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Salad

Salad

Riainbow Slaw with Red Quinoa protein rich salad

15th January 2016

This Rainbow Slaw is my variation of a traditional coleslaw, it is mayonnaise free delicious and nutritious.

Ingredients

  • 1 small/ baby red cabbage
  • 1 small / baby green cabbage
  • 3 medium carrots
  • 1/2 red onion, finely sliced lengthways
  • 1 ripe avocado
  • 1 cup of cooked red quinoa
  • 2 tablespoons of white same seeds, lightly toasted

Dressing:

  • 50 ml of toasted sesame oil
  • 2 tablespoons of raw apple cider vinegar
  • 1 tablespoon of honey
  • 1 clove of garlic freshly crushe’d
  • 1/2 teaspoon of pink salt

Simply combine all the sliced and shredded vegetables to a large bowl, add the cooked and cooled red quinoa as well as the the dressing ingredients and toss well.

Dress with the lightly toasted sesame seeds and avocado and serve.

Nourish & glow lovely people.

 

Notes:

  1. follow the package instructions for cooking the quinoa but add some vegetable stock to it for more flavour.
  2. Toast the sesame seeds in a dry pan on medium heat until they become golden, stirring frequently.

 

Salad

super crunch salad summer salad

13th January 2016

Here is a salad that will take on 15 minutes to throw together, offering excellent health benefits and the satifying crunch factor.

  • 1 small head of savoy cabbage, shredded
  • 1 cup of frozen corn, thawed and drained
  • 2 spring onions, sliced fineky lengthways
  • Sprouts (I used beetroot and onion seed sprouts)
  • Cashew nuts, lightly roasted

Dressing:

  • 2 tablespoons of olive oil
  • 1 tablespoon of honey
  • 1 clove of garlic, freshly crushed
  • Juice of 1 lime
  • Pink salt to taste

Simple add all the above ingredients into a large bowl, along with the dressng ingredients and toss well.

What could be easier. Happy eating!

 

Salad

‘Quickie’ Detox Salad detox salad

17th March 2015

My love affair with red cabbagge continues, this recipe is so quick and easy to make, there will be no excuses not too.

Ingredients:

  • 1 x small red cabbage, shredded finely
  • 2 cups of shredded baby spinach
  • 1/2 cup fresh coriander

Dressing:

  • Juice of one small lime
  • Raw honey x 1 tbs
  • Olive oil x 3 tbs
  • Fresh garlic x 1 clove, crushed
  • Pink salt
  • Why not add some walnuts for omega 3 + protein

You’ve guesed it….shred, mix and dress

Now that is what I call a quickie in the kitchen 🙂

Salad

lovely little vegan detox salad gluten free, vegan, protein rich, good fats, vitamin & mineral packed

3rd March 2015

I don’t want to blow my own trumpet….but this is a really amazing and lovely little detoxing vegan and gluten/ grain free salad. Full of protein, vitamins, minerals and fiber….it really ticks all the boxes. Have it for lunch with a couple of baked sweet potatoes on the side.

Ingredients:

  • Two cups of organic spinach, shredded
  • 1 cup of organic carrots, shredded
  • 1/2 cup of raw cashew nuts
  • 1/cup of hulled sesame seeds
  • 3 table spoons of cold pressed olive oil
  • Pinch of garlic salt

 

Combine the spinach and carrot roughly in your salad bowl.

Then pulse/whizz the nuts and seeds in your food processor until the cashews are cumbly.  Next stir the olive oil and garlic salt into the nut mixture and “dress” the salad. It really is as simple as that :-), but so yummy and healthy.

Happy cooking, with ♡ from the yoga kitchen

Salad

Summer Rolls Spring rolls with spicy peanut sauce.

12th January 2015

Summer Rolls are a great alternitive to salad, they are as healthy as it gets and so lovely to look at. They are also very easy and quick to make, it almost seems silly to add the recipe on the blog, but here goes anyway:

Ingredients:

  • 1 cup red cabbage, finely shredded or sliced
  • 1 large carrot, shredded
  • 1 cup roughly chopped fresh coriander
  • 2 cups sliced lettuce (I used iceberg…very old school :-))
  • 1/2 cup chopped kimchi (optional)
  • 1 packet of spring roll rice galettes (circular rice sheets)

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Instructions:

  • Prep all the veggies
  • Get a clean tea-towel laid flat on your working surface, and a large flat bottomed dish to soak your summer roll rice sheets in.
  • Pour some boiling water from the kettle in your dish (an inch deep should be fine) and soak your first rice sheet, make sure you cover the whole surface with water, you can only soak one at a time.
  • The sheet will need to soak for approx 1 minute, then gently remove it from the water and place it on one half of the tea towel and cover the other half over the rice sheet, gently pat dry this way.
  • Once dry your sheet will be quite sticky, place a little bit of all the veggies on the sheet as shown in the sketch below and fold as per the same instructions.

summer rolls

Once you have made as many as you can eat :-), cut them in half and serve them with some teriyaki sauce and toasted sesame oil, or my spicy peanut sauce….see the recipe below. This is such a hit whenever I make it and any extra sauce will keep well in fridge for a few weeks.

Spicy Peanut Sauce:

  • 1 small tin of coconut milk
  • 1/2 cup of smooth peanut butter
  • 2 tablespoons of brown sugar
  • 1 teaspoon of spirit vinegar
  • 1 heaped tablespoon of red curry paste
  • 1/2 teaspoon of salt

Whiz all the above together in your blender and serve with your super healthy and very pretty summer rolls.

Happy eating, with ♡, the yoga kitchen