In Spaces Between

The key ingredients

Kale scraps (from green juice)
Mixed romaine lettuce leaves
Parmesan
1/2 cup of chickpeas (I used a can this time round)
Pepitas and sunflower seeds
Tamari
Kent pumpkin
Coconut oil
Curry powder
Turmeric
Coriander
Celtic sea salt
Olive oil/ lemon

Pulling it all together

1. Preheat oven. Chop pumpkin in medium sized chunks, dress with coconut oil and a loose sprinkling of curry powder and turmeric; roast for 30 minutes on 180 degrees.
2. In a frying pan, toast pepitas and sunflower seeds with tamari until lightly browned (they should taste crunchy).
3. Lay out lettuce leaves on bottom of plate. I like to find a use for the leftover kale/ spinach/ apple scraps from my green juices so I add these to the plate as well (this is optional of course).
4. Layer the rest of the ingredients and dress with a mix of olive oil/ lemon juice and a small amount of grated lemon rind. Yum!

After mentioning that we’ve been upping the ante on the salad front, lovely Jess from Ela Hawke Vintage asked if I would be doing a ‘salad inspiration’ blog post and I thought, why not do five of them?

Every day this week I’ll be featuring one our salad creations to inspire you to incorporate more green goodness into your life without getting bored with the same old, same old.

So without any further ado, here’s the first cab off the rank – Rocket, Brown Rice & Mint Salad!

The key ingredients

Rocket
Watercress
Mint
Sweet chilli (or red capsicum)
Cherry tomatoes
1 cup of brown rice
Handful of chia seeds

Cooking brown rice in 5 easy steps

1. Bring 4 cups of water to the boil in a large pot.
2. Rinse 1 cup of rice in a strainer under cold running water for 30 seconds.
3. Add rice to pot and turn heat to medium; boil for 30 minutes.
4. After 30 minutes, pour rice into a strainer over the sink.  Let the rice drain for 10 seconds, then return it to the pot, off the heat.
5. Cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes.

Pulling it all together

1. Season brown rice with celtic sea salt and a small amount of olive oil. Add this to plate first.
2. Pile up other ingredients on top and dress with a lemon/ olive oil/ balsamic vinegar dressing and a sprinkle of celtic sea salt. Devour.

ADDITIONAL EXTRAS: Salt & Vinegar Kale Chips

I’ve made kale chips (with celtic/ Himalayan sea salt) on numerous occasions but for some reason had never thought to add to vinegar element until I saw this post from Kelly at Design Crush.

Hello deliciousness! You could add these to the salad above for a real flavour explosion… or just scoff them on their own for a super healthy snack.

* Kelly used balsamic vinegar but I love the ‘tang’ of white vinegar, so I used that instead.

+ Finally, if – like me – living healthily, mindfully and with insane amounts of energy is on your mind, I highly recommend you get your hands on a copy of Jess Ainscough’s wildly popular e-book ‘Make Peace With Your Plate’ (just click the image to the right of the screen). So inspiring!

I was hanging to see the wedding of James from Bleubird Vintage and her man – not only because she is ridiculously gorgeous and knew she’d make a breathtaking bride, but because I love her vintage-y aesthetic and thought that would translate beautifully for her big day.

I was not disppointed. Check out Part 1 and Part 2. Brooke Schwab is a genius behind the camera!

I have to say the feathers dipped in gold paint were a highlight, as were her picture-perfect family and the “autheticity” of the whole day that really shines through. Le sigh.

For even more swooniness, check out a sneak peek of their wedding video too via 100 Layer Cake.

Roses + succulents. An unexpected but delightful combo!

I love oversized flower crowns and I love Bardot. Combine the two and you, sir, have perfection.

Pretty roses for every month of the year (via Visciously Cyd).

How incredible is this fine art photo, depicting life underwater as it would have been in prehistoric times?

Peonies, peonies, gorgeous, amazing peonies. I heart you.

Amen (via here).

Yum, these eggs look amazing.

Don’t you just adore beautifully styled photos of food? I’m loving the work of Thuss + Farrell (check out their portfolio, it’s amazing!)

The current issue of Est Magazine is inspired by Scandinavian design. Yes. Yes. And YESSSSS.

Majorly crushing on the neon orange + tan combo as seen in these summery pics, found via Song of Style.

Continuing with the neon theme, this mega-bold poster is totally zesty-licious* (via here).

*may or may not be an actual word.

I need these pendant lights in my life.

I’ve always loved e.e. cummings’ poem ‘i carry your heart with me’ and this letterpress print from Satsuma Press is just divine.

An easy, eye-catching take on Valentine’s Day bunting.

Love this super cute card idea for all the lover lovahs this Valentine’s Day (adore the colours).

If you’re more into public displays of affection, why not recreate this creative bunting by Ashley Meaders Event Design?

Pink Jem-like hair in the WILDFOX SUMMER 2012 LOOKBOOK (via This is My Wonderland).

I’ll never get sick of lace.

On my mind: proteas, flower displays and handmade wooden arches. This one is particularly tremendous (via 100 Layer Cake).

+ What’s on your love list at the moment?