Spring in a Bowl!

Spring is in the Air - hopefully!

When I look out my window at all the snow, it seems that spring is no-where in sight. However, deep in the ground, the energy is shifting, and soon we will see the evidence in lovely blossom filled trees, nodding daffodils and cheery crocuses.  And, now is the time to include light and uplifting dishes in preparation for those warmer days ahead. 

I hope you enjoy this simple salad. The gentle mix of salt and light pressing, helps to increase those healthy bacteria and makes for an easy assimilation of all the nutrients. 

Tradionally, young greens were used at this time of year to detox from the richer winter cooking so I have added some herbs for an extra cleanse and kick of nutrition. Enjoy love Chef Mel x

 

Bluebell Woods

Spring in a Bowl

Ingredients

3 cups Chinese cabbage finely sliced

1 small cucumber finely sliced

2 tablespoons parsley miced

4 radishes finely sliced

1 celery stalk finely sliced

1 tablespoon basil minced

Sea salt

1/4 block firm tofu crumbled

2 teaspoons umeboshi vinegar

Dash brown rice vinegar or juice of half a lemon

Preparation

Place all the vegetables except for the basil into a bowl.

Sprinkle with a little sea salt and mix gently yet thoroughly with your hands.

Place a smaller plate on top of the veggies and add a weight such as a small jug of water.

Let sit for about 15 minutes.

Meanwhile, add the umeboshi vinegar to the tofu. Mix well and leave for 15 minutes.

Remove the plate and weight from the vegetables. Pour off any accumulated liquid.

Add the tofu and basil and mix through the salad.

Sprinkle with brown rice vinegar or lemon, mix and serve.

 

Lovely how the feeling of spring is reflected in the salad - spring in a bowl!