This carrot, orange and beetroot salad is packed with texture, flavour and goodness. I just love such vibrant food it always makes me happy when I’m preparing it, when I’m eating it, and after I’ve eaten I feel good. And that’s what good food is all about. It nurtures you, and those you love too. We need food that makes us happy, and not just for a moment and then bad afterwards but good all the way. Food that makes us strong and helps us focus.
Life’s hard. We have to make it as easy on ourselves as we can. I do believe that all struggles are opportunities to learn, to learn to love, to grow, to strive. That could be life’s purpose in a capsule, learn, love, grow, strive. Towards truth and the right things. To respect yourself. To laugh. To live with compassion. To shed the ego and to see clearly. To nourish yourself in every way.
Food is for me so important, yes it is a substance that can and does make me very ill, as a highly sensitive coeliac, type 1 diabetic and lactose intolerant, but it is its power for good that entrances me and that I have grown to respect so sincerely. Since following the alkaline anti-inflammatory diet I follow, avoiding nightshade family plants and embracing organic fruit and vegetables, I am taking the power back, and doing everything that I can to be as healthy and happy and alive as I can be. It has improved my life so much, I have less pain than I would have, I am more active than I have been and would be able to be. I want to get the most from this life, I want to give my body and mind everything that they need to be strong and to thrive. I want to appreciate what life gives me, these wonderful foods, I really have fallen so much in love with them. They provide us with evidence of the miracle of life, in its complexity of biological construction and beauty, in its energy and, well, life! They are so full of goodness and vitality, and so varied, the sustenance they offer is humbling. For so many years I did not see things as I should, I ate and enjoyed good food but did not appreciate the food for what it is, the plants that I was taking. An onlooker may see my diet as limited but the truth is that in a lifetime I couldn’t even begin to make and eat all the wonderful foods out there, the variety is so vast!
Beetroot is a super vegetable, so richly nutritious, so good for your digestion, energy, ability to think clearly and to thrive. I have always eaten it cooked and pickled. But now I am embracing it raw, in juices, and here in a beetroot salad, and I am so glad as it is delicious, has a wonderful texture and earthy flavour, and pairs so well with so many flavours. Orange, carrot and beetroot are so well matched. Tamari pumpkin seeds add deep savoury flavour and are the most giving of seeds, so packed with protein and goodness. Celery and avocado go beautifully, such fantastically healthy and gorgeous foods in their different ways. This carrot, orange and beetroot salad is perfect for winter, it is fresh and crunchy and powerfully good for you.
- 1 large carrot
- 1/2 large raw beetroot
- 1/2 large ripe avocado
- 1 celery stick
- 1/2 large orange, any sharp orange, blood oranges are great too - if not too tart add more lemon or vinegar to taste
- TAMARI PUMPKIN SEEDS
- pumpkin seeds, approx 5 heaped tbsp
- 2 tbsp tamari
- 1/3 tsp finely ground black pepper, taste
- 2 1/2 tbsp raw cider vinegar
- 1 1/2 tbsp olive oil, preferably cold pressed extra virgin, to taste
- 1/2 tsp sesame oil
- 3 tsp agave syrup, natural sweetener of choice
- 1/2 tsp mustard powder, wholegrain English mustard good also
- 1 tbsp lemon juice
- 3 large pinches of salt, sea salt or Himalayan pink, to taste
- pinch of black pepper
- 1 small clove of garlic, crushed, add to the dressing
- 1 inch cube of raw ginger finely chopped, add to dressing
- toasted sesame seeds
Mix the dressing by combining ingredients, leave to sit and stir before serving.
Shred the beetroot and carrot with a julienne peeler, or in a food processor, or as you prefer. I like to have mostly shredded but also some pieces of carrot of differing sizes to add texture and interest. Chop the celery and orange segments into similar sized chunks. Add the avocado when ready to serve.
Heat a frying pan on a low medium heat, add the seeds, tossing, be careful not to burn. As they start to pop and roast, add the black pepper and toss. Get a bowl on hand. Take off the heat, add the tamari, tossing and quickly transfer to a bowl-
I have been listening to… Miles Davis ‘A Kind of Blue’
I have been reading… Richard Yates ‘Revolutionary Road’