I managed a decent walk today in one of the local forests.  Despite the drizzling rain I took the dogs out and walked as fast as I was able to.  I think we walked for about an hour and the terrain was undulating so a better workout than if it had been flat.  I went before breakfast to reduce the chance of being distracted by something and then not going and I think that was a good decision.  It did mean I was really hungry when we got back though.

Luckily there was some pancake batter leftover from the day before so I had that.  Today I had it with another really juicy blood orange and a perfectly ripe pomegranate and some maple syrup.  These pancakes are not quite as good as on day one but still really good and I thoroughly enjoyed every mouthful.  I ended up having three because I felt so hungry which leaves one leftover for tomorrow.  I cooked it and have chopped it up ready to take to work with some coconut yogurt and fruit.

The recipe for these pancakes is on yesterday’s blog.

Since I ate breakfast so late and had 3 pancakes, I was not hungry at lunch time so we ended up having our main meal of the day at about 5:30pm.  I very nobley made my menfolk a stir fried chicken and noodle dish which they had with some salad on the side whereas I just ate the salad.

I was inspired by an Instagram account I follow to make an all pink salad.  I can’t remember which one though so I can not give the credit to where it is due.  I was also inspired by my sister Lucy, who made a version of this salad when we stayed with her at Christmas time.   The recipe is in Nigella Lawson’s book called ‘Feast’ which I do not have but I did find a copy online.  If it’s not exactly the same recipe, it is very similar.  Have a look at http://www.nigella.com and search for ‘Red Seasonal Salad’

I made up the dressing following Nigella’s recipe but I added my own ingredients.  I added a red cabbage, a pink kale (Lancashire kale), pomegranates, red onion, red kidney beans and radish sprouts.  You definitely need the red cabbage and red onion but apart from that, add whatever takes your fancy.  Nigella also adds cold turkey and radishes.

Pink Salad

Ingredients (serves 4 – 8)

For the Salad
1 red cabbage, sliced as finely as you can
1 red onion, sliced finely
Pink Kale, sliced finely
Pomegranate
1 can of red kidney beans, rinsed and drained
Coriander to garnish

For the dressing
1 or 2 red chillies, depending on your preference
1 clove of garlic
2 tbsp caster sugar (I used rice syrup)
3 teaspoons of rice wine vinegar
juice of 1 lime
4 tbsp Thai fish sauce (nam pla) – you would have to leave this out if making this for a strict vegan
3 tbsp vegetable oil (I used olive oil)

Method

1. Chop the chillies finely, removing the seeds if you want to reduce the heat a little
2. Place the chopped chillies in the largest mixing bowl you have
3. Add the minced garlic, sugar, vinegar,lime juice, fish sauce and vegetable oil and whisk to mix together
4. Add the vegetables and toss really well so all the vegetables are covered in the dressing
5. Set aside for at least an hour so the dressing has had time to slightly soften the vegetables
6. Enjoy! I ate mine as it was with some coriander on top.  This salad is absolutely delicious and both the menfolk managed a reasonable portion with their chicken and noodles.  I totally recommend this salad.I was asked what tactics I use to avoid the evening munchies.  I am not very good at it but when I am on a roll and behaving myself, as I am now, this is what I do.

1. Make sure I eat enough vegetables with dinner so I feel full.
2. Have a large mug of Rooibos tea
3. Try some fruit.  Usually something easy like an apple
4. Make some cruditees like slices of carrot and celery and either munch those or dip them in to humous
5. If it has to be something sweet, I have some yogurt with fruit, raisins, dates and nuts.  At least that is healthy snacking and that is what I had last night.