Raw Rainbow Cabbage Slaw with Hemp Seeds

Rainbow SaladSlaw is a raw crunchy salad where all the vegetables, mostly variations of cabbage, are julienned and dressed with either creamy or vinegar based sauce. Although I am a veggie lover, I don’t even go near coleslaw at a house party or picnic because the soggy vegetables lathered in creamy mayo just don’t appeal to me. This slaw, on the other hand, is crunchy, healthy, vibrant, colourful and delicious. A big bowl of raw cabbage slaw with a simple dressing plus a sprinkle of hemp seeds is a perfect go-to green salad.

Hemp is a new ingredient for me that I just started experimenting. Knowing it comes from cannabis plant family and is not for human consumption kind of has put me off, though I wanted to find out what all the fusses are about. From what I have read on the internet, hemp has amazing health benefits. Hemp seeds contain all of the essential amino acids making them an excellent source of vegan protein. The essential fatty acids are abundant in hemp seeds and come in a healthy anti-inflammatory 3:1 ratio of omega-6 to omega-3 fat, that is highly beneficial to humans. It is also a rich source of disease-fighting, plant-based phytonutrients and anti-aging antioxidants, such as vitamin E, which help protect your immunity, bloodstream, tissues, cells, skin, and organs. It is also a great alternative for kratom which you can get in kratom for sale and surprisingly has a beautiful nutty and creamy flavour, great for salad toppings, adding in your cereal or smoothie and  in raw desserts. Sprinkling on salads is by far my favorite way of using them.
rainbow salad1Ingredients (serves 2-4)

1 cup of shredded savoy cabbage
1 cup of shredded purple cabbage
1 carrot
1 bunch of parsley
1 tbsp olive oil
lemon juice from 1/2 lemon
1 tsp Dijon mustard
1/2 tsp whole grain mustard
1 tbsp maple syrup
salt and pepper to taste
2 tbsp hemp seeds

Prepare dressing by whisking all dressing ingredients in a small bowl. Mix the shredded cabbage, carrot and chopped parsley in a large bowl. Pour the dressing over salad and gently massage with clean hands. Transfer to a salad bowl and sprinkle hemp seeds.

Chickpea Patties with Wasabi Tzatziki

chickpea pattiesBesan or gram or chickpea flour is basically made from ground chickpeas and available at health food shops and Asian groceries. It is gluten-free and high in protein compared to other types of flour. I usually use it to make socca and also falafels without a process of soaking, cooking and blending chickpeas. It is super quick and easy to make with a little ingredients and so yummy. Good thing about this recipe is that you can make different variations such as adding pumpkin or sweet potato mash for more veggie intake or mixing with tuna or salmon for protein boost.

You can eat it just by itself or smear this wasabi tzatziki sauce which will give you a bit of kick in your nose 🙂 I’m sure most of you have tried green wasabi peas as beer snack, right? Spicy and salty, perfect to munch on. I got to admit I’m not that good with spicy food though I do love it! Wasabi is one of those that I know I shouldn’t go overdose when eating sushi, but I always do. Did you know wasabi belongs to a brassicaceae family like horseradish and cabbage? Wasabi not only has a unique and powerful taste but also provides health benefits like reducing a risk of cancer, inflammation, infection, allergies and respiratory problems. The antioxidants in wasabi also are great for detoxing and boosting the immune system. It is rich in vitamin C, thiamin, riboflavin, niacin, folate, vitamin A and vitamin B6. Yes, it is an awesome ingredient to include in your healthy balanced diet. If you don’t like it spicy, then feel free to leave out the wasabi powder. Easy flavoursome vegan dish served x
chickpea patties1Ingredients (makes 6 little patties)

100g of chickpea flour
1/4 tsp curry powder
1/4 tsp smoked paprika
1/4 tsp nutmeg
1/4 tsp cumin
1/4 tsp coriander
1/4 baking powder
1/2 tsp sea salt
100g hot water
coconut oil for cooking

a pinch of wasabi powder
2 tbsp of cottage cheese
finely chopped cucumber
a pinch of salt
lemon juice from half lemon

Mix all ingredients in a large bowl, make a well in the middle and add water into a well. Stir to combine with a spatula until it becomes thick mixture. Cover and let it sit for 15-20 minutes. Heat a frying pan over medium heat and add coconut oil. Spoon the patty mixture into the pan and press the middle to shape into little discs. Cook 3-4 minutes each side or until golden brown. For wasabi tzatziki sauce, mix all ingredients in a bowl. To serve, place chickpea patties on a serving plate and top with the sauce. Drizzle balsamic glaze and serve with greens on the side.

