Blackberry Salad with Flax Dressing
Vegan Food Enthusiast + Photographer, Anna Pelzer
Based in Vancouver, Canada
The Impact of Plant-based Food
Food is something I think about constantly. I’m always planning my meals or a colorful photograph I’d like to take. I was never a foodie until I became vegan, and plant-based food has become absolutely fascinating to me. It has become my form of creative expression and a way to connect with nature. I’m also thinking about food as activism—of ways I can photograph food to entice people to eat more plants!
Wellness + Self Care
To me, wellness means eating food that benefits not only benefits myself, but also the earth and all of its inhabitants. There is a certain joy that comes from knowing that no animals will be harmed for my benefit. And of course, exercise and sleep are crucial to wellness too!
1 pint blackberries
½ head of green leaf lettuce or mixed greens
½ cup red cabbage, shredded
1 small carrot, grated
1 avocado, cut into chunks or slices
3 tbsp flax oil
2 tbsp apple cider vinegar
½ tsp maple syrup
¼ tsp salt
¼ tsp orange or lemon zest
Freshly ground pepper
Combine the salad ingredients and divide into two bowls. Shake the dressing ingredients together in a mason jar. Taste, and adjust for additional salt or sweetness if desired before pouring over the salad.