As the sun inches its way closer to the summer solstice and the weather gets warmer, the body craves more raw and cooling foods to keep us cool during the warmer weather. The spring is beautiful everywhere, but in the PACNW we are known for the tulips.
I got this vintage 1960/70s, Made in Germany, skirt that reminded me of the beauty of the tulips and spring. Tulips come in all shapes, sizes and colors, and fields of them look like a Van Gogh painting.
The vibrant colors on the skirt and fields of tulips reminded me to eat the rainbow. Although a German skirt doesn't necessarily inspire asian food, but with the purple matching the color of the eggplant, I wanted to make a raw side salad to go with the miso glazed eggplant.
People either love eggplant, or not. Most know eggplant because of eggplant parmesan. However, this Japanese recipe takes eggplant to a whole new level. The sweet and crunchy top adds a new dynamic or texture to the flesh of the eggplant that can seem bland or chewy.
I first made this recipe over Labor Day weekend in 2018 while catering a vegan Women's Yoga Retreat in Bowen Island, Canada. And ever since it is my go to when adding some bulk to lighter asian food and salads.
It is easy to consume the rainbow when eating raw foods.Every color has its own vibration and each uniquely packed with a myriad of vitamins and nutrients. The eggplant coupled with the salad invites heartiness to an overall light meal.
I hope this inspiration brings some light, love, health and color into your home! Stay healthy!
"I don't chase rainbows. I eat them."
"Fill your plate with the rainbow. What pleases the eye, pleases the body as a whole."
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com