Because she chose to see the world in bright bold colours.
Its incredible how the weather has the ability to decide our mood and thoughts, like a reflection of its own colours and character.
The last few weeks here in Holland have been cold, dark and grey, and its been a challenge to keep my mind above the clouds and not let the gloomy skies bring me down.
I am hanging out to feel the sun on my face and drench myself in my old friend ‘Mr Vitamin D!’ There is something about summer, that lifts your spirit and makes you want to kick your legs in the air and throw out a hillbilly heel click!
Unfortunately for me, we are still a good month or two from getting the boat back to the sunny shores of Mallorca, so until then its up to me to create my own sunshine!
Rain or shine, I’m staying bold warm and bright! Both in mind and on my plate!
I recently bought myself a new spiraliser and have had loads of fun creating swirly twisty salads from all sorts of vegetables including carrots, zuccini and beetroot. In this salad you could use any of these vegetables or even a combination of all three.
If you don’t have a spiraliser you can grate the vegetables, or if your savvy with a knife then try a julienne.
Carrot, Quinoa, Mint and Asparagus Salad with a Pomegranate Dressing
For the dressing
1/2 cup chopped red cabbage
juice of 1 small pomegranate
juice of 1 lemon
touch of honey
For the salad
1 cups of spiralised carrots
1/2 cup cooked red quinoa
6-8 asparagus spears
a small handful chopped mint leaves
a small handful of rocket or watercress
small chunk of crumbled goats cheese
1/4 cup pomegranate seeds
1 tsp hemp seeds
For the dressing, place all ingredients in a blender and jazz until smooth and creamy.
Smear the dressing on your serving plate then add the salad ingredients on top in as fancy a style as you wish.
If you want a more rustic approach then mix all ingredients together in a bowl and top with the dressing.