As we transition into spring, enjoying warmer sunnier days, we begin to naturally yearn for fresh flavoursome salads. Warming winter food, however, can still be all that we feel like, the weather can certainly chop and change (.. especially in Melbourne!). Cool spring days may call for soups and curries but nourishing hearty salads can also hit the spot. This one’s particularly nice, a beautiful wholesome salad that’s delicious served any way – warm or cold, on it’s own, as a side dish or mixed with other things such as feta, leafy greens, boiled egg or slithers of cooked chicken. It’s a very versatile one, and one that in my experience is always well loved at dinner parties and BBQs.
For a year now I’ve been using this approach when working with clients. It’s wonderful.
While this approach doesn’t focus on weight at all, clients who I’ve worked with who have tried to lose weight without any long term success (eg. have been dieting, restricting certain things or following plans on and off) are enjoying food more, have not cut out or restricted anything, are feeling better, are happier, are more at ease with their body and are healthier. They’re healthier and happier on many levels. Plus, some have also lost weight, not because it’s been intentional but because naturally their body is shifting to where it wants to be. They’ve experienced such a positive shift overall, and have learnt skills and gained confidence to continue listening to their body and enjoy all the foods they love. They’re enjoying being active, no longer is it a chore! It’s so rewarding to see.
In May this year I made a batch of lightly toasted muesli for my partner for his birthday. It was supposed to be a special ‘go-to super long lasting energising breakfast’ cereal for the very busy man, for the days when he has way to much to think about, too many jobs to plan, and just a long day ahead. This muesli was supposed to be the feel good breakfast that would make any stressful day better. But it didn’t last long, we both ended up eating it! It was just so good, it’s great for anyone really, (whether about to embark on a possibly stressful day or not).
Since this batch I’ve been making toasted muesli regularly, each time a little different, just to experiment. Homemade muesli (untoasted and toasted) is wonderful as you can make it how you like it. Roasting it just adds extra crunch and a slightly caramel-like flavour.
Dave is farmer based in country Victoria who grows beautiful organic vegetables. His father was one of the first farmers in Victoria to gain organic certification in 1982, which at that time was quite a process, so the family expertise in organic veggie farming is sound – and it certainly shows, Spring Creek Organic veggies are extreeeeemely popular.