Back on my workout kick as I have a goal to look and feel my most bangin’ by the 30th b-day this Aug. So far it’s feeling GREAT to be moving my body again after the holiday laze. The goal has been 2 hikes a week, 3 days a week of cardio and Sunday yoga but it’s turning into more than that. It’s funny how once you get into the groove of things it’s so easy and quickly evolves into a beautiful addiction. It takes time out of the day but it feels like the most joyful use of time. Silly jobs always getting in the way, if only we could just hike around and cook lovely food, though I can’t really complain as I do feel like nature and food is a solid 60% of my existence.

I bought a daikon to experiment with this week (insert clever dirty joke), I have been waylaid by the need for mirin and sake in the recipe I’m going to start with, some bastardization of this braised daikon with a spicy miso paste. Today because I’m eager to hop onto a mini workout aimed at my stubborn lower belly pooch I’m just lazily posting this delicious salad that goes great with mexican food, hope you like it!

Satsuma Salad

• 1 small satsuma or mandarin, peeled and sectioned
• mixed greens (mesclun)
• fried pumpkin seeds
• shaved onion
• cucumber, thinly sliced

For the dressing:

• 2 tbsp lime juice
• olive oil, 1/4 cup
• 1 tsp cumin
• 2 tbsp orange juice
• salt to taste