Day 50 - salad with baby spinach

I felt some cold or illness trying to catch me yesterday. As a result I went to bed at 9.30 pm. Yes, 9.30! And slept all night through until 6.30 am this morning. Wild dreams were chasing me, too. I dreamt of snow and foxes and wolves trying to sneak into my car while the man successfully chased them away, like a true man would. Weird, huh. I know. 

The important part is, I woke up fresh and well, with a bit of a cold lingering, but I eliminated that with some immuni tea and strong vitamin C supplements. Hope I manage to keep it away for good. Spring is a funny time. It's all so sunny and warm and deceiving, you sneak into a t-shirt and catch a cold. You keep your shirt on and sweat and still end up catching a cold.

With plenty of time this morning before going to work, I first took a steaming shower to warm myself, prepared breakfast and while the cereals were soaking in a soya macchiato that I discovered yesterday on my shopping spree (how cool is that?), I prepared myself a big salad, enormous, actually. I mean, if you could see it, dear reader, you would be jealous.

Oh, wait. You can see it.

Can't you just see the vitamins having a party in there? My mom supplied me with freshly picked spinach that is only like 2 weeks old (I mean, not 2 weeks since it's been picked, but 2 weeks since it sprouted out of the soil) and extra tender. I just had to put it to good use.

SALAD WITH BABY SPINACH
serves: 1

salad (iceberg)
baby spinach (raw)
chinese cabbage
1 carrot
red bell pepper
green bell pepper
cucumber
canned corn
sesame oil
garlic croutons

Just wash the veggies thoroughly, drain, slice, dice, shred at will, mix together in a large bow, top with sesame oil (or other salad dressing) and add croutons for crunchiness. We like it crunchy.

Full to the brim with vitamins & minerals from fresh veggies and a piece of organic chocolate with hazelnuts, I finish my lunch-break and go back to work.