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.