In keeping with the yellow theme from last month’s blog post on the FIRE Aspect, I give you another yellow combination. And yes, it’s still a liquid one(!) *Note to self, make the next recipe something that you’ll chew*
But as I’m getting myself geared up for Whole Detox™ in about 10 days I’m enjoying a few smoothies here and there. Though I’m not really one for cold food in cold weather, (and boy is the warm winter we had turning cold and struggling to move out of the way) it can be hard to look past the convenience of smoothies when it comes to simple ways to increase the amount of fresh produce you eat. Eating enough can be such a challenge at times, and who would have thought, since the message that’s mostly thrown around it the one “eat less, move more”.
I’ve even had people on some of my programmes freaking out because of the volume of food on their plate. The beauty is though that when we increase the amount of colourful plant based foods we eat, we get to eat MORE, not less.
I remember doing this simple math’s exercise with a group I had on a weightloss programme a few years ago. Though, as you know I’m not a huge fan of counting calories but for this simple visual experiment they do serve a purpose.
So visualise this; One 500 ml bottle of soft drink (minerals / soda / fizzy drink – pick your name) contains roughly 500 kcal. Without having a label in front of me it will give you a fair amount of sugar, probably 10-14 teaspoons (remember this is a completely man-made product so any carbohydrate content will be pure sugar and count as your “added sugar intake”). There will also be some colourings and additives, more or less depending on the type and brand you choose.
Now let’s take those same 500 kcal and see how that translate into vegetables. So (from memory) 500 kcal worth of vegetable is about two full shopping bags worth! Lots of vital nutrients, fibre and volume. I would honestly think you’d struggle to chomp it all down in the course of a day.
That’s why the very handy, yet simple strategy of filling half your plate with vegetables is such a powerful way to reduce the total amount of calories yet maximise the amount of quality nutrition you get. There’s a lot to be said for keeping it simple.
The World Health Organisation (WHO) recommends 7-10 servings of fruit and vegetable a day for any diet to be disease preventable. 5-a-day is actually a minimum. And I see people who are only getting 2-3 at times.
How many portions are you eating daily?
I even know for myself when we did food diaries as project back in college, that upping it to 7-10 actually takes a conscious effort. Perhaps that’s one reason I’m so drawn to smoothies?
Anyway, another thing that I realised the other day is this; What if we look at the food we eat in a symbolic way? The majority of us want to have more energy so we can do more (and even BE more) and if we have a constant feeling of lack luster and even low mood holds this may hold us back from doing all that we want. It’s seriously frustrating. I can still remember what it felt like some years ago when my energy levels where down on 3-4, out of 10. A lot of the time I just functioned and got through the day, doing what had to be done. I was constantly tired.
So what if we focus on eating more foods that are vibrant and alive? What about adding more colour to the plate? My whole food philosophy is about feasting your eyes as much as feeding your body. In case you hadn’t noticed…
So without a degree in nutrition and if you want to keep it simple, yet knowing that you are getting lots of essential nutrients to fuel your body and mind, think colour! Think rainbow and aim to eat a rainbow of colours every day.
So with colour in mind, here is a yellow zingy smoothie that is sure to put some zest and brightness into your day.
If you are feeling brave and have a strong blender, like a Nutribullet, then go ahead and blend the whole lemon! It sure makes for some serious digestive power! Otherwise just use the juice.
And since the sun is still shining with it’s absence I am trying to brighten my days in other ways. This is one such way. Enjoy 🙂
Zingy Smoothie for Grey Spring Days
1 cup fresh pineapple – peeled, cored and diced
1 inch fresh ginger, peeled
Juice of one whole lemon – or peel (if you have an organic one you can blend the whole one) and use the whole fruit!
1 small fresh root of turmeric or 1 tsp of turmeric powder
1 tbsp of hulled hempseeds
1 tbsp of pea, rice or hemp protein (I like the Pulsin brand)
200-250ml plant milk of choice
Place all the ingredients in your blender and blend until smooth. Drink immediately.
