Since last wednesday, I have been back on the road again – Right now I am in London town, but I’ll be heading off sunny Brighton in a couple of hours. Talking of sunny, if the weather forecast in the UK is anything to go by, we’re gonna be swapping sunglasses for scarves as snow is supposed to be heading our way! I love you England but come, you’re having a laugh aren’t you?! When we get a bit of sun here, you can’t help but think it’s going to stay glorious for the rest of the year. I don’t know why we do this is in England because it NEVER happens, but as soon as we get a bit of sun it’s “What shall we do next weekend? Let’s go to a beer garden!” or “Shall we have a BBQ by the river weekend after next?!”. You’ve got to hand it to us for positive thinking though…
As I’m back to living out of a suitcase for a while, my diet will become very simple. The last time I was travelling round the UK at the beginning of Jan, I found not having my equipment with me difficult. But looking back, it was actually quite good. I ate lots of salads, fruits and some nuts without fussing about with anything too much, and it was very beneficial to me. I love gourmet raw food, I love creamy dressings and flax crackers – but I am finding myself more and more enjoying a more simplistic way of eating. That doesn’t mean I am going to start munching on carrot sticks and nothing else! Far from it! I love my food too much. But whilst I am on my travels and without my army of kitchen tools, I’m going to see it as an opportunity to really eat things as close to what nature intended as possible.
I made this Fennel and Apple Salad just before I left my house for the big smoke. It’s a perfect summery salad to enjoy outside whilst catching some rays 🙂 As I was still at home, I used my spiralizer to make very thin apple rings, but you can always slice the apple thinly with a sharp knife.
- 1 small pack of mixed cherry tomatoes
- ½ fennel bulb, trimmed and thinly sliced
- 1 crisp apple, spiralized or thinly sliced
- ½ bag of spinach
- ¼ cup basil leafs, torn
- 3 tbsp extra virgin olive oil
- Juice of half a lemon
- Salt and black pepper
- Handful of hemp seeds (optional)
- Place all the ingredients in a mixing bowl and gently toss together, making sure everything gets coated in the oil and lemon.
- Divided between two places and serve, seasoning with salt and freshly ground black pepper to taste
As I made too much, I packed the left overs in a tupperwear, added some hemp seeds, a tonne of nutritional yeast (I told you, I’m an addict) some apple cider vinegar and ate it on the train down to London for my tea. Who said being raw on the road was tough? Oh, me. Well, I’ve changed my mind! Just do a little bit of forward thinking and be prepared to go back to basics for a while, it’s actually quite fun if you allow it to be… 🙂