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!
1/2 cup almond butter
1 garlic clove
3 Tbsp balsamic dressing
1 tsp grainy mustard
1/2 cup water
Juice of half a lime or lemon
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!
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.
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:
Delicious healthy food makes you feel good about life 🙂
TAHINI MISO GINGER DRESSING
1/2 cup Tahini
1 Tbsp Miso
1 Tbsp Honey or Agave or Maple Syrup
2 tsp Braggs aminos
1 inch Ginger, chopped fine
2 Garlic Cloves
squirt of sriracha (optional)
1/4 or 1/2 cup water depending on desired thickness
Dragon Bowl Ingredients
Roast, steam or saute a bunch of rad veggies, don’t be shy, live it up! I roasted Yam, Broccoli, Cauliflower, Beet, and Squash cuz I was feeling ambitious today. (NOTE: broccoli and cauliflower only take half the time and also higher temperature so I roasted them for the last 25 minutes at 425 F, flipping once)
Sauteed cabbage tips and kale, adding 1/2 tsp of veggie boullion or to taste, and dash of water to mix it in. Turn off the burner then add spinach so nicely wilts from remaining heat. Feel free to omit this step just add fresh spinach.
For the noodles I diced fresh cucumber, spring onion, cilantro, tossing it with buckwheat soba noodles and dressing.
To assemble the final plate I put noodles in, placed greens in half the bowl, roasted veggies in other half, drizzled some more dressing on top, added pea shoots and BOOM! power meal. Leaves you full and feeling great for hours.