Is it any wonder that most of us look forward to this time of the year? The rain has gone, it’s not cold anymore and all the flowers that surround us are in full bloom. Yes, there are those hardy perennials that managed to stay fresh throughout the year and perhaps we can all take lessons from them on survival techniques. It’s also a case of being able to adapt to circumstances, come what may. Now, as far as summer goes, I think it’s fair to say that we all look forward to this time of the year for a couple of good reasons.

Many of us still seem to find it so hard to discipline ourselves when it comes to dieting and exercising. But by the time summer rolls up, we seem to eat healthily and spend more time outdoors quite willingly. Unless you are the exception to many of us, we look forward to rolling up our sleeves and getting stuck in the garden, or going for long walks in the park, or taking weekend trips which inevitably means spending more time outdoors and on our feet.

We also seem to eat healthy foods as a matter of choice and not so much out of necessity. There’s nothing more delightful than a cold, green salad to go with our main course. And the fruit salad somehow always seems to be so tasty. And then there’s the clothes we wear. Everything is so much more manageable. Clothes are lightweight and, dare I say, even a bit revealing, although it must be said that it’s not so much to show a bit of flesh but more to do with being absolutely comfortable.

What also makes us comfortable in the clothes we wear during summer are its colors. We have a delightful tendency to choose colors that reflect the time of the year. So, alongside seeing beautiful flowers bloom, we choose colorful floral prints. Evening wear, traditionally black, in my view should be substantiated with lighter hues such as cream or a pastel variation of your favorite color. Adding color to one’s life, metaphysically speaking, always lifts the mood.

It should, anyway. The same goes for the food we eat. Adding color to our food is essential. Do not for a moment be conned into thinking that a green salad is, well, just green. There’s a bit of yellow, orange and red added to it as well. These are all bright and lovely colors. While we’re enjoying the fresh taste of our garden salads, we’re also admiring the colors on our plate. I like to vary my green salads by adding things like origanum and parsley to my traditional lettuce leaves.

To add further green and choice nutrients to my salad, I add baby marrows, otherwise known as zucchinis. And then to add that color, I always end up using a choice of fresh peppers. Red, yellow and orange. And still more green. Crispy, orange carrots can also be added. And then to top it all off, I squeeze a bit of yellow lemon juice and freshly squeezed orange over my salad as a nice, natural salad dressing.

Whew, that’s quite a mouthful. And a plateful as well. It’s a main course all on its own. Perfect for summer.