When you want to be decadent and healthy at the same time!
I have been trying to cut down on grains lately and follow the specific carbohydrate diet a little more. This salad is really filling due to the almond butter dressing sweetened with dates and delicious tartness of the balsamic. I actually have a mediocre balsamic currently and it still tasted amazing, but if you have a higher quality one, all the better!
Blend in blender , adding water until happy with consistency
Roast squash and cauliflower in the oven at 400 degrees C for 40 minutes, flipping halfway through.
Wash and dry a bunch of lettuce, I found it easier to add the dressing to the veggies separately and mix, then add to the lettuce and mix, then combine together and voila!
Enjoy this salad while watching a film by G. W. Pabst.
I began pondering a recipe for a black and white salad after purchasing this beautiful black quinoa ↓
Black Quinoa Galaxy
Black princess cherry tomatoes from Salt and Harrow farm.
Maple Balsamic Dressing:
- 1 cup Cooked black quinoa
- 2 cups Blanched cauliflower florets (small pieces)
- 10 black princess cherry tomatoes cut in half
Add half the dressing to taste, adding more if desired, might not use it all.
I was attempting to only use black and white vegetables but couldn’t help but add parsley in for health and extra flavour. I would love to hear if you have any ideas of other black and white vegetables / fruit to add to this salad, please mention in the comments.
Sprouted lentil salad
apple cider vinegar splash,
lemon juice quarter or half lemon,
glug of olive oil,
handful chopped parsley other herbs,
salt and pepper
Finely chop carrot, pepper, avocado, tomato, onion,
add spouted green lentil and mix together
Slaying the slaw game
Crisp, refreshing and flavourful slaw.
If you don’t particularly like the taste of sauerkraut but need more probiotics in your life this is a fantastic way to dilute it. Surround it with an explosion of other fresh flavours for a delightful rainbow party in your mouth and a naturally fermented bacterial wellness party in your intestines. It’s a win win
If you just have regular sauerkraut that’s perfect too. The cranberry kraut added a delightful sweetness but you could add some orange juice in the dressing to sweeten if desired.
Green and /or purple cabbage
Cabbage sauerkraut and
Cranberry sauerkraut (recipe coming soon)
Pepitas (pumpkin seed)
Fresh Herbs (mint, cilantro, dill..) handful or more to taste
1 Tbsp basil (or other flavour) olive oil
3 Tbsp reg olive oil
2 Tbsp Apple cider vinegar
another variation on the salad, you can add peppers, other vegetables and dressings, experiment and have fun!
I could eat tabbouleh salad every day for the rest of eternity. George Carlin did a stand up bit about death and how whatever you think your afterlife is going to be, it will be. My afterlife is me constantly munching tabbouleh salad. This pleasing five minute masterpiece is all you’ll ever need:
Juice of half a lemon (around 2 Tablespoons)
1/4 cup olive oil
Cucumber (about 1 cup)
Tomato (around 2 or 3 depending on size)
Green onion (1 or 2)
Parsley (1 bunch, rinsed and stems removed)
Mint (1 Tablespoon)
Salt and pepper to taste
(recipe can easily be doubled)
Usually tabbouleh calls for bulgur wheat but I omit it, you could also use quinoa or hemp hearts. Usually I cut the tomato and cucumber into really small pieces but I sometimes leave it in larger chunks. A good trick for the best tasting tabbouleh is cutting the parsley really small. Go on a chopping spree. Here is a more traditional style but using quinoa: