And so it’s over – well almost, anyway. Today’s the last day of what many of think of as the most joyless month of the year, and it’s no wonder, because new beginnings are always difficult. Personally, I haven’t found January to be too depressing, but like anyone I have my ups and downs and I’ve really struggled with the dark, dark nights and the particularly grey days.
The winter months are always hard, especially after the fun and fizz of Christmas but as every day inches closer to longer days and brighter skies, I feel hopeful. I know we’re feeling the cold snap at the moment but the sun is rising just that little bit earlier which means that soon I’ll have no excuse not to jump out of bed – in theory, anyway. Daylight is so important and even thirty minutes a day can make a real difference to your physical and mental wellbeing. My daily walks really help my mood and the light always makes me feel brighter – funny that.
Tomorrow’s the first of February (and the day before my birthday) and two years since I started this blog. I never imagined back then that I’d end up writing a cookery book but here I am. Happy February to you all. It might be short and dark but it’s a step closer to spring and that for me is cause for celebration – plus there are some lovely things to eat right now.
Bittersweet blood oranges aren’t around for long and they’re so prettily perfectly Instagrammable so snap them up while you can. They’re nice as a light dessert, cooked with rhubarb (which is also coming into season), added to salads or even sliced and served in a G&T. Tenderstem broccoli has also made an appearance and is lovely lightly steamed and drizzled with lemon juice and olive oil. Make the most of these winter wonders with a salad that bursts with colour and crunch.
Quinoa and brown rice salad with tenderstem broccoli and blood orange
75g brown rice, rinsed and drained
75g quinoa, rinsed and drained
8-10 stems of tenderstem broccoli (about 125g)
1 and a half blood oranges
1 medium-sized avocado
2 large handfuls of spinach
A handful of fresh dill
25g whole almonds (optional)
1 tbsp rapeseed oil
Salt and pepper
For the dressing
2 tbsp extra virgin olive oil
The juice of half a lime
Salt and pepper
Bring a pan of salted water to the boil, then reduce the heat and cook the rice for 15 minutes, then add the quinoa to the same pan and cook for another 10 minutes. Drain and set aside. Meanwhile, heat a large heavy based pan over a medium heat and add the rapeseed oil. Fry the broccoli for 3-4 minutes, turning occasionally, then add the almonds and fry for another 2-3 minutes. Turn off the heat.
Take a large serving dish and add the spinach leaves. Make the dressing by mixing all the ingredients, then spoon half of it over the spinach and massage. Spoon over the rice and quinoa and pour over the rest of the dressing. Add the broccoli and the almonds then peel and segment one of the oranges and remove the skin and stone from the avocado and slices in thin slivers. Add these to the salad, then roughly chop the dill and add that to the bowl. Cut the other orange in half and squeeze over the salad, then season with salt and pepper and serve.