***Note, personally I don’t like really cold drinks (unless the weather is really hot) but if you want a colder drink feel free to add some ice too***
I’m so delighted to have the opportunity to share this beautiful immune boosting and vibrant smoothie recipe. Just what is needed as we slowly transition into the next season. I’m sure we can all do with a little more colour and sunshine in our lives. And if the Sun prevails, you just have to get a little more inventive in the kitchen instead.
This week I have invited the beautifully talented lady Agnes who blogs about food and stuff over on Cashew-Kitchen. If you are not following Agnes on Instagram or reading her blog, you should. It’s worth it for the photos alone 🙂
But I’ll let you Agnes tell you all a little more about herself.
Hi Agnes! Can you tell us something about yourself and your work?
Sure! My name is Agnes and I live in a small apartment in central Stockholm (Sweden) which is also my hometown. I recently moved back here after spending a couple of years on the west coast studying. Since september last year I’m running the food & photography blog Cashew Kitchen, although I’ve been food blogging since the spring of 2013. I also do some photography and recipe development on a freelancing basis. But my main occupation is my studies in Human Ecology in which I’m currently writing my bachelor thesis. I started my studies in Human Ecology and my food blogging about the same time, so initially it was an interest in sustainable food and lifestyles that pushed me. I’ve been hanging out in the kitchen experimenting since I first became a vegetarian when I was 14, so the interest in wholesome, nourshing food has always been there I guess, I just never thought about blogging about it before 🙂
I have a background in Fine Arts, so when starting blogging about food I quickly noticed that working with the aesthetic aspects came pretty natural to me. Using colorful ingredients and spending a lot of effort on the styling and photography is very important to me, so when I launched Cashew Kitchen I simply decided to call it ”a foodie photography blog”. Although the sustainable aspects are still there: I only post vegetarian recipes and I mostly use seasonal, whole and organic ingredients.
No wonder you can great the most magical of images!
I’m curious about that education of your: what is Human Ecology? And how do you wish to use that education in the future?
Well, you could say it is environmental science from a social sciences’ perspective. In Human Ecology we study the relationship between social, ecological and economic factors and how those interact with for example issues of power, resource management, poverty, urban development, climate change, population growth and social dynamics. It’s everything from city planning and food production to eco philosophy or complex adaptive systems.
In my thesis I study possibilities and limitations for citizen participation and co-management in city planning to help build social resilience in society. When I decided on the topic I think I was a bit tired of food haha. It was in the aftermath of the Swedish election and the increased social unstability we see here in Sweden (and out in the world too) worried me. In the future I want to work with sustainable food in some way. It could be inspiring people to make sustainable food choices, which I kind of already do through my blog (I hope!) hehe. It could also be working for a food or agriculture company with sustainable development issues. The possibilities are endless, really! I just know my passion is food, happy people and a healthy planet 🙂
How would you describe your food philosophy?
I want it to be simple! My aim is to inspire as many people as I can to incorporate more vegetarian or vegan food into their diets and cook more from scratch using seasonal ingredients, and thereby bringing us one step closer to living environmentally friendly lifestyles. Therefore I don’t believe in using too many obscure and expensive ingredients, or create difficult or fancy recipes. My recipes often consist of just a few, simple ingredients and are usually quick to assemble. I want to show that it can be both wholesome, fun and easy to eat seasonal and vegetarian. Also fresh produce or a lovingly cooked meal can really make my heart melt! It’s everything I need to be happy. That simplicity and appreciation of food is something I want to share with others.
Couldn’t agree with you more.
How did you come up with the name Cashew Kitchen?
Um, I was just playing around with different names that sounded ”catchy” haha. I always have cashew nuts at home and love to use them in raw desserts, granola, smoothies etc. so it felt suitable with a name steaming from one of my favorite ingredients 🙂
How does your process from idea to finished recipe and blog post look like?
Sometimes a get an idea from surfing around the food blogosphere or pinterest that I write down on my little list. It can be anything really that triggers the idea to a recipe – a combination of colors, a long forgotten ingredient, a memory. But more often I find myself standing in front of an half empty fridge trying to think of something I can make out of the little I have. Honestly that’s where the best recipes come from! If I just happened to create something utterly delicious I try to photograph it right away if I have the time, but mostly I plan to cook/prepare the night before and then style & shoot the next day. Quite often I have tried the recipe a couple of times by then. Editing photos I do on my spare time in the evenings. I never plan what I’m gonna write about on the blog, I just write what pops up in my head that particular day.
