When I think about Chinese take out, I think about egg rolls. It’s that item on the menu you order because it’s so good and because you’re just that hungry, it’s the the thing we will gladly get oily fingers for and is the thing that even the pickiest of eater will enjoy. Continue reading
This has been one of my favourite salads to make since forever. Continue reading
^^ Such an expert at walking over a stream that he can strike a pose.
^^ Hikes all over the show.
^^ an picnics afterwards. I really prepared for this one! Raw veggies, salad rolls, crackers, dip, chips and my favourite of the moment. Sparkling water. So good.
^^we saw these little guys while being lost. The cutest little alpacas ever, just acting like dogs, walking around someones garden.
^^ Pretty little flowers all around.
^^ The bees were loving these flowers, I can’t blame them they look tasty to me too.
^^ Beautiful beach days.
^^ Clear ocean with minimal kelp.
^^ This was actually a really hot day, but I was already committed to the beanie ( bad hair day) and the scarf was just meant to be.
How was your weekend? Get up to anything fun. We’ve been neighbourhood scouting, looking for an area that’s more us and out of the city. It turned out to be a really fun adventure, seeing alpacas, finding the best shop in the world that sold spaghetti squash and we even found a falafel shop. Obviously its been a great weekend, hopefully its a sign of a good week!
A raw swiss chard salad? Have I gone mental? Hey, don’t judge it before you’ve tried it kale eater. Ah, Swiss chard! What a glorious leafy green. Its so pretty to look at, has a nice flavour and grows into giant monstrosities. Well if I’m going to be honest mine would have been so impressive if those gosh darn birds didn’t get a hold of them.
This salad is inspired by mexican flavours, because you know I cant get enough of mexican, but filled with all those healthy, good for you and yummy raw vegetables your body just craves after binging on all those burritos or nachos or anything else that’s just going to stick on your bum.
SWISS CHARD SALAD – 1 large salad
- 1 medium bunch swiss chard, washed and chopped into bite sized pieces. Remove the ribs
- 1 large tomato, washed and diced
- 1 sweetcorn, fresh kernels
- 1 green pepper, chopped
- 1 avocado, chopped
- 5 peppadews, thinly sliced
- 1 clove garlic
- 1/4 cup olive oil
- 1/4 lime juice
- zest of 1 lime
- 1 tsp liquid sweetener
- 4 tbsp chopped coriander
Toss the chard, tomato, corn kernels, green pepper, avocado, peppadews and coriander together.
In a small bowl mix the garlic, olive oil, lime juice, zest and sweetener. Taste and adjust dressing for desired taste.
Pour over salad and toss. Refrigerate or serve immediately
I’m in a deep love affair with peppadew. On a sandwich, salad or just eaten out of the jar, I just love the amazing taste explosion, that gives me instant heart eyes. In an attempt to eat peppadew with everything, I had to make this deliciously refreshing, satisfying, oh, so yummy salad.
This butternut salad, is a take on traditional potato salad, but with non of the tradition. We bought a whole lot of butternut and they’ve just been sitting around waiting to be made into wonderful things, and with Carl’s potato allergy, they were just destined to become a potato substitute.
This is a great recipe for a picnic or a barbecue.
PEPPADEW BUTTERNUT SALAD – serves 4 – 6
- 1 large butternut squash, peeled, de-seeded and chopped into bite size chunks.
- 1 small red onion, peeled and finely chopped
- 1/2 cup mayonnaise
- 4 peppadews, finely chopped
- 1/2 tsp smoked paprika – optional
- 1 tbsp peppadew brine
- 1 tbsp fresh parsley chopped
- salt and pepper to taste
Place the butternut squash in a medium/large pot, pour water in the pot, to just cover the squash. Bring to boil. Boil until tender 5 – 10 minutes. Drain and let cool.
In a small bowl combine the mayonnaise, peppadews, paprika, brine and salt and pepper.
Place the butternut into a bowl, add onions, and parsley.
Pour over the mayonnaise and fold in. Refrigerate until cold.
A love a good salad bowl, this one sure is filling and bursting with flavour. Its also a snap to put together, and its a great way of getting rid of leftover rice.
Now I’m not a big fan of leftovers or rice, I actually might have a phobia towards rice, thanks to my Aunt, that always told me if I ate rice I would get big boobs. For some reason this traumatized me for years. Apparently not eating rice works too. The leftovers thing, well I just don’t like having a lot of food clutter in my house, by food clutter, I mean ways of getting me to over eat and regret it, so I like to make perfect amounts of food, so I don’t pig out in a day. So obviously rice is the one thing, that can clutter up my house and I won’t eat it, unless its jazzed up to be a delicious and easy sushi bowl.
This is a versatile recipe, that can be made to your taste. I added avocado to my bowl, after I took a photo, and it made a delicious sushi buddy.
DECONSTRUCTED SUSHI BOWL – serves 1 or how ever many you want to make.
- leftover brown rice
- grated carrot
- chopped cabbage
- chopped cucumber
- red pepper sliced
- green pepper sliced
- fried tofu
- 1 nori sheet, chopped
- fresh coriander, chopped
- flax seeds or sesame seeds – optional
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/2 cup olive oil
- 2 tbsp liquid sweetener (maple)
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup water
Place everything in a jar and shake until combined.
In a bowl add rice and arrange the vegetables on the top. Sprinkle with sesame or flax seeds. Pour over desired amount of dressing. Serve Immediately.
This Mediterranean couscous salad that I threw together over the weekend is really something special. Filled with crunchy vegetables and a lemon this is a perfect recipe for a hot Summers day.
This is a great side dish for picnics or grilling days, it keeps well in the fridge and makes a refreshing lunch.
I served this with grilled mushrooms and kale slaw. Yes, I think I might be in love with kale slaw, but as much as I love kale slaw, I love this recipe just as much. Now that’s love.
MEDITERRANEAN COUSCOUS SALAD – serves 6
- 1/2 cup dry couscous
- 3/4 cup boiling water
- 1 small cucumber, diced
- 2 large tomatoes, diced
- 1 red onion, chopped
- 1 cup chopped spinach
- 1 small yellow pepper, chopped
- 6 radishes, chopped
- 2 tbsp fresh parsley chopped
- lemon zest and juice of 1/2 a lemon
- salt and pepper to taste
In a large bowl add the couscous and boiling water, cover with dishcloth making sure non of the steam escapes. Let sit for 10 minutes. Remove cloth, and fluff up with fork. Let cool.
Add in all the ingredients, taste and adjust salt and pepper according to taste.
I love falafel. The taste, the way it looks, how I can stuff it in a pita, eat it in a salad or just devour it just as is.
A while bag I picked up a bag of shelled edamame, thinking it would be so much easier to eat without its little shell house, but I hated it. I love the work involved with edamame, the almost relaxation that comes from popping out a soy bean and so my edamame falafel was born!
This beautiful green falafel is really easy to make and can easily be made gluten free. Its incredibly delicious and filling. I love this falafel, but my favourite thing right now is this kale slaw. I’m incredibly obsessed with and finished the entire bowl of it in a day. Its so fresh and crunchy. It just tastes like more.
EDAMAME FALAFEL WITH KALE SLAW – 12 falafel ( makes 6 pita wraps)
- 1 1/2 cup shelled edamame (defrosted in warm water)
- 1 small onion, chopped
- 4 cloves garlic
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional)
- 1/2 cup chopped coriander
- Salt and pepper to taste
- 1 cup chopped, spinach
- 3 heaped tbsp flour
- oil for frying
In a large bowl add edamame, onion, garlic, cumin coriander and cayenne. With a hand blender start blending the soy beans, until you have a chunky consistency that is smoothish.
Season with salt and pepper, taste the mixture. Fold in the spinach, coriander and flour. If its a little to wet, add another tbsp flour.
Form 12 small discs.
In a large skillet heat some oil. Fry on both sides until golden brown.
- 1 carrot, grated
- 1 small bunch kale, washed, stems remove and chopped
- 2 cabbage leaves, washed and chopped
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 clove garlic minced
- 1 tbsp liquid sweetener
- a grind of black pepper
In a large bowl combine, carrot,kale, cabbage, mayonnaise, vinegar, sweetener and black pepper, Toss.
- 6 small pita wraps
- shredded lettuce, tomatoes, cucumber
- Kale slaw
Smear half of your pita wrap with hummus, and place a dollop of kale slaw on the other half.
Add lettuce, tomatoes, cucumber and falafel. Fold and enjoy.