Welcome back to Cooking the Books, a place where I talk to writers about books and food. Today’s guest is Sasha Cottman, the acclaimed author of the Dukes of Strathmore series. I’m very excited because the third book in the series, The Duke’s Daughter, was released this week and I finally get to read Lucy’s story. Despite Sasha’s entertaining forays into Regency cookery, a favourite which you can see here, she is visiting today with a thoroughly 21st century innovation. Welcome, Sasha!
Ok, stay with me on this, I know it sounds all hipster like but this is such a brilliant idea I wish I had invented it, trademarked it and then listed it on the stock exchange. I would have made a fortune and be writing this blog post from my private island instead of my chilly writing room.
I have been trying to eat healthier for a while now and failing miserably. I blame a love for all things crunchy, wine and Lindt chocolate, though not necessarily in that order.
Anyhoo. I was on the internet and came across a Buzzfeed post on low carb healthy food. Salad in a jar was one of the things that got a mention, so I decided to try the idea.
A quick trip to my local bargain store resulted in the purchase of 5 glass jars. At $2.50 each they were a bargain. I thought 250mls was a bit small for a lunch size salad, but I was to be proven wrong. They hold a lot of salad!
I have been taking the salads to work for nearly two weeks now and I’m pleased to say the bathroom scales are starting to show the results. My vegetable intake has also risen considerably. If you buy a lot of the ingredients in the pre-cut and washed packs that will also save you time.
Ingredients for your salad
Well you can pretty much put in the salad whatever you like. Some recipes had red peppers and tomatoes, both of which I don’t eat, but make up the salad jars to suit yourself. I have seen recipes with lentils, mung beans, tofu, fetta, strawberries, cucumber and quinoa.
- Baby kale, chopped
- Continental parsley, chopped
- Pumpkin seeds
- Sunflower seeds
- Flaked almonds
- Ricotta cheese. A generous tablespoon per jar.
- Firm pear (it adds a nice sweetness).
- Cooked chicken breast pieces. I used about 300gm.
- Sliced button mushrooms
- Coleslaw. I have corn and beetroot in my coleslaw but make it anyway you like.
- A big bag of mixed, washed lettuce leaves. In the end for 5 jars I used about 350gm of leaves.
- You can make your own dressing or be like me and find a nice simple salad dressing in the supermarket. I frankly don’t have time to spend a whole Sunday afternoon making lunches for the week, and also I don’t think the whole eating healthier lark works if you have to put a huge effort into making meals.One simple dressing you can make is a sesame lemon one.
- 2tbs tahini,
- 2tbs lemon juice
- 2 teaspoons of sesame oil.
- 2tbs rice wine vinegar
- 2 teaspoons of honey. A bit of salt and pepper if that is to your taste.
- Wash the jars in hot water and let them dry upturned on a clean tea towel.
- Cut all the ingredients up and have them on a chopping board.
- Put the salad dressing in the bottom of each jar. This allows it to stay at the bottom or at least not leak out the top if you tip up the jar. The greens should go in later that way they will stay away from the dressing and remain crisp.
- Next put either the meat or mushrooms on top. They will best absorb the dressing if the jar gets tipped up on your way to work.
- Then layer the rest of the ingredients, in each of the jars, finishing with a good fistful of the lettuce leaves.
- As I said the jars will hold a surprising amount of salad. Put the lids on the jars and close them tightly.
- Refrigerate the salad until you need it. The jars of salad should keep for up to a week in the refrigerator. At work or home, then get a plate or large bowl and turn the salad out of the jar.
Thank you Sasha! Despite how cold it is in Melbourne at the moment, spring is just around the corner and your salad in a jar will be perfect for getting-into-shape for summer. Now let’s check out your gorgeous new release!
When handsome army officer Avery Fox unexpectedly inherits a fortune, he instantly becomes one of the season’s most eligible bachelors. More accustomed to the battlefield, he has no patience with the naive debutantes who fill the ballrooms of London.
Honest and impetuous Lady Lucy Radley is a breath of fresh air, guiding him through the season and helping him to avoid any traps. So when Avery is left with little option but to marry Lucy, he can’t help but feel he’s been manipulated. Nor can he shake the feeling that a duke’s daughter should be out of his reach.
From the wildly beautiful Scottish Highlands to the elegant soirees of Paris, Avery and Lucy go on a journey that is full of surprises for them both. But will their feelings for each other be strong enough to overcome the circumstances of their marriage and survive the ghosts of Avery’s past?
THE DUKE OF STRATHMORE SERIES:
Letter from a Rake
An Unsuitable Match
The Duke’s Daughter
The Duke’s Daughter is available as an ebook at the following eretailers:
Born in England, but raised in Australia, Sasha has a love for both countries. Having her heart in two places has created a love for travel, which at last count was to over 55 countries. A travel guide is always on her pile of new books to read.
Her first published novel, Letter from a Rake was a finalist for the 2014 Romantic Book of the Year.
Sasha lives with her husband, teenage daughter and a cat who demands a starring role in the next book. She has found new hiding spots for her secret chocolate stash. On the weekends Sasha loves walking on the beach while trying to deal with her bad knee and current Fitbit obsession.
You can follow Sasha and find out more about her and her books on her website:
Follow her on Twitter http://www.twitter.com/sashacottman