Monday, 17 March 2014


With the arrival of spring, I'm loving salads at the moment. It's so exciting because this time last year my body tolerated so few foods my diet was incredibly boring. There was absolutely no room for creativity, & with salads you can be as creative as you like. Plus they are so good for you and so quick to put together.
All the orange foods here mean this salad is bursting with beta carotene and vitamin C. Beta carotene protects the lining of the intestines, lungs & throat and Vit C has anti histamine and anti allergenic qualities, so these nutrients together are brilliant for helping with any symptoms of hayfever  that so many people suffer with as the weather gets warmer.

serves 1

1 small sweet potato
1/2 chopped (deseeded) orange pepper
large handful of watercress
1 stick celery
3 dried apricots chopped
some pinenuts to decorate

juice of one orange
2 tablespoons olive oil/ rapeseed oil
1 teaspoon Dijon mustard  (please check it's GF)

Slice the sweet potato, and boil or steam for a few minutes until cooked through, but still quite firm (texture of new potatoes).  drain & leave to cool while you make the rest of the salad.

(tip if you have boiled the potatoes, don't throw the water they were boiling in away. keep it as a base for stock. Also when you are chopping vegetables, don't throw any stray bits/ ends away. put them in a bag in the freezer and when it's full you can use it to make stock.

mix all the dressing ingredients together. If you're not eating this straight away, then put the dressing on one side & pour over at the last minute.

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