I have big news to share today! But first, a thought about vegans in the world. #veganwonderings
Sometimes if you tell someone you’re vegan they assume that you only eat salads. Um, not true. In fact, I’ve had this blog for over 6 months and only have ONE salad post so far (my Smoky Summer Salad with Coconut Bacon, try it if you haven’t)! :O The truth is though, I love love love salads. I eat one almost everyday, even in the winter the raw veggies and crunch feel really good to my body, keeping some meals super light and clean.
Today’s salad post is a colorful, almost summery feeling salad to celebrate that… (and here the big news comes in) I’m going to HAWAII next week for at least TWO MONTHS! *Cue hula music and leis*
It’s been a magical manifestation and something that wasn’t even on my radar a short few months ago. But, life happens and I’m in a transition in my life right now where space has opened up… and the universe just so happened to gracefully have Hawaii show up in my life! The best part is that my brother and sister both happen to also be in places in their lives where they have some space and can work remotely, so we’ll all be living together and hanging out, Hawaiian style (I don’t even quite know what Hawaiian style means yet, but it sounds awesome, right?!).
So, in February and March (and maybe beyond?!) you’ll see me posting updates from the Big Island – sharing sand, sunshine, and of course – more delicious food!
If you have any recommendations for what to see, do or eat in Kona (or anywhere on the Big Island) – please share in the comments below! 😀
Now, back to this salad.