What is your personal Happy Hour?

This crisp fall morning starts by rolling out of bed,  throwing on a jean jacket and making a cup of joe to warm up my hands. Excitement inside me awakens as I skip out of my East Harlem apartment to go to the weekly Farmers Market on 104th street.

This is the closest I will get to a personal rainbow. There is no gold in the pot at the end of this rainbow instead rows of gorgeous produce  under canopies. The farmers and workers are smiling because they have pride in the product in front of them.

This is my personal happy hour! For me fresh food is the ultimate replenishment of the soul and since I make all my meals this is the prime time to stake out the ingredients. I also get to practice some Spanish. 

When I get here, I stake out the freshest and darkest greens. Sometimes it is kale but spinach has been looking pretty good this season. Then I work my way towards the carrots, radishes, and zucchini. One booth carries a variety of apples which I eat to replace drinking coffee in the morning or to hold my hunger until I can have a wholesome meal.

Sauteed Eggplant and Zucchini
with Spinach and tortillas.
Fresh Hummus, recipe below

Towards the end of the market, I'll splurge on mushrooms and peppers- jalapenos and cilantro for the hummus! And just like a true happy hour, I bagged up a feast for $20!

This happy hour sustains not just for 60 minutes but has countless moments throughout the week when I am able to push my body in fitness workouts, through work projects, and in mindful conversations with friends and family.

Not only do I receive from this happy hour but I am able to share two recipes: Hot Hummus and Pickled Watermelon Radish with Avocado Salad.

Hot Hummus
(need a food processor)

If dried, rinse the chickpeas after
 soaking for at least 8 hours.

Ingredients: 1 cup of boiled chickpeas or 1/2 dried chickpeas// 1 chopped jalapeño// 1/2 bunch of cilantro// 1/2 a lemon's juice // 1/4 cup of olive oil// a  heavy dash of cumin, cayenne, sea salt & pepper

• Combine all the chickpeas, jalapeño, cilantro, lemon juice in food processor. Blend on low for 10 seconds- add the olive oil while blending for another 10 seconds. 
• Stop and open the food processor and add the spices. Cover and blend for another 15 seconds. Open to taste and add additional amount of spices for personal taste. Blend to personal likening consistency, I like mine chunky. 

Enjoy with some fresh ciabatta bread

Pickled Watermelon Radish and Avocado Salad
1st part: Pickling the radishes
Ingredients: 1 whole radish sliced thinly// 1/2 cup of vinegar (I use red wine)// 3/4 cup of water//1 tsp. of sugar and salt// 1 chopped garlic clove

• Place radish in a jar or Tupperware. 
• Heat the rest of ingredients in a small pot on the stove to a light boil. 
• Let cool and pour over radishes. 
• Let pickle for at least 8 hours in the fridge. 

2nd part: Making the Salad
Ingredients: 1 diced avocado// 1/2 bunch of chopped cilantro// 1/2 fresh lemon juice// 2 cups of pickled radish, cut into thin slices

Combine all ingredients in a bowl and enjoy!