Green Detox Salad with Maple Mustard Dressing

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Detox Green Salad1I’m so excited about this green salad. It is raw (except quinoa. Oh you can add sprouted quinoa instead of cooked ones if you like), fresh, healthy, light and yummy. Green foods such as kale and spinach  help to increase alkalinity and detoxification in your body that can promote healing. They are also rich in vitamins A, C and K and folic acid, as well as calcium, potassium, copper and iron. These nutrients are necessary for healthy bones, skin and eyes.

I think my diet is pretty well balanced and healthy, but sometimes I feel very sluggish, heavy, tired, restless at night and fuzzy in my head. I’m sure I’m not alone in this. Maybe stress? hormones? Then it is a time I craved for sweets and carbs, which makes me crave more and feel worse after all. Instead, try to go outside, take a walk, get some fresh air, think about three things that you are grateful right now and make this salad 🙂 It is perfect for those weeks when you’re feeling you need a little extra boost or a kick start on your way back to health. Crunchy greens, nutty quinoa, creamy avocado, fragrant herbs, simple, yet delicious dressing. Have it as much as you want without worrying about calories or fat. Hopefully it recharges your batteries and boost your happy hormones after eating this!
Detox Green SaladIngredients

1 cup of massaged kale leaves
1/2 of avocado
1 bunch of parsley
1 bunch of coriander
1 cup of cooked quinoa
1 spring onion
1/3 zucchini

For dressing
1 tsp of Dijon mustard
1 tsp of maple syrup
1 tsp of apple cider vinegar
1/2 tsp of cumin
1/2 tsp of turmeric
1 tsp of Himalayan salt
a squeeze of lemon
1 tbsp of e.v.o.o

Simply chop all vegetables and mix with cooked quinoa in a large mixing bowl. Mix all ingredients for the dressing in a separate bowl. Gently toss the salad and dressing together. If your avocado is quite soft and ripe, add diced avocados at the end.

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian

GF Banana Date Loaf

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Date loafI used to live in a house with a beautiful garden when I was up until 8 years old. I have great childhood memories there, helping my parents with gardening, riding a bicycle, playing with my dog and rabbits, having a little picnic lunch with friends when the sun was out, etc. There was an giant acasia tree, an orange tree, a jujube tree and all sorts. Fresh juicy fruits straight from the trees were delicious. Then we moved to an apartment. I’ve been living in an apartment with no garden or backyard pretty much since then. Well, good thing was that my parents didn’t have to spend every weekend looking after the garden as they both worked full-time. I felt safer and more convenient when I was home after school looking after my little brother. Oh, I miss my childhood when I could run around the garden in bare feet and be closer to the nature. We need more of that these days, don’t you agree? 🙂

You might have tried jujube either fresh or dried. Jujube (Korean date) is called Daechu in Korea. Fresh ones taste like a mini apple, crunchy, sweet and slightly sour. Dried ones are commonly used in Korean herbal medicine since they are anti-inflammatory, anti-bacterial, antioxidant and are believed to alleviate stress. How to use dried jujube? You can make a jam or tea with dried jujube, cinnamon and honey, which I used to drink when I have coughing and flu symptoms. Add into a chicken soup to add more flavour or use in baking muffins and cakes. Korean jujube is definitely not as sweet as the dates you normally use, so add more of them or other sweeteners like honey, maple syrup or stevia.

Ingredients

1 cup of dried jujube
1/2 cup of strongly brewed chai tea
1 carrot, grated
1 large ripe banana
2 tbsp tahini
a pinch of salt
2 eggs
1 tbsp raw honey
1 tbsp chia seeds
1 tsp cinnamon powder
1/2 tsp baking powder
100g almond meal

Soak dried jujube in chai tea for 10-15 minutes to rehydrate them. In the mean time, mix grated carrot, meshed banana, tahini, eggs and honey in a large bowl. Drain, (preserve some of the tea), deseed and roughly chop the jujube. Add them into a bowl along with chia seeds, cinnamon, baking powder and almond meal. If the mixture is too dry, add a little bit of preserved tea. Combine well with a spatula and transfer to a loaf pan. Bake in the preheated oven (180) for 30-40 minutes or until cooked. Allow to cool and enjoy.

 

Posted in: Baking, Breakfast, Gluten Free, My recipes, Snack

Za’atar Spiced Borlotti Bean Salad

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Za'atar bean saladZa’atar is a middle eastern spice and herb blend and amazingly aromatic. It is great on flat bread, which helps digest the heaviness of the bread and can prevent many digestive and allergic reactions related to bread. Delicious when sprinkled on hummus or yogurt. You can even make a tea out of it which soothes stomach upset and helps with menstrual cramps. Ingredients of za’atar are thyme (full of antioxidants and anti-inflammatory properties), sesame seeds (contains calcium, copper, phystoterol that can reduce cholesterol levels and boost your immune system) and sumac (full of antioxidants). You can make your own like this or find in local health shops.

Ingredients (serves 2)

1/2 cup dried borlotti bean
1/2 cup diced pumpkin
1/2 cup diced zucchini
1 tbsp melted coconut oil
1 tbsp za’atar spice mix
1 large tomato
1 bunch of fresh parsley
1 tbsp olive oil
salt and pepper to taste

Cover beans with water in a pot and simmer for 15-20 minutes over medium heat until cooked. Drain and set aside. Place pumpkin and zucchini in a mixing bowl. Coat with coconut oil and za’atar spice. Spread on a baking tray and place in the preheated oven (180) for 15 minutes until cooked. Dice tomato and roughly chop parsley leaves. To make salad, put cooked beans and veggies in a mixing bowl, drizzle olive oil, season with salt and pepper and toss to combine. Transfer to a serving bowl. Sprinkle more za’atar spice on top if you wish.

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian