Salads | Shelley kamil

Rainbow Remedy Slaw

May 28, 2015 By shelleyk

Rainbow Remedy Slaw

All I can say is there’s good reason for that gorgeous block of dark mint chocolate bliss being pictured. I spent a long time feeling guilty every time I sat up late at night eating chocolate. It took a long time for me to find some compassion for myself and say hey, it’s ok. It’s ok to enjoy yourself and indulge in life’s simple pleasures, in reason. Take that last sentient as you will, but whatever feels like a reasonable amount of indulgence to you. In nutritional terms, that’s the 90 / 10 lifestyle. 90% of the time you eat clean, whole, real food and 10% of the time you allow yourself to indulge in whatever you’re guilty pleasure is . . . Besides the fact that it’s an easy equation to get your head around, it allows you to indulge and continue on with life. Rather than feeling guilty, punishing yourself with a strict diet and then binging again once you discover you’re starving and deserve another treat! Eat well and good 90% of the time and allow yourself some freedom and flexibility the rest of the time. That’s one way to sustain a healthy lifestyle, for life xx

Rainbow Remedy Slaw
Recipe by Shelley Kamil

Ingredients
Serves 2-3

2 slices pineapple, chopped up
2-3 kale leaves, finely sliced
2 purple cabbage leaves, finely sliced
2 handfuls spinach leaves, finely sliced
12 snow peas, finely sliced
10 cherry tomatoes, quartered
1 cucumber, spiralized (or julienned)
1 carrot, spiralized (or julienned)
1 cup cooked quinoa
1 block firm tofu, cut to cubes
1tsp sesame oil
2tbs sunflower seeds, lightly toasted

Dressing
1tsp sesame oil
Juice of 1 lime
2tbs apple cider vinegar
2tsp coconut sugar

Directions
1. In a large mixing bowl combine leaves, pineapple, snow peas, cherry tomatoes, carrots, cucumber and quinoa.
2. Heat 1tsp sesame oil in a small pan over medium heat. Add the cubed tofu and cook for 5-7 minutes or until golden and crispy. Set aside.
3. In a small mixing bowl, whisk together dressing ingredients.
4. Add the tofu and dressing to the larger mixing bowl and mix together well. To serve, sprinkle with sunflower seeds and pink sea salt to taste xx

Raw Rainbow Noodle Salad

May 24, 2015 By shelleyk

Raw Rainbow Noodles ShelleyKAmilRecipes2

It took me a while to jump on the ‘spiralizing trend’, but once I tried it, I was hooked. The fun part is the diversity in texture, which adds a whole new dimension to salads. I’m all for anything that makes ‘eating a rainbow’ even more appealing. That said, if you don’t yet own your own spiralizer, a grater or mandoline will do the trick. This salad goes back with virtually any protein and is perfect for left overs or a pack-me-up lunch the following day xx

Raw Rainbow Noodle Salad
Recipe by Shelley Kamil

Ingredients
1/4 head purple cabbage, finely shredded
1 bunch bok choy, finely sliced
1 carrot, spiralized
1 Lebanese cucumber spiralized
1 zucchini spiralized
2-3 spring onions finely sliced
4tbs flaked almonds, (option to lightly toast or leave raw)
2tbs sesame seeds, (option to lightly toast or leave raw)
Dressing
1-2 tbs Loving Earth coconut nectar
1-2 tbs sesame oil
Juice of 1 lime
2tbs rice wine vinegar / apple cider vinegar
1tbs soy sauce / shoyu

Directions
1. In a large serving bowl combine cabbage, bok choy, carrot, cucumber and zucchini.
2. In a small mixing bowl, whisk together dressing ingredients.
3. Sprinkle almonds, sesame seeds and spring onions on to salad, pour dressing over and mix together thoroughly xx

Raw Maple Veggies and Buckwheat Noodles

May 19, 2015 By shelleyk

This is my cheats sheet salad, mainly cause there’s nothing to it! Please excuse the not so fabulous pic, it was the best I could get in questionable lighting. None the less, all this salad requires is some veggie prep, whisking up a delicious dressing and 4 minutes of boiling noodles. And on the topic of noodles, for anyone out there with sensitive / easily bloated tummies, buckwheat is actually a derivative of fruit, the rhubarb family to be precise, so it’s grain free and if your soba (traditional Japanese) noodles are 100% buckwheat, then they’re gluten free too (check package labelling to be certain). Though there’s not much to this salad, it works back beautifully with virtually any choice of protein, especially some beautiful grilled Salmon and is the perfect pack-me-up or stop-and-nourish salad for the following days lunch xx

