Warm Veg Salad
{ THIS GLUTEN FREE WINTER SALAD IS GLUTEN FREE, DAIRY FREE AND VEGAN. ENJOY THIS NOURISHING AND DELICIOUS WINTER SALAD BY CLARISSA KOCOVSKI IN COLLABORATION WITH PIMP MY SALAD }
{ INGREDIENTS }
SALAD
800g Baby White Potatoes (washed)
1 Red Onion (roughly chopped)
1 Tbsp Oil
1 tsp Salt
½ tsp Black Pepper
2 Cups Asparagus (roughly chopped)
230g Cannellini Beans (drained)
Handful of Pimp My Salad Coconut Bacon
Handful of Pimp My Salad Super Seed Sprinkles
½ Cup Black Rice (cooked)
DRESSING
3 Tbsp Smooth Tahini
2 Tbsp Fresh Lemon Juice
1 Tbsp Nutritional Yeast
1 Tbsp Pimp My Salad Cashew Parmesan
½ tsp Pure Maple syrup
½ tsp Salt
{ METHOD }
Preheat the oven to 200C. Slice potatoes into quarters. Place on an oven tray lined with parchment paper. Place the red onions onto the same tray. Drizzle oil. Season with salt and pepper. Mix. Roast for 15 minutes.
Meanwhile, to make the dressing, add all ingredients including Pimp My Salad Cashew Parmesan to a small bowl or recycled Pimp My Salad jar. Stir until you have a thick paste. Add a few teaspoons of water until you reach a runny consistency.
Add the asparagus and beans to the same tray. Toss. Roast for another 15 minutes until the potatoes are cooked through.
Remove from oven. Allow to cool for 5-10 minutes. Time to plate up! Arrange rocket into the bottom of a serving platter. Add the warm veggies. Sprinkle over a generous handful of Pimp My Salad Coconut Bacon and Super Seeds. Add black rice. Drizzle over the dressing. Enjoy!
ALKALISING BUCKWHEAT SALAD
Alkalising Buckwheat Salad { Spring is here and we are craving lighter foods. This salad is packed with healthy fats and is nutrient-dense, sure to keep you satiated. } Contributor: Jo Anderson { INGREDIENTS } 1 cup raw buckwheat 2 handfuls baby spinach 2 spring onions chopped 1 handful fresh basil leaves zest of 1 lemon juice of ½ lemon 50g feta cheese 1 ripe avocado (or two, if small like these) ½ red onion finely chopped 2 T pepitas 2 T mixed sprouts 1 fresh red chilli thinly sliced ¼ cup olive oil sea salt and pepper to taste { METHOD } Rinse the buckwheat under cold water then bring to the boil in a pot with 2 cups of water. Reduce the heat and allow to simmer for 15 minutes or until tender (buckwheat is better when slightly undercooked, if it is cooked too long it tends to go mushy). While the buckwheat is cooking combine the baby spinach, basil, spring onions, lemon zest and lemon juice in a food processor and process until finely chopped. Once the buckwheat is cooked, allow to cool then stir in the herb mixture. Add the chopped red onion and season with salt and pepper. To serve: Arrange the buckwheat on a platter, drizzle with olive oil, scatter the chopped chilli and sprouts, crumble the feta over the top and the sliced avocado. Prep time: 10 MINUTESCook time: 20 MINUTESTotal time: 30 MINUTES+ 2 + Photo by Jo from The Luminous Kitchen. More Recipes in this Category
Greenilicious Smoothie
GREENILICIOUS SMOOTHIE { A DELICIOUS AND HEALTHY START OR SNACK TO ANY DAY } Contributor: Jo Anderson { INGREDIENTS } 1 cup almond milk 1/2 cup water 1/2 cup ice 2 frozen bananas 3 cup baby spinach 1/2 tsp cinnamon { METHOD } Starting with the liquid, combine all the ingredients in a blender and blend until smooth. Prep time: 5 MINUTESCook time: Total time: 5 MINUTES+ 2 + More Recipes in this Category
Vanilla & Cinnamon Chia Pots
VANILLA & CINNAMON CHIA POTS { VANILLA & CINNAMON CHIA POTS WITH COCONUT CASHEW CREAM, ANISE ROASTED PLUMS, MANGO AND POMEGRANATE. } Contributor: Cheryl O’shea { INGREDIENTS } CHIA POTS 1 cup chia seeds (black or white) 1 400g can coconut cream 800ml (or 2 coconut cans worth) filtered water 1 – 2 tsp ground cinnamon 1 tsp vanilla extract 2 tbsp maple syrup COCONUT CASHEW CREAM 300g cashews 1 can coconut cream water (if needed) maple syrup (to taste) ROASTED ANISE PLUMS plums halved and stoned 4 tbsp maple syrup water 1 tsp vanilla extract 2 star anise broken to serve (optional) pomegranate raw buckwheat groats pepita seeds coconut flakes baby mint leaves 1 ripe mango cut into 1cm cubes { METHOD } PLUMS: Preheat oven to 180ºC. Place the stoned plums into an oven proof dish in a single layer. Drizzle over the maple syrup, add water to just cover the plums and scatter with the broken bits of anise. CHIA POTS: In a large bowl add the chia and the coconut cream and stir to break up any lumps. Add the water stirring after each addition. Leave to soak for at least 4 hours, preferable overnight. Place into the preheated oven for roughly an hour, or until the liquid has reduced by 2/3 spooning the liquid over the plums once or twice through the cooking. When cooked and reduced, remove from oven and allow to cool to room temperature, then chill for 4 hours or overnight. Once chia has soaked the liquid and is a thick porridge consistency flavour with vanilla, cinnamon and maple to taste. CASHEW CREAM: Combine the cashews, coconut cream in a high-speed blender and whiz on high until you have a creamy smooth consistency about the same as thickened cream. If it is too thick add some water 1 tsp at a time until the desired consistency is achieved. Flavour with the maple syrup to taste. TO SERVE: Add the chilled chia into a pot or bowl, top with the cashew cream, add the plums and some of the plum cooking juices, top with buckwheat, pepita, coconut flakes, pomegranate, mangoes and baby mint. Either serve straight away or store in the fridge covered for up to 4 days. ( NOTES ) If you have an allergy to cinnamon please substitute with any other spice. Cardamon would be amazing here. Or just leave it out altogether. Any type of sugar syrup would work here be that agave, rice malt or coconut. Prep time: 15 MINUTESCook time: 4 HOURSTotal time: 4 HOURS 15 MINUTES+ 6 + More Recipes in this Category
