Cosmic Rhino

Oh, this is a yummy one! Doesn’t it look delish?

It’s very easy and even a certain “I hate all vegetables but pickles” person I know ate a bowl full. It comes from the healthful kitchen of my friend Emily Duval, complete with nutritional information. Muchas gracias, Emily!

Ingredients:

• ¼ c. rice vinegar
• ½ tsp. sugar (raw organic, if you have it)
• 1 tsp. soy sauce
• ½ tsp. sesame oil
• 2 medium organic cucumbers, cut lengthwise into quarters and then thinly sliced (if you leave skin on, you get much more fiber and nutrients)

I made this spread for a recent party - the same night as the veggie samosas and chicken curry.

The bright purple color alone was a conversation stopper, but all loved how the chevre (goat cheese) nicely balanced the sweetness of the beet.

Here’s me with what’s left of the spread after a wild night of birthday celebration and Indian food. (Yes, there is a teensy bit of sweat on my delicate forehead.)

Ingredients:

• 2 medium beets
• Olive Oil
• Around 1/2 to 3/4 cup chevre (plain)
• Something pretty and green for garnishing (kale, romaine, etc.)

This picture doesn’t do the curry justice. It was one of my first attempts using a fancy new camera from my girl Cari.

Backstory - In 1999, my good friend Lis and I took a glorious trip to London together. Oh, the stories I could tell you people! Anyway, we stayed with Lis’ friend Tania, a fantastic host, whom I immediately adored! Tania is a great cook, gave me this amazing chicken curry recipe, and promised me it was something I could make. I have and it’s always a hit.