Pomegranate cauliflower ‘rice’ and pumpkin salad…

Simple, fast and healthy salads are great ways to feed the family and can be made and stored in the fridge for a day or two and used for picnics or school lunches. This is delight for the senses with sweet, tangy, crunchy, chewy and sour!

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What you will need:

  • 1/2 cauliflower
  • 1 small chopped butter nut squash
  • 1 head raw broccoli shredded
  • 1 pomegranate deseeded (keep juice)
  • 2 cups spinach leaves
  • 1 cup finely chopped kale
  • 1 grated zucchini
  • juice and zest of 1 lemon or an orange
  • 1/4 shredded red cabbage
  • 6 soaked pitted and chopped dates
  •  2 tbs basil pesto
  • 1/2 cup pine nuts
  • 1/4 cup hemp seeds
  • 1/2 tsp sumac

How to make this:

  1. steam the pumpkin for 5 minutes until soft but not falling apart.
  2. add the cauliflower into a food processor and pulse it on high until it looks like grains of rice but not cous cous.
  3. in a large mixing bowl add the “rice’
  4. grate in the zucchini, add the spinach, chopped kale, shredded cabbage, shredded broccoli, pine nuts, hemp seeds, sumac, dates and the pesto.
  5. break open the pomegranate and deseed over the bowl so the juice goes in to the salad.
  6. then add the lemon zest and juice.
  7. once the pumpkin is cooked and cooled to room temperature add it to the salad and toss it all gentle.

Learn how to make the pesto here:Oil and nut free pesto.

Raw Mexican tacos!

Mexican style raw tacos are a favourite in our home . . .you will love them too. Great  messy finger food for the kids and packed full of flavour while being healthy and low in fat. Dress them up with toppings or use eat them simply . . .

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What you will need:

Makes for 4-6 serves.

  • 2 corn on the cobs kernels removed
  • 4 semi dried tomatoes
  • 2 dates soaked and pitted
  • 4 fresh large tomatoes
  • 1/2 punnet cherry tomatoes chopped
  • 1/4 red onion very finally diced
  • 1 clove garlic minced
  • 1/2 tsp smoky paprika
  • 1/2 tsp sweet paprika
  • 1/8 tsp ground chipotle pepper (or more if you like it spicy!)
  • 1/2 tsp cumin powder
  • 2 tbs coconut aminos
  • 8 mushrooms
  • 1 finally diced zucchini
  • 1/2 red capsicum diced
  • juice of 1 lime and zest
  • 1 loose cup coriander chopped
  • 1/2 loose cup mint chopped
  • 1/4 loose cup parsley chopped
  • pepper to taste
  • soaking water (about 2-3 tbs)
  • iceberg lettuce or coz lettuce to serve as tacos
  • 1 cup shredded red cabbage
  • sprouts or micro herbs

*optional to add 1 cup of black beans, kidney beans or black eyed beans for added texture and protein.

How to make these:

  1. soak the dates and tomatoes in very little water till soft (you use the water in the mixture so only use a little, so you keep all the flavour.
  2. in a blender add the 4 large tomatoes, dates, semi dried tomatoes, garlic, cumin, paprika’s, chipotle, coconut aminos and soaking water and blend till smooth.
  3. in a medium bowl add the corn kernels, red onion, capsicum, zucchini, lime zest and juice, herbs, cherry tomatoes and stir together. (add drained beans now if your using them)
  4. add the tomato sauce from step 2. and stir again.
  5. season to taste.
  6. spoon the mixture into the lettuce cups which I would suggest lining with shredded red cabbage.

This picture get more flavoursome with time so I suggest making it in the morning. This will also allow the mixture to set and the liquid to drain off blowing the tacos or lettuce cups not to get wet.

Finish with micro herbs or sprouts and slices of avocado or vegan chipotle mayonnaise or vegan sour cream….I used coriander pesto! Dairy and soy free sour cream.

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Vegan Nori Rolls.

Sushi night!! Well rice less, fish less sushi.

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Nori sheets with a tomato and flaxseed dehydrated wraps and filled with avocado and crunchy salad with a cashew and coconut amino dipping sauce.

Cashew dipping sauce:
1/4 cashews
1/2 water
1/2 lime juice
1 tbs coconut aminos
1 small clove garlic
1 inch grated ginger
1/2 semi dried tomato
Blended till smooth

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Get creative and fill these with any combo you like!

Raw bolognese with zoodles.

My go to quick and easy dinner!

🍜 Zoodles with 3 chopped mushrooms, 1 stick chopped celery, 1 cup spinach, 1/4 cup fresh basil torn, 4 cherry tomatoes.

🍅 Sauce; 3 organic semi dried tomatoes, 1 peeled zucchini, 1/2 red capsicum, 1/4 cup fresh basil, 1/4 cup walnuts, squeeze lemon juice, 1 tsp dried thyme, 1/2 tsp dried oregano.

Blended till smooth or chunky which ever you prefer. Then tossed through the noodles.

You can add raw or fermented garlic if that’s your likening 😋

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Asian Style Soy-free Coleslaw.

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This sale goes down a treat at BBQs or parties and is perfect for picnics. But laos a great salad to make up and have in the fridge to snack on.

  • What you will need:
    1/2 cup homemade mayonnaise https://nourishtohealth.com.au/2014/10/05/making-homemade-mayonnaise/
  • 2 cooked chicken breast sliced (optional if you want to keep it as a side salad)
  • 1/2 small red cabbage shredded
  • 2 large carrots grated
  • 6 radishes or daikon grated
  • 1 cup of chopped fresh mint parsley and basil
  • 1/4 cup sesame seeds
  • 1 inch finely grated ginger
  • 1 tbs of apple cider vinegar
  • 1 tsp honey
  • 1 tbs coconut aminos
  • Juice of 1 lime and zest
  • Salt and pepper to taste
  • 2 tbs macadamia nut oil
  • 1 cup beetroot sauerkraut (optional)

How to make it:

Combine all the ingredients together and serve with greens, boiled eggs, a Paleo bread or dips and seed crackers for a great summer dish. By adding the chicken it makes it a complete meal or add more nuts or seeds to keep it balanced.

Rice-free Nori Rolls.

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There isn’t really a recipe for this more an idea of how to make a nori roll without rice. You can add whatever you like as a filling my previous post was about using cauliflower rice: https://nourishtohealth.com.au/2014/10/05/grain-free-sushi-sushi/

In this one I’ve used a coconut wrap then added sauerkraut, grated carrot, grated beetroot and avocado with lots of herbs and some seasoning.

It so quick and easy to do and make for a healthy lunch or kids snack. And goes down well at parties too!

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My son William loving his sushi sushi . . .