Is it summer or autumn? I’m not sure anyone knows over here. The weather is unsure, sleet one day, sizzling summer rays the next. We’re back in the beautiful Beach House, after a summer walking around Spain and Portugal. More of that to come soon, travel pictures and some tall tales. Click here for a sneak preview. We’re full of energy and new ideas. It’s great to be back in Snowdonia, just look at these pictures……
We’re busy planning new events for later in the year, news of one coming later this week hopefully. It involves wine, that’s all I’m saying. It may be in the North West of England. I can say no more. But, it is very exciting. Trust me. Also, our Vibrant Vegan! – Cooking and Yoga Holiday is fast approaching. Click here for more information. We can’t wait to see some of you back up here by the mountains and sea for a vegan cooking extravaganza!!
It’s always salad season in my book and here’s a simple one which has nice textures and colours. Salads are only boring if there is no inspiration involved. Do people still feel salads are boring? I think the UK might have evolved in that area. Let me know….. If you have someone in your life who is a salad naysayer, make them this. They’ll soon change their salad spots.
This is on my summer menu and it’s a hit! The flavour combos really work and I love adding basil to the leaf mix. The recipe takes a short time to get together and is ideal as a colourful side salad or add some roasted squash or new potatoes to take it towards main course-ville.
We quickly press the red cabbage here, you can also use beetroot if you like, releasing more nutrients and flavours. This technique works with most vegetables and I Iove it. Pressing elevates humble veggies to new levels and also lessens the funky ‘cabbaginess’ of the cabbage. Mellows it out nicely.
Do let us know if you try out this recipe. How does it look to you? Fancy trying it out? Leave us a comment below.
Strawberry, Spinach and Walnut Salad – Simple Summer Special
The Bits – For 4 as a side salad
8 strawberries, cut into quarters lengthways
6 handfuls spinach leaves, washed and dried
1 small handful basil leaves
1/4 small red cabbage, finely sliced
1 big handful toasted walnuts, roughly chopped
In a bowl, not a metal one please, rub 1-2 teas salt into your red cabbage, massage it lovingly, it will release some water. That’s good! Leave for 1-2 hours to soften. Now taste it, if it’s salty, rinse in cold water until you like the saltiness of it.
In a large bowl, gently toss together the strawberries, basil and spinach, drizzling in a dash of balsamic reduction and toss more. Then serve straight away on a large plate, scattering the red cabbage and toasted walnuts on top.
Now for the final drizzle of balsamic reduction and you’re good to go.
Strawberries are very, very, very high in vitamin C. Strawberries are one of those things I eat and think, “I’m so happy this is good for me.” Eat strawberries and be merry!
They’re also pretty good for fibre and our old friend, Manganese.