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Salad

Salad, Wellness + Nutrition

Roasted Cabbage & Quinoa Salad

1st July 2021

Roasted red cabbage & quinoa salad

Serves 4

Cabbage instructions:

3 small baby cabbages, cored and cut into quarters, then place on a baking tray and drizzle with macadamia nut oil, season with salt and then roasted at 160 degrees Celsius for 30 minutes

Serve with:

1 cup of dry quinoa (cooked in 2 cups of salted water for 25-30 minutes)

Dress with:

  • ¾ cup of Greek yoghurt
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons onion powder

Garnish with:

  • 2 tablespoons of earthshine sunflower seeds
  • Parsley to garnish

 

Salad, Wellness + Nutrition

The bee’s knees buckwheat salad Buckwheat-salad-recipe

1st July 2021

The bee’s knees buckwheat salad

Buckwheat is a pseudo grain, and although it has the word wheat in it, it is in fact gluten free. In addition, it is also a rich source of plant-based protein. This salad is the bee’s knees and everyone who has a helping of it wants a second.

 For the Buckwheat:

  • 1 cup of uncooked buckwheat
  • 1 ½ cup of water
  • 1 teaspoon of salt for cooking brine

For the rest: 

  • 2 carrots, peeled, quartered, and then dice thinly
  • 2 spring onions, sliced finely
  • 10 Medjool dates, de-pipped and chopped into small pieces
  • 1 small clove of garlic, grated finely
  • ¼ cup of finely chopped coriander
  • 1 teaspoon of ground cumin
  • ¼ cup of olive oil
  • 1 tablespoon of rice vinegar, or white wine vinegar
  • Sea salt to taste

Combine the water, 1 teaspoon of salt and buckwheat in a pot and bring it to the boil, then reduce the heat to a simmer and allow a further 12 minutes of cooking. Take it off the heat and let it sit with the lid on for 2 more minutes, then drain any excess water.

Prep the carrots and spring onions and set aside.

In a large bowl combine the cooked, drained and slightly cooled buckwheat with the carrots, spring onions, coriander, grated garlic, cumin, olive oil, dates, vinegar, and salt to taste. Stir though well and allow to cool at room temperature and then serve.

Happy cooking,

Marlien

 

Salad

Winter Squash Salad with a Ginger & Citrus Dressing Winter-Salad

1st July 2021

Citrus & ginger roasted squash salad

 Makes 4 servings

  • 1/4 pumpkin (I used Queensland Blue Variety also known Boer Pampoen)
  • ¼ cup of chopped mint
  •  a handful of kale, chopped (optional)
  • ¼ cup of sundried onions
  • ¼ cup of pomegranate seeds
  • 3 tablespoons of coconut oil
  • Salt to taste

Dressing:

  • 1 thumb size piece of ginger, grated finely
  • 3 tablespoons of macadamia nut butter
  • Juice of 1 orange
  • ¼ cup of olive oil
  • Salt & pepper to taste

Instructions:

Slice pumpkin into fairly large chunks/ wedges – keeping the skin on. Season with salt and then pack them out in a roasting tray drizzling over some melted coconut oil or macadamia nut oil.

Roast for 60 minutes at 170 degrees Celsius. Then set aside to cool.

While the pumpkin is roasting, add all the dressing ingredients to a jar and shake well.

Chop the kale & mint finely and then dress the salad with the greens, sun-dried onions, pomegranate seeds and dressing – serve and enjoy at room temperature, or slightly warm.

Salad, Wellness + Nutrition

Healthy Brain Beet Salad Beet as a Superfood to protect your brain

1st April 2020

Beets and walnuts for your brain, all combined in a really delicious salad.

Scientists say beets may be the new superfood. A new study suggests that a daily dose of beet or beet juice boosts blood flow to the brain, sharpening your mind and potentially creating a safeguard against dementia as you age. In addition walnuts – also found in my ‘clever’ salad is exceptionally high in Omega 3 – and we can all do with a boost 0f Omega 3

It may be just a coincidence that the shell of a walnut looks like a tiny brain, but research suggests that this nut may indeed be good for your mind.

Animal and test-tube studies found that the nutrients in walnuts, including polyunsaturated fat, polyphenols and vitamin E, may help reduce oxidative damage and inflammation in your brain.

 

Despite the surreal and scary time we are living through, I am grateful for the quiet, slow days I can spend with my girls.
I am finding tons of contentment and peace in preparing meals and this one was for lunch.

Ingredients:
3 quartered and sliced beetroot
1 loosely packed cup of kale chips
1/2 wedge of goats-milk feta cheese
1/3 cup of cracked walnuts

Dressing:
1/3 cup of avocado oil
1/4 cup of white wine vinegar
1/2 teaspoon of Dijon mustard
1 teaspoon of honey
Sea salt and black pepper to taste

Boil or roast your beetroot, then simply sprinkle/ crumble the rest of of your ingredients over the top and then add your emulsified dressing – I like shaking mine in a jar.

Happy cooking & nourishing.

Marlien x

Salad, Wellness + Nutrition

Sunflower Seed Spread Vegan & Paleo Friendly

29th January 2020

If you are looking for a plant based/ dairy-free spread or simply a delicious dollop of good fats and fibre to add to salads you must try this recipe.

Before I dive straight into the recipe details, here is a few more reasons to incorporate sunflower seeds int your diet; Sunflower seeds are especially high in vitamin E and selenium. These function as antioxidants to protect your body’s cells against free radical damage, which plays a role in several chronic diseases.

Additionally, sunflower seeds are a good source of beneficial plant compounds, including phenolic acids and flavonoids — which also function as antioxidants  – read more on sunflower seed’s health benefits here 

Ingredients:

  • 1/2 cup of lightly toasted sunflower seeds
  • the juice of 1/2 a lemon
  • 1/3 cup of cold pressed olive oil, or macadamia oil
  • 1/4 cup of nutritional yeast flakes
  • a generous grinding of sea-salt

Simply add all the above ingredients to your blender and whizz until you have a smooth consistency.

Storage: it keeps in the fridge for 7 days.

 

Happy cooking & nourishment

Marlien x