Raw Maple Veggies and Buckwheat Noodles
Recipe by Shelley Kamil

Ingredients
1/4 purple cabbage, finely shredded
1 carrot, julienned
1 cucumber, julienned
2 handfuls snow peas, finely sliced (option to blanch)
1 handful green beans, finely sliced (option to blanch)
1 packet buckwheat soba noodles (cooked per pack – usually 4 min in rapid boiling water, drained, rinsed under cold)
2tbs sesame seeds, lightly toasted
3tbs store bought crispy shallots
Dressing
3tbs maple syrup
Juice of 1 lime
1tbs sesame oil
2tbs brown rice vinegar / apple cider vinegar
2tbs soy sauce

Directions
1. In a small container combine 1tbs vinegar and 1tbs maple syrup, add the cabbage, seal the lid, shake and set aside in fridge for between 30 min to 2hrs.
2. Cook noodles as per pack / instructions above. Then in a large serving bowl, combine the carrots, cucumber, snow peas and green beans.
3. in a small mixing bowl, combine the remaining dressing ingredients, whisk to combine.
4. To the large serving bowl, add the cooked warm noodles and cabbage. Pour dressing over top then mix thoroughly to combine. Serve warm sprinkled with sesame seeds and shallots xx

Charred Broccoli Salad

May 18, 2015 By shelleyk

Charred Broccoli Salad
Original Recipe by Shelley Kamil

Whichever way you call it, buying organic has certainly become a hot topic. Some resist it, others swear by it. Whatever you believe, there is a mid ground. I buy organic whenever I can. These days it’s more and more often. Whether it’s beginning the week in an organic store and then supplementing the rest in my local fruit shop or sporadically topping up my weekly groceries. Either way I’m always working toward buying more and more organic. I guess it’s all about working within your own goals and limitations.

The point is that when I do buy organic, I like to make it the star of the show. Mainly because when something’s grown in organic soil and is bursting with vitamins and minerals, it deserves a whole lotta love. This Broccoli Salad, does just that. It celebrates oraganic Broccoli in all its glory xx

Ingredients
(Serves 2-3)

1 head organic broccoli, chopped
1 clove garlic, crushed
2 handfuls spinach leaves
2 stalks celery, finely sliced
3-4 spring onions
1 handful parsley, roughly chopped
20 almonds, lightly toasted, then crushed
1 cup tri colour quinoa
Himalayan Pink Sea Salt and Pepper to taste

Dressing
2tsp seeded mustard
Juice of 1/2 a lime
1.5tbs maple syrup
1tbs olive oil

Directions
1. Begin by cooking the quinoa. Boil 2.5 cups of water, season with Himalayan Pink Sea Salt, add quinoa, lower heat and cook for 15 – 20 minutes or until the seeds have come to life. Just before it’s completely cooked, turn off the heat, cover with lid and allow to sit.
2. Blanch the chopped broccoli, place in boiling hot water for 1 minute, remove and rinse under ice cold water. Heat 1tbs olive oil in a small skillet, add crushed garlic then broccoli, season with sea salt and pepper then cook until slightly charred (5-7 minutes), set aside.
3. In a separate mixing bowl, combine dressing ingredients and mix together well.
4. In a medium sized serving bowl, combine the spinach, celery, spring onions and quinoa. Mix together thoroughly. Add the broccoli, mix once more. Pour the dressing over top, season and with sea salt and pepper, sprinkle with toasted almonds and parsley to serve xx

Honey & Sesame Purple Slaw

May 16, 2015 By shelleyk

Honey-Sesame_Purple_Slaw_ShelleyKamilRecipes

Honey & Sesame Purple Slaw
Original Recipe by Shelley Kamil

Truth is, I can’t really take full credit for this Salad. It was actually my three year old who came up with it. Returning from the market I asked her what we should put in tonight’s salad, to which she replied, carrots, oranges, purple cabbage and honey. And so came about a Honey & Sesame Purple Slaw. That’s the thing when you’re preparing healthy, real, whole food. The possibilities are as instinctive as a child’s mind, there’s limitless potential for creativity and colourful ideas. You can’t go too wrong when you’re using fresh, good quality produce. Keep it bright, simple, colourful and as they say, eat the rainbow xx

Ingredients
(Serves 4)

1/4 purple cabbage sliced
1/4 white cabbage sliced
1 carrot grated
4 spring onions finely sliced
1 orange cut up
handful of mint roughly chopped
handful of parsley roughly chopped
4tbls sesame seeds toasted

Dressing
Juice of one lime
1 tbls rice wine vinegar
1 tbls raw honey
1 tbls sesame oil toasted
1 tsp fish sauce
Pink Himalayan Sea Salt to taste

Directions

1. In a small mixing bowl whisk together dressing ingredients until combined, then set aside.
2. In a large salad bowl (and in a pretty pattern 🙂 ) add the snow peas, cabbage, oranges and carrots. Sprinkle withe sesame seeds, spring onions, parsley and mint. Pour dressing over top and once ready to serve, mix together thoroughly xx

Come and get it!

Connect