When talking to a new client last week, something came up around using seasonal ingredients.
Moreover, how to maximise seasonal ingredients within your weekly shop. For both efficiency and budgetary reasons.
Although it now seems like second nature to me, I realised this certainly wasn’t always the case and I really wanted to show you how to do this yourself.
Picture this : you’re food shopping and pears are $2.95/kilo. You want to take advantage of this price though how many pears can you possibly eat?
What do you do? You get creative!
Making the most of the change in seasons is partly about knowing what’s in season. A few quick tips to look out for:
origin of the produce – Australia* is what you want to see or if you shop locally, you’ll be provided with more specific information like Sydney Basin region.
rough price comparison – this can be trickier as cheaper doesn’t always mean seasonal though it is a rough guide. Just think, oranges from the USA will cost more than local ones right?
For more specific seasonal produce information, I’d recommend checking this out from Sustainable Table. It’s a great Australian resource for all the seasons, and well worth even a quick glance to save your body from less-than-ideal-produce + your wallet from over-spending!
So with that in mind I bring to you a fabulous (and simple) way to use and celebrate gorgeous (and seasonal) apples and walnuts.
This autumnal salad works either as a main meal; delicious with some grilled chicken or some hard boiled eggs; or as a side dish on your table.
The fresh and crispy texture of the produce is crucial and balanced by a creamy dressing and sweet hit from the sultanas.
The apple however, is the hero here.
- ½ cup raw walnuts
- 2 cups white cabbage, shredded
- 1 stalk celery, washed and finely
- 2 red or green apples, washed,
halved and thinly sliced
- 2 teaspoons fresh chives, chopped
- 2 stalks fresh dill, torn
- ½ cup sultanas
- ½ cup creamy dressing
- Salt and Pepper
- 1 egg
- 1 cup olive oil
- ½ small lemon, juiced
- ¼ teaspoon salt
- ¼ cup water
- Put small fry pan on medium-high heat
- Once hot, add walnuts and shake around for a few minutes until toasted
- Remove from heat, chop roughly, set aside
- Crack egg into a bowl or base container of an immersion blender
- Add oil and other ingredients slowly as you blend
- Blend for 20-30 seconds non-stop with immersion blender
- Makes 1 cup and can be stored in an airtight container in the fridge for one week
- Combine all salad ingredients in a large mixing bowl
- Add ½ cup creamy dressing and coat well
- Divide between plates and serve
Make it, enjoy it, post it and tag me #nfeats on Instagram
If you’re looking for other wholefoods inspiration, have you downloaded my FREE 7 Day Wholefoods eBook? GRAB YOURS HERE.