Anyone else have a geographic tongue? I was having an amazing Yellowfin Tuna salad last night at a restaurant downtown Edmonton and I couldn’t finish it because my mouth was BURNING. While I usually end up getting salads, or sushi, or rice bowls at restaurants, I still end up regretting it somehow! Through and through, home cooked meals tailored to your own sensitivities are the best option. I’ve cut down on eating out (new year’s resolution), but still staying true to my past in the hospitality industry and taking time to check out what is new and trending. I believe that is what we call balance.
In celebration of the delicious tuna salad that deteriorated my tongue, I made an equally fun salad with a dressing that doesn’t hurt. The salad contains a mix of red chard and spinach, raw sunflower seeds, pine nuts, a blood orange, unsweetened coconut and 5 dried pitted dates. The dressing is the raspberry on top. (Haaaa, Kayla you suck.)
1/2 can organic coconut milk