Raw Goji Ripe Bars

Goji Ripe BarsI had such a determination after a daily consume of baked goods like homemade muffins and cakes for months. It’s time I had something different like porridge, smoothie, fruit bowl or something. Then all sense of discipline melts away next day. I just admit I cannot live without them because of a joy of making them plus utterly fabulous taste after a bite. Oh well, at least I make them healthy. It is okay, right? I had to share these raw snack bars with you because they are incredibly delicious and healthy for you. I have tried a packet of cherry ripe in the past (it tastes like SUGAR) and wanted to recreate the same flavour with natural ingredients. Base has beautiful cinnamon and sweet dates. I used dried goji berries and turmeric powder in the filling mixture which are packed with anti-oxidants and anti-inflammatory components. My cravings are well taken care of. Knowing that there is no nasty sugar in them allows me to go ahead, free from pangs of guilt. Raw desserts seem so hard to make, but trust me! It is easy to make and is kept very well in the freezer. Only downfall of this recipe is you have to resist the urge to devour all of them at once. Enjoy x

Ingredients (makes 10 bite sizes)

Base

2/3 cup walnut
4-5 Medijool dates
30g cacao powder
1 tbsp raw honey
1 tbsp coconut oil, melted
1 tsp cinnamon powder
a pinch of sea salt

Filling

50g goji berries, soaked in warn water and drained
50g vanilla protein powder
1 tbsp desiccated coconut
1/2 tsp turmeric powder
1 tsp vanilla extract
1 tbsp coconut oil, melted
a pinch of sea salt

Icing

2 tbsp coconut oil, melted
1 tsp cacao powder

As preparation, line a container (20cm x 10cm) with a baking paper or Glad wrap. Place all the base ingredients in a food processor and blitz until the mixture comes together. Add a bit of water if too dry. Transfer the mixture into a prepared tin and press down with the back of spoon or spatula. Place in freezer while making fillings. Blend all filling ingredients in a food processor and pour the mixture on top of the base. Press down, smooth the top and place in freezer. For icing, mix melted coconut oil and cacao powder in a small bowl. Pour over the filling and set in freezer for a couple of hours. Take it out of freezer about 10 minutes before cutting into little squares and keep them in freezer.

Broccoli Quinoa Salad with Blue Cheese

Happy 2015! With Christmas and New Year behind us for another year I look forward to the beginning of a new chapter. I hope I bring you more delicious ways of packing in nutrients and flavour on your table, yet simple and easy to make.

I like this wonderful festive time of year though feeling sluggish after an array of indulgent food and drinks is not my favourite. To beat all that post-holiday blues and bloats, fresh salads immediately spring to my mind. This simple salad is packed full of flavour. Crunchy broccoli, spiced nutty quinoa and fragrant salty blue cheese are a sublime combination. Adding spices when cooking quinoa is lovely and flavourful and is my favourite way of cooking quinoa.

Wishing you all a safe, healthy and fabulous new year x

quinoa salad
Ingredients

1 head of broccoli floret
1/2 cup chopped zucchini
1 cup of tricoloured quinoa
1 pinch of saffron
1/2 tsp turmeric
1/2 tsp cumin
1 tsp roasted sesame seeds
pepper to taste
50g blue cheese
1 tbsp olive oil

Wash, rinse the quinoa and cover with cold water in a pot. Add saffron, turmeric and cumin into a pot and bring it up to the boil. Reduce the heat and simmer for 15-20 minutes until cooked. Take it off the heat and set aside. Finely chop broccoli and zucchini. To assemble, place cooked quinoa, chopped broccoli and zucchini in a large mixing bowl. Season with pepper. Add olive oil and crumbled blue cheese. Gently toss to combine. Transfer to a serving bowl and sprinkle sesame seeds on top.

Roasted Beet Kale Salad

beet pumpkin kale salad
Summer is all about simple and easy-to-make meals, especially colourful salads. Thanks to the abundance and variety of vegetables at this time of the year, it is so much fun putting together tiers of flavours and textures in your salad. It is my staple food of choice and the centre piece of the meal. I absolutely love roasted beets and pumpkins because sweetness and complex flavour after roasting is incredibly comforting. Not only that, you could also use them in a myriad of ways – making into a soup, adding into your baking goodies, making beet dips or making salads like this.

This is the salad that puts you back on a healthy track after a not-so-healthy weekend or holiday things. Whenever I see kale at the markets, I feel like it is my duty to get them and create nice salads. Kale is fantastic for the base of salad, but feel free to use any greens instead like spinach, arugula or frisee. We all know green leafy veggies are good for health, right? Chlorophyll helps to cleanse, rebuild and replenish red blood cells and boosts energy. Phytonutrients in glorious greens strengthen your immune system and protect from cell damage. Greens also high quality protein, building blocks for our body. So go green!

Ingredients

1 bunch of kale leaves
1 beet
1 cup of diced pumpkin
1 tbsp of olive oil
1 tsp cumin
1/2 tsp of smoked paprika
salt and pepper

Dressing

1 tbsp e.v.o.o
1 tbsp apple cider vinegar
1 tbsp maple syrup or raw honey
1 tsp Dijon mustard

Dice beetroot and pumpkin and place in a large bowl. Add olive oil, smoked paprika and season with salt and pepper. Toss well and spread in a baking tray. Place in the preheated oven (180) for 15 minutes or until cooked. In the mean time, tear kale leaves into bite sizes. Combine all dressing ingredients in a small bowl and whisk well. To assemble the salad, place cooked beet, pumpkin and kale in a large bowl. Pour the dressing over salad mixture and toss to combine. Taste and adjust seasoning. Transfer to a serving bowl.