Advice from a rainbow – ‘Live a colorful life. Be an inspiration. Bring unexpected joy. See beauty in the curves. Be someone to look up to. Live in the moment. Reflect your true nature.’
It is always a great idea to have a variety of colours in your meal, as every color represents a different family of healing compounds. We also eat with our eyes as well as our stomach and anything that pleases the eye, pleases the body as a whole.
Salads are a great way to incorporate many colours and components and with the spring arriving, the produce in your local farmers market is ever increasing.
I include an ancient grain for heft. These keep you fuller for longer as they tend to be higher in fibre and have a low Glycaemic index (GI). I also marinate the kale to break it down. With the pace at which we eat and chew, Kale can be difficult to digest in its raw form. For me with a ferocious quick digestion, I prefer to marinate and leave overnight.
Mr B loves his sweet potatoes and so do I. They are a nice add as a healthy substitution to crotons.
Ingredients
- 1 cup cooked Farro
- ¼ tsp salt
- 4 cups baby kale, or kale leaves
- 2 large sweet potatoes, chopped into small 1 cm X 1 cm pieces
- ½ cup raw sliced almonds
- 1/3 cup dried fruit, e.g. cherries, raisins, cranberries
Vinaigrette
- ¼ cup avocado oil
- 1 tbsp. red wine vinegar
- 1 tbsp. whole grain mustard
- 2 garlic cloves, crushed
- ¼ tsp. fine sea salt
Method
- Add the kale to a bowl, sprinkle some salt on it and crush/massage with your hands to break it down, a little water will come out of it and you will see it get darker, set aside
- Preheat an oven to 400F, toss the sweet potatoes with a little oil and roast till cooked through, allow to cool
- In a frying pan, dry roast the almond slices
- Wisk all the vinaigrette ingredients together, taste and adjust for seasoning
- Once everything is ready and cooled, add everything together
- I like to make this and serve it the next day, as this allows the kale to break down further and the flavors to meld together
