It’s a cliché (and one I resent, at that) that, as soon as the New Year rolls around, we evolve with ease into health conscious fitness freaks. Not only is this the status quo of a considerable amount of people all year round, it is often promoted in a destructive, guilt-laden manner, which can prompt an altogether opposite effect. There’s nothing like an onslaught of weight-loss articles to have me heading for my favourite vegan junk food treats.
That being said, I am usually sick of the sight of chocolate by the time the festive period has come and gone, and feel ready to adapt my diet to eat food that will give me more energy, not to mention less spots! I’ve also been wanting to eat more seasonally for a while (Besma’s guide is really helpful if you’re looking for a comprehensive list of what’s in season right now) in an attempt to pack more flavour into my food and, of course, act more ethically in my consumer habits.
| Getting back on track in 2016
After letting my sleeping pattern get totally out of whack over the holidays, I’ve been finding it pretty hard to adapt to a working routine again. That, combined with the general effect of the cold weather and dark days, has made for quite a rough start to the year for me. So it’s been helpful to have nutritional advice from the lovely team at Vertese, who assessed my current concerns and expertly recommended supplements that, combined with a healthy diet, should help give me a boost from the inside out.
To help with my feelings of low energy and mood, as well as to help revitalise my skin, I’ve been taking Ahiflower Oil, Mushroom and Beetroot supplements* nightly. Each supplement is full of goodness – from B12 (typically difficult to derive from plant-based diets) and Vitamin D, to Omega 3 and 6 – and the capsules are 100% vegan friendly, which is very reassuring. I’m excited to track the personal benefits of these supplements and will be reporting back throughout both here and on the Vertese blog.
| Walnut and avocado salad
I’ve been experimenting with using nuts in my salads recently, and have fallen for the nutty taste and nutritional benefits of walnuts. It’s so easy to include them in a simple salad; not only do they add a little extra crunch and flavour, they also provide a good dose of protein, fat and iron, all key to a healthy vegan diet. I tend to soak mine for at least 20 minutes beforehand, to soften them a little.
No salad of mine would ever be complete without the inimitable avocado. My spirit fruit, my bae – I know I am not alone in my adoration of the avocado, though I may be the only person who talks to theirs as she checks that they’re ripe!
When it came to dressing this salad, I used my two staples as bases – olive oil and maple syrup – before adding dried oregano and rosemary (both of which are currently in season) and a generous sprinkling of sea salt and black pepper.
The result is a filling, flavoursome salad which is ideal as a side to any meal or on its own at lunch, accompanied by a generous dollop of houmous or topped with a drizzle of mustard.
Let me know if you make this salad, and feel free to share your experience with supplements, in the comments below!