Tag Archives: Salad

A harvest of health

Standard

Just think of all the beautiful sunshine that was poured into these natural delights!

My resolution to eat a salad as a main meal every day for 30 consecutive days has been going splendidly. I feel so blessed by the bountiful ‘harvest’ I’m able to buy!

Of course, I’m in a city in the twenty-second century, so unfortunately my fresh produce doesn’t come to me with bits of soil still clinging to it… One day I hope to have a little patch of land where I can experiment with growing a few of my own fresh goodies, but for now I buy the freshest and the best selections I can for my money and convenience, and it’s a blessing.

This is one way I measure wealth: when my fridge is full not just of food, but of good food that hasn’t been fiddled with too much between God’s hand and my plate 🙂

There are so many diets and eating plans out there, some of which totally take over people’s lives. That’s not for me. I’m just content to make small changes for the better wherever I can.

If the label says ‘organic’ and I can afford it, I’ll buy it. And on the other end of the spectrum, if the best-before date is in a year’s time, I don’t really want to be putting that stuff in my body!

I know most of my readers will be heading for their northern-hemisphere winter now, so salads may not seem very appealing. But may I encourage you to balance out your cold-weather comfort foods with fresh produce whenever you get a chance.

You’ll reap a harvest of health 🙂

Advertisements

Sour apple surprise salad

Standard

The penultimate course in our 7-course dinner was a simple salad with a surprising bite.

8_Course 6

In hindsight, I’d say that the almonds should have been roasted rather than curried. The curry clashed too much with the chili flavour of the dessert. But you can do the almonds any way you like, so here’s the recipe:

Small pack baby salad leaves

1 sour green apple (Granny Smith), peeled, cored and cubed

Fried bacon bits (optional; I only used them because I had some left over from the ‘shrooms)

Cheddar cheese, cubed (Curry and cheese? What was I thinking?!)

Almonds, blanched and quartered (I fried mine in curry powder and lemon juice, but I suggest roasting them instead)

Then, as Jamie would say, ‘whack it all together’ and enjoy. You can vary this salad as much as you like (I sometimes wonder why we post salad recipes at all; the fun of it is in the spontaneous variety). I just used what I had on hand. In all honesty, though, I really just threw the salad together absentmindedly, because my tastebuds were already tingling at the thought of the dessert… 😉