After a big banana smoothie I made this for dinner just using whatever I had in the fridge. It can be made as a salad or wraps, you might even chose to blend some extra filling as a juicy dressing.
Fruit from 1 Thai Coconut
Romaine/Cos Lettuce Leaves
1. Slice up the mango, coconut and tomato into thin strips.
2. Chop the mint and spring onions and mix with the mango mixture.
3. Pile into romaine leaves, squeeze a little lime juice on top and enjoy.
You can also chop up the lettuce and have this as a salad, blending some extra filling ingredients together will make a great dressing.
Sometimes when you think you don’t have anything left to make what you wanted for dinner you end up making something really delicious. Salads can be created from almost any fruits and vegetables that you have in the refrigerator, there are no set rules so just throw a few things together and see what happens. Sometimes it may not work out, but other times you might discover a combination that is unexpectedly delicious! So the other night, I had no tomatoes which is something I would often use in a savoury salad and the only fruit I has left was a big ruby grapefruit so this salad is what happend out of almost bare cupboards and it was delicious.
Shredded Cos/Romaine Lettuce
Diced Ruby Grapefruit or Regular Grapefruit
Sultanas or Raisins
Soaked Sunflower Seeds or Pumpkin Seeds
A squeeze of lemon Juice
Pinch of Himalayan or Sea Salt
This meal was so delicious I had it two nights in a row. Salads don’t have to be just lettuce and tomatoes. Fruits and seeds make a salad shine! So don’t be afraid to use them.
Another key to creating variety in salads is texture. It can make all the difference to a vegetable. Think of a carrot stick versus some finely grated carrot. They’re almost two different flavours. So for this dish I used one of my favourite kitchen tools, a Spiralizer. It’s a must have in the raw food kitchen. It turns any solid vegetable into long curly noodles. Which makes food so much more fun!
Just use the quantities that you feel like. Lots of noodles, with the extras as garnishing. For the sauce just play around with the quantities to have it as sweet or as spicy as you like.
For the dressing
toasted sesame oil
- Soak the seeds in water for a few hours. Drain and rinse. If you have a dehydrator you can dehydrate the seeds for a crunchy texture, but they will still work fine as is.
- Spiralize or grate the carrot, daikon and zucchini
- Use a mandoline to finely slice the red cabbage, if you don’t have a mandolin, just use a large knife.
- Peel the mandarins and divide into segments. Dice segments into thirds.
- Dice the avocado and mix with the currants and the rest of the ingredients.
- Whisk the dressing ingredients together and drizzle over the salad. If you have time, let the dish sit for an hour or more to marinade. This will intensify the flavor and soften the vegetables.
I got home from my awesome Vinyasa Playlist Yoga class a bit late last night and wanted to make something super fast and easy without a lot of equipment. For this coleslaw I just threw everything into the food processor using the grating attachment. I just used what I had in the refrigerator, but you could easily use a white cabbage, add in some red peppers, some oranges and avocado would work well instead of seeds too.
Sweet Rainbow Slaw
orange & lemon juice
raisins (or sultanas or currants)
soaked sunflower & pumpkin seeds
Using a grating blade shred the cabbage, carrots, apple & celery in your food processor. Throw this mix into a bowl and add raisins & seeds. Then squeeze orange & lemon juice over the top.
Sweetcorn has just started coming into season and when I spotted them on special at the market I knew what what going to be on tonights menu. This recipe is great as a salad or instead of chopping the lettuce you could fill the leaves and eat like a taco!
Mexican Corn Salad
Fresh Sweetcorn Kernels
Diced Red Bell Pepper
Diced Red Onion
Dried Garlic Powder
Orange Tahini Salad Dressing
The sweet creamy dressing makes the most of the delicious navel oranges that are in season now. It comines well with greens like cos lettuce or cabbage. Top with some grated carrots and raisins for extra sweetness and you’re good to go!
Orange Tahini Dressing
2 Tbsp Raw Tahini*
3 Medium Oranges
1/4 Cup Water
1 Head of Cos/Romaine Lettuce
3 Large Carrots
1/4 Cup Raisins
Optional: Pepitas/Pumpkin Seeds (soaked & dehydrated)
Sea Salt or Himalayan Salt to taste
Peel the oranges and blend with the tahini. Add the water a bit at a time as needed depending on how juicy your oranges are. You don’t want this to turn into a smoothie!
Finely grate the carrots. Using a fine grater will give you more flavoursome carrots.
Finely slice the lettuce and toss everything together with the raisins and pepitas
Add salt to taste.
*How to make raw tahini
Raw tahini is expensive to buy and I’ve never seen it in Australia or New Zealand, so I make my own in my Vitamix blender.
Simply take a couple of cups or more of raw sesame seeds and blend on a low setting.
Use the tamper to keep pushing the seeds down as the mixture will rise up the walls of the blender. It will take a few minutes for the seeds to begin to release the oils and start forming a paste. You may need to stop now and again to prevent the mixture from overheating. You’ll be able to feel it warm up on the ouside of the container.
Then just continue to blend until you reach a consistency that you’re happy with.
Wondering what to do with all that juice pulp from your green juice? I’ve been making a lot of nutmilks and juices recently and to use up the pulp from those I mixed it all together with some flaxseed to make these crunchy little crutons for my salad. You could make a big batch and keep them on hand to add a bit of texture to a salad. This morning I threw the crutons into a container with a few other things for lunch. Took all of about 5 minutes to prepare. Easy.
Dehydrated tomato slices
Chopped Red Peppers
Mung Bean Sprouts
Mixed Salad Greens
Savoury Yeast Flakes
Pink Murray River Salt
*To make the crutons
Save the pulp when you make juice or nutmilks. I had sesame & almond nut milk pulp and spinach, carrot & celery juice pulp.
Add some ground golden flaxseeds, savoury yeast flakes, salt & olive oil. They would also be lovely with some italian herbs like rosemary, thyme, basil and oregano.
Mix everything together until light and fluffy.
Add just enough water to make the mixture bind together and roll into small balls & dehydrate until dry and crunchy.
The Lunch Bunch is some of the really easy things I make at work or take with me for lunch
I love Corn Salad or Marche or Lamb’s Lettuce, Which ever name you prefer. It’s got a kind of a nutty flavour and the leaves are quite thick. It”s high in Vitamin C and contains the much sought after Omega 3 fatty acids. They had some baby Corn Salad at the market today for really cheap. So guess what I had for lunch?
Thinly Sliced Asparagus
Thinly Sliced Zucchini (done with a peeler)
Nutritional Yeast Flakes