salad

Detox Winter Vegetable Quinoa Bowl with Cranberries + Pumpkin Seeds

roasted veg

I feel quite sorry for brussel sprouts, they have a hard life. First off, they are a hugely love/hate food and brussel sprout haters seem to feel strongly about these poor green vegetables, like there’s hatred there!! The other reason why I feel sorry for brussel sprouts is they only come out once per year for a little christmas festivity + are generally always just a token at the dinner table. I propose we grow more and eat more sprouts outside of the festive season and secondly to promote the poor brussel sprout to something other than a side to a piece of meat. Don’t get me wrong, I like a side of sprouts, especially dipped in ketchup (is that wrong?) but I just think we’re selling them short that’s all. There are endless ways to celebrate sprouts and get more involved.

roasted sprout quinoa salad

How about a winter vegetable quinoa bowl?

Hail to brussel sprouts in curries, stir fries, roasted vegetable dishes, veggie skewers, salads and vegetable hash. They are versatile little buggers.roasted veg sprout quinoa salad

These are a super dietary form of vitamin and mineral antioxidants which helping to address chronic and excessive inflammation, they provide fantastic cardiovascular support with their powerful cholesterol lowering properties and being super detoxing they’re ideal for the excesses of the holiday season. But don’t wait ’til any holiday season to enjoy the deliciousness. Have this now and detox the tasty way!

quinoa sprout veg

Winter vegetable quinoa bowl with cranberries + pumpkin seeds

(serves 2)

2 cups brussel sprouts, cut in half
2 cups butternut squash, cubed
2 cups chestnut mushrooms, cut in half
1 red onion, chopped into segments
1 tablespoon olive oil
salt + pepper
2 cups cooked quinoa
1/4 cup pumpkin seeds
1/4 cup dried cranberries
herbs + lemon juice for dressing

method:

1. Preheat oven to 200ºC. Prepare vegetables + spread evenly on a large baking tray. Drizzle with olive oil, season + roast for 20 minutes. Remove from the oven when softened + starting to brown.
2. Add the quinoa, pumpkin seeds + cranberries to a large serving bowl. Fold through the roasted vegetables, add a squeeze of lemon + adjust the seasoning.
3. Serve dressed with extra seeds + cranberries.

Miso + Lime Rainbow Salad (Vegan)

miso saladBig deal, yeah I know it’s only a salad and that’s just it, a salad can be just a plain old salad or it can be a taste extravaganza with multiple layers crammed with texture, colour and a nutrient density through the roof. That’s this one here. A plant based salad in all it’s raw glory, bursting with goodness.

Why oh why is salad often so redundant on the dinner table, an afterthought or something that people feel they should have to add a little colour to the meal. Let’s put a little love and affection into our salads, each and every one.

I hate to see salad as a sad side lined side. This is wrong. And why oh why is salad often seen as freaky boring health food? This is wrong too. Two wrongs don’t make a right. Never. These two salads make a right. Two salads for me......

Salad must be pretty special as it’s the one thing I crave when I’ve been deprived of freshness for a few days, often when travelling. Times when I’ve felt a little sluggish and in need of fresh, raw and nutrient dense food. and it’s always salad I want and need to make me feel alive and healthy again. It’s a huge vibrant bowl of health I crave to offset the white and brown food induced coma that extended travel at times brings! What about a salad buffet…….who doesn’t love a salad buffet? I gotta say my salad building skills are pretty impressive, I’ve even had compliments on my salad engineering before! Well, where there’s salad love, there’s always a salad way. Four words for you: ‘Whole Foods’ salad bar…….enough said. DSC_8196

I do love a good dressing and there’s something about miso paste with it’s rich, salty, earthy flavours. I always roast my seeds, you should definitely too, you wont recognise them, honestly. I always add avocado because they are the best fruit in the world, end of. Let’s just take a minute to appreciate their amazingness……….j’adore. Yummy avocado

It’s so wise to make a huge bowl and keep it in the fridge, easy to dip into and the lime and miso combination will infuse and deepen the flavours further. This is super handy for a lunchtime meal or as a side to some delicious noodles or stir fried rice or stuffed into a soft tortilla wrap and drowned in cashew cream.. Yep, I’m the first to admit this could be neater, more symmetrical avocado pieces but you know what, it’s chopped and it’s really very delicious. Don’t be so superficial, wink wink. You just know that you’ll feel amazing after eating this, it’s bursting at the seems with pure plant giving energy. Yum. Miso + lime salad

Let this be a reminder to us all, never to sell salad short but rather put some love and affection into our next salad creation. It’s so easy, grab a handful of each ingredient, mix it up, pour over dressing, mix it up more, leave it alone for 5 and dress it up!

Salad rocks. A not so boring salad

Miso + lime rainbow salad

(serves 2)

1/2 white cabbage, sliced
1/2 lettuce, sliced
1/2 red onion, sliced finely
1 red chili, deseeded + finely chopped
1 carrot, grated
3 inch piece of cucumber, cut into strips
small handfull fresh sweetcorn
coriander, chopped finely
1/4 cup pumpkin seeds, toasted

dress it up:
1 avocado, chopped into squares
1 teaspoon miso paste
juice of 1 lime
1 teaspoon sesame oil

1. Throw all the salad ingredients into a large bowl. Mix the miso, lime + sesame oil together + pour over the salad. Mix thoroughly + leave to infuse for 20-30 minutes.
2. Top with pumpkin seeds + avocado. Eat it all or share it with another.

