So I'm terrible with money.
I have this poor tendency (pardon the pun) to live by the "I'm an adult with money, YOLO" motto. However, as of late it's been a little bit more of a "I'm an adult with $90, so I should probably not..." type motto.
Thus, I've had to resort to penny pinching.
The following is a ridiculous story of my attempt to save money in the most absurd way possible:
It's roughly 3:00pm on a Saturday. I find myself in the snack food aisle (no idea how that happened...). Before long, I'm standing directly in front of the Cheese Its (oops). And get this: the Extra Toasty kind where like $0.30 more than the regular kind. Now for some reason, this is where I draw the line. I decide that that extra $0.30 is too much for me to spend, so I buy the regular kind and take it home. Then I get the bright idea to toss them in the oven to make them "extra toasty" myself. Really stick it to the man here.
Well, I forgot about them and successfully burnt the shit out of an entire box of Cheese Its.
Luckily I had bought a back up box of the Extra Toasty just in case this sort of thing happened. Because that makes sense.
Sometimes I'm an idiot.
Golden Beet Rawvioli w Sunflower Seed Ricotta
2 golden beets
1 orange, quartered
1 tbs. salt
Fresh mint leaves
2 tsp. orange infused olive oil (or regular EVOO)
1 tsp. vinegar
Thinly sliced radish
Sunflower Seed Ricotta
1/2 brick extra firm tofu
1/8 cup raw sunflower seeds
1/8 cup nutritional yeast
2 tsp. olive oil
1 tsp. orange zest
1 tbs, orange juice
Salt and pepper to taste
In a small pot, bring water, 1 tbs. salt and the quartered orange to a boil.
Meanwhile, peel and thinly slice the golden beets. Put in the boiling water and let boil for roughly 10-15 minutes.
While the beets boil, combine the ingredients for the ricotta in a food processor. Set aside.
Mix together some salad mix, sprouts and fresh mint (however much you feel like eating) and toss in the olive oil and vinegar. Add salt and pepper to taste.
When the beets are done boiling, strain then and let cool slightly. Then place a few on your place, add a dollop of the ricotta, and top with another beet. Feel free to garnish with more olive oil, salt and orange zest.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.