So much of our appreciation of food is aesthetic. If it looks attractive, we want it. Like anything, what we find attractive depends on our individual taste. For me, when something looks fresh and bright I know it's going to be tasty. This is good, because the general rule is the more colourful your food, the better it is for you. Apparently different colours bring with them different nutrients and goodies our bodies need so you should try to 'eat the rainbow'. And I'm not talking about a rainbow of different artificially coloured cupcakes; I'm talking fruit and vegetables people.
You can eat the rainbow pretty easily if you fill your fridge with vegetables. Any leftovers can be thrown together along with seeds, nuts, herbs and any kind of dressing to create a vibrant salad. It's easy and if you ignore the part of yourself telling you that you are turning into a rabbit, it's generally a brilliant experience.
This is the rainbow salad I made two nights ago. You could follow this recipe or substitute ingredients - it's like an interpretive dance with food. Have fun.
Recipe
2-4 beetroot depending on size
2 carrots
1/2 bunch of brocolli
1/4 cup edamame beans
1/4 cup peas
1/3 cup quinoa
1 avocado
sunflower seeds
pumpkin seeds
sesame seeds
handful of herbs - I used dill and basil but coriander or mint would be good too.
dressing:
1 clove garlic crushed
1 tbsp balsamic vinegar
2 tsp sesame seed oil
1 tbsp olive oil
1 tsp dijon mustard
1 tsp honey
s + p
Julienne your carrots and beetroot. Blanch in boiling hot water separately so your carrot doesn't turn purple) for a minute or two then drain and rinse with cold water. Rinse then cook quinoa in boiling water. While the quinoa is cooking, chop your broccoli into florets and the avocado into cubes.
Whisk all dressing ingredients together. Steam broccoli and just before it is cooked add the peas. Drain quinoa. Combine all salad ingredients in a big bowl including the seeds and herbs. Pour over dressing and combine - then your done.
Serves 2-3.
You can eat the rainbow pretty easily if you fill your fridge with vegetables. Any leftovers can be thrown together along with seeds, nuts, herbs and any kind of dressing to create a vibrant salad. It's easy and if you ignore the part of yourself telling you that you are turning into a rabbit, it's generally a brilliant experience.
This is the rainbow salad I made two nights ago. You could follow this recipe or substitute ingredients - it's like an interpretive dance with food. Have fun.
Recipe
2-4 beetroot depending on size
2 carrots
1/2 bunch of brocolli
1/4 cup edamame beans
1/4 cup peas
1/3 cup quinoa
1 avocado
sunflower seeds
pumpkin seeds
sesame seeds
handful of herbs - I used dill and basil but coriander or mint would be good too.
dressing:
1 clove garlic crushed
1 tbsp balsamic vinegar
2 tsp sesame seed oil
1 tbsp olive oil
1 tsp dijon mustard
1 tsp honey
s + p
Julienne your carrots and beetroot. Blanch in boiling hot water separately so your carrot doesn't turn purple) for a minute or two then drain and rinse with cold water. Rinse then cook quinoa in boiling water. While the quinoa is cooking, chop your broccoli into florets and the avocado into cubes.
Whisk all dressing ingredients together. Steam broccoli and just before it is cooked add the peas. Drain quinoa. Combine all salad ingredients in a big bowl including the seeds and herbs. Pour over dressing and combine - then your done.
Serves 2-3.
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