This is my absolute favourite and simple go to salad which I enjoy a couple of nights most weeks. It's packed full of essential vitamins and minerals and tastes divine, especially with the tahini dressing! It is perfect accompanied with your choice of protein (salmon and chicken are my fav's). I always like to make extra so I can enjoy it for lunch the following day.
Ingredients: • 1/4 pumpkin, cut into 2cm cubes • Large bunch of kale, stems removed • 1 ripe avocado, cubed • Large handful of pumpkin seeds • Pinch himalayan salt • 1 teaspoon tumeric • 2-3 tablespoons olive oil
For the Dressing: • 2 tablespoons tahini • 1/2 squeeze lemon • 1 tablespoon olive oil • 1 tablespoon water • Pinch himalayan salt • 1-2 chopped garlic cloves (optional)
Method: 1. Preheat oven to 200ºC
2. Place pumpkin on baking tray and drizzle with olive oil, salt and tumeric . Toss together roughly and place in the oven for about 25-30 minutes.
3. Wash kale and then tear small pieces off the stems, discarding the stems. Lightly steam the kale leave for 5 minutes to soften them. Add kale, pumpkin, avocado, pumpkin seeds into a bowl.
4. Combine all dressing ingredients together. Drizzle over salad, toss salad around and serve.
Note: I like my dressing a little thicker so often add extra tahini, if you prefer it thinner add a couple more splashes of olive oil or water.
Cauliflower rice is a delicious way to spice up your meals. I am not a rice hater. Rice is delicious, healthy and many cultures around the world have thrived on it for centuries, however sometimes it's nice to switch things up a little.
Cauliflower is a member of the cruciferous family, and contains many beneficial nutrients. It's a great source of fiber, vitamin K and C, it's anti-inflammatory, and is rich in thiamin, riboflavin, folate and phosphorus. It also contains sulforaphane, which aids kidney function and improves blood pressure level. Cruciferous vegetables also help to flush the liver.
What is there not to love about this beautiful vegetable! If you haven't given cauliflower rice a go yet I highly recommend it. The key to a good cauliflower rice is to cook it just enough so that the cauliflower is tender but not mushy.
Ingredients: • 1/2 head cauliflower • 2 garlic cloves • 1 small onion • Salt and pepper • Coconut oil for frying
Method: 1. Roughly chop cauliflower florets. Add florets into a food processor, and process until it turns into a rice-like consistency.
2. Heat the oil in a skillet over medium heat, then add the chopped onion and garlic, sauté for 2-3 minutes (until translucent).
3. Add in the cauliflower rice, continue to sauté for another 4-5 minutes. Season with salt and pepper. Enjoy!
I love carrots! They are so sweet, crunchy and highly nutritious! They are a great source of antioxidants, vitamins A, K, B6, potassium and fiber. Carrots are one of my fav liver loving foods! They improve functions of the liver which helps stimulate the elimination of wastes. They are also great for improving skin lesions.
Carrots can make a delish side dish to any main meal. Or enjoy them as a snack with hummus. Here is a simple, healthy and cheap recipe for roasted baby carrots.
Ingredients: • 1 bunch baby carrots • Olive oil • Salt and pepper to taste • 1 teaspoon turmeric
Method: 1. Wash and dry carrots. Put them on a baking tray, drizzle with olive oil, salt, pepper and turmeric.
2. Place them into the oven on 180° for 25-30 minutes. Enjoy!!
This is a super easy, cheap and healthy side dish to any meal! Cauliflower is part of the brassica family which contain a whole host of health benefits, such as anti-cancer properties, high in antioxidants, helps support detoxification pathways of the liver, high in fiber supporting digestion, has anti-inflammatory properties & more.
If you are after a light, simple, colourful and flavourful salad this summer I would recommend giving this a try. It’s perfect if you are strapped for time and need to whip up a healthy dish. It contains colourful fresh ingredients that combined well together to nourish your body and give you a boost of energy. Colourful salads also provide a wider variety of nutrients to help your body flourish.
I definitely wouldn’t’ skip the dressing on this salad, it adds a beautiful flavour to the dish and is full of good fats from the olive oil. Fats are essential as they help the body digest and absorb all the nutrients in the salad. Feel free to play around with ingredients in this salad, you could easily swap the purple cabbage to white cabbage, add roasted pumpkin, additional leafy greens, avocado or cherry tomatoes.
Ingredients: • 1/4 purple cabbage, thinly sliced • 1 large carrot, thinly sliced • 2 radishes, thinly sliced • 1 large handful of rocket • 1-2 tablespoons pumpkin or sunflower seeds to garnish
Dressing: • 1/4 cup olive oil • Juice of 1/2 lemon • 1 tablespoon apple cider vinegar • Pinch of salt
Method: 1. Mix all salad ingredients together in a bowl (except for seeds).
2. Mix all dressing ingredients together in a jar and shake well.
3. Pour dressing over the salad, sprinkle seeds on top and enjoy!