I hope your year is off to a good start. I haven’t made any big resolutions because they always end up making me feel bad about myself when I break them. Instead, I’m focusing on being kind to my body by feeding it delicious, wholesome food, walking my dogs and trying to practice more yoga. I came across this Facebook post from Dr. Christiane Northrup that I want to share with you because I think it’s exactly what we need to believe and put in to practice!
“Self love and self acceptance are the keys to sustainable health and a healthy lifestyle. As Louise Hay says, ‘Changes that are loved into being are permanent.’ You can’t hate your body enough to make it lose weight! But you can lovingly feed yourself whole foods and love yourself enough to stick with exercise until your body thanks you and it becomes a permanent habit!”
Dr. Christiane Northrup
This is a happy little salad to brighten your winter day. The distinct flavors of fennel, grapefruit, ginger and mint work really well together, the avocado adds creamy texture, and the cool cucumber calms all those strong personalities down. It’s pretty too, don’t you think? For a complete meal, serve alongside chicken or fish, salmon would be especially nice, or over a bed of quinoa to keep it vegan.
If you haven’t yet invested in a mandoline slicer I highly suggest it. I have no use for most kitchen gadgets designed to make things “easier”. The garlic press, avocado slicer and pineapple corer come to mind. The time it takes to find the gadget and clean the gadget, not to mention the space the gadget takes up in one of my kitchen drawers, make it far too much trouble for me when I can simply grab my chef’s knife. I cannot, however, produce paper thin slices with my chef’s knife so I find space in my drawer for a mandoline. When slicing the fennel bulb for a salad, you want it as thin as possible or it can be a little tough. They aren’t very expensive, you can usually find one for less than twenty dollars.
Fennel Salad with Grapefruit, Ginger and Mint
(makes 4 servings)
1 fennel bulb, reserve fronds for garnish
1 large red or pink grapefruit
1/2 English cucumber or 1 kirby cucumber (you want about 6 in of cucumber)
1/4 – 1/3 cup grapefruit juice
1 TB lemon juice
1/4 tsp lemon zest
1/2 tsp ginger root, grated
1/2 tsp fresh mint
Salt and Pepper
1/2 cup grape seed oil (or olive oil)
Remove the stalks, fronds and base of the core (on the bottom). Cut away any discolored areas on the outer bulb.