shelleyk | Shelley kamil

Kale, Goji and Pomegranate Salad with Tahini Dressing

September 1, 2015 By shelleyk

It’s all well and good to suggest a pack-me-up salad and despite the best of intentions, it’s not always so easy. This I totally get. One thing is for sure, the key to healthy eating is all in the prep. Sure, you’ve probably heard it before, it’s plastered all over social media, prep, prep and more prep. But it’s easier said than done. In our ‘busy lives’, or for a positive spin on the word busy, what I like to call our ‘full’ lives (more on that in another post), it takes a little planning and forward thinking, just the same as everything else in our ‘full’ lives. It’s not like you have to have every single ingredient prepped and waiting in tupperewear containers (not so realistic), but a couple of ingredients made in bulk will make all the difference. For this salad, an extra portion of red rice made with dinner the night prior and some grated carrot waiting in the fridge will result in an easily thrown together, last minute, pack-me-up healthy, hearty lunch xx

Kale, Goji and Pomegranate Salad with Tahini Dressing
Recipe by Shelley Kamil

Ingredients
(Serves 2)

2 cups cooked red rice
6-7 kale leaves, torn off the stem and shredded
Juice of half a lemon
1 can organic chick peas
Seeds of half a pomegranate
¼ cup goji berries
1 carrot, grated
1tbs black sesame seeds, lightly toasted
2tbs sunflower seeds, lightly toasted

Dressing
3tsp tahini
1tbs sesame oil
Juice of 1 small lemon
2tbs rice wine vinegar
Pink Himalayan Sea Salt to taste
Sprinkle of cinnamon (optional)

Directions
1. In a large mixing bowl, combine the kale and the juice of half a lemon, massage until the leaves begin to wilt and turn a vibrant shade of green.
2. Add the kale, red rice, chickpeas, carrot and gojis, mix to combine.
3. In a small mixing bowl combine the dressing ingredients, whisk to combine and set aside.
4. Divide the salad mixture between two serving bowls, top with pomegranate seeds, sunflower seeds and black sesame, drizzle with dressing and you’re ready to go xx

Raw Salty Caramel Granola

August 20, 2015 By shelleyk

This has to be one of the most delicious healthy treats / breakfast crumbles I’ve tried in a while. If for no other reason than that, I had to share it. Adapted from the beautiful Loni Jane’s Feel The Lean, I’ve played around with the proportions of oats to dates and added some Himalayan Pink Sea Salt cause I’m a sucker for anything with a salty caramel flavour. And if you haven’t yet heard of Loni Jane, check her out, just one look at her and you’ll be mesmerized / captivated / inspired to never let anything unhealthy touch your lips again 😉 . No really, I do hope you give it a go, it only takes a few minutes to whip up, conquers any sweet cravings and guaranteed, you’ll spend the week trying to resist demolishing it in one hit xx

Raw Salty Caramel Granola
Recipe by Shelley Kamil
Adapted from Feel The Lean by Loni Jane

Ingredients
9-10 Medjool Dates, pitted
1 cup wholegrain rolled oats
1/2 cup shredded coconut
1tbs coconut sugar
1/2 tsp of Pink Himalayan Sea Salt

Directions
1. In a high powered blender, blitz the dates. Scrape the sides of blender and add the remaining ingredients. Blitz once more, for around 1-2 minutes or until it forms your desired consistency. Serves with frozen blueberries, banana and a dash of yoghurt xx

Toasted Walnuts, Caremlized Pumpkin & Quinoa Salad

August 13, 2015 By shelleyk

Nothing complex or revolutionary about this salad, but it is the perfect go to for when you’re out of ideas. I paired this salad back with lamb back straps, drizzled with honey and seasoned with Pink Sea Salt, but it works back with pretty much any choice of protein, the options are endless. That said, quinoa is an excellent source of protein all on its own. A derivative of the rhubarb family, it’s actually a fruit, though traditionally used and cooked as a grain. If this mighty little seed had the power to sustain the Incas, you can be sure it will provide the energy required to sustain our modern day lives. The perfect amount of Omega 3s from those lightly toasted walnuts, together with the good carbs and the good fats equals a salad jam packed with, for lack of beter words, the goods xx

Caramelized Pumpkin and Quinoa Salad
Recipe by Shelley Kamil

Ingredients
(Serves 2)

