Rainbow Salad

Ami Shoesmith

New South Wales, Australia

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Instagram: @the_sunkissed_kitchen

The Summer Challenge

Buy something you’ve never eaten before at the farmers market and make a meal with it! I love doing this, and although there have been a few fails, I’ve also discovered a lot of foods that I love and now include regularly.

Meal Advice

Make everything colorful!

My Essentials

Meditation, medicinal mushrooms and moving closer to the beach!

My Wellness Hack

Drink a cup of hot water three times per day!

Something We Don’t Know About You

I don’t like to admit weakness.

INGREDIENTS

Cucamelons

Peach

Butterfly pea flowers

Orange cherry tomatoes

Purple radish

Watermelon radish

Heirloom carrots

Candy cane beets

Micro basil

Mint

Arugula Dressing

½ cup water

¹⁄³ cup balsamic vinegar

1 tsp Dijon mustard

¼ cup sultanas

1 clove garlic

¼ cup walnuts

1 tsp dried oregano

METHOD

• Slice and display all the produce on a large board.

• Blend dressing ingredients together and add just before serving.

Latest Food Discovery

Medicinal mushrooms! I feel like I’ve really gone down the rabbit hole, and I use them for everything (energy, calmness, brain function!). Plus, lion’s mane mushrooms taste like lobster, so it’s fun creating meals with new flavors and textures I never knew existed before!

Creating Epic Salads With No Oil

Use roasted nuts! I love making my salad dressings with walnuts, balsamic, Dijon, garlic and some raisins, blended with some water! Simple and delicious, and no oil

LATEST

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