Raw A+B+C Salad

Apple, beetroot and carrot… well, salads just don’t come any easier or fresher than this. The divine flavours of the fruit and vegetables are prefect as they are, so no dressing is needed. If you like, add a little white cabbage and this dish moonlights as a fantastic dairy free coleslaw. Either way, you are going to love this.
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What’ you’ll need: serves 4-6
3 fresh beetroots (440g) peeled and quartered
3 small carrots (100g) peeled and chopped into fours
½ a red onion, peeled and quartered
1 granny smith apple peeled, cored and quartered
¼ of a cup of fresh coriander, washed and chopped
½ cup of walnuts (optional)

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How to prepare:
Place apple, beetroot, carrot and onion into the TM bowl of your Thermomix
Chop on speed 4 for 7 seconds, then transfer salad into a serving bowl and garnish with walnuts (optional) and fresh coriander
If you don’t have a Thermomix, you can use a blender but will have to prepare the salad in batches
With no dressing this salad remains equally tasty day two. Any left overs are delicious in a toasted wrap with smashed white beans (stay tuned, that recipe is on its way).

Killer salad sandwich with avocado mousse and lemon and dill ‘cheese’

The humble sandwich has definitely become one of life’s simple forgotten pleasures. Fresh, light, cleansing and so damn tasty. These have become an all-year-round, weekly staple in our home… but as I’ve learnt, there’s a few tricks to making a ‘killer’ sandwich.

Sandwich 3

What you’ll need (serves 4-6):
Naturally, I buy organic wherever possible…
2 carrots grated
2 large beetroots boiled and sliced (allow an hour) see how to prepare beetroot here
1 cucumber sliced
2 tomatoes sliced
Lettuce leaves
1/2 red onion finely sliced
2 lemons
2 ripe avocados
Sea salt and cracker pepper
Wholegrain mustard
Good quality, soft bread with no nasties (I’m loving Ancient Grains organic kamut ‘giza’ sourdough loaf)
Nuttelex
Botanical Cuisines’s lemon and dill raw, organic vegan cheese. You’ll find your local stockist here

Vegan Cheese
Avocado Mousse:
Halve, deseed and scoop out avocado into your blender
Add juice of one lemon and a generous pinch of sea salt
Blitz, scrape down the sides and blitz again, until light and fluffy
You may require the juice of your second lemon. Taste and adjust seasoning
For those of you with a Thermomix blitz for 15 seconds from speed 6 to 10. Scrape down the sizes and repeat 3 times until you have a light, mousse-like consistency

Avocado Mousse

How to make the perfect sandwich:
Organic and fresh is always best. And if you can’t find vegan cheese, just leave it out

There is a trick to layering, so your sandwich doesn’t fall apart and so that every bite has all the ingredients

Spread one slice with Nuttelex
The other with lemon and dill raw, organic vegan cheese, then some wholegrain mustard. Don’t be shy, a generous spread is best
Go back to the first slice and add lashings of avocado mousse then add tomato (4 slices), cracked pepper, cucumber (4 slices), beetroot (4 slices), grated carrot, red onion and lettuce
Pop the wholegrain mustard bread slice on top, press down firmly and slice
As you cut you can literally smell the the fresh, wholesome goodness

One more thing… never pack up your ingredients after just one sandwich because everyone always wants a another one

Have you tried my busy burritos?

Autumn beetroot salad with asian vinaigrette

This salad is one of my go to lunches ‘with the girls’ or a fantastic autumn dinner party starter. Loaded with iron and vitamin C, beets can be boiled, juiced, pickled and made into dip or crisps. My little ones eat them just like an apple, as soon as they have been peeled and while they are still warm…

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What you’ll need: serves 2-4

250g baby spinach leaves
250g rocket leaves
2 large beetroots
150g Green beans
Mung bean or salad spouts
80g Pine nuts
Himalayan sea salt

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For the vinaigrette you’ll need:

3 tablespoons unpasteurised red wine vinegar (I’m loving Biona Organic)
3 tablespoons tamari
3 tablespoons of freshly squeezed lemon juice
2 tablespoons agave

For the vinaigrette:

Simply measure out your ingredients into a bowl and whisk to together ready to serve.

For the salad:

Top and tail the beets. Place them in a pot, cover with cold water and bring to the boil. Cook for 1 hour or until tender – when you stick a small knife into each beet, it should go in smoothly.  Leave to cool, then peel. You should be able to peel the skin away with your fingers. Cut beets into slices, then into 1cm thick chips and set aside.

Wash spinach and rocket, drain and gently towel dry. Set aside

Top and tail, then halve your green beans. Fill a medium saucepan with cold water and bring to the boil. Blanch the beans for 3 minutes, then lift them out and into iced water to refresh. Drain and dry, then set side.

In individual dishes arrange the spinach and rocket, then toss. Add a generous handful of green beans, top with mung beans, pine nuts, then your beets.  Finally a few more mung beans and pine nuts and a good few grinds of sea salt. Finish with a generous drizzle of vinaigrette. Or leave your guests to dress their own salad, by serving the vinaigrette in a funky jar on the table. Add some warm crusty bread, good olive oil and a glass of pinor noir and you’re done.

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