Salads | Shelley kamil

Red Quinoa, Roast Veggies, Tofu & Walnut Salad

October 16, 2016 By shelleyk

Because Sunday’s are best for prepping your grains and roasting your veggies, here’s a salad that will set you up for the healthiest week and some seriously nourishing lunches. Once you seperate the prep from the salad itself, this seemingly intricate little production is actually the simplest (and most delicious) way to throw together all the components required for a complete meal; protein, loads of fibre, good crabs and healthy fats. The perfect combination to nourish and sustain you through whatever life brings xx

Red Quinoa, Roast Veggies, Tofu & Walnut Salad
Recipe by Shelley Kamil

Ingredients
(Serves 2 generously)
To Prep
1/2 Head broccoli, chopped
1 leek, finely sliced
1 bunch asparagus, trimmed and chopped
Garlic Salt
1 cup cooked Red Quinoa
Sea Salt to taste
1 Small block Firm Tofu, cut to cubes
1tsp Zaatar
1tbs Sesame Oil
To Serve
2 Generous handfuls spinach, finely chopped
1 Lebanese Cucumber, finely chopped
1/2 Avocado, finely sliced
1/2 can organic chickpeas
12 walnuts, crushed
Juice of Half a lemon
2tbs Apple Cider Vinegar
2tbs Tamari

Directions
1. Prep what you can ahead of time. Pre heat the oven to 200degrees. Place the broccoli, leek and asparagus on a baking tray lined with baking paper, season with Garlic Salt and transfer to the oven. Bake for 10-15 minutes until slightly charred.
2. Heat 1tbs sesame oil in a medium sized skillet. Add the cubes tofu and cook for 3-4 minutes, until slightly golden. Add the Zaatar and Sea Salt, continue to cook for another 3-4 minutes, turning occasionally until golden and cooked.
3. To assemble the salad, divide the Shredded spinach between two serving bowls, top with cooked quinoa, diced cucumber and Apple Cider Vinegar, mix together gently. Add the roast veggies, tofu, chickpeas and avocado, mix together gently to combine. Drizzle each serving with Tamari, a good squeeze of lemon juice plus a sprinkle of walnuts and sea salt to taste.

Crunchy Buckwheat, Carrot & Quinoa Salad with a Killer Turmeric Dressing

October 10, 2016 By shelleyk

I have to admit, there are days where the humble salad simply won’t suffice. Whether this comes down to my own nutritional needs or the failings of that particular salad, I cannot say for sure. What I do know is, a fine balance exists between the proportions of Protein, Carbohydrates and Good Fats. And, should you get that wrong, the risk of over compensating and mindlessly munching your way through an endless pack of rice crackers is almost inevitable (take it form me).

As a general rule, your salad bowl or plate works best made up of 1/4 protein, 1/4 complex carbohydrates, a small portion of good fats, plus limitless greens (or non starchy vegetables if greens simply aren’t your thing) making up the good part of 50% of your plate. In the salad below, the ancient grain Quinoa doubles as a carbohydrate and protein, whilst Buckwheat, a pseudo grain, is actually a derivative of the rhubarb plant, and is in fact, a protein packed seed. Not just a pretty face, combined with Kale and Dark Leafy Greens, this little salad is a nutritional powerhouse (if I do say so myself). Plus, the Dressing is a wonderful way to incorporate Turmeric’s anti inflammatory properties into everyday meals.

