SALADS

SALADS SOMETIMES GET SOME UNFAIR PRESS AS BEING BORING, TASTELESS, OR SOME KIND OF DIET PUNISHMENT FOOD. ITS SO UNFAIR, BECAUSE THEY ARE AS INTERESTING, TASTY, AND HEALTHY AS YOU CHOOSE TO MAKE THEM!! 

WE HAVE SALAD ALMOST EVERY DAY, BUT THE INGREDIENTS CHANGE ACCORDING TO SEASON AND WHERE WE ARE SHOPPING. WE DON'T HAVE A FRIDGE IN OUR VAN, BUT WE DO HAVE A LARGE INSULATED BOX AND A COUPLE OF TUPPERWARE, WHICH KEEPS OUR INGREDIENTS FRESH FOR ENOUGH DAYS TO USE IT. HAVING SALAD EVERY DAY, AND BUYING FRESH TWICE A WEEK - (ISH), MEANS NOTHING EVER REALLY HAS TIME TO GO OFF AND WE CAN CHANGE THE INGREDIENTS WHENEVER WE WANT. ALMOST ALL OUR SALADS ARE MADE UP OF A MIX OF FRESH INGREDIENTS AND PRESERVED ANTI-PASTI TYPE FOODS WHICH LAST AGES IN THE VAN AND MEAN WE NEVER GET BORED OF THIS SUPER HEALTHY OPTION. 

I CALL MOST OF OUR SALADS 'JEWEL' SALADS, AS THEY LOOK LIKE A LITTLE TREASURE CHEST OF COLOURFUL GEMS! THERE ARE SO MANY VARIATIONS OUT THERE, BUT I'LL SHARE SOME OF OUR FAVOURITE COMBINATIONS OVER TIME AND YOU CAN MIX AND MATCH INGREDIENTS AS YOU LIKE. THE MOST IMPORTANT THING FOR ME IN MAKING A SALAD IS TO INCLUDE AS MANY DIFFERENT COLOURS AS POSSIBLE. THE MORE VARIETY IN COLOUR, THE MORE VARIETY IN NURITION! WE DON'T COUNT CALORIES HERE, WE INSTEAD CONSIDER CREATING A BALANCE OF HEALTHY MICRO-NUTRIENTS, VITAMINS, PROTEIN, AND FAT. ONCE YOU COME TO UNDERSTAND WHAT EACH INGREDIENT BRINGS TO THE TABLE, THE EASIER IT IS TO ENSURE YOU'RE GETTING THE BALANCE YOU REQUIRE FOR YOUR PERSONAL NEEDS. 

SO, TAKE A LOOK AT OUR GROWING RECIPE BOOK OF SALAD COMBOS, WHETHER YOU'RE EATING THEM AS A LUNCH-BOX FAVOURITE ON PICNICS, OR AS A SIDE DISH TO SOMETHING COOKED.

IN PREPARATION OF ALL THE SALADS THERE ARE A FEW THINGS TO CONSIDER. WE DON'T MAKE UP IN ONE GIANT BOWL TO SERVE, ITS MESSY, YOU DON'T GET AN EQUAL SHARE OF ALL THE INGREDIENTS, AND ITS SOMETHING EXTRA TO WASH UP! INSTEAD, SET OUT EACH PLATE AND MAKE A BED OF WHICHEVER GREEN LEAVES YOU'RE USING, BEFORE ADDING THE OTHER INGREDIENTS ON TOP. FOR AESTHETICS, CHOP ALL THE FOODS IN TO RELATIVELY SMALL PIECES OR STRIPS. FOOD ATTRACTIVENESS IS ACTUALLY REALLY IMPORTANT IN OUR PERCEPTION OF HOW ENJOYABLE ITS GOING TO TASTE!  SLOW LIVING EMBRACES ALL OF THESE DETAILS, AND ADDS TO OUR OVER ALL WELL-BEING, SO TAKE YOUR TIME AND ENJOY THE CREATION OF THESE COLOURFUL DISHES!  

INGREDIENTS GIVEN ARE PER PLATE. THE IDEA IS TO HAVE A SMALL AMOUNT OF A LARGE VARIETY OF FOODS, THOUGH YOU CAN ADJUST QUANTITIES TO TASTE. REMEMBER, ALL OF THESE RECIPES CAN BE ADDED TO! YOU CAN BOOST PROTEIN OR VITAMINS WITH A SPRINKLING OF NUTS OR NUTRITIONAL YEAST FLAKES.

WHEN WE ARE HAVING THIS AS A LUNCHTIME MEAL, WE USUALLY SERVE ALONGSIDE SOME FRESH BREAD AND BUTTER, WARM COUS-COUS (LEMON AND CORIANDER IS OUR FAVE FROM SAINSBURYS!) AND CARROT STICKS DUNKED IN HOUMMUS. THATS JUST US, BUT INCLUDING GRAINS IS A HEALTHY WAY TO MAKE IT MORE FILLING SO CONSIDER HOW LONG YOU WANT TO FEEL FULL FOR!

JEWEL SALADS

Jewel Salad

RECIPE ONE

* MIXED BABY LEAVES - SMALL BUNCH

* PEA SHOOTS - SMALL BUNCH

* BABY SPINACH LEAVES - SMALL BUNCH

*TENDER STEM BROCOLLI (1 STEM, CUT INTO CM LONG  PIECES)

* 1/4 YELLOW BELL PEPPER, CUT INTO STRIPS

* THREE BABY PLUM TOMATOES, HALVED

* TWO BABY CORN, SLICED

* TWO INCHES OF CUCUMBER, DICED

*THREE BABY BEETROOT (FROM A JAR OR PRE-COOKED), QUARTERED

* BALSAMIC DRESSING (PRE-MIXED OR 2/3 OLIVE OIL TO 1/3 BALSAMIC VINEGAR