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.
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!
It’s hard to make charred broad beans look sexy. Even on Martha Stewart’s website they resemble a burnt pile of crap. (Martha herself has a history of epically bad food photos.) But I digress…
Despite it’s less than glamorous aesthetic appeal, these babies are a moreish, heavenly delight. I could eat a whole bowl to myself, day in / day out. Although I probably shouldn’t as I hear charred material causes cancer (what doesn’t though, am I right?). Nevertheless, it is a simple, quick yet decadent treat to be thoroughly enjoyed.
I eat the whole bean, husk and all. It is soft and chewy and I de-stem them carefully beforehand so I can ravenously attack them without fuss later (but you don’t have to do this). The hard end and spine will never really be edible but go at it. Eat how you choose and feed your mitochondria the roughage it deserves!
If you are eating the whole pod, definitely keep the charring to a minimum, if not, char away!
Fava beans (pick healthy green ones with velvety fuzz)
(Fresh herbs if desired)
Carefully stem and toss the pods with olive oil. Grill for 4-5 minutes per side over high heat, for 8-10 mins, until pods are soft. Toss with lemon juice, sprinkle fresh pepper and salt. Voila! Delicious to the last drop.
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.
The flavours of this soup are delicate yet complex. It is soothing, healthy, fresh and nourishing. Most of the time is spent soaking and rinsing the peas.
Moroccan Split Pea Soup
Yellow Split Peas (soak at least 4 hours, rinse until water is clear)
Coconut Oil or butter
Sauté onions in coconut oil until translucent, add garlic sauté another minute. Add harissa spices, stir to combine, then add split peas and mix really well. Add vegetable stock and lid, turn burner to low and simmer for 30 mins.
After peas are cooked: Add fresh lemon juice and honey and adjust spices. (Optional: Use blender on 3/4 of mixture to make creamy paste) Add fresh carrots and peas, simmer a few minutes until soften. Ladle into bowls with fresh spinach (cut in ribbons) and 1 tsp. of chopped fresh mint. Stir and enjoy!