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  • Writer's pictureYiannoulla Burness

NATURES BOUNTY

I love this salad for its vibrant medley of fresh organic crisp and tantalising vegetables. Add to the salad quinoa a grain like seed thats neutral in taste and gluten free giving another source of protein and texture to this dish. Just before serving infuse ingredients with a flavourful dressing and a last touch of colour, edible flower petals.


TO YOUR DAILY FOOD INTAKE ADD RAW FRUIT AND VEGETABLES AND REAP THE BENEFITS:


RAW FOODS ARE BURSTING WITH VITAMINS AND MINERALS


RAW FOODS ARE RICH IN ENZYMES, ESSENTIAL FOR DIGESTION AND NUTRIENT ABSORPTION


RAW FOODS HAVE HIGH WATER CONTENT KEEPING YOU HYDRATED


RAW FOODS ARE EXCELLENT SOURCES OF DIETARY FIBRE


RAW FOODS ARE OFTEN LOWER IN CALORIES AND SO CAN HELP MAINTAIN A HEALTHY WEIGHT


RAW FOODS CAN MAKE YOU FEEL ENERGISED


RAW FOODS PROMOTE HEALTHY SKIN FROM THE INSIDE OUT


RAW FOOD CAN CONTRIBUTE TO MENTAL CLARITY AND COGNITIVE FUNCTION


EQUIPMENT: a sharp knife, julienne peeler or ordinary peeler, a mandolin slicer (optional not necessary), a large mixing bowl, a large serving dish


MAKE THE QUIONA FIRST (pronounced keen-wah)

1/2 cup of quinoa

3/4 cup of filtered water

A pinch of salt


METHOD

*Place quinoa, water and salt in a small to medium size saucepan.

*Bring to a boil, cover with a lid, reduce heat and let it simmer for 15 minutes.

*Remove from heat let cooked quinoa rest for about 10 minutes.

*Remove lid and fluff with a fork.

*Measure out 1 cup and let it cool before adding to the salad.



INGREDIENTS FOR SALAD

5 large curly kale leaves (choose kale with vibrant crisp leaves organic is best. Look for bunches with firm stems and no sign of wilting or yellowing

2 large tuscan kale leaves (optional, or just add extra of the curly kale)

4 sprigs of fresh Italian flat leaf parsley or coriander, finely chopped

4 sprigs of fresh mint leaves

2 small to medium size carrots, julienned

1 medium capsicum, thinly sliced, choose your colour

2 radish, thinly sliced

1/2 large red onion finely sliced or diced

1 cup edamame beans

1 cup cooked quinoa



METHOD

*Rinse kale under cold water to remove any debris, gently pat dry.

*Hold the kale leaf by the stem with one hand and use your other hand to strip the leaves off the stem, discard the stems or save to add with other vegetables to make a vegetable broth.

*Chop kale leaves into bite size pieces, add to large mixing bowl

*Finely chop parsley with stems, then add to kale

*Add mint leaves tear them if leaves are large

*Add carrot,capsicum and radish

*Add finely sliced or diced red onion

*Add Edamame beans

*Add cooked and cooled quinoa



SALAD DRESSING

2 teaspoon garlic juice or minced ( optional)

(to make the juice, place garlic in a mortar and pestle or garlic press to form paste. Place paste in a nut bag or cheesecloth and squeeze out the juice)

1 teaspoon ginger juice (optional) make as above

2 tablespoons freshly squeezed lemon juice

2 teaspoons olive oil (optional leave out if you do not use oil)

1 teaspoon dijon mustard (optional)

1/2 teaspoon miso paste (optional)

1 teaspoon coconut aminos (optional)

salt to taste


METHOD

*Place all ingredients in a bowl and whisk together, or place in a small jar with a lid and give a good shake.

*Just before serving drizzle dressing over salad and lightly toss, garnish with flowers






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