2 Summer Salads for Sunshine
Because it's still too hot for pasta, and you're bored of barbecues
Hello beautiful souls,
I’m back with two veg-forward platters that will feel nourishing and satisfying, during hot spells.
When your toes hum louder on a bowl of lentils than on a highly processed pizza, bag of chips or tub of slaw, you won’t want to accept feeling under par anymore. It’s a simple comparison of living versus existing. We all know the foods that make our bodies sing. So be good to your body. You’re the one who has to live in it.
Today’s two salads are great Keepies for the fridge. Tuck into them all week long, with a side serving of hummus or velvety boiled eggs.
Here’s a guide for the perfect six and a half minute jammy boiled egg. These little treasures turn any salad into an evening meal. A jar of kimchi is also dead-handy to have, jazzing up just about any dish by breathing fire and vitamins into it.
Today’s Recipes
The first recipe, cauliflower lentils, uses up leftover cauli florets from making BBQ cauli steaks. (Missed that post? See here for more details. It’s a stunningly easy recipe to execute).
Cauli lentils is a dish pumped with sulforphane, our gifted friend from the cruciferous family.
Sulforaphane is a groovy sulphur compound thought to help prime our liver’s natural ability to detoxify (we like). Our livers are lobbed with all sorts of challenges from excess hormones, to dietary and environmental toxins, and from handling cholesterol parties, to protein synthesis. It needs all the help it can get.
Cauli also holds an impressive cargo of vitamin C. We like this vitamin for its nifty ability to seduce collagen production. That’s because vitamin C specialises in offsetting villainous oxidants roaming our bloodstream and bombing our peachy complexion. This vitamin is one of our skin’s greatest allies. A single serving of today’s cauli salad will deliver almost 100% of the Recommended Daily Intake (RDI) of vitamin C.
If medicine tastes this good, sign me up!
