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

I never understood the appeal of beets, until my girls took a liking to what we call, Pink Juice. And when I say liking what I really mean is, became obsessed with. Around the same time that I tasted their pink juice and realised they were on to something, was around the same time I began learning about the benefits of beets. And that’s where sh*t starts getting real 🙂

Beetroots are natures greatest detoxifier. That is, they are a natural blood cleanser, literally pulling toxins out of your body and helping to expel them through your liver. Your liver loves beets! Now when it comes to this recipe, we take it to a whole other level by adding Miso. A fermented soy product, it adds the good bacteria back into your gut. And for those of you wary of soy, it’s safe when it’s fermented. The Japanese have known this forever.

Back tho the Slaw, it’s a weekly staple in our fridge and goes back with literally everything. Here I’ve added chickpeas and sunflower seeds to it, both because it’s my favourite way to eat it and for an extra hit of Vitamin E, fibre, Zinc and Magnesium! Have fun with it, add it to your favourite dishes and rest assured you’ll be making your body glow from the inside out xx

You can try a ready made version of our favourite Pink Juice from FINN COLD PRESS

Miso Beetroot Slaw
Recipe by Shelley Kamil

 Ingredients
(Serves 3-4)

For the Slaw
1 large fresh beetroot (or 2 small), peeled and grated
1 Can chickpeas, drained and rinsed (optional)
2 carrots, grated
2tbs sunflower seeds, toasted
3-4 radishes, finely sliced
Miso Dressing
2tbs Miso paste
Juice of 1 a lime
1tbs Maple syrup (optional but not necessary)
2tbs apple cider vinegar / rice wine vinegar
1-2tbs soy sauce
To serve
4-5 kale leaves, torn off the stem
5-6 radicchio leaves, finely sliced

Directions
1. In a large mixing bowl, combine all the ingredients for the slaw.
2. In a small mixing bowl add the dressing ingredients and whisk together until a smooth paste forms.
3. Pour the dressing over the slaw and mix together thoroughly. Add sea salt to taste.
4. Divide the kale and radicchio between serving bowls and top with Miso Beetroot Slaw