Monday, 7 October 2013

FEED ME MONDAY - The 'Shine Bright Like a Kale Salad' Edition

Now don’t fall over in absolute shock and horror – but yes, it’s FINALLY a Feed Me Monday post for you. I apologise and will continue to do so until I am blue in the face that I haven’t been so diligent, with this segment if the blog in particular, in getting posts up and out to you. But it has always been my rule that I would never write if I felt I was ‘forcing it’ to come. I write because I feel inspired to share or create or document or learn – and when I’m not feeling it, it just cannot be forced. Chu’ know man?

Last night I looked down the barrel of my weekend of food related indiscretions (nothing terrible by any stretch, but luckily my body lets me know when it has had enough and a few sneaky chips here and there, alongside nibbles and a busy weekend overall makes for an irritated tummy and a body yearning some hearty nutrition).  So I wanted to create the biggest bowl o’ goodness that I could come up with, using only ingredients found in my fridge so it didn’t mean venturing out in my daggy ‘round the house’ pants o’ course! And so this dish was born – boasting a total of 4 au naturelle colours and therefore a shittonne of vital nutrients (“count colours and not calories”) this dish was the perfect end to a blissful Sunday. And o’ so easy to prepare. If having a plate of veges for dinner isn’t your thing just yet, you can serve this baby as a side salad alongside some grilled fish, chicken or meat of choice. Just make wise decisions when purchasing your meat and exercise caution – conventional meats are often bathed in chemicals, preservatives, hormones and even sometimes ‘bleached’ to create a more appealing aesthetic.

Power Plants (with a hint-a-pink)

Kale bunch (washed and roughly cut)
½ small sweet potato (skin thoroughly washed and cut into large chunks)
Small zucchini (skin thoroughly washed and cut into large chunks)
½ corn cob

Beetroot Dip/Dressing
410g tinned beetroot (drained) (READ YOUR LABELS WHEN BUYING TINNED, avoid those with added sugar or preservatives/additives in the ingredient list)
½ cup greek yoghurt
1 tspn cumin
1 tspn dried coriander
Salt and pepper to taste

For the dressing/dip – simply pop all ingredients into a food processor and turn that sucker on until your ingredients and combined into an incredible pink concoction of flavour. Steam all veges starting from those taking the longest to the least (sweet potato, corn, zucchini and finally kale) and arrange beautifully onto the plate. Drizzle with the beetroot mix and then eat that son of a gun. Nom nom nom.

How our food is prepared is SO important, almost equally as important as the type of foods we are eating.  As is how you eat it. You can prepare an incredibly nutrient dense salad, but eat it at Ussain Bolt speed and mindlessly as you dash between meetings or appointments, and all of that energy and high vibration quality of the food absolutely goes to waste in your stressed and busy butt. But if you lovingly prepare and arrange your food, sit down and mindfully savour every bite, the process of eating is firstly more enjoyable and you’re also maintaining the loving energy and high vibration, nutrient rich qualities of the food. Maybe a bit fru fru for you but you know the old saying ‘you are what you eat’, well I’d rather be a vivacious, high energy chickita than a no thanks giving fast food eater. Start to make little changes in your life that will benefit you and your health, there truly is nothing more important than our health and happiness guys.

Love, blessings and a pink stained kitchen bench x

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