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.

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

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!


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


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.

Lettuce Boats

Lettuce Boats1As the holidays approach, we love indulging ourselves in all the favorite foods – wine, cheese platter, chips, meat, etc. I’m seeing a lot of Christmas ads at the shops like cold meat platter, prepacked dips, tons of cheese and crackers, discounted chips and soft drinks. Seriously? Plan ahead and shop smart. I want to see more fresh seasonal homemade foods on the table that are made with love.

This is a great finger food and a healthy delight, perfect for entree or appetiser. You can taste freshness in every single bite. It is healthy, crunchy, light, pretty and no mess to eat. You can put any kind of fillings in lettuce cups, maybe add some protein (fresh diced tuna, chopped poached chicken breast, boiled eggs) to make a complete meal. Mine just had some veggies for afternoon snack. Butter lettuce and endive both work quite well to hold the fillings in, but endive has a fairly bitter taste. I will list some good flavour combinations below, but feel free to be creative and make your own 🙂

Serving suggestions:
boiled egg salad
curried chicken
chilli-peppered tofu
braised lentils with feta cheese
chorizo, halloumi, tomato salsa
apple, brie cheese, currents, walnut
Asian minced pork
prawns, mango, avocado
Mediterranean couscous salad
beef with horseradish sauce

I finely chopped tomato, avocado, kale and celery. Put them in a mixing bowl and dressed with simple dressing made of lemon juice, olive oil and 1/2 teaspoon of Dijon mustard. Add salt and pepper to taste. Spoon the filling onto the lettuce cups. Serve as entree or snack.
Lettuce Boats

Cherry Pumpkin Almond Salad

I cannot think of a better way to welcome in summer than this pretty colourful salad with sour cherries. It looks very Christmasy indeed. Holiday cooking can be so involved with ham, fruit cakes, pavlova, etc which would easily make you feel ten kilos heavier in a couple of days. Frankly, I would be just happy to have a few of my favorite salads accompanied by a chilled sangria, which I’m going to do this Christmas, yes! I think when it comes to create the best foods either salads, pizza or desserts, the rule of thumb is to make it simple, using a choice of a few ingredients. Well balanced flavours and texture makes a great dish without overdoing or over complicated. For example, this salad consists of sweet roasted pumpkin, sour cherries, salty creamy feta, bitter sweet spinach, crunchy nutty almonds and zingy balsamic. What not to love? You will have to try hard not to dance with your shoulders 🙂 Devour every bite of it x
cherry pumpkin almond saladIngredients (serves 2)

1 cup of sliced pumpkin
1 cup of pitted cherries
1 cup of spinach salad
a handful of toasted sliced almonds
30g feta cheese
salt and pepper to taste
1 tbsp olive oil
1 tbsp balsamic glaze

Place pumpkin on a baking tray and cook in the preheated oven (180) for 15 minutes or until cooked. Combine spinach, pumpkin, cherries, crumbled feta in a large bowl. Dress with olive oil and season with salt and pepper. Transfer to a serving plate. Sprinkle toasted almonds and drizzle balsamic glaze before serve.cherry pumpkin almond