I was feeling a little under the weather and decided to visit the doctor. I NEVER go to the doctors. Lucky for me, I very rarely feel unwell, so there is no need… But during these times I thought it would be a good idea. He asked me several questions and finally concluded that ‘a woman my age’ needs to see a doctor once a year, a bit like a dentist, for a regular yearly check-up to make sure nothing is falling apart, decaying or rusting I guess (it’s sounding like a pink slip, isn’t it, which may be appropriate). He explained that women my age are usually on medication, and a woman my age needs to take extra care and has to be on the lookout for certain types of cancer and a woman my age…
Basically, I got the idea that 56 is not a spring chicken and in fact could be the last step before mumification. So with my now ancient status well established, and having had the bejeebers scared out of me, I went and had several tests done. My doctor called back with the results, and I have to say I was pretty chuffed: My blood pressure is perfect, ( I seriously don’t know how with the current covid climate) sugar level and cholesterol are optimum which along with a few other things all adds up to me being in excellent health. My reply; not bad for a woman my age… I guess I won’t be shuffling off to my sarcophagus any time soon.
I like to think that these results are a testimony to my recipes. I use wholesome ingredients and fresh produce. Yes, I do make sweets but I eat them in moderation, which I guess really works for me…
So to celebrate this wonderful news (for a woman my age) I made myself a super-delicious, fresh, crunchy green salad with a zingy salad dressing, it was scrumptious.
1 packet (450g) frozen edamame beans in the pod (thawed and shelled)
240g rocket leaves, rinsed
2 handfuls finely chopped shallots (green part only)
2 Lebanese cucumbers, sliced
2 corn on the cob, you can use frozen or canned (I prefer to use fresh)
1 small avocado, stoned, peeled and chopped
Shaved parmesan optional
1/3 cup extra virgin olive oil (you can use up to ½ cup)
3 tablespoons red or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
2 garlic cloves, crushed
A squeeze of lemon ,according to taste, along with salt and pepper.
In a small mixing bowl whisk the salad dressing ingredients together.
If using fresh corn: Cook corn in boiling water for 5- 7 minutes and remove the kernels from the cob.
Put all the salad ingredients in a large bowl, drizzle with some of the salad dressing and toss together.
This salad dressing will keep in a jar in the fridge up to 2 weeks .