One of my intentions in starting this blog was is to emphasize that the barriers to a healthier diet are only in our minds. I have found this true time, and time again. Believe me when I say that I am no four star chef, but once I equipped my kitchen, fridge and pantry with a few simple tools and ingredients, it became effortless to eat well.
This morning I did most of this week’s produce shopping at my town’s local farmers market which was abundantly stocked with a wide variety of fruits, vegetables and herbs. I’m sure I spent more money than I would have at the supermarket, but everything I bought was fresh, organic and at peak nutritional value.
When I got home I used the greens I’d bought to make a simple salad. My taste for bottled dressings has really diminished, but I find its quite simple and quick to whip up a vinaigrette, or when I’m feeling slightly more motivated, something creamier like my fave, lemon tahini dressing. Another bonus to making my dressing is that i can supplement it with a smidgen of wheatgrass powder or spirulina, or any other superfood supplement of my choosing.
While my salad and vinaigrette flavors were melding, I blended up a variation on the strawberry-cucumber smoothie in Julie Morris’ book Superfood Smoothies, which I highly recommend. Mine left out the mint (because I didn’t have any), used about half as many strawberries (because that was what I had) and substituted coconut water for water. Plus, I added my favorite smoothie addition, some avocado. Oh, and I left the skins on my cuke, mostly because I’d already chopped it when I realized the recipe said to peel it, but no matter. The result was pure delight — creamy, fresh-tasting, tangy and smooth and the perfect accompaniment to my salad.
All of this took about a half hour, cleanup was easy, and I was totally full and satisfied. Plus I have enough salad for a few more meals. So. Easy.