For last week, the assignment in the year of loving ourselves fearlessly was to Partake in salad alchemy. I’ll copy below what j says in the 52-52 Guide, so you’ll understand exactly what I’m talking about.
“One year on my birthday, my friend Andrea sent me the coolest little e-book. It’s called Salad Alchemy. It’s written by Meg Worden of Feed Me, Darling, and it’s so special and different that I’ll steal the words from her site to describe it:
Salad Alchemy is 7 lovely, life shifting salads, with ingredients that hold in them legend, story, nutrients and energy to transform your body and belief system about food.
This is not your ordinary cookbook or recipe book. This is seven story-centric salad recipes that serve to guide you into a deeper understanding of how pleasurable the preparation and consumption of food can be. It can be an ecstatic experience, even if you’re eating salad. Salad! Who knew?
I loved it. The seven salads are named Creativity, Power, Genius, Transformation, Stability, Beauty and Love. Meg writes about each one beautifully, linking food, myth, science and soul. I loved making the salads, reading Meg’s words, thinking about them as I tasted. It’s not a book so much as an experience.
This week, I’d love you try Meg’s salads. You can download the book here. It’s only $8.95, but if you can’t afford that, this week, live as though you believe the adage, “you are what you eat.” Be good to your body. Eat fresh, raw, and close to the earth. Eliminate preservatives and anything with unpronounceable ingredients. Enjoy your meals from prep all the way through clean-up. Your body is an astonishing biological miracle. Slow down. Appreciate it. Feed it soulfully.”
I couldn’t buy the book right now, but followed j’s advice and ate as healthy as I could, and played with having salads nearly every day.
On Monday I made grilled squash. On Tuesday I had a salad with hard boiled eggs in it. On Wednesday I took a salad to work for lunch and added the left-over squash into it. On Thursday I made Eggplant Spread. On Friday I added a can of tuna to my salad. On Saturday I sautéed mushrooms to go with lunch. And on Sunday, I had a yummy salad from Pret, in Kingston.
I also did my best to have fruit nearly every day, like bananas for breakfast, apples after lunch and melons as a treat, and I had yogurt and muesli, too.
And to tell the truth, I look forward to eating in London this week. I ate healthy last time I was here as well, so it’ll be nice not having the temptation of chocolate, chips and other such things around me (we have quite the extensive stash of treats in one of our kitchen cabinets at home!) ;)
In case you’re looking for new salad ideas, here are a few salad recipes I posted on my blog before. I still love making them on a regular basis!
- (My version of) Potato Salad
- Chicken Breast Stir-Fry with Broccoli, Tomatoes and Creamy Feta Dressing
- Summer Salad with Creamy Mayo Dressing
- Melon and Chicken Salad
- Sicilian Bruschetta
- Beet Salad, and Pickled Herring Beet salad
- Baby Spinach salad with Mandarin Oranges and Red Onions
- Eggplant Salad and Zakuszka
For week 32, the assignment is to Make a “songs to be belted” playlist.
j said that for her, collecting songs for such a playlist was fun because not every song she likes is a song she loves to belt, and I completely understand that. I will be making a playlist for myself, and share the titles with you here, next week.
How was your week? Did you partake in salad alchemy? Or at least ate healthy things too, every day? Or a couple of days maybe?
PS: If you’re interested in joining us, you don’t have to have the e-guide to play, but if you’d like it, you can buy it in the shop.