I love your creativity!!
Which 5 ingredients will one find in your pantry?
Hehe my pantry is smacked with stuff… In the back you’ll probably find some rarely used superfood powders, but what I always need to have at home (besides cashews) are almonds, rolled oats, coconut milk, tahini and bananas. And a thousand more things. Gosh I’m so spoiled with having good food around.
Do you have an all time favorite recipe you keep coming back to? 🙂
I have different favorite recipes in different periods of my life. Right now the only thing I wanna have for breakfast is my Coconut & Vanilla Oatmeal. During weekdays I eat similar salads every day, at the moment with a millet base, random veggies and a honey & dijon mustard dressing I’ve made countless times!
Tell us something about the recipe you are sharing today! Why this particular recipe?
This recipe is a perfect example of how I roll 😉 It happened the day before pay day and contains literally everything I had left in my fridge that day. I can tell you my expectations for this smoothie wasn’t that high, but oh how surprised I was when I tasted it!
I love the creativity that comes from restrictions. You don’t really need to have a perfectly stocked pantry to make delicious food. I hate to throw away food and always save the little bits and pieces left to use for something else. Smoothies is a great way to use up that last squeeze in the yoghurt package or half a frozen banana from the freezer.
I make smoothies almost every day to drink in between meals, and I especially like to add some seeds or grains and something fat like coconut milk or yoghurt to make it more filling and long lasting.
Despite citruses typically are winter ingredients, to me this is a recipe flirting with spring 🙂 I even added birch straws, see! As if the weather gods heard my plea when photographing this recipe, the sun came out from the clouds just long enough for me to catch it.
For this recipe I used yoghurt, but you can easily make a vegan version using coconut milk + a little extra lemon juice.
Sunny Buckwheat Smoothie
2 tbsp raw buckwheat groats
water to cover
***soak for minimum 1 hour***
1 large orange or 2 small
1 small banana
1 inch piece of fresh ginger
1/2 cup natural yoghurt
2 small pitted dates or 1 medjool date
1/2 tsp turmeric powder
water until desired consistency
+ the soaked and rinsed buckwheat
Prepare by soaking the buckwheat in lukewarm water for minimum one hour. This can be done the night before or in the morning. You soak the groats to get rid of harmful enzymes and start a sprouting process for optimal digestion and nutritional content.
Rinse buckwheat thoroughly. Drain and set aside.
Peel orange and lemon with a knife. Try to get rid of as much of the white parts as possible (it’s bitter). Remove any seeds. Peel ginger and coarsely chop.
Put orange, a quarter of the lemon, banana, ginger, buckwheat, yoghurt, dates and turmeric powder in a high speed blender and mix until completely smooth. Add water if nessecary. If you have a not so strong mixer or an immersion blender you might wanna squeeze out the juice of the orange and lemon beforehand, grate the ginger and perhaps soak the dates if they’re dried.
Serve right away with seeds, berries, granola or simply with a (birch) straw!
Thank you so much Agnes for sharing this beautiful recipe with us here at Straightforward Nutrition! I sure know what I’ll have for breakfast next week 🙂
If you want to check out the Millet & Linseeds Porridge which I shared on Cashew-Kitchen click here
*All photographs on this post is by Cashew-Kitchen.
This recipe has sat in the draft section for some time. Turns out posting it now, is good timing still, because it could easily work as a nutritious addition to your menu over the holiday season.
You may have heard of chia puddings by now. You may even be a big fan of them. If you haven’t you are missing out of one of the easiest, nutritious snack/dessert /breakfast ever! I remember a few years ago when these tiny little seeds appeared on the shelves in the health stores and no one had really heard of them, let alone knew what to do with them… These days they are big news! Turns out they are a good source of plant based omega 3 essential fats. They are also high in fibre, potassium, zinc, calcium and phosphorus.
