Tuesday, 1 February 2011

radish beetroot salad and rabbit stew

hi, hope you are all happy and well! 

let's go straight to my latest eats, or scroll down for some salad talk:

♥  radish and beetroot salad with mozzarella 

homemade crumpets with scrambled eggs, cream cheese and butter and a mug of lady grey

rabbit stew - it was the first time i've cooked with rabbit, and it was really tasty. i did it in a creamy sauce with carrots, onions and thyme adapted from the game cookbook.

sweet pepper and egg salad with garlic mayonnaise

well, the rabbit may be a little controversial, but i've been thinking a lot about what my ancestors ate. there's a lot of talk in the nutrition world about eating in a more primal way, about how our bodies have developed to live a certain life and eat particular foods. some people groups can survive on cheese and meat, whereas others eat game and vegetables, and others eat fruits and rice.

i can certainly see some merit in using some of the principles you can learn from this - like eating locally grown or homegrown foods, avoiding foods that have travelled half way across the earth, etc. it's hard not to give into temptation though when you are faced with a reduced bag of oranges or dates though...

anyway, mostly today i want to share with you about salads. this may not the most exciting topic for many of you, but now i eat a salad with lunch and dinner, and often as a main course. i have been experimenting with ways to make them more exciting and enticing so that my family are happy to eat them too. here's my tips:

1. nutrition packed base ingredients are usually a combination of mixed greens (spinach/rocket/kale/greens, etc), salad onions, red onions, celery, garlic, tomato and cucumber. 

2. then i'll go with a few more exciting (but not expensive) ingredients that give it character like: beetroot, grated carrot, sliced radish, mozzarella, feta, cooked sweet potato or squash, sweet pepper, cooked egg, noodles, pasta, rice, grapes, apple, mandarin, sprouts, cooked beans, chicken, salami, sausage, beans, peas, dried or fresh berries, nuts, seeds, fish (smoked, tinned, baked), roasted brussel sprouts, fried courgette, prawns, avocado, broccoli (raw or cooked), croutons, meatballs, etc

3. with a sprinkle of flaxseed, drizzle of olive oil, lemon juice and apple cider vinegar, sea salt and black pepper on top to garnish. and some sort of herb too...usually dill or parsley. or i'll add mayonnaise, wholegrain mustard, honey or soy sauce. or make a dip for the side.

4. serve with a wholegrain - if it's not in the salad itself, then make sure you get your complex carbs with a homemade tortilla, pitta, rye crispbread, freshly baked roll or side of potato wedges.

5. i always make sure there's protein, so if yours is all veg, try having hummus on the side with some crackers, or a little egg with black pepper, or open up a tin of pre-prepared beans and make a bean dip.

it's important to keep things balanced, varied and interesting, and not to get too stuck in a rut with your choices. try out new ingredients with exciting textures. sometimes the combinations won't work, and sometimes they will be amazing!

so, what is your favorite salad ingredient or combination?

and i hope you like my new layout!

currently listening to: daniel vitalis talk about indigenous nutrition


  1. Ooh, I love interesting salads like this! Lately I've been really into using grains as a topping for a little extra bulk.

  2. Nice blog!!!

    Check out my LIGHT and DIET LIKE cook blog if u wish!!


  3. Ooooooo yum I love beets x x


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