I thtill have a bit of a listhp! My new brathces are affecting my thpeech. It is providing the LH with some comedy entertainment but it is a pain in restaurants. Popping into Ten (which should win an award for a) not serving fries and b) serving great options like quinoa), I ordered an “arugula thalad with pumpthkin theeds”. What I got was an arugula salad with parmesan cheese. Still, it was only mildly irritating. More annoying was discovering Belle in the middle of the living room, with an extra-large jar of glitter and no lid. I approached her with all the caution of a police officer approaching a gun-wielding criminal. Unfortunately at the last minute she bolted and flung millions and I do mean that literally of sparkly bits around our living room.Never mind, I suppose there are worse things than having your house covered in glitter. It seems to have migrated into every room in the house and while surprising to find it in the shower, at least Belle has moved on from depositing small domestic items into the toilet. It doesn’t matter how many times you wash a whisk, once it has been down the loo there is no returning it to the drawer is there?Glitter also seems to have made its way into our kitchen. Last night I served up chicken stir-fry with a scattering of silver sparkles. It is one way of livening up dinner but it did remind me to dig out the confetti salad recipe. This is perhaps a more nutritionally sound approach to adding colour to your meals.I love this for lots of reasons. It’s bright, crisp, fresh, tangy, slightly sweet and a real crowd pleaser. It looks really pretty and the Asian twist in the dressing makes a change from the usual vinaigrettes. It’s also a good way to get people eating red cabbage or peppers who aren’t usually such fans. The fine ribbons, fun dressing and overall look of this make plain old veggies much more appealing. This is another great side to add to your barbeque collection!Confetti SaladServes four to sixIngredients:· 2 tbs sesame seeds· ¼ c unseasoned rice vinegar· 2 tsp sesame oil· 2 tsp lime juice· 1 tbs honey (or agave)· 1 ½ tbs peeled and finely grated fresh ginger· ¼ tsp cayenne pepper· 2 medium carrots, shredded· ½ small head red cabbage, cored, cut cross wise, sliced into very narrow ribbons and then separated· 1 yellow bell pepper, deseeded, cut length wise and the sliced into the thinnest strips possible· 1 red pepper, prepared as the yellow pepper· ½ medium sweet white onion, thinly sliced and separated into rings· ½ c (packed) fresh cilantro, choppedDirections:1. Toast the sesame seeds in a dry skillet over a medium heat until lightly browned. Set aside to cool.2. In a small bowl, whisk together the vinegar, oil, lime juice, honey, ginger and cayenne. Set aside.3. In a large bowl combine the carrots, cabbage, bell peppers, onion and cilantro. Toss thoroughly to mix well.4. Add the dressing then toss again, til evenly coated.5. Garnish with the sesame seeds and serve.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 visit www.natural.bm or call 236-7511.