this salad has simple yet sophisticated ingredients that are really so effortless to pull together.
we had this on a Friday night after a long week at work. we wanted something light yet decadent, and we didn’t want to spend too much time in the kitchen; relaxation, wine and chats were needed, and this dish pairs perfectly.
Bunch of watercress; washed & trimmed
Prosciutto; roughly torn
Camembert; the best quality you can afford
Fresh figs; washed, dried, halved and grilled for a couple minutes each side (2 per person)
pistachio nuts; shelled and dry toasted in a dry pan (handful for two)
All these ingredients don’t really have measurements; just add to taste or increase/decrease according to numbers of people eating.
No dressing is needed because the figs caramelise on the outside and stay juicy on the inside which lends a lovely liquid to the salad.
Assemble in pretty layers of ingredients, the smaller more delicate ingredients towards the top. Serve with or without a glass of crisp, slightly sweet rosé or a mature Blanc de Blanc champagne.
We’ve just had the hottest three days on record in Sydney. Much of the state is in critical weather condition with many towns and areas being evacuated for fear of total devastation by bushfire.
Seriously, I don’t know how we’ve been functioning in 47°C heat (117F).
This cake was a great distraction; it’s no-bake, so you don’t need to inflict more heat on your poor living space, and it makes the perfect summer dessert; light, creamy, citrusy and most importantly, cool.
It needs to feeeze overnight, so make it a day ahead.
It’s a revolutionary way to change your life; you’re health, your emotional attachment to food and your relationship to your body and exercise. You can read all about it [here]
Basically we are doing away with alcohol, sugar, grains, legumes, dairy and healthy-treats (referred to as Sex With Your Pants On) for a full 30 days!
But don’t focus on what is being avoided, focus on the positive; whole food, healthy – as close to nature as possible – food, detechnofying (is this actually a word?!?) and simple movement for a month.
It’s been a little challenging. The no alcohol is what’s really got me. I usually have a glass of wine or a martini every night. And not snacking between meals has been challenging (snacking avoidance is also about temperance) although I’ve still been having at least one snack a day, like late-afternoon I have some beef jerky or a handful of nuts.
I’ve also gotten a little sick, Jay calls it the “carb flu” but Whole30 says its not unusual to get a little sick as your body is trying to rid itself from all the toxins in the first week or so, the immune system is a little overloaded. So days 7-11 I struggled with an ear and sinus infection which was not fun.
Today is Day 14. And you should see my skin and eyes; clear and sparkling! I’ve always had pretty good skin, but I can really see a difference. And my clothes feel a little looser. I am enjoying the food; eating naturally but all the cooking is pretty intensive! Last night was the first time we ate out since starting to program; we went to Mumu Grill which specialises in grass-fed beef & free-range pork/chicken. It was weird not having a glass of wine with the meal (especially on a Saturday night) but we made great food choices and left feeling satiated, not bursting at the seams and with dessert, wine & the other extras, dinner was so cheap!
Here’s a few pics of our food over the past week:
made with no grains; just seeds, nuts & coconut. I have this with coconut milk or homemade almond milk.
a great way to use left over veggies; bubble & squeak fry-up topped with a poachie
grassfed beef patties with scrambled eggs and a kale & tomato salad
super quick to prepare; grassfed beef mince & onion with a salad of kale, tomato, jicama & blanched broccoli
so yum! chicken nuggets made with freerange organic chicken mince, Thai spices & rolled in coconut then shallow fried, served with sweet potato sticks & waldorf salad (without the blue cheese and made with paleo mayo)
mushroom bun, grassfed beef pattie, salad & paleo mayo served with sweet potato wedges
grassfed scotch fillet barbecued with sweet potato & zucchini and served with a quick salad of blanched broccolini, green beans, pepitas & cranberries
grassfed beef mince with chopped veggies & herbs to make a ‘meatloaf muffin’ served with zucchini noodles and homemade basil pesto
presents in the mail
freshly vacuumed carpet
fresh cut flowers
smell of bbq
driving with the windows down
gold aztec jewellery
kanye west playing loud
breakfast as lunch