For my first few posts, I will share some of my favourite meals I made over the last month or so which I had been cataloging in anticipation for this blog.
I made this for lunch a few weeks ago...
I used:
Segmented ruby grapefruit
Snow pea sprouts
Canned Red salmon
Shredded cabbage
Sliced beetroot
Sliced tomato
Sliced potato
Sliced onion
Sliced avocado
Slivered almonds
Pumpkin seeds
Sunflower seeds
Dressing is grapefruit juice, lime juice, olive oil
I was inspired to be creative with these ingredients after my personal trainer challenged us to eat a more alkaline diet - so I took on the challenge and ended up coming up with some pretty creative meals.
It was the first time I made this salad and it is one of my favourites. Not only is it beautiful and colourful, it is crunchy, sweet and zingy. It also made use ruby grapefruit which I would have normally walked straight past at my greengrocer. Plus it is very much in season in a Sydney winter which is important - we should all be eating more of what is in season.
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