1/2 butternut pumpkin, sliced
1tbs olive oil
4 generous handfuls of spinach
2cups cooked quinoa
1/2 pomegranate seeded
12-14 walnuts, crushed and lightly toasted
1tbs balsamic vinegar
1tbs olive oil
Pink Himalayan Sea Salt

Directions
1. Pre heat oven to 180 / 200 depending on your oven strength. Neatly arrange sliced pumpkin pieces on a non stick baking tray, coat with 1tbs olive oil and sea salt to taste, gently toss with your hands to coat evenly. Bake for 30 – 40 minutes or until golden and slightly caramelised.
2. In a large serving bowl, combine spinach, quinoa and pomegranates, mix to combine.
3. Top with pumpkin, a sprinkle of walnuts and a drizzle of balsamic and olive oil. Season with sea salt to taste and serve xx

Salted Caramel Cookies

August 3, 2015 By shelleyk

This is what I like to call my fall back recipe. It’s the one I go to when my penchants for dark chocolate has gone on that bit too long. It’a a refreshing change, yet with a unique flavour all of it’s own. Sweet, salty and caramelly it really hits the spot and skips the hips. If you’re not convinced, take it from Gwyneth, we can safely put our faith in pretty much anything she touches. Adapted from her cookbook, It’s All Good, I’ve used a little less maple syrup and it’s still just as satisfying. A recipe that is sure to please xx

Salted Caramel Cookies
Adapted form It’s All Good by Gwyneth Paltrow

Ingredients
1.5 cups gluten free flour
1/2 tsp sea salt
1tsp baking powder
1 cup almond butter
3/4 cup maple syrup
1tsp pure vanilla extract
1/2 tsp Pink Himalayan Sea Salt for sprinkling

Directions
1. Pre heat oven to 190 degrees. Line two baking trays with baking paper.
2. In a large mixing bowl, whisk together flour, sea salt and baking powder.
3. In a small mixing bowl, whisk together almond butter, maple syrup and vanilla. I like to do this in a small non stick pan over a low flame, the ingredients are easier to combine this way. However, ensure the flame is kept very low and be careful not too burn. It should only take a minute or so of stirring to combine thoroughly.
4. Combine the wet and dry ingredients together in the large mixing bowl.
5. Form the dough into cookies by rolling about 1 heaped tablespoon of mixture into round balls. Then, wetting your finger tips press down on each cookie. Repeat using a slightly wet fork to create a nice pattern. Keeping a bowl of warm water on hand makes for an easier, less sticky job.
6. Bake until fragrant and slightly firm, approx 10-15 min xx

Red Rice and Cherry Salad

July 22, 2015 By shelleyk

Trawling through beautiful book stores has long been a favourite past time, though I must admit more on my travels then here at home, that is until recently. Just like cooking brings back memories of travels far and wide, so does the romantic notion of scouring through book stores. I’ve grown especially fond of dragging my little girls along for the ride, knowing I’m awakening a whole new world of magic and wonder in them too.

Take for example the brand new vegetarian adventures from david Frenkiel and Luise Vindahl, Green Kitchen Travels, combining what might be two of life’s finest things (in my view); cooking with real whole food and traveling as a little family. And there’s nothing quite like a cook book that delivers exactly what it promises; inspiring, heart felt new cooking adventures.

This Red Rice and Cherry Salad has been adapted from their August Market Cherry Salad. I’ve added sunflower seeds for an excellent boost of magnesium, zinc and Vitamin E, as well as pomegranates for a burst of anti oxidants, plus red rice to amp up those sustainable energy levels. I’ve left out the feta for a dairy free version (though I must confess it is delicious with the Feta too). Hope you enjoy xx

Red Rice and Cherry Salad
By Shelley Kamil
Adapted from Green Kitchen Travels

Ingredients
(Serves 2)

2 cups cooked red rice, cooled
2 -3 celery stalks, finely sliced, leaves included
2 generous handfuls cherries, halved and pitted
2 handfuls cherry tomatoes, quartered
1 small avocado, chopped
1/2 pomegranate, seeded
2tbs sunflower seeds, lightly toasted
Pink Himalayan Sea Salt to taste
Juice of half a lemon

Directions
1. In a large mixing bowl, combine all the salad ingredients, toss gently to combine. Transfer to serving bowls.
2. Dress with lemon juice, sea salt and a sprinkle of sunflower seeds to serve xx

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