Swiss Chard Salad

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

Swiss Chard Salad

Ingredients

  • 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

Directions

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

Deconstructed Sushi Bowl with a Ginger dressing

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 BOWLserves 1 or how ever many you want to make.

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Ingredients

  • 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

Ginger dressing

ingredients

  • 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

Directions

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.

Caramelized Onion, Sweet potato and Spinach Quesadillas

Its no secret that I love Mexican food.  I’m all the way in South Africa, but hot damn I love me some good Mexican food.   We even have a quesadilla song.  Yes, an actual song.  Played on ukulele that’s just about quesadillas, that’s how much we love them here.  The song is also really catchy and I find myself singing it randomly during the day.

Great meals come from having no inspiration and wham you have something delicious all up in your face.  This quesadilla is so delicious you will just want to keep eating, I made a salad to go with it, but I didn’t even bother eating it, that’s how good they are.  You can also add vegan cheese or regular cheese.  I refuse to buy vegan cheese in this country, because its just so expensive and taste like a side order of meh.

CARAMELIZED ONION, SWEET POTATO AND SPINACH QUESADILLAS4 quesadillas

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Ingredients

  • 2 sweet potatoes, boiled till tender, mashed with a little margarine and milk. Seasoned with salt and pepper.
  • 4 small tortillas
  • 1 cup spinach, washed and chopped
  • 1 onion, peeled, sliced
  • 1 tsp olive oil
  • 1 tsp sugar
  • 2 tbsp balsamic vinegar
  • salsa and avocado to serve.

Directions

In a large skillet add the olive oil over medium high heat.  Add the onion and cook until translucent.  Lower heat and add the balsamic vinegar and wait till it thickens, continue stirring and add the sugar.  Cook for 2 minutes.  This is my fast/lazy version.

Lay out the tortilla, and start assembling.  I half my quesadillas, because I like to overfill them, they  also feel sturdier in my hand that way.

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Add spinach.

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A couple tbsp sweet potato mash.

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Caramelized onions.

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Fold

Heat a little olive oil in a pan and fry each side until golden.

Let cool slightly and serve.

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We always have some after dinner conversation that turns into Belphie sneaking on Carl’s lap, and both of us wondering when he got there.

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This never ends well, because when you try to nudge him off, he gets really angry and bites your boobs or under arms.  He’s been banned from sitting on my lap, because of this.

This is Carl telling Belphie he needs to go study.  He got bitten.

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