World Vegetarian Day

You have probably heard of Meat Free Monday and Junk Free June but you may not know that tomorrow is World Vegetarian Day (1st Oct). Although I am a huge advocate for eating good quality protein to prevent your blood sugar levels from crashing, I also think that veggies are so underrated! I wanted to share the veggie love, especially since summer is rapidly approaching here in New Zealand.

Fresh Carrot and Ginger Juice

When you start to cut out added sugar in your diet you realise how much natural sweetness there is in a veggie.

I thought I’d share some ideas to inspire you to make your meals super colourful as well as really delicious.

Kumara, Baby Spinach and Fennel Salad

This salad is far from the limp, bland stereotype that is commonly associated with healthy eating. Serve it with some delicious protein like chicken or fish and it makes a complete meal that will leave you so satisfied.

Serves 4 generously as a side

  • 1 large kumara (sweet potato)
  • About 200 g of baby spinach (or 1 bag)
  • ½ fennel bulb
  • ¼ cucumber
  • ½ red capsicum

Dressing:

  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp white wine vinegar (you could also use apple cider vinegar or balsamic vinegar)
  • ½ tsp salt
  • ½ tsp Dijon mustard powder
  • Freshly ground black pepper

To make the dressing, place the vinegar and mustard in a small jar and shake or stir well to combine. Add the oil, salt and a generous grind of black pepper. Whisk or shake the ingredients together and then store it in the fridge in a screw-top jar.

For the salad, roughly chop the kumara into bite sized pieces, leaving the skin on to retain the nutrients. Then you can either roast the kumara in the oven at 190C for about 30 minutes or you can boil it if you are short on time.

While the kumara is cooking, chop up the capsicum by cutting off the stalk and then placing the cut side down onto your chopping board so that you can carve around the seeds and then use the thick slices to cut the capsicum into rough cubes. Place them into a large salad bowl with the baby spinach and thin half moon shaped cucumber slices.

To prepare the fennel, trim off the green fronds and then cut the bulb in half to slice it into thin strips. Add this to the bowl with the rest of the ingredients and toss everything together.

Dress the salad at the last minute to stop it from going soggy.

Enjoy! 🙂

Fi

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