Categories
Nourish

Asian-inspired cucumber salad

This cucumber salad is delicious, quick and easy to make. The temperature is slowly rising and the LAST thing I want to do is turn on my oven or stove top and cook. I’m craving more fresh vegetables, light food, and greens. I’ve been playing around with this recipe for a while. This Asian-inspired salad and superfood dressing will definitely be a favorite this summer, I’m sure!

Superfood Dressing

Yes! You heard right. The combination of turmeric powder, moringa powder, kava kava and raw honey makes this dressing a delicious and ultra healthy addition to your life. Moringa powder is great for inflammation, a great source of iron and is healing and detoxifying. Kava Kava root powder improves mood and is said to help anxiety, as well as stimulate dopamine receptors. Raw Honey has anti-viral and anti-fungal properties, while carrying highly potent enzymes.

What you’ll need:

  • Spiralizer (For those who have asked, I use this spiralizer, and I’ve been obsessed since!)
  • Salad bowl
  • Whisk

Ingredients:

 

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Instructions:

      1. For the dressing: Whisk together in a bowl the rice vinegar, lime juice, kava kava powder, moringa, raw honey, sesame seeds, and turmeric powder. Add salt to taste. Set aside
      2. User your spiralizer to cut cucumbers and carrots into a long noodles. If you don’t have a spiralizer you can use a julienne peeler instead.
      3. Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 10-15 minutes to remove excess water.
      4. Once the cucumber has been drained, spread all noodles onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the “noodles” into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro. Serve immediately.

Notes for Asian-inspired cucumber salad:

Leftover salad can be stored in an airtight container in the fridge for up to one day. Please keep in mind that the cucumber will continue to release excess water as it sits. Drain the water from the bottom of the bowl before eating if the salad becomes soupy.

To create a completely vegan dish, add raw agave nectar instead of honey for salad dressing.

*Photo credit: Will Cook for Friends*
Categories
Blog Nourish

Currently Reading: Everyday Super Food

Jamie Oliver  is quite possibly one of the most incredible public figures we have in our generation when it comes to revolutionizing how we look at food. I grew up watching him and others on the Food Network channel and was always captivated by the bright colors of the fresh produce he used, and the rustic, delicious meals he would create. He, among many other chefs, inspired me at a young age to take charge of my health and at age 14 I bought my first cook book and life (and our kitchen) was never the same again.

The premise of his new book, Everyday Super Food is based around super food ingredients and a balanced lifestyle and diet. No brainer. What I love about this book is it’s a no dogma philosophy on how to view food. If you know me personally, you know how much of an advocate I am on superfoods and nutritional healing. It’s a journey I’m currently on and I’ve seen the amazing benefits for myself along with friends and family. Incorporating high vibrational foods is just something everyone should do to live a happier, healthier life. This book is SO needed and SO welcomed in the world of health, food, and wellness. 

Below is one of my favorite recipes in Jamie’s new book. Enjoy! To purchase your book via amazon, click here. 

Black Rice Pudding with Passion Fruit

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Ingredients

  • 200 g black rice
  • 1 ripe mango
  • 1 lime
  • 1 tablespoon blanched hazelnuts
  • 1 tablespoon coconut flakes
  • 2 ripe bananas
  • 200 ml hazelnut milk
  • 1 tablespoon vanilla extract
  • manuka honey , optional
  • 4 heaped tablespoons natural yoghurt
  • 2 wrinkly passion fruit

Instructions

Cook the black rice according to the packet instructions, overcooking it slightly so it’s plump and sticky, then drain and cool. Meanwhile, peel and destone the mango, blitz the flesh in a blender with the lime juice until smooth, and pour into a bowl. Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.

Meanwhile, peel the bananas and tear into the blender, the blend with hazel nut milk, vanilla extract, and two-thirds of the black rice. Depending on the level of sweetness you like, you can also add a tbsp of honey. Once smooth, incorporate blended ingredients with the rest of the rice. Spoon over the blitzed mango, squeeze half a passion fruit over each one, then delicately spoon over the yoghurt and sprinkle with the hazelnuts and coconut.

TIPS

Hazelnut milk contains vitamin B12, helping us to think properly and stay alert, while hazelnuts are super-high in vitamin E, protecting our cells against damage.

All photos and recipes are provided by Jamie Oliver