Salads

Walnut and Beetroot Salad

Here is a delicious recipe for a very simple salad that only takes a few minutes to make.

If you are not too fussed about being entirely raw – try adding some roast pumpkin pieces and cubed feta.

Ingredients:…serves 1…

1 cup baby kale

1 beetroot, peeled and diced

1/3 cup walnuts, chopped

Dressing

1 Tbsp. balsamic vinegar

2 Tsp. flaxseed oil

pinch of salt

1/2 Tsp. agave nectar (optional)

Method:

Combine the dressing ingredients in a bowl and add the diced beetroot.  If you have time allow the beetroot to sit in the dressing for 1/2 hour.

Arrange your baby kale on a plate and top with the beetroot and walnuts…

Simple and yummy!

Ally x

Mushroom Burger and Greek Salad

Mushroom Burger with Greek Salad

Mushroom Burger with Greek Salad

It is so good to be back to the blog after a hectic past few months of moving house.

The kitchen is back together, dehydrator in place, thermomix on bench and all my raw food essentials stocked!

For lunch today I pulled out the recipe for an old favourite… Mushroom Burgers.

Added a few yellow button squashes in place of half the zucchini and yum – what a treat – topped off with another favourite – raw Greek Salad.

Mushroom Burger

Greek Salad – minus avocado and salt 🙂

Eat well, be well and add a heart of gratitude.

Ally x

 

 

Red Kale Salad

Red Kale Salad

Red Kale Salad

It’s study day today and I felt like a quick something to give me some energy to get through the afternoon and tackle my next assignment of Dietary Fibre.

A quick rummage through the fridge and this is what I found…

Ingredients:…serves 1…

3-4 red kale leaves, de-stemmed, washed and chopped

1 tomato, diced

1/4 of a red onion, finely sliced

3-4 sun-dried tomatoes (in oil) chopped

1 handful of mung bean shoots

1 small carrot, diced

1 Tbsp. apple cider vinegar

1 Tbsp. savoury yeast

Method:

Place all ingredients together in a large bowl, massage dressing through with hands and serve!

I love quick, easy, tasty and healthy lunches 🙂

They are THE BEST 🙂

Ally x

Day 362 – Kale and Red Wine Salad

Kale and Red Wine Salad

Kale and Red Wine Salad

This is definitely my kind of salad – I love anything with a strong vinegar flavour and this one certainly has that – I went back for seconds – almost eating an entire bunch of Kale in 1 sitting… loved it!

Grab your chopping board, knife and a large bowl and let’s do it… easy peasy…

Ingredients:..makes 4 serves or if you LOVE salad… just 2 🙂

1 bunch of Kale, de-stemmed, washed and finely chopped

1 cucumber, diced

1 handful of fresh coriander and parsley (I like lots of coriander)

1/4 cup pumpkin seeds

2-3 Tbsp. extra virgin olive oil

1/4 cup red wine vinegar

2 Tbsp. nutritional yeast

pinch of onion salt

1/4 Tsp. sea salt

Method:

In a large bowl combine all ingredients, using your hands mix the dressing through the kale leaves until the whole salad is well coated in dressing and well mixed.

Place in a serving bowl and enjoy!

Ally x

 

 

Day 339 – Summer Berry Salad

Summer Berry Salad

Summer Berry Salad

This is definitely a summery salad – the dressing is light and fruity and chilled on a hot day this salad would be gorgeous.

Ingredients:..4 entree serves…

For the salad…

8 cups of fresh salad mix

2 cups of strawberries, sliced

1 ripe avocado, diced

For the dressing…

1/4 cup strawberries

1/2 cup coconut water

1 cup pine nuts, soaked for 4-6 hours

1 Tsp. agave nectar

pinch of sea salt

Rinse off the pine nuts and place in a blender with the other dressing ingredients.

Blend until smooth

Combine the dressing with the salad ingredients and serve.

Lovely and light …

Ally x

Giving credit where credit is due…

This is another recipe from Jenny Ross and Doreen Virtue’s ‘The Art of Raw Living Food’

 

 

Day 332 – Raw Broccoli Salad

Raw Broccoli Salad

Raw Broccoli Salad

I’m not a fan of eating large quantities of raw broccoli – while this actually does taste great – I recommend it as a side salad to go along with some other yums…

Ingredients:

For the dressing…

1 cup cashews (soaked for 1-2 hours)

juice of 1 1/2 lemons

2 Tbsp. extra virgin olive oil

1/4 cup filtered water

1 spring onion

1 clove garlic

2 Tsp. agave nectar

1/2 Tsp. mustard powder

pinch of sea salt

Combine all ingredients together in a blender or small food processor until creamy.

For the salad…

3-4 cups small broccoli florets

1/4 red onion, sliced

1/2 cup raisins

1/2 cup sunflower seeds

In a large bowl, combine all the salad ingredients with the dressing and then you are ready to serve!

Any extra dressing can be saved in the fridge for up to 3 days.

Ally x

 

 

Day 328 – Tabbouleh Salad

Tabbouleh

Tabbouleh

In this Tabbouleh – I have swapped in some sprouted buckwheat in place of the burghul and it works a treat.  I’ve also replaced some of the parsley with finely minced kale and the kids did not even notice 🙂

Ingredients:

1/2 cup sprouted buckwheat (I had some already sprouted in the fridge – to sprout from scratch will take 2-3 days)

1 cup chopped parsley

1 cup finely minced kale

4 spring onions, chopped

2 tomatoes, diced

1 small cucumber, diced

1 stick celery, diced

1/2 cup fresh chopped mint

1/2 cup lemon juice

1 Tbsp. oil

Method:

Combine all ingredients together in a bowl…. and serve!

Too easy…

Ally x

 

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