This past weekend my mother and I went ice skating on the lake infront of their house. I love the time we spend together, especially now that I’ll be moving away soon. Our conversations often float through the spectrum of what’s currently happening in life and it’s nice to be able to talk to someone who has been through their twenties (because even being almost 27, I feel like I have hardly anything figured out).
What stuck with my from this past weekend was a recent visit my mother had with a woman who had just turned 105. My first thought was “105, whoa” and my second “Did she have some secret?”
Luckily my mother thought to ask her something similar and her response was perfect: she didn’t really know except that she just loved life.
I know when I’m 105, I want to be able to say the same thing. Her words are the perfect reminder to do what you love and to not settle for anything less.
If Kamut is a new thing for you, check out my information page. Farro or wheat berries would be a good sub for the Kamut if you are unable to find it.
- 5-6 large carrots
- 2 teaspoons olive oil
- ½ to 1 teaspoon chipotle powder
- 1 cup Kamut
- 1 avocado
- ¼ cup sunflower seeds
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- Cilantro, for topping
- Preheat oven to 350˚.
- Cover Kamut with water and bring to a boil. Let cook until Kamut is tender, roughly an hour*. Drain and set aside.
- Cut carrots into ½” slices. Toss with two teaspoons of olive oil and ½ teaspoons chipotle powder (add more for a hotter dish). Roast for 20-25 minutes or until carrots are tender.
- While carrots roast, remove avocado from skin and dice into large pieces.
- Toss together kamut, roasted carrots, avocado, and sunflower seeds. Whisk together olive oil,honey, and lime juice. Drizzle over kamut and lightly toss. Serve with a sprinkle of cilantro.