Do you ever have one of those days where nothing catastrophic happens, but when small things go wrong you suddenly feel overwhelmed? That was me today. I was feeling discouraged because my food photos seemed mediocre. It doesn’t help that I compare myself to well-established food photographers and bloggers—especially when I only just got my first DSLR last month. Beating myself up over photos felt silly, but I couldn’t shake it.
To clear my head I drove out to my parents’ place in the country, hoping the change of scenery would put things in perspective. Predictably, the first thing that happened when I walked in was that I lost my apartment keys. They vanished. After a two-hour search with my dad—during which we even nearly disassembled the washing machine—we still couldn’t find them.
Now I’m home, curled up with my pup Ivy after an afternoon walk in the woods we managed before the key fiasco. Sitting here, listening to a peaceful song and feeling Ivy snooze at my feet, it’s easier to see how disproportionate my earlier frustration was. Losing keys is annoying, but it’s small in the grand scheme of things. Remembering the larger struggles people face—hunger, lack of clean water, resource depletion—reminds me how petty my panic was.
That said, I’m learning to be gentler with myself. Acknowledging that we have emotional reactions to small setbacks doesn’t mean we ignore serious global issues; it means we accept our own humanity. Denying every moment of frustration only makes it build up. Tonight, I’m letting myself be imperfect and calm at the same time.
Okay—philosophy aside—let’s talk about this salad.
To survive long hours at a desk job I design lunches that are worth looking forward to. My ideal work lunch follows three rules:
1. Big on flavor—no boring lunches.
2. Healthy—so I can stay focused and clear-headed.
3. Light but filling—enough to prevent mid-afternoon cravings without feeling stuffed.
This salad hits all three. Every ingredient has a purpose: kale for nutrients, millet for a satisfying grain component, chickpeas for protein and fiber, red onion for brightness, and sauerkraut for probiotic benefits. The combination balances texture and flavor beautifully.
The sunflower ranch dressing ties everything together. I was frustrated by many vegan ranch recipes that rely heavily on dried herbs and cashews; they often tasted one-note, especially dill-heavy. I developed a dressing where red onion is a primary flavor, giving the ranch a fresher, more authentic taste. It’s creamy, savory, and well-balanced—dill is present but not overpowering. I think it complements the salad perfectly.
Chopped Kale + Kraut Salad w/ Millet + Sunflower Ranch Dressing
10 minutes
25 minutes
35 minutes
Ingredients
Salad
- 2 Cups Organic Rainbow Kale, chopped
- 2 Cups Mesclun Greens, chopped
- 1/2 Cup Cooked Millet
- 1/3 Cup Red Beet Sauerkraut (or your favorite)
- 1/4 Cup Red Onion, chopped
Spiced Chickpeas
- 1 15-oz can Chickpeas
- Drizzle Olive or Flax Oil (optional)
- 1/4 Tsp Salt
- 1/4 Tsp Onion Powder
- 1/4 Tsp Garlic Powder
- 1/8 Tsp Cumin
- 1/4 Tsp Paprika
- Pinch Cayenne
Sunflower Ranch
- 2/3 Cup Sunflower Seeds
- 3/4 Cup Almond Milk
- Juice from 1 Lemon
- 2 Small Cloves Garlic
- 1/4 Tsp Salt
- 3 Tbs Chopped Red Onion
- 1/8 Tsp Dried Dill
- 1 Tsp Dried Parsley
- 1/4 Tsp Black Pepper
- 1 Tsp Extra Virgin Olive Oil (optional)
Instructions
Millet + Chickpeas
- Cook millet ahead of time: combine 1 part millet to 2 parts water, bring to a boil, cover, then simmer for 15–20 minutes until tender. Making extra is handy for future meals.
- For chickpeas, preheat the oven to 425°F. Rinse and drain the chickpeas and pat dry. Toss with a little oil and the spices until evenly coated. Spread on a parchment-lined baking sheet and roast 15–20 minutes until lightly browned and crisp.
Sunflower Ranch
- Blend all dressing ingredients until smooth and creamy. Chilling the dressing briefly improves flavor and texture.
Putting It All Together
- Combine 2 cups chopped kale and 2 cups chopped mesclun greens with 1/2 cup cooked millet, 1/3 cup sauerkraut, and 1/4 cup chopped red onion. Add spiced chickpeas.
- Drizzle with sunflower ranch dressing to taste, toss lightly, and serve.
Song of the Day:
Mayla – Edward Sharpe and the Magnetic Zeros