So, let me see a show of hands. How many of you are feeling a bit pickled from too much rosé (and/or mezcal), too many BBQ’s and the obligatory s’more, and overall just icky? Let’s face it summer vacation isn’t just for kids anymore and we’ve been pretending for the last ten weeks that eating ‘vacation food’ everyday is ok and that all of our self congratulatory consumption of farm stand produce somehow magically makes up for the all the overindulgence. Um. Nope.
“But I was in Italy/Ibiza/Hamptons/Greece/Hawaii/Vail” you might say….”I worked out/hiked/swam/ran/danced every day” you might protest…Well, I don’t know about you, but at my age (and this pisses me off more than I can express since I literally ran up MOUNTAINS this summer) it just doesn’t flipping matter. I always come home in September feeling chubby, bloated and highly motivated to do something about it. So, for the last three years I take the month of September off from booze; let’s call it “Sober September” and I really think about the food I consume.
The recipe I’m about to share with you kicks ass. It’s raw, nutritious, filling, textural, sweet and savory and yields a boat load so you only need to make it once a week. The food processor does 80% of the work for you, so preparation takes no time. Keep it in the fridge and reach for it every time you’re hungry.