The seeds come from a desert plant, Salvia Hispanica, grown in Mexico and these tiny super seeds apparently featured on the menu of the famous Aztec warriors. In fact the word “Chia” supposedly means strength. When they first appeared this side of the world one of the many marketing claims was how it could help with weight loss. This may be true in some sense, but of course it’s highly unlikely that it would help anyone shed pounds all on its own. Weight loss is a lot more complex than just take one magic substance, unfortunately and the sooner we stop buying in to that concept the better (But that’s a topic for another day…)
I think in those early days, no one really had any clue how to eat them or how to make them taste nice. Thing is they swell a lot in any liquid you leave them in, and when they do, turns out they don’t look all that appetizing… The very first time I tried chia seeds it was a tsp of seeds soaked in plain water, just swallowed down. Not the most exciting thing I’ve ever eaten to be honest. Obviously times has moved on – enter Chia Pudding! I’m not sure who originally came up with the bright idea of serving the little guys this way but let’s just say it’s genius! Their ability to gel makes for a nice consistency and when you eat them in this way they can actually help with constipation rather than hinder it.
I have tried lots of different types of chia puddings at this stage but using a good quality full fat coconut milk is by far my favourite. It even reminds me a little of the Christmas dessert we have back home, rice pudding, well actually more like the cold version of rice pudding; Ris á la Malta.
Here you have a slightly healthier version made with just two ingredients: Chia Seeds and Coconut Milk. I’ve chosen to top this pudding with some winter spiced berries. Here I used the blackberries we picked back in the autumn. Grateful for the abundance back then and for the freezer now! If you, like me, live in the Northern Hemisphere where berries are not in season, then use frozen ones. I’d imagine blackcurrants or blueberries could work to. And if you live some where were it’s berry season, well then make the most of it and use fresh ones!
Coconut Chia Pudding – With Winter Spiced Berries
For the chia pudding:
200 ml full fat coconut milk – organic if possible
2 tbsp chia seeds (whole seeds)
For the berry compote:
1 cup blackberries – fresh or frozen
1 tsp of ground cinnamon
1-2 star anise (depending on size of the star)
1 tbsp pure maple syrup
To make the pudding; mix coconut milk and chia seeds together in a small bowl. Make sure it is well mixed together and stir a few more times over the next five min, to remove any lumps, as the seeds start to absorb the liquid. Then move to the fridge and let it set over a few hours.
To make the berry compote; place the frozen (or fresh) berries in a small sauce pan. Add in maple syrup, ground cinnamon. Gently toss the berries in the maple syrup and spices until evenly coated. Add in the star anise. Bring it slowly to a simmer and let it simmer away for about 10 min until fruit is soft and the compote is fragrant.
Serve the chia pudding in small bowls with topped with the warm spiced berry compote.
N.B This dessert (or even breakfast!) is very filling and not very sweet. You can omit the maple syrup if you are looking for an even lower carbohydrate load.
P.S. I hope you don’t mind me throwing in a picture from the beautiful autumn we had. Worth a reminder of brighter days to come as the longest day of the year fast approaches.
Time to get back to winter greens. No need to skimp on the raw stuff just because the weather has gotten a little cooler eh? This recipe is one I made for Chelsea – Aka The Naked Fig, back in the Spring as part of our guest blogging swap. As it turned out to be a big hit with her readers, I have decided to feature it here too. It feels like the perfect fit now when all the ingredients are back in season again.
There’s another couple of reasons as why I have decided to post this recipe now. One, as mentioned above – It’s seasonal. Two – I’m currently juggling lots of things (what’s new??) and a little stuck for time to shoot a new recipe… Three – This was one of the featured recipes for the cooking demos I did last weekend. The theme was local, seasonal and autumn /winter (Ok, so Quinoa isn’t exactly local… ). It looked like people enjoyed it! So I hope you will too. And if you were actually at one of the demos, then here’s the recipe.
Personally I love these kinds of salads as the are more of “assembling a meal” so saves on time spent cooking. If you have the quinoa already cooked you are saving even more time. This salad is almost nicer the day after. Perfect for a left-over lunch option. Win-win.