Crunchy Buckwheat, Carrot & Quinoa Salad with Turmeric Dressing
Recipe by Shelley K

Ingredients
(Serves 2)
2 large Carrots, peeled into ribbons
1.5cups cooked quinoa
4 -6 kale leaves, torn off the stem, massaged with lemon juice
2 generous handfuls mixed salad leaves
1/2 – 3/4 cup raw activated buckwheat groats
½ Avocado, sliced
Dressing
Thumb size piece of turmeric, finely grated
2tsp Organic Seeded Mustard 2tsp
Apple Cider Vinegar
2tsp Sesame Oil
2tsp tamari
Juice of half a lemon

Directions
1. Add all the salad ingredients to a large mixing bowl. Gently toss to combine.
2. In a small mixing bowl, whisk together the dressing ingredients. Pour over the salad and gently mix once more.
3. Divide between serving bowls and enjoy xx

Big Magic Jewelled Salad of Roast Pumpkin, Rainbow Chard, Pomegranate & Feta

September 30, 2016 By shelleyk

If you’ve ever considered yourself the creative type, the question, ‘what the hell am I doing?’ has almost surely crossed your mind. In Elizabeth Gilbert’s latest novel, Big Magic, she speaks right to the heart, answering any and every doubt in the deepest, darkest part of that creative mind. Not a corner remains untouched, as Gilbert confronts every trait, tendency and pattern that is part of, if not paramount to, the creative process.

On a personal note, I have many times asked myself what the point of creating all these beautiful healthy salads is. And if, in fact there is any point at all. I’ve come to crossroads time and time again and often considered throwing in the towel. To the contrary, when it comes to working with clients, the point clear, I’m completely fulfilled by their transformations and progress, inspired to the point of losing myself in the moment. The end game is clear. But when it comes to creativity, Gilbert suggests that there is perhaps, no end game at all. Gilbert contests, despite the sense of comfort and affirmation awarded form accolades and recognition, ultimately, this will neither fulfil nor sustain creativity. It is perhaps rather, in those moments of creating, when time stands still and your senses are captivated, that the ultimate experience occurs, Big Magic itself. And this salad below is my kind of Big Magic. Big Magic from me to you xx

Big Magic Jewelled Salad of Roast Pumpkin, Rainbow Chard, Pomegranate & Feta
Recipe by Shelley Kamil

Ingredients
(Serves 2 generously)

3-4 Large Rainbow Chard leaves, shredded and blanched (regular chard / silver beet will suffice)
2 handfuls spinach
2 handfuls mixed leaves
1 cob of corn, blanched and sliced off the cob
2 radishes, finely sliced
60grams Goats Feta, crumbled
1 can organic chickpeas, rinsed, drained and dried
1.25 cups cooked quinoa
Roast Pumpkin pieces (leftover and reheated in oven is easiest)
1/2 pomegranate, seeded
3tbs White Balsamic Vinegar
Juice of half a lemon
Sea Salt to taste

Directions
1. Cook quinoa as per pack. Rinse and drain quinoa prior to cooking. My general rule is 2.75 cups of boiling water to 1 cup quinoa. Simmer until cooked, approximately 10 – 15 minutes. Set aside 1.25 cups of cooked quinoa and allow to cool for salad.
2. To assemble salad, divide the spinach, mixed leaves and rainbow chard between two serving bowls. Top with roast pumpkin pieces, chickpeas, radishes and corn. Sprinkle with feta and pomegranates.
3. In a small mixing bowl, whisk together the balsamic vinegar and lemon juice. Drizzle over the two salad bowls, season with sea salt and enjoy xx

Sesame & Pickled Ginger Sushi Bowl

September 1, 2016 By shelleyk

The beauty of this bowl is it’s ease and simplicity. It’s the perfect answer to Sushi cravings when you can’t quite make it to your local Japanese. All you need is a few key condiments, Nori, Sushi Vinegar, sesame seeds and pickled ginger, which I might add, are all super handy ingredients to have on hand. Pickled ginger adds incredible flavour, Nori is a excellent source of sea minerals, (being from the ocean there’s no risk of mineral depleted soil), and for all the dairy free lovers out there, kale and sesame seeds are a great source of easily absorbed calcium. Pack it up for lunch on the run or enjoy a home made sushi fix in the comfort of your own living room xx

Sesame & Pickled Ginger Sushi Bowl
Recipe By Shelley Kamil

Ingredients
(Serves 2)

6 kale leaves, torn off the stem
2tsp sesame oil
1/2 cup pickled ginger, plus 2tbs pickling liquid
1 small block firm tofu (approximately 200g), cubed
1tsp coconut oil
1-2tbs Tamari
2tsp Worcestershire Sauce
1 Lebanese cucumber, diced
2 sheets organic Nori, shredded
2 carrots, grated
1.5 cups cooked short grain brown rice
2tbs Sushi Vinegar (available at Asian Food Stores)
1tbs black sesame seeds
1/2 avocado, diced
Dressing Ingredients
2tbs Tamari
1tsp Sesame Oil
2tbs Pickling Liquid

Directions

1. In a medium sized mixing bowl, massage the kale leaves with 2tsp sesame oil, once the leaves have wilted, use as your base and divide between two serving bowls.

2. Over medium heat, heat 1tsp Coconut Oil in a medium sized nonstick skillet . Add the cubed tofu and cook for 4-5 minutes, turning occasionally. Once slightly golden, splash with Worcestershire Sauce & Tamari. Pan fry for another minute or two, turning once or twice. Remove from the heat.

2. Meanwhile, in a medium sized mixing bowl, add the grated carrots with 1tbs Sushi Vinegar, mix to combine. Divide between two serving bowls in neat rows, sprinkle with sesame seeds. Wipe mixing bowl clean, add the brown rice with 1tbs Sushi Vinegar, mix to combine, divide between serving bowls and sprinkle with black sesame.

4. In a small mixing bowl, whisk together the dressing ingredients. To assemble the bowls, add the remaining ingredients in neat rows, diced avocado, shredded Nori, cucumber, pickled ginger and cooked tofu. Add a splash of dressing and enjoy xx

Salad of Roast Pumpkin, Spiced Chickpeas, Parsley & Mandarines

July 13, 2016 By shelleyk

I decided to post this salad for two reasons. One, for the very same reason that I hesitated to share it. It is so simple and easy to whip up. It’s simplicity stands on the premise that the roast pumpkin is leftover from the night prior. There by only requiring a few minutes in a hot oven the following day to bring it back to life. These chilly winter days I find warming salads much more fulfilling, and from an Ayurvedic stand point, it’s heaven on your digestive system. Ancient wisdom teaches us to eat according to the seasons, and regardless of what you believe, warming salads make sense in the colder months.

The second reason I shared this recipe was to remind myself of the precious moments that lead up to, and inspired this salad. Watching my dad and youngest daughter pick parsley and lemons from our back yard on an icy cold day was a memory I wanted etched into my mind for always. As the saying goes, it’s the little things. So, throw some spiced chickpeas and leftover pumpkin in the oven and you shall have the loveliest, most simple warming winter salad for lunch xx

Salad of Roast Pumpkin, Spiced Chickpeas, Parsley & Mandarines
Recipe by Shelley Kamil

Ingredients
Serves 2

Leftover roast pumpkin
1 can chickpeas, rinsed and drained
1/2 tsp cinnamon
1/2 tsp cumin
Sea Salt to taste
2 spring onions, finely sliced
2 Generous handful parsley, roughly chopped
2 Generous handfuls spinach
1/2 avocado, finely sliced
Juice of 1 lemon
2 mandarines, peeled

Directions
1. Pre heat the oven to 180. Line a baking tray with baking paper, spread the chickpeas out evenly on the tray. Sprinkle the chickpeas with sea salt and spices, shake the tray and transfer to the oven for 8-10 minutes. On a separate baking tray lined with baking paper, add the leftover pumpkin and roast for approx 10 minutes or until the pumpkin caramelized just slightly. Remove from the oven.
2. To assemble the salad, on a serving plate, begin with the spinach leaves, then add the pumpkin and chickpeas, sprinkle with parsley, spring onions and pieces of mandarine plus sliced avocado a good drizzle of lemon juice xx

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