• Pam Clark

Spring Forward!

With February behind us we might find ourselves looking forward to the next big break; which for many of us will be Easter. It’s been a wet and stormy few weeks, which makes the rise of the seasonal bulbs adding colour to our garden all the more delightful. The 1st day of Spring is officially the 20th March so it’s made me consider: how we can truly spring into spring ourselves?

One sure-fire way to add a bit of bounce is by adding variety to our diet; specifically by adding colour to our plate as well as our flower beds! Eating a rainbow brings an array of benefits, as each new colour of veg has its very own nutrient profile with an array of minerals, vitamins and special compounds known as phytonutrients. Phytonutrients are plant-based chemicals which are thought to be protective for cell and immune health, hormone balance and for their anti-inflammatory and anti-cancer effects. So, rather than counting calories why don’t we play our very own game of eating a rainbow and counting how many colours we can add to our meals instead?

Delicious Spring Lentil Salad (2 servings):

🍅 Start by heating 1 tbsp olive oil in a frying pan and adding ½ finely chopped onion, 2 stalks chopped celery and 1 chopped yellow pepper and a few chopped baby tomatoes.

🍅 Sauté for 6-8 mins, add ¼ tsp oregano and season with salt and pepper.

🍅 In a separate bowl, add 100g ready cooked Puy lentils and stir in 2tbs red wine vinegar, 1 tbsp. chopped dill and remaining 1tbsp olive oil.

🍅 Combine lentils with the onion mixture and warm through. Divide 100g spinach between 2 plates, top with lentil mixture and 50g crumbled feta.

On the 25th March Pam will be hosting her next 2 hour Workshop: Mastering Your Menopause from 6.45pm. Places are limited to 12 so booking via Wacky Willow is essential:

As seen in Pershore Times.

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