A whisper from the woods

Food For Thought, August 2024

Aug 5, 2024

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:

Please share this. Thank you!

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Other blog posts

Traveling with Trees, March 2025

Bamboo trees are technically giant grasses. They have unique properties that make them valuable for various uses. Some store water in their stems/stalks. They make a calming sound when the wind blows through them, and they knock together. It’s so lovely.

Traveling with Trees, January 2025

Coconut palms (Cocos nucifera) are tropical trees widely grown in coastal and warm regions around the world. They are known for their economic and ecological importance.

Food for Thought, November 2024

I’d like that to be the takeaway – what we eat matters! And how we eat it, too!

Traveling with Trees, November 2024

On Palm Beach Island in the State of Florida (USA), near the Flagler Museum, an impressive kapok tree stands as one of the island’s most enduring natural landmarks, estimated to be about 186 years old.

Community Blog, October 2024

Every individual action matters, and we can all make a difference. It’s important to support sustainable, local products whenever possible. There are even apps that rate the sustainability and eco-friendliness of the brands we choose. Palm oil production has had devastating effects on wildlife, yet many popular brands still use unsustainable palm oil. A simple step you can take today is to remind yourself to shop consciously. 

Community Blog, October 2024

The theme for this year’s World Food Day is “Right to foods for a better life and a better future”. The term “foods” stands for diversity, nutrition, affordability, and safety. The idea is that a greater diversity of nutritious foods should be available for everyone so that every single citizen has the chance to lead a balanced and nutritious life.

Food For Thought, October 2024

Do not forget that your path towards a plant-based diet will necessarily be different than that of the person next to you, and that’s okay! Respect your rhythm, respect yourself and keep it up!

The path to plant based diet

I made a decision to stop eating meat and adopt a predominantly plant-based diet after listening to a talk on veganism at the Habit Alignment Key (HAK) retreat in Bendigo, Australia, in 2023.

Traveling with Trees, September 2024

The Baobab Tree in Victoria Falls, Zimbabwe is incredible! You are literally traveling back in time thinking of this tree’s history.

Food For Thought, September 2024

As a bread maker, I am often asked if I sell gluten-free (GF) bread and other baked goods. In fact, this is becoming increasingly common. It is my personal experience – through my work – that more and more people are restricting gluten consumption or setting it aside altogether.

Subscribe To Our Newsletter

Join our newsletter. Stay tuned to all our news. There is more to come.

You have Successfully Subscribed!