Hello tank rain, we’ve been waiting! As much as I’ve loved the sun, the garden was getting crispy and our tank was running dry.

It’s amazing watching those heavy bands of cloud roll in. Therapeutic too when you are inside and the rain is pelting against the windows. Less good when you’re caught in the middle of the monsoon … and then have to see clients in a soaking wet dress.

We’re still in that odd phase where I never know how to get dressed in the morning — for warm weather, wet weather, cold weather, completely schizophrenic weather? No idea. I’m just going to keep all my clothes in the car.

However, I know summer is officially on its way because the coconut oil has liquefied in the jar. In Bermuda, we’re all about the shark oil, but 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 all the time 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 a few summers ago and it’s still a favourite. Massage it into torn kale and top with toasted pine nuts for a really simple side.

Drizzle it over roast chicken, avocado and arugula salad. 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’d prefer to make this completely from scratch. 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. Making your own keeps things simple and saves dollars too!

Clean-eating honey mustard dressing

Version 1

2 tsp Dijon mustard

1½-2 tsps honey

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

1 tbs EV coconut oil or light olive oil

1 generous pinch turmeric powder

Grind of black pepper

Version 2

¾-1 tsp mustard powder

1 tbs honey

¼ tsp pink salt

1 tbs EV coconut or light olive oil

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

1 generous pinch turmeric

¼ tsp lemon juice

Grind of black pepper

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 is 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: www.natural.bm, 236-7511 or, Facebook, Natural Nutrition Bermuda