Sorry for the break in posts – it’s been busy! We got back to Canada over a week ago, and our time has been filled with family, friends, pets…and laundry, un-packing, re-packing, errands and more laundry.
We arrived at John’s cottage in Quebec on Saturday and I’ve been up to my eyeballs this week working on case studies, but it’s great to finally apply what I’ve learned!
I’ve also been busy baking & cooking. The cottage is the perfect place to be inspired to cook & eat healthy. My mother-in-law has an amazing organic vegetable garden where she’s growing red peppers, beans, fresh herbs, tomatoes, brussel sprouts, lettuce & arugula. It’s amazing to pick the lettuce for your salad 5 minutes before you eat it. There are also wild blueberries & raspberries along the road that will be ready for picking soon.
Since we started travelling in January I’ve kept a running list of ingredients, produce & recipes that I want to try – everything from kale to jicama, spelt flour and beets.
This summer I hope to work through my long list and feature an ingredient and/or recipe of the week (if the internet up here lets me!). I’ll also take into consideration what’s in season.
To kick things off I’ll share an amazing salad recipe from my mother-in-law that features raw beets (in season May & June).
Summer is the perfect time to experiment with salads as there is more seasonal produce available, and when it’s hot our bodies crave cooling food – like raw veggies.
Raw vegetables are also rich in enzymes, which are so important for healthy digestion and overall health. And beets in particular (especially raw!) are so good for you. They are a potent antioxidant and high in vitamins & minerals such as magnesium, potassium, sodium (sodium from plant sources is good for you, unlike the kind found in table salt!), vitamin C and betaine, which is important for cardiovascular health (prevents heart disease). Raw beet juice is also said to improve athletic performance & endurance.
Raw Beet & Citrus Salad
2-3 purple beets
2 tbsp onion diced
1 orange chopped into pieces
¼ cup sunflower seeds or walnuts (high in omega-3!)
¼ cup feta cheese
¼ cup extra virgin olive oil (cold-pressed)
1/8 cup white wine vinegar
salt & pepper
In a small bowl or dressing mixer, combine ingredients for dressing & set aside.
Chop the orange & onion and set aside.
Cut off each end of the beet (like you would a cooking onion). Peel off the outer skin (like a potato or apple), and shred into a bowl using a cheese grater (you may want to wear gloves & an old t-shirt to prevent looking like a beet when you’re done!)
In a large bowl, combine shredded beets, orange pieces, onion & dressing.
Assemble as follows:
Layer plates with arugula, top with beet mixture, and sprinkle with sunflower seeds & feta – enjoy!
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