Kale is the perfect winter green and I am delighted it is back in season again. They grow happily this time of the year. Over the past couple of years my cooking has evolved and become more and more adapted to the seasons. Perhaps it has become a little more adventurous too, yet at the same time the way I cook now is a lot cleaner and simpler.
You see, as your start introducing more vegetables and fresh food into your diet, your taste buds gradually change. As you start eating with more awareness and purpose, you’ll find yourself discover new tastes and flavours, and after awhile you will probably find that not just any old vegetable will do. They have to be fresh, colourful & vibrant too.
As we slowly transition from autumn into winter. From raw food to cooked food. From salads to soups and stews. It is nice to still keep some raw foods on the weekly menu. Raw food are food which has not been heated over 46 C. Some nutrients can easily be destroyed by cooking and beneficial enzymes are still retained when we eat foods in its natural state. Some people thrive well on a fully raw diet. Personally I find it hard to eat too much raw, cold food when the weather is cold but including a salad like this as a side to say a piece of pan fried fish or indeed adding the quinoa when still warm does the trick.
Apples are at peak season so you should easily be able to get some locally grown. Adding apples to a salad adds a sweet crunch and they work well with the pomegranates and hazelnuts. To me this is how you construct a “Super Salad”. Some greens, some cooked grains, some raw fruit or other veggies and some healthy fats to balance both flavours and blood sugar. You’ll get the fats here from both the olive oil in the dressing and from the nuts. Protein comes in form of the quinoa as well as the hazelnuts so by the time you have assembled the whole thing you will have a light, yet filling meal to satisfy vegetarians and meat eaters a like. I hope you will like it as much as the people who tried it at last weekend’s cooking demos did 🙂
Black Quinoa Salad with Kale, Apple, Hazelnuts & Pomegranate
Serves 2 hungry people
4 cups curly kale, washed, stems removed & finely chopped
1 cup black quinoa, rinsed – If you can’t find black quinoa, red or white will work fine too.
1 1/2 cups cold water
1 pomegranate, seeds removed
2 small apples, finely sliced – preferably organic. Use a crunchy sort which will give the bet texture and flavour.
½ cup raw hazelnuts
1 tbsp balsamic vinegar
3 tbsp olive oil
A pinch of sea salt, to season
Heat your oven to 200°C. To toast the hazelnuts, place them on a baking tray. Then toast in the oven for about 10 min. Keep an eye on them, they burn easily. Once you see the skin beginning to crack, remove from the oven. Allow to cool a little before giving them a gentle rub to remove the skins. Chop roughly and set aside.
To cook the quinoa; rinse it well to remove the bitter outer coating. Place it in a saucepan with the cold water and a tight fitting lid. Bring to the boil and then reduce the heat to very low and cook covered for 12 minutes, until the grain is tender. Turn off the heat, but leave the lid on for a further 10 minutes. Set aside to cool down
In a salad bowl, add the balsamic vinegar, olive oil and a pinch of salt. I love using Himalayan Pink Salt as it has great taste. Whisk until combined then add in your chopped kale. Massage the dressing in to the kale gently with your hands. Add in the cooked quinoa and pomegranate seeds. Mix until well combined. Add the sliced apples and hazelnuts, just before serving. Give the whole thing a gentle toss. Tuck in! It will taste even better the following day.
Photos of me cooking at Burren Food Fayre in Lisdoonvarna kindly taken by Finghin Kiernan.
Before the winter bugs hit and before it’s too late to pick ripe elderberry off the trees, have a go at this simple recipe and make your own immune boosting remedy. This was the first time I’ve tried making elderberry syrup myself so I used another recipe as a base and then went on to improvise a little. The result is a fairly sweet, dark purple liquid which tastes almost like mulled wine. Perhaps one could pare it with some brandy for a double whammy? Let me know for sure if you go down that route!
