A delightful mix with shredded fresh carrots, quinoa, a bit of dates, raisins, spices and a touch of honey - for a simply refreshing result.
Another day, another recipe to cool you down on a summer day. This is another recipe that is very dear to me - not just because it's delicious, but also because of the day I came to know of it.
Last December me and my office mates (❤️you know who you are!) had a gift exchange between the 3 of us. I'm not talking about a regular gift exchange, nooo! We had a <favorite things> gift exchange. If you've never heard about something like this, let me explain (since it's the most awesome thing to do!).
You start with a budget per person and then go out into the world (I realize that seems a bit like sci-fi stories right now when we're attempting social distancing) and get for each person some of your favorite things. For example: you could gift them your favorite book(s), favorite nail polish, favorite brand of chocolate -you name it. This way you're giving everyone things that are tried and tested... and also a piece of yourself with each gift ❤️. Last year one of my colleagues was kind enough to make us a binder with her favorite recipes (spoiler alert: they were all sooo yummy!). And this is how this recipe entered our home.
Fun fact: the original recipe uses fresh parsley. The coriander variation was born when I grabbed the wrong thing in the store and noticed only when I got home... and afterwards I had to try the recipe with it, as I had nothing else in the fridge to use :D ... but the end result came up surprisingly great!
This recipe is part of the 2020 - Week 25 Cold Meals for Hot Summer Days. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
Download the standardized recipe here: