• fiona9845

Eating according to the season

Ayurvedic medicine has always recommended that we eat according to the season and that produce where possible should be local, fresh and organic or spray free. Summer is a time when we should be eating cool, liquid, refreshing foods such as cucumber and watermelon. Meals should be small & light and contain fresh fruits, vegetables and salads. Here are a few suggestions courtesy of facebook.com/bioconcepts



Christmas Salad

This Christmas salad is a blend of mixed greens, oranges, pomegranate, feta cheese and pecans, tossed in a tangy dressing. An easy and festive salad that is the perfect addition to any festive event

INGREDIENTS

For the salad

7 cups mixed salad greens such lettece,rocket or baby spinach

1 1/4 cups mandarin or tangerine segments

1/2 cup pomegranate seeds or dried cranberries

1/2 cup feta cheese crumbled

1/2 cup pecans roughly chopped

½ thin sliced Spanish onion

For the dressing

1/3 cup olive oil

1 tablespoon honey

2 teaspoons Dijon mustard

2 tablespoons apple cider vinegar

salt and pepper to taste


INSTRUCTIONS

Place the mixed greens, oranges, pomegranate seeds, feta cheese and pecans in a large bowl.

Place all the dressing ingredients in a small bowl, whisk until smooth.

Drizzle the dressing over the salad mixture to taste, then gently toss to coat. You may have dressing left over. Serve immediately.



Summer Citrus Punch

Ingredients

750mL sparkling mineral water

250mL water

1-2 oranges, juiced (depending on the strength of your

desired flavour)

1 cup raspberries, fresh or frozen

½ cup pineapple chunks, fresh or frozen

1 teaspoon chopped mint or Lemon Balm

Method

1. Combine all ingredients in a large jug and stir well.

2. Pop in the fridge for about an hour so that the flavours

can infuse and intensify (the longer you leave it, the

more flavoursome it will be!).


Watermelon & Feta Salad

Ingredients

700g watermelon

1 small red onion, thinly sliced

180g feta cheese, crumbled

1 bunch of fresh mint, coarsely chopped

Extra virgin olive oil

Method

1. Cut the watermelon flesh into chunks,

removing the peel, and place in a large

bowl.

2. Add the red onion, feta, mint and combine.

3. Drizzle over a little olive oil and season with

salt and black pepper

.

Green Apple and Avocado Salad


Ingredients

Salad:

2 green apples grated, skin on

1 avocado, cubed

2 green onions, thinly sliced

1 tsp capers

1 tbsp of fresh dill, roughly chopped

Dressing:

Zest of 1 lemon

Juice of ½ lemon

1 tsp olive oil

Salt and pepper to taste

Method

1. Combine all ingredients and drizzle

with dressing


Cooling Beet and Mint Dip


Ingredients

2 beetroots, cut into chunks

1 handful fresh mint

150g goat’s cheese

2 tbsp lemon juice

1 tbsp olive oil

1/2 small cucumber

Salt and pepper to taste

Method

1. Roast beetroot in a drizzle of olive oil

until soft. Set aside to cool.

2. Blend beetroot with all ingredients,

minus cucumber.

3. Dice cucumber and place on top with

extra mint.

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