 

Kale, Avocado, Mango + Pumpkin Seed Salad – Vegan

DSC_6751I was never the kid who hated greens, there was no need to twist my arm or bribe me to eat them ‘cos I really liked them, a lot. I still do but these days I love drinking them too, something a younger me may have turned her nose up at!  I love every vegetable and fruit out there, there’s not one I don’t like! So I’m not choosy or picky in the slightest aside from the meat part, but just being a vegetarian I’m seen as a little fussy by friends and family! It’s a shame because there’s so much I do eat and I’d never turn my nose up at fresh, whole, natural foods. I need some vegetarians in my life! I was talking to Russ the other day about how I don’t know any other veggies (aside from him) which is weird because when travelling it felt like every second person I met didn’t eat meat. I have my theories but anyway I’m currently on a mission to find fellow vegetarians!KAMPS Salad!

Greens have got to be one of the cheapest vegetables in town and in my opinion the most delicious and versatile too, what a bonus. They make a great alternative to regular salad leaves especially if you massage them with an oil/citrus dressing. There’s so much variety too so I think I’ll try some collards in the next salad bowl. In the meantime I’ll maintain my love affair with Kale with this winning combination of flavours. This raw salad is so simple, fresh, clean and nourishing, it’s definitely a feel good recipe. It’s great as a quick snack and would be perfect with some wholegrain rice or quinoa for a more substantial meal. I dressed mine up to the nines with some cashew cream, just because I’m adding this to everything these days!Kale, lemon & sa

I’m eating this combo a lot at the moment, so much so I’ve named it KAMPS – kale, avocado, mango, pumpkin seeds!Ingredients- KAMPS

The sweet mango with the creamy avocado mixed into the lemon flavoured kale is something special. We all know Kale is the king of greens but avocados are the queen of fruits and truly shine in terms of their health benefits too. They’re excellent for heart health and are full of healthy plant based fats which actually lower cholesterol. Avocados are superb for regulating blood sugar levels and high in fibre too, making them one of the healthiest foods in town. Gosh, kale, avocado and pumpkin seeds in the same dish is pretty nutritionally impressive.

Did you eat your greens as a kid? Are you surrounded by lots of other vegetarians?Kamps & cashew cream

KAMPPS

(serves 2 as a side or 1 as a meal)

3 large handfuls kale
1 tablespoon olive oil
1 lemon, juiced
1/2 teaspoon salt
1 avocado, chopped into cubes
1 small mango, chopped into cubes
1/4 cup pumpkin seeds

Method:

1. Wash the kale leaves & massage them with the oil, lemon & salt. Set aside.
2. Prepare the mango & avocado. Transfer kale to serving bowls and dress with remaining ingredients.
3. Eat alone or dress up with quinoa, brown rice, rye bread & plenty of cashew cream!

Quinoa Salad Bowl with Cumin & Lime dressing – GF & Vegan

Mexican quinoa salad ingredients

Lunchtime salad

Lunch is my least favourite meal of the day. It’s usually a sandwich on the run, occasionally second rate canteen food, it can be a second breakfast (I know, not necessarily a bad thing) or worse still, I have no time for lunch. That’s why I like working from home. I can make lunch, I can take the time to enjoy my lunch and I don’t pay inflated prices for a simple but healthy midday meal. Russ has the right idea, he buys a job lot of ingredients at the start of the week and makes lunch at the office.
DSC_5610My body will thank me for it. Our bodies will be thankful for it. This colourful quinoa salad is bursting with protein, healthy fats and antioxidants…wait a minute, this is really the perfect midday pick me up. I love quinoa and avocado (together is best) especially with a drizzle of this mexican inspired dressing.

Salad is so underrated, it has the ability to actually be one of my favourite meals. A huge, superfood laden, bulging, hearty dressed up salad. Oh, black beans, it’s too late but the next salad will have black beans, that will really complete it. Salad is a bit like lego, you can just keep building, using a variety of colours and the possibilities are endless. Of course salad tastes much better than lego!Avocado and quinoa salad

Now I’m thinking about holidays, Mexico specifically. Well it is my second favourite cuisine and I can’t believe I still haven’t been….and I have to go, to get truly inspired, to expand my mexican mealtime repertoire (it’s really very small) and of course hit the beach. Anyway, build this quinoa salad bowl on the day or the night before. I will be.

I always eat with chopsticks but that's another story!

I always eat with chopsticks but that’s another story!

Quinoa salad bowl with a cumin & lime dressing

(serves 2)

2 cups cooked quinoa
2 ripe tomatoes, chopped
1 green pepper, sliced finely
1 avocado, sliced
2 heaped tablespoons sweetcorn
1/2 red onion, thinly sliced
1 small red chilli, chopped & desseded if you wish
handful fresh parsley (or coriander), roughly chopped

for the dressing:

1 lime, juiced
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon cumin
salt & pepper twist

Method:

Assemble the salad ingredients in a large bowl.  Whisk the dressing ingredients thoroughly. Drizzle generously & enjoy.

Note: If, like me you will be making this the night before then I’d advise to keep the dressing in a separate container ready for when you plan to eat.