The Reset: A Nutritionist Shares Her Spring Recipes

Above: arno highball, judd dinner plate and nolan graphite cutlery.

Spring is synonymous with both warmer weather and fresh produce. Here, we ask nutritionist Sarah Bell to create two recipes that will help us reset the body and make use of this season's beautiful bounty of fruit and vegetables.

Recipe, photography and words by Sarah Bell.

Watercress, Pickled Beet & Flaked Almond Salad with Herbed Goats Cheese Dressing

Welcome back barbecues and picnics outdoors with this delicious and fresh Watercress, Pickled Beet and Flaked Almond Salad. This salad is the perfect side dish to some herb marinated chicken breast or baked Atlantic salmon fillets.

Above: arno highball, judd dinner plate and nolan graphite cutlery.

Salad Ingredients

4 cups watercress
1 cup fancy lettuce leaves
1 cup flaked almonds, lightly toasted
3 radishes, very thinly sliced using a mandolin

Quick Pickled Beetroot Ingredients

2 medium sized beetroots, peeled and thinly sliced with mandolin
1 cup red wine vinegar
2 tsp coconut or rapadura sugar

Dressing Ingredients

75g goats cheese
1/4 cup extra virgin olive oil
Juice of 1 lemon
1/2 cup parsley
1/2 cup coriander

Above: judd dinner plate and nolan graphite cutlery.


To make pickled beets, combine red wine vinegar and coconut sugar in a saucepan and heat on high until the sugar is dissolved and the mixture just starts to bubble.

Place thinly sliced beets into the mixture in the saucepan with the heat turned off and allow to sit until the salad is prepared.

To make dressing, place all ingredients into a food processor or blender and blend on high until well combined and creamy.

Arrange watercress, fancy lettuce, beets and radishes in a shallow salad bowl. Top with flaked almonds and drizzle dressing over the top of the salad just before serving.

Do not toss the salad as the beetroot will cause everything to turn purple. This salad goes perfectly as a side to marinaded chicken breast or Atlantic salmon.

Above: judd dinner plate.

Strawberry Cheesecake Smoothie

With strawberries in abundance and the weather warming up, what better thing to make then this Strawberry Cheesecake Smoothie? This smoothie is perfectly refreshing for a warm day thanks to a delicious lemony twist.

Smoothies are an excellent way to boost your fruit and vegetable intake and make for a great post gym/exercise energy boost. I have made sure that this recipe is macronutrient balanced, which means it contains complex carbohydrates, protein and healthy fats for sustained energy release. This is important as it means that it will help to provide energy while maintaining stable blood sugar levels, which is essential for long lasting energy as well as better moods and concentration.

Smoothie Ingredients

2 cups frozen strawberries
1 1/2 cups plant based milk (eg. cashew, almond, coconut)
1 cup cashews, soaked for at least 3 hours
Zest of 1 lemon
1 tsp raw honey or pure maple syrup (optional)


Combine all ingredients in a high speed blender.

Blend on high until smooth and creamy.

Divide between two glasses and drink straight away.

Note: use leftover smoothie to make ice blocks by pouring into ice block moulds and freezing.

Above: arno jug, alto stemless flute and arno highball.