Puy Lentil Salad with Plum and Kiwi in a Maple Dressing (#Vegan, #Glutenfree)

Mercedes Aspland
By Mercedes Aspland / May 28, 2014

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Before I get into this recipe I have to tell you the real panic that I started to feel yesterday about my trip away for my yoga training. It is not actually about going but the fact that since I decided to do this back in january I have been giving 3 assignments to be done before we go away. So yesterday with 10 days until I go away it dawned on me that I had only done half of one of them. Needless to say that means I know what I am going to be doing for the next 10 days.

I am slightly irritated with myself as I set out to be all organised about things, for instance I have read all of the recommended texts and I have also read some of the suggested texts and so it is not like I have been doing nothing. I suppose it is so long since I have done school work I am not used to it. In my working life I have always worked on priorities as there is always so much to do that you need to do the things that are most urgent. When I had 4 months until I went away then it made my assignments not urgent, now they are I am focussing on them, I guess it makes sense.

One of the things that I needed to do was observe 5 classes and write a review on each of them. They all needed to be different types of yoga and I had great plans of things I was going to do. Unfortunately other than my regular 2 classes I have only done one more class. So I have got to get 2 more in over the next week so today I am going to attend a Jivamukti Class as The Life Centre in Islington. I am quite looking forward to it because since I read a book about Jivamukti which really inspired me so I have high hopes for this class. I will do a little write up in here too after I have done the class.

The assignment I am finding the hardest is the first one that we got which involves writing something about what we view as spirituality. This should not really be hard as I have a lot of opinions on this topic but finding the best way to write it down and express it the way I really want to is not all that easy. I think I just need to focus and get one with it and it probably will not be as hard as I am expecting.

Anyway I suppose I should get on with the recipe which was inspired by the warm weather we were having that seems to have completely deserted us. So if you imagine it is a lovely warm day then a fruity salad is something we can all enjoy. I love putting fruit into salad, it just seems to make it which is odd because probably only a couple of years ago if you had put fruit in my salad I certainly would have picked it out or just avoided the salad altogether. This salad is maybe excessively fruity but it is really good I can promise you that.

Looking at this salad form the point of view of the glycemic index then the use of maple syrup will up the value a lot plus fruit can always push you up the scale. However I have tried to keep control of it a bit by using plums which primary source of sweetness comes from Xylitol so that keeps them very low on the glycemic scale. If you want to keep it to a minimum then you could replace the maple syrup with agave nectar, it will have a different flavour but it will reduce the impact on your blood sugar.

I have assumed you can get 4 servings out of this recipe and so it would be served as an accompaniment to something else and as it has a GL of 9 for each portion if you make the things you serve it with low GL then it will go perfectly. Plus don’t forget you are getting a massive dose of vitamin C from this salad.

About the author

Mercedes Aspland

Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

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