Funny thing is, while it is a few Sundays since I was preparing this concoction, as I currently write this I am struck down with a cold. So I suppose this is my opportunity to put the syrup to the test… (Thank you Universe.) When you are used to having tons of energy all the time, any level of decline is rather frustrating as it kind of stops you in your tracks. Well at least it forces you to take the foot of the the throttle for a little while. There I was, just returning to the running group in town and back to a 2-day-week Pilates schedule (one of my favourite ways to exercise). Typical. I’m thinking the lads in the running club, who has not seen me for months, must think I am a bit soft if I don’t turn up again this week… Well I suppose I just have to remind myself that “what other people think of me is not my business”. Easier said that done though. But in the end of the day it is important to listen to our bodies as they always knows best. I’m not sick enough to feel the need to cut out my training altogether but I will bring it back a little, so I can recover faster.
September has been amazing here and extended summer by another month. Which in turn means, woolly hats, cosy fires and warming soups have been put on hold for little while. No complaints here. It has also meant that there has been a savage supply of blackberries this year. I don’t think I’ve ever seen so many of them. We have been picking berries over the past few weeks and my freezer is full of the little black gems. They are sure to be featured here on a later stage. But for now I let some of the other beautiful black berries take center stage.
Have you ever thought about how amazingly wonderful it is that just as we move in to colder months, when colds and flues seem to more easily take hold, nature has provided us with a solution right here in front of us? Like elderberries.
They are jam packed with antiviral-busting nutrients! These tiny little gems are full of Vitamin A, B and C as well as the antioxidant proanthocyanidins, which gives the berries their dark purple colour. Vitamin C together with zinc has been shown in some studies to help shorten times it takes to recover from common colds so it is well worth eating foods that are high in Vitamin C on a regular basis. Vitamin C is also one of the water soluble vitamins, which means the body doesn’t tend to store it in any larger capacity so you will need to keep your stores replenished on an ongoing basis if you want to keep your deference high. Some limited studies have shown elderberries to be particularly efficient against the usual winter viruses. Some sources seems to point that the natural compounds in elderberries activates the immune system to respond better and stronger, helping the body to clear and recover from viruses / influenza much quicker. That it actually tastes nice is an added bonus.
If you go looking you will probably find a lot more than elderberry growing along the hedgerows. When I opened my eyes and became a lot more mindful about what was naturally growing around me, I found blackberries (of course), but also rosehips and a tree full of damsons (wild plums).
This recipe yields about 2 cups of syrup so if you want to keep a full supply for the entire winter you will probably need to double it. Picking the amount of berries needed shouldn’t prove too difficult, as long as the birds didn’t get there first!
* A word of warning – Raw elderberries are actually poisonous so please resist the temptation to taste test while you are picking them, or you might end up in A&E. Probably not what you had in mind for a Sunday afternoon…
Homemade Elderberry Syrup
Makes roughly 2 cups finished syrup.
2 cups freshly picked elderberries, stems removed
2 cup filtered water
1/2″ of fresh ginger, peeled
1/2 cinnamon stick
5 cardamom pods
1/2 cup of raw honey, preferably local
When you pick the elderberries go for the darkest coloured ones, which still looks fresh and plump. To remove the stems gently separate the berries with a fork. I say gently here as if you are too keen, your berries will scatter everywhere! Discard any berries which are swiveled or not ripe. Give the rest a quick rinse.
Add berries and water to a large pot. Take all your spices and gather them up in a little cloth of muslin. Tie your parcel with a string and add it to your pot. Bring the whole thing to the boil and then reduce heat to a gentle simmer for about 20 min. Allow the mixture to cool a little before straining through a sieve lined with muslin. Use the back of a wooden spoon to press gently on the berries to release as much liquid as you can. Once you have gathered all the liquid, discard berries, muslin and spices. If you have a compost bin, by all means put it in there. By now your kitchen will probably smell like Christmas. How bad.
Add in your honey and stir until it has combined with your lovely purple liquid. Then carefully store in some sterilised jars in the fridge. Take a table spoon of liquid a few times over the course of a few days if you feel a cold or flu coming on and hopefully it will not amount to anything.
Before the summer is well and truly over, I would like to share this colourful raw salad with you. I’d love if I could literally share it with you, but if not I’ll give you the recipe at least, so you can easily throw it together at home! Beetroot and carrots are in prime season and if you are one of those GIY people who I admire, chances are you can pull most of these ingredients straight from the ground of your back yard!
