Let’s face it in NZ it’s getting to be chilly and unless you are coming up onto summer again or in Bali… you are starting to crave some substance and those fun summer greens are looking to cool for school, not filling enough, and no longer enough to satisfy the rumbling belly.
We need those root veggies to keep us warm, grounded and working with the natural change of the season, but still get our fill of the dark greens too.
Winter is a time to try your greens warmed up or roasted. Some of my favourite tips to nourish you when it starts to snow.
1. Roast everything.
Well maybe not everything but let’s start with beetroot, pumpkin, kumera, sweet potatoes, squash, parsnips, broccoli, zucchini, carrots… If it’s a root, drizzle or massage with some coconut oil and sea salt, maybe some turmeric and ginger through it in a pan in the oven, bake it up and then broil for a minute or two for the crisp effect.
2. Wilt your greens.
I love to finish cooking scrambled eggs and then flash some spinach or kale in there for a little love. Just enough to get them warm, but not enough to lose the flavour.
3. Toasted nuts and seeds.
Top all salads with a health dose of roasted almonds, pecans, walnuts, sunflower seeds, cashews, pumpkin seeds… I toast them in a pan one night and then store them in the fridge. Then it’s cake to top them on everything from salads to granola.
What’s your winter salad favourite??? Love to hear!!