After all the fear and anticipation of last week, the plague has finally descended upon our household. No nits, but little Belle caught the big bad bug. She’s lying next to me as I type, watching TV and cautiously sipping electrolytes. It’s taking her a while to work up to the half cracker we decided on for lunch. The downside is that Belle has developed a serious case of Stink Eye — looking at us as if we are half-mad and whispering stern instructions from the sofa.

The upside is that I am now “at one” with the throw-up. There has been so much that it seems completely normal. I have overcome the fear through total immersion. I am not sure I would recommend it but it is effective.

After a few days cooped up, we’re about to venture into the outside world for a quick check at the doctors. Don’t worry, I won’t let her play with the toys …. why are there toys there anyway? I am pretty sure that all the hand sanitiser in the world is powerless against that scenario! But before we head in, I need to reconnect with my inner adult. After so many episodes of Peppa Pig, I think I might actually sound like one. Oink!

Anyway, all this doom and gloom is making me appreciate the little things that make life easy.

The weather has been beautiful and our kitchen is full of warm sunlight. I know summer is officially on its way because the coconut oil has liquefied in the jar. Coconut oil, solid like lard when it’s cold and liquid like olive oil when it’s warm, is a barometer for nutrition geeks everywhere.

I use lots of different oils in the kitchen at home and I use extra virgin (unrefined) coconut oil often in raw recipes. It’s fantastic in salad dressings but only when the weather is warm. If you mix it with cold ingredients or store it in a cool pace, then it solidifies — and who wants lumpy salad dressing?

I came up with this honey mustard dressing last year and have been really looking forward to rolling it out again.

It’s amazing massaged into torn kale or drizzled over chicken, avocado and arugula. If you don’t like a coconut flavour then you could use a light olive oil (which won’t overpower the honey mustard flavour) but try to avoid using regular canola. Canola and soy are two of the most commonly genetically modified crops in the US and their oils are used prolifically in store-bought dressings.

Instead of going with store-bought, try a simple drizzle of olive oil and balsamic vinegar over your salad instead; or scatter on fresh herbs and a squeeze of fresh lime.

When your coconut oil is warm and you have time to whisk up something a little more fancy, try this recipe too. It’s bursting with flavour and completely delicious!

I have included two versions — one for if you already have Dijon mustard open, and one if you would prefer to make this completely from scratch.

I am away next week for training — I am doing a booster on nutrition support for people undergoing conventional cancer treatment — but I will be back in two weeks. In the meantime, enjoy the recipe and the warm weather!

Clean-eating honey mustard dressing

Version 1

2 tsp Dijon mustard

1.5-2 tsp honey

1 tbs full fat coconut milk (the kind in a can)

1 tbs extra virgin coconut oil or light olive oil

1 generous pinch turmeric powder

Version 2

3/4-1 tsp mustard powder

1 tbs honey

1/4 tsp pink salt

1 tbs extra virgin coconut or light olive oil

1 tbs full fat coconut milk (the kind in a can)

1 generous pinch turmeric

1/4 tsp lemon juice

Directions:

Whisk it all together with a hand whisk and check the taste.

Adjust to your own preference! Re version 2: if you see any lumps of mustard powder, strain through a fine mesh sieve.

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the managing director of Natural Ltd and a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda