Merry Christmas all. It’s five days until the big day and, for once, I’VE GOT ALL PRESENTS! This has never happened to me before. I’m also very pleased to say that I think I’ve got quite good presents for my family this Noel. Bring on the festivities!
However, I will find it harder than usual to be completely immersed in the festive spirit this year as my mind is occupied by two things: my pressures from uni (4 exams 1 essay) and my healing process from my injury. The injury wont budge, which means I’m tied to the pool. BUT HEY IT’S CHRISTMAS AND IT COMES BUT ONCE A YEAR!
So right here I’ve made a delicious semi-raw lentil salad. When it comes to the Christmas season, it’s important to retain some normality and have healthy days. I spent the first 15 years of my life eating a lot of rubbish, then I had a turnaround and now I actually crave raw salads and the such. So when people talk about their over indulgence over the holiday season, I don’t have reciprocal guilt, because I have wholesome, TASTY stuff like this.
-1 cup of brown lentils
-3 cups of water
-Any seasoning you wish, I used salt, pepper and garlic powder.
-1 half of a red onion-chopped finely
-2x salad onions-chopped
-1 stick of celery-chopped
-1 handful of crushed walnuts
-1 small handful of blueberries (optional, they were just in my fridge)
-4-5 black olives (again optional)-chopped
-4 cherry tomatoes, or 1 tomato-chopped
-Bring lentils and water to boil, add seasoning and leave to simmer for about 30 minutes or until lentils are soft. Mine took about 40 minutes. Remember to add water if it looks like it’s disappearing.
-Drain lentils and put in a bowl with the other ingredients. A some French dressing, or a new favourite of mine: tahini lemon dressing from Angela Liddon.