winter greens salad with spinach, brussels & fennel

sometimes, when mondays start as superbusy as this one – running from a to b, challenging c, finalising d – i feel like i’m a little superhero… tough looking costume with thigh high boots, shiny sprinkles and unicorns, all inclusive, of course. could i have an extra elastic costume, please? because i sure have to put all that excessive stress binge eating (from sugus, biberli, spitzbuebe – at least i’m keeping it swiss) curves somewhere (candy is my weak spot, clearly).

people do ask me way to often where i “put” all the food i’m cooking and baking (honestly, isn’t that almost the same as asking someone when the baby is due? and what’s the right answer to this, anyway? uhm, sorry, never? for all those who were wondering where i “put” the food: no, yes, i’m still single, no, yes, i haven’t accumulated a family of 5 hungry mouths over the last couple of weeks. uhm, i’m sorry, i just happen to eat it all on my own, because. of course i’m eating it all on my own! you’d do, too. firstly, because it’s good food. secondly because i’m stressed, occasionally, and it makes me feel better. judge me for all you want. i’m a stress eater. and yes i know it’s visible. thanks for pointing it out. which makes me think: when is actually the best season to start a diet? like, we all know i don’t do diets, sillies. don’t worry, i won’t ever cut off your stream of unhealthy screen gluttony. but i mean, when would be the perfect time to cut out the excessive amounts of sugus and biberli? certainly not during stress time, or christmas season (which is, occasionally, one and the same thing). forget january hole, that’s when we need something to be comforted. maybe never then. oh, well, i’m okay with that. there is always 2014 to deal with holiday pounds turned year round pounds.

on another note, maybe that’s just the price for fabulousness like that: fork and flower was featured on si style! thank you for the link love! you are all fabulous and you made my holiday pounds worth while day. now, compensating with some greens. it’s worth giving it a shot, anyway. sighs. in total superwoman manner, clenching my superwhite, sweetsloving teeth.

winter greens salad with spinach, brussels and fennel

ingredients:
1 cup spinach
1 cup rocket
2 cups brussels sprouts
1 fennel bulb
1/2 pomegranate, arils
1 lemon, juice
2 tbsp. extra virgin olive oil
1 tsp. fleur de sel
1 tsp. acacia honey

directions:
clean the brussels sprouts and remove the outer leaves. blanch in boiling water for 2 minutes, then drain and cool in ice cold water. peel off the leaves individually (as much as you can) – when it doesn’t work well give in and finely slice. wash the spinach and rocket and pat dry. finely slice the fennel bulb. make a dressing with the lemon juice, olive oil, honey and salt. arrange greens on a plate (starting with the leafy ones), garnish with pomegranate aerils and sprinkle over the dressing.
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