In tune with the season
A vibrant, fresh salad is all I want to eat during warm Summer days. There probably is a biological reason for that, as well as an interesting ecological response.
Let’s see what I mean…
Our bodies (as well as those of other species) have evolved with the natural environment we live in. Darwin’s theory says only the better adapted (to a specific ecosystem at a specific time) will survive. Of course, with the advent of agriculture and the domestication of certain species, we were able to bend the natural rules; but the theory still applies.
Think about Winter and Summer crops; think about what species flourish in what environments. When we do this exercise, we realise the land provides all the nutrients we need for each season.
Pumpkins, squashes, carrots, and potatoes; these are calorie-dense foods that fill and satisfy us during the cold Winter months. Oranges and cabbages, rich in vitamin C (among others) will boost our immune system when it is most needed. On the other hand, cucumber, courgette, bell peppers, eggplant, and fruits like melon and watermelon are typically harvested during the Summer. They are lower in calories (even though fruit is generally rich in sugar), fresher, and high in water to keep us hydrated.
I am hardly an expert and this is not a hard rule (bell peppers, for example, are also rich in vitamin C), but there seems to be an intuitive biological and ecological link between what we need to nurture our bodies and what is available in each season.
Rainbow Salad
Take a look at what you have in your pantry at the moment. There are so many great ways to make a fantastic salad.
If you are in a place where it is Winter or it is cold and rainy, you can still do this exercise. Choose some ingredients and make a delicious stew.
I gave it a try and here’s what come of it…
Ingredients:
- 170 g of pasta (choose your favourite), cooked
- 60 g of raw spinach, roughly chopped
- 200 g of cooked black beans, drained
- 1 small ripe mango, cubbed
- About 5 strawberries, cubbed
- 125 g of peanuts
- Coriander to taste, finely chopped
For the dressing:
- 150 g of water
- 100 g of tahini
- 1.5 tbsp of mustard
- 1.5 tbsp og agave
- 2 tsp garlic paste (optional)
- 2 tsp of lemon juice
- 1/4 tsp of crackd black pepper
Preparation:
Start by boiling the pasta until it is al dente. Once it is cooked to your liking, let it cool down completely. Add a drizzle of olive oil to the pasta to make it loose.
Meanwhile, chop and prepare all the ingredients.
For the dressing, add all ingredients to a blender and process until very smooth. If you don’t have a blender, add all ingredients to a jar, and shake it off until it is well combined.
Finally, combine all ingredients in a big bowl and generously dress it with the tahini sauce.
It is ready to be served. If you wish, you can top it with lemon juice for extra freshness.
Other salad recipes we’ve shared on this blog:
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