I feel like being rather lazy this weekend, to hibernate away from the cold drizzle. On days where you need the main light on during the peak sunlight hours, I find it particularly difficult to remember that Spring does come. That soon I won’t come home from work in the dark, and that I’ll venture outside without a jacket on – but today that feels awfully far away.
I make a lot of soups, they are perfect for me to take into work, reheat in the microwave and are healthier than whatever I would normally buy. Often I get questions from my work mates about the soups I bring in, “What’s in it?” and “Where did you buy it?”. But no soup has had quite the response that this one does.
My usual soup repertoire of basics like Bacon, Tomato and Kale Soup and Carrot and Coriander Soup smell and taste wonderful but in no way elicit the same eye popping response of this purple Sweet Beet Soup.
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Last Friday night I made a light dinner, this would be perfect for a main course of a large meal, or as a lunch. I didn’t immediately think that the orange would work with curry spices but it really was a fantastic flavour combination. And super healthy.
This week when my organic veggie box arrived it contained one turnip, I also had half a turnip in the cupboard and so much in the freezer that I have no room for anything else.
“Enough is enough”, I said to myself. I have to find something more interesting to do with turnip. Scouring the web I found recipes for turnip curry and turnip stew, but lets face it – neither of those sound particularly appealing.
Then I read that turnips can be used as a replacement for potatoes for those on low carb diets, although dieting is not a word in my vocabulary, I had my eureka moment. Maybe I can use turnips just like potatoes…
Purple is my favourite colour. Last winter I had a purple coat (I got some pretty amazing compliments about it in Seattle – do Americans not have purple jackets?) I also had about 5 purple tops, a couple of purple dresses and the most amazing purple shoes. (I even had a pair of purple tights… but we won’t go into that.)
Even though going through an extreme purple phase I never ate anything purple. It’s not a colour I associate with food, especially not savoury meals. So when I got beetroot in my organic box this week and started looking into what new things I could do with it. Browsing online this purple risotto jumped out at me!
Strikingly purple beetroot risotto
As a side for my Steak and Potatoes dinner on Friday night, I made the best salad. Simple and tasty, the main flavour comes from having great ingredients.
Tomato and Red Pepper Salad
On Friday Scotland had some of the most beautiful weather, unfortunately I was at work. When I finished I immediately dashed to the supermarket to pick up some summery food. Like always the first hint of sunshine there is everyone dashes to the supermarket for meat to barbecue. Not one burger or sausage! So I just had to make do with steak, shame 
Steak, Potatoes and Salad
I just made some smoothies, the enzymes come from the fruit, which can be an “effective way to assist in treating Sinusitis (sinus inflammation) and inflammation pain”.
Find the more information and recipe here on Healthy. Happy. Life.
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