into ribbons
1/2 medium tomato, sliced
1 cup mixed greens
Tzatziki dressing (click here for recipe)
1. Preheat the oven to 400˚ F.
2. In a food processor, combine the chickpeas, garlic, onions, egg, lemon juice, parsley, cilantro, oil, salt, pepper, cumin and paprika. Pulse until crumbly but not pureed. Add in half of the flour and baking powder and pulse a few more times until combine. Repeat with remaining flour and baking powder.
3. Once the mixture is combined, scoop out about 2 tablespoons worth and form it into a small patty or ball. Place the falafel on a baking sheet and bake for 20 minutes, until slightly crisp on top and cooked through.
4. Place salad greens on a plate and top with carrot ribbons, tomato and baked falafel. Sprinkle with feta cheese and Tzatziki dressing. Chef’s recommendation: Serve with warm pita and hummus, if desired.