When I transitioned to a grain-free diet, I was petrified of sacrificing flavor. I was used to in-your-face sweetness and fatty textures ie lots of dairy, cheese, grains, breads, baked goods, and sugar in all forms. Those flavors are easy delicious; they’re engineered to give you a dopamine hit, and they taste unquestionably amazing. After cutting most of them out, how would I easily achieve delicious with the new foods I was eating? And also, how would I appease the palates of those closest to me, and that live with me, and eat with me every day?
This salad is how. It’s a balance of a sweet/salt/sour/ZING flavor bomb. Every time I eat it, or feed it to someone else, their eyes light up with happiness and surprise as if they’re been pleasantly electrified; they don’t expect something that’s pretty simple to turn them on so much. It’s just DAMN GOOD.
Using these flavors is just one tool that I’ve learned along the way as I have undergone this change. In addition to the life lesson: realizing that when we are fearful of something, when we are terrified of change, when we are used to something and live in a world of “easy” and “I’m used to”, we can step out of our comfort zones and reinvent ourselves in ways we never believed possible, as long as we adapt.
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The steak, salad combination looks delicious.
I would like to try it very soon, I will give it a shot in making it.
I am sure it will taste very good and is very light.As usual I just finished a steak dinner and FEEL hungry again.
Love Dad