This salad is guaranteed to get your tastebuds tingling.
I know there are lots of variations of the classic Panzanella, but the for the most part, the basic recipe consists of beautifully ripe tomatoes, bread (usually stale) soaked in tomato juices, a simple dressing and plenty of seasoning.
Panzanella Caprese salad you beauty
. The dressing-soaked garlic croutons are what makes this salad so amazing!
I’m not really keen on the soggy bread thing, so I use slices of garlic bread that have been chopped and then crisped up in a pan.
Now this type of bread drizzled with tomato juices and dressing is a whole other story!Panzanella Caprese salad. The dressing-soaked garlic croutons are what makes this salad so amazing!The tomatoes need to be really ripe genuine ecig
, and at room temperature – to ensure maximum flavour. They’re then seasoned with salt and pepper and left to rest for 10-15 minutes. This gives enough time for the salt to draw some of the juice out of the tomatoes.Panzanella Caprese salad. The dressing-soaked garlic croutons are what makes this salad so amazing ecig wholesale
!That juice, with a bit of oil, vinegar and garlic? BEST DRESSING EVER!Panzanella Caprese salad. The dressing-soaked garlic croutons are what makes this salad so amazing!The flavours in this salad always taste amazing. However, I made this particular salad after I attended the ‘Introduction to mindful eating’ online workshop – with The Mindfulness Project.
Sitting down and actually giving the meal my full attention honestly made a huge difference to how much I enjoyed it.
and by ‘giving the meal my full attention‘ I don’t mean just turning off the TV, or the laptop, but actually paying attention to the whole experience:
The taste of the food, and the complexity of the flavours
How satisfying the first and then subsequent mouthfuls were
How I was actually feeling more satiated and full with each mouthful
It really did make me enjoy the salad more, and feel satisfied with less than I usually do.
Now, I’m not saying that my life has been changed, and I’ll no longer be as greedy as I usually am, but I do think that with practice, mindful eating is something that could help me to reduce my food intake.
I’ve started to become more aware of when I’ve just picked up a biscuit and scoffed it, and it’s stopped me from doing the same with 3 further biscuits.
I’ve also started to appreciate the flavours of what I’m eating more, and to listen to my body when I want to eat something.
I still find it hard to differentiate between hunger and a craving.
Also, I still find that when I’m busy, or when I’m eating with the family at the table, I revert back to my normal habits of eating till it’s gone.
Mindful eating seems to take a lot of time at first – which is probably why i’m reverting back to those habits during busier times.
I’m hoping that as I get more used to doing the exercises we were taught on the workshop, that amount of time it takes will reduce, so I can more easily incorporate mindful eating into every meal and snack – rather than just the ones where I have time.
There is a full-day Mindful Eating course in London on the 4th October, but I can’t make it as I’ll be at my nieces birthday party. I’m hoping there will be more courses (especially online courses) to help me delve further into this way of eating.
Do you practice Mindful Eating? do you have any experience of helping to form the practice into a habit? I’d love to know!