A SALAD TO GO WITH YOU IN YOUR TRAIN, PLANE, OR CAR!
A 4-step quick roadside salad revealed! We all need a salad to go recipe for all our upcoming road trips…am I right? Summer is around the corner which means salad weather is returning and summer fun is about to begin! Today, on #LunchBreakLIVE, watch our featured guest Adrianne “Namaslay” Burke mix up an easy, hearty salad with chickpeas, mango, pineapple, fresh greens, and other seasonal veggies easily found at grocery stores globally. When Adrianne’s not in the kitchen, she’s making meditation music, leading others in self-development, Reiki, and yoga! Let’s watch her whip up this friendly salad for the road…and by the way, she is literally showing us how to make this salad from the road. Take a look…
‘NAMASLAY’ VEGAN COMPASSION AND WELLNESS
Adrianne loves being in nature and finds it to be a powerful place for healing and growth. She also loves being at home and finding nature even in those not so typical environments. She grew up in rural Virginia and has spent most of her life since then in Washington, DC where she experienced urban living. Through both of these experiences, Adrianne found a love for understanding how our environment plays into our ability to heal. She currently facilitates workshops that link yoga, self-care, leadership development, and social justice together in one place. Adrianne’s background is in communications studies, with a minor in both Philosophy and Religious Studies as well as Leadership Studies. She began her yoga practice in 2006 while in college, starting through academic study, and later focusing on practical practices such as pranayama, asana, and meditation. She received her 200HR certification in 2015 in Hatha/Vinyasa Yoga from Faith Hunter at Embrace Yoga in DC and her advanced 300HR (500 RYT) in 2019 from Beryl Bender Birch at Studio Bamboo Yoga in Chesapeake, VA. Adrianne is also a certified Reiki Master Teacher through Intuitive Counselor Jamila White and offers Reiki training and attunements at all levels. She is a social justice advocate and is confident that individuals adapt to climate change and heal from environmental injustices or natural disasters. She spent over 10 years working with nonprofits on animal rights issues, environmental issues, women’s health, racial justice, voting rights, and health communication; and uses these experiences to give a real world view of how ancient practices can help us live sustainably in our new and changing world.
She currently leads daily meditations online via Clubhouse app to her over 1500 member club called Abundance Activators and is a core trainer for the 200hr Yoga Teacher Training program at Love Yoga Studio in Hyattsville, MD.
Check out her newly released meditation mixed tape Spotify.
Roadside Salad To Go
- 2 C of mixed greens
- 1 C of mixed cabbage mixture
- 1/2 C tomatoes
- 1/2 Can of Chickpeas drained
- Panera plant-based pear dressing
- 1/2 C Violife feta cheese crumbled
- Mix all ingredients together, draining chickpeas, crumble the feta cheese and add 2 Tsp of plant-based dressing. Put lid on and shake.
GET ON THE ROAD WITH YOUR ROADSIDE SALAD
It’s time to head out on the road and pack your to-go salad for lunch! Roadtrips are the best, and quick, easy, and convenient meals on the road are important so this roadside salad will come in handy. If you are looking for other easy plant-based recipes to try, be sure to visit the #LunchBreakLIVE page where there are a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.