Another week of Summer down.
Another week closer to the Fall.
Another week where nobody knows how this is going to play out.
Will school start? Will we get another stimulus check? Will Trump be re-elected?
Will I start work soon? Will relief programs end before the pandemic? Will I need to start paying my mortgage again before I start to earn money? Will I get the virus? Will one of my loved ones?
These are the clouds which are always looming just overhead. Sometimes easy to push out of sight but other times erupting in a torrent. My storm clouds seem less sinister when I compare them to those of many of my neighbors.
What is the next ball to drop on humanity?
As a privileged American I am lucky.
I am lucky to have the freedom to have opinions.
I am lucky our government provides some assistance.
I am lucky to have enough food available.
I am lucky that I was able to have a rapid test done fairly quickly to determine my covid status this weekend.
What can I as a privileged American do to help those who are not so lucky?
The ones who suffer because of poverty, discrimination, violence and both natural and manmade disasters.
I can make donations, sign petitions, and stay informed.
I can use my platforms on social media to magnify my contributions.
I can make rainbows to share.
I can be a rainbow.
Rainbows inspire hope and promise of relief from the storm.
Let us be the rainbow.
You are what you eat.
Summer Bounty Mediterranean Salad
Prep time: 10 mins
Cook time: 15 mins
Ingredients: 2 heads romaine lettuce, 2 peaches, 1 can hearts of palm, 1 pint cherry tomatoes, 1/2 red cabbage, 6 sweet baby bell peppers, 10 calamata olives, 1/4 red onion, 3 tsp olive oil, 2 lemons, 1 avocado, 1/4 tsp sea salt, copious black pepper, mixed fresh herbs
1. Preheat oven to 424 and place baby bells on a sheet pan and roast for 15 mins turning once halfway then put aside to cool while preparing other ingredients
2. Wash and drain romaine hearts then chop into bite sized pieces and put in large mixing bowl with peaches cut in wedges, hearts of palm cut in small rings, cherry tomatoes in half, red cabbage shredded, halved calamatas and red onion slivered
3. When peppers are cooled remove stems and large seeds and slice lengthwise and add to bowl then drizzle with 3 tsp olive oil, squeeze 2 large lemons, sprinkle with ¼ tsp sea salt and copious ground black pepper. Mix with hands until all is distributed and dressed well.
4. Garnish with fresh mint, fresh oregano, avocado slices, salt and black pepper
Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.
Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.