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

 

 

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

 

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