I’ve been reflecting on ‘Veganuary’. It is an interesting movement that is making the headlines.
I think it has had even more publicity than Dry January or Movember! Not sure which is the most difficult challenge. On the whole, I have found is that many people are choosing more vegan options but are doing it as part of a mixed diet rather than as a complete dietary change. This is not a bad option. Eating less meat and dairy is a positive move for the environment, but I would not advocate giving it up completely.
I believe extremes of anything are not always the best option, or even sustainable. Moderation in all things and a little of what you fancy is my preferred choice of eating.
So , in that mode, the thought of a haggis dinner or a Chinese take away is not tempting me today. With the light starting to come back ever so slightly into the skies, I actually feel like a vegan supper, a light salad, packed with nutrients and bitter flavours. It’s a good choice…not from a point of principle but selfishly because it tastes delicious and makes me feel good.
Sweet Sicilian Tarocco Blood Oranges are in season now. Their distinctive colour is the result of the pigment, anthocyanin, reacting to the fluctuation between chilly nights and warm days that is the delicious climate in Sicily now. Makes me shiver with delight!
ORANGE AND LEMON SALAD
half a red onion
4 Sicilian Tarocco or Spanish blood oranges
1 unwaxed lemon
1 head radicchio leaves
1 head chicory
1 bulb fennel
1 tablespoon oiled black olives, Taggiasche or Kalamata, stoned
1 small bunch flat leaf parsley and fresh mint, finely chopped
Extra virgin olive oil
Sea salt
Peel and thinly slice the onion and cover in cold water while you prepare the salad. (This sweetens the crisps the flavour).
Peel the oranges and remove all the pith. Separate the segments retaining any juices that are released.
Wash and zest the lemon, cutting the flesh from inside to mix with the orange segments. Retain the juices.
Prepare the radicchio and chicory leaves, discarding any damaged or wilted outer leaves and the thick core at the base.
Separate the leaves and slice the lengthwise.
Prepare the fennel bulb the same way, slicing the bulb very finely, lengthwise as well.
Lay all the ingredients in a shallow bowl and toss everything together.
Drain the onion rings and add them.
Add the olives and the fresh herbs, the juices and the zest.
Season with sea salt and add a generous drizzle of olive extra virgin oil.
Taste and adjust.
Serve chilled.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here