Eat your Greens!!! Fresh and Raw!!!

It's been a frantic few weeks completing an amazingly full-on work assignment but now I'm back to talk about my real passion:  seasonal food.

The smell of Summer is in the air but before we get there, Spring will no doubt keep us entertained with some amazing produce as I'm already starting to see at the markets - strawberries, tomatoes, cucumbers, avocadoes and capsicums at a far more decent price!!! What is taking your fancy???

I'm loving the gorgeous greens that I'm getting either off my balcony or out of my veggie plot at the moment.  Whether it be perpetual spinach, parsley or silverbeet, it is all tasting so rich, fresh and full of flavour.

If you know who Popeye is, you'll know that spinach of any sort is good for you.  In fact, it's better than that - it's loaded with calcium, folic acid, vitamin K and iron.  As are other such dark greens as kale, collards, Swiss chard, turnip greens and bok chok.

A few added extras with spinach include its rich supply of vitamin C, fibre, lutein, bioflavanoids and carotenoids.  What a powerhouse!!!!!

Better still, you can eat it raw or cooked.  Any food eaten raw means you are eating it in its purest form.  No loss of any of that pretty expansive list above.

My gorgeous SydGel friend concocted a fabulous salad earlier this year - everything was raw.  And now is the time to start working on such meals again.  The winter stodge cravings should soon be behind us so let's get busy preparing salads full of leafy greens, lots of other raw goodies and a spectacular home made dressing to bring it all together.

So, my recipe this blog is a delicious salad dressing that should work with any raw salad or veggie mixture you bring together.  Don't overdress as you still want to taste the nudity of the food. Just pretend the dressing is the underwear rather than the clothes!!

Deliciously Easy Dressing (that keeps in the fridge if you don't use it all at once)
6 tablespoons good olive oil (good being the most important word)
2 tablespoons Dijon mustard
2 tablespoons red or white wine vinegar
1 teaspoon sea salt
1 teaspoon ground black pepper

Try using an old jar that has been completely clean and is free of any residual odours from whatever was stored in it previously.  Shake all ingredients together thoroughly and then toss through raw ingredients.

This mix should be adequate for a salad that serves 4 people.  YUM!!