This simple salad came together as an experiment a few years ago when I was cooking with a couple of friends and we decided to try making a chocolate beetroot cake for the first time. The cake came out well. (I used someone else’s recipe which made a successful outcome more likely) We were left with lots of shredded beetroot and had to come up with another plan to use it. After a few poor years I have adopted the basic mantra of “waste not -want not” and now hate food waste. So what can you do with some raw shredded beetroot? Well give it some raw shredded carrot as a companion, make a simple dressing of a few base ingredients. Then proceed to pull a few leaves of mint from your pot and voilá, a super food salad is born!
Cooking with in season ingredients ensures you’ll get maximum nutrition for your money as well as the freshest ones too. Naturally cooking in season makes it easier to buy local because this is what your small organic farmer is pulling out of the ground right now. Or it is what you can find in your own vegetable garden / allotment.
Cooking and eating this way may take some getting use to, as you might have to step out of your current comfort zone. Perhaps you need to try some new ingredients and learn some more recipes. Another thing I have found over the past year or so is that I’m so much more aware of what is in season and that my body seem to crave different types of food at different types of the year. Anyone else also experiencing that? This summer, with this lovely warm weather we’ve had, has seen me eating lots of raw foods. Probably more than I normally would. It seems to be reflected here on the blog too, judging from the posts of the past few months…
So before it’s time to wrap up for the coming months I would like to give you just another raw food recipe.
When we think about superfoods we often think of exotic, but now readily available foods like chia seeds, goji berries and raw cacao. Fact is, it cannot be overemphasized how much of a superfood beetroot is. I wrote about it here and here. Carrots are famous for their high content of betacarotene, a precursore to vitamin A, a vitamin really important for good eye health. As well as betacarotene, carrots are a good source of lutein and lycopene. Both good cancer fighting properties. In nutritional therapy we look at food not just as basic fuel but also as medicine. So here you have a seriously health promoting simple raw summer / autumn salad. No excuses needed.
The fact that both vegetables are served raw makes for maximum nutritional value. Just make sure your veggies are as fresh as possible. Most people don’t eat enough raw vegetables. Green smoothies or vegetable juices makes it easier to increase intake of raw foods, but sometimes you want something with a bit of a crunch and that’s when this salad deserves a prime place on the menu. It will work really well with meat too if that’s what takes your fancy. Personally I love it with white fish.
P.S I have taste tested this one on lots of people, on some of my cooking demos and even the most avid beetroot fans have been converted 🙂 It seems like the ginger-lemon dressing somehow neutralises the earthiness of the beetroot, which many people so dislike.
Beetroot & Carrot Salad with a Ginger Dressing
Serves 2 generously
2 medium sized carrots, washed & peeled
1 large or 2 small beetroots, washed & peeled
3 tbsp good quality cold pressed olive oil
1/2 tbsp lemon juice
zest of 1/2 organic lemon
1/2- 1 inch ginger, peeled and finely grated – adjust amount according to how much “kick” you want
A pinch of Himalayan pink salt – to season
A few fresh mint leaves, torn
Grate the carrot and beetroot finely. There are a few ways to do this. If you have a food processor and don’t mind a little extra washing, use it. I used my julienne slicer here. It is a really handy tool except for the fact that I almost always end up rubbing a poor unfortunate finger as well… If you can find a julienne peeler which looks almost like a normal peeler, then go for that one instead. Of course if you have impeccable knife skills, then go ahead and cut your own julienne sticks by all means. It’s just beyond the scope of my own skills.
In a small bowl mix together olive oil, lemon juice and ginger until smooth. Add a drop of water if you find it too thick. Season to taste with some pink salt. Place your finely grated carrot and beetroot in a large salad bowl. Add the dressing. Toss the whole thing gently with your hands. Add a few torn mint leaves to the mix.
This salad will work really well as a side to some grilled white fish or as part of a larger buffet. Or as a snack with a few toasted seeds on top. If you are a little odd like me!