So many creative endeavors, so little time!

Hello everyone,

I hope you had a delicious holiday season. I traveled to Colorado to celebrate the season with friends and family. I purchased a card while I was there. It says, "Acquiring a dog may be the only opportunity a human ever has to choose a relative."

Now don't get me wrong. I love my family. But sometimes being a guest is as much work as being the host. Maybe more. You have to remember to use the light switch instead of the light switch (long story). You're a culinary nutritionist so you're going to be doing a LOT of grocery shopping and cooking. You may even need a vacation after the vacation.

You have to be sure your husband is entertained because, after all, it's your family you're visiting, not his. Yes, I learned all the nuances of beer tasting on this trip. No, I don't care for beer but I was a trooper. Colorado has a lot of breweries.

The good news? I perfected my "Christmas Salad"! I'm only calling it that because the color is so, well, Christmas-ee.

Here it is in all its glory:

Sue Ann's Christmas Salad

1 white cabbage
1 jicama
1 beet
4 carrots

Shred all of the above into a bowl. (Good luck with the beet. It's messy.) Then, mix up a sesame maple vinaigrette and toss it over the salad. Sprinkle with black sesame seeds. Delicious! Oh, you want the salad dressing recipe, too?

Sesame Maple Vinaigrette

1/4 cup fresh lime juice
2 teaspoons pure male syrup
1 teaspoon toasted sesame oil
1/2 cup extra virgin olive oil (Don't wince. This good for your skin.)
1/2 teaspoon Himalayan salt (or good quality seas salt)
1/4 teaspoon freshly ground pepper

Whisk together the lime juice and maple syrup. Slowly add the oil in a thin stream whisking constantly until emulsified. Season with salt and pepper. Or, just throw it all in a blender and press the button.

P.S. This is NOT a ten minute meal but it's worth it!