The Rainbow Salad

A couple of weeks ago I caught a virus. Let’s have some overshare time now – most viruses cause vomiting and diarrhea, but mine caused my whole body to just seize up. I had an appetite but anytime I ate anything my stomach would go into agonising cramps and swell up to pregnant size. It wasn’t a good look. Anyway, to cut a long story short, I spent 4 days solidly living off overcooked carrot and brocolli. That was all my body could handle. So now I’m out the other side, I’m craving that raw fibrous fruit and veg that I was deprived for that small period of time. 

So I’ve been making a lot of rainbow salads. Here’s how to do it:

In short… Pile as many different raw, brightly coloured vegetables on your plate as possible.

Drizzle with olive oil and balsamic vinegar.

If the colours don’t make your eyes hurt, you’ve not done it right!Image

In this photo, the salad is made up of a bed of spinach and kale, topped with tomatoes, white onion (I’m brave), grated carrot, chopped beetroot, raisins and fresh basil. I also always tend to garnish anything I make with chilli, because if you can top anything with ginger, garlic or chlili, you’re doing your body and your metabolism a favour.

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Now is the time to make a rainbow salad, while the sun is out and the heat is blazing. In winter, you won’t want this kind of thing, but right now it is easy to fill your body with this kind of goodness. So go raw, even just for a meal. “Thanks”, said your bod.

Wet Salad

I’m off to Japan tomorrow morning! My family love travelling and this has been on our list for years, so we are so excited to finally be visiting. I’m quite overwhelmed by it all actually – I just can’t wait. I’m fascinated to see what it’s like, although a little nervous about the food, as I’m not a sushi fan…

I’m sure a post will follow. But for now I wanted to share my recipe for getting rid of all the leftovers in my fridge! A classic pre-holiday activity.

A few years ago an actor friend of mine came to crash with me for a few days. He was a very healthy man, in body and mind. He was very zen, and we had a lot of big deep and meaningful conversations while he was here. Of all my memories though, the residing image in my brain from his brief stay was the “wet salads” he always made, as he called them. These involved grating up very moist vegetables, to create a very soggy pile of raw goodness. Sound grim? It definitely isn’t.

Here is my Avocado and Chilli Wet Salad, as the beautiful and calm Vyelle would have called it. Enjoy your upcoming week, and I’ll see you all on the other side…


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Ingredients

1 large grated carrot

1/2 grated courgette

1 grated cooked beetroot

1 avocado

1/4 red chilli, chopped

Olive oil

Lemon juice

Black pepper

Mix it all together, and what have you got…? Delicious fridge-emptying goodness, that’s what. Happy holidays!

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