Springtime weather is in full bloom here! For me that means getting back into my summer dance routine, spending as much time in nature as possible, and eating lighter, more colourful meals all around. I haven’t done a recipe post in a while and I thought I’d share with you something I’m really loving at the moment.
My body has been in a MAJOR cleansing phase over the past several months. I always know when these phases are happening because I crave salads and other raw veggie goodness like a madman. I find myself doing weirdo things like eating salad for breakfast or devouring slight variations of the same salad three times a day at every meal. And it tastes like the best thing ever!
I don’t really question this kind of stuff anymore. I trust that my body is wise and knows what it needs in any given moment to function best.
What’s so interesting about a heap of lettuce and some diced raw veggies anyway?
For the longest time I never thought salad was all that great or exciting to make or eat. So many salads out there are dull, dry, unsatisfying, and more or less akin to chomping on a bowl of air – you get hungry again soon after finishing. It turns out I was just purchasing some really sub-par salads and hadn’t yet experienced how incredible some could be. Salads can be filling and mouth-wateringly amazing — you just have to know how to combine macronutrients and flavours.
Gone are the days of the boring and uninspiring bed of lettuce and carrot shreds. I’d like to present to you my version of salad combos, which are bright, hearty, beautiful and delish!
Hold onto your greens… this is mega good.
My formula for a fab salad goes something like this:
1 part chopped greens — I love romaine for its clean crispness.
3 parts colour — This isn’t just for aesthetic purposes… colours feed our chakras! For example, orange carrots nourish the sacral chakra, while red tomatoes are great for our root chakra. Colour is also an indicator of nutrients. Generally the more deeper and richer the colour, the more nutritional value a food has. I like to add 2-3 other veggie colours besides green into my salads. Carrots, purple cabbage, and tomatoes are some of my faves.
1 part carby root veggie — This rounds out a salad and turns it into a hearty, filling meal. Roasted, steamed or sauteed beets, carrots, squash or potatoes for example.
1 part fats — I use avocado and sometimes olives, feta or goat cheese as well.
1 part protein — This can be crispy nuts, beans, cheese or hard-boiled egg depending on what type of protein you do well with.
1 part creativity — The best salads are jam-packed with variety and opposing tastes. Don’t be afraid to play up the textures and flavours – this is what makes a salad go from mediocre to phenomenal! Example in one of my salad pics above which incorporates sweet (caramelized onions & beets), creamy (avocado), salty (feta), crunchy (toasted hazelnuts), tangy (mustard & apple cider vinegar), pungent (olives), etc.
**As much as you can, opt for organic salad ingredients which taste better and provide more nutrients + good vibes**
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I chop everything up fairly small so it’s easier to eat and mix together.
For the dressing, I use a really simple combo of olive oil, apple cider vinegar, and sometimes mustard. Season with a bit of sea salt and pepper and you’ve got the makings of a great & vibrant meal!
Enjoy and I’d love to hear your thoughts on some awesome salad combos that you love! xx
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