No peanut satay 

I drummed this recipe up while I was wondering what to do for yet ANOTHER dinner salad. In our house, most of the time but definitely during prep season our last meal of the day is a salad. We harness the most beneficial nutrients of all of the raw vegetable ingredients simply by not cooking them at all.

Flavours are crisp, clean and robust every time.

For this particular salad I was craving something a little Thai but didn’t want to use peanut butter as I have that as a staple at least a couple of times per day. I also wanted to avoid peanut butter so that this recipe could be accessed by folks who may have moderate to severe nut allergies.

The flavours at the end of the day are not 100% Thai Peanut sauce (obviously) but are a great second runner up in my books.

The bowl itself contained snap peas, spiralized zucchini noodles, red peppers and mushrooms. Macro-nutrient wise dinner was still on point for prep.

Ingredients: 

1 tablespoon Mugi miso

3 tablespoons Sun Butter

1/4 – 1/2 teaspoon  hot pepper oil (this stuff is HOT so choose your own adventure)

3 tbsp hot water – add as needed to create smooth consistency

2 cloves raw garlic

1/4 tablespoon coconut manna / coconut butter

Method: 

Place all ingredients in wide mouth mason jar & blend with hand blender.

If you do not own a hand blender then simply ensure that you utilize a garlic press or dice the hell out of your garlic to ensure it’s all mixed up nicely.

I topped a great hot salad which included some new lightly seasoned Tofurky for a vegan protein option.

Nutritional Info: 

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 317
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 1 g 7 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 332 mg 14 %
Potassium 635 mg 18 %
Total Carbohydrate 54 g 18 %
Dietary Fiber 5 g 20 %
Sugars 3 g
Protein 13 g 25 %
Vitamin A 1 %
Vitamin C 80 %
Calcium 28 %
Iron 18 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

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2 minute dijon dressing

There is nothing simpler and more dynamic than a salad – especially at dinnertime. In my home the last meal of the day (other than a protein shake while on prep) is a salad. The ingredients can be used in a variety of ways to prep other types of meals & snacks during the week.

All of your hard earned cashola spent on organic & pesticide free fruits and vegetables will not go to waste if you can keep a wide range of meals in your grab bags. This is one of them.

I’m adding some produce notes before the quick dressing recipe because I want you to keep at least 5 or 6 types of fresh veggies in the fridge for all around use at all times:

1 – Cucumbers – use these little suckers to make juice, scoop hummus, eat plain, place on salad, make into their own salad with a modification to THIS little recipe here or place on tired eyes.

2 – Carrots, Celery & Peppers– see cucumbers…..these can also be sauteed for quesadillas, or added to quick soups. Not sure how hot they will be on eyes, test it and let me know.

3 – Kale & Spinach – great salad base, great smoothie & juice base, great sauteed with onions and garlic, fantastic kale chips &  oh yes- you can also add both to salad. Don’t waste this delicious cruciferous delight.

Ingredients: 

Dressing: 

4 tbsp dijon mustard

2.5 tbsp nutritional yeast

1 tsp apple cider vinegar

1/8 cup water

Salad ingredients: 

4 cups diced curly green kale

2 cups spinach

1 cup beet leaves

2 cups romaine hearts

1 cup sliced cukes

1 cup sliced carrots

1 cup diced celery

1 cup diced red pepper

Sprinkling of hemp hearts

Protein options: Tofurky “chicken” or Green Cuisine Smoked Tempeh

(6-7 oz for average sized men 3-4 oz for women)

Method: 

You know the method for the salad, right? I mean, just look at the picture.

Add all dressing ingredients to vessel large enough to hold them, whisk with fork. This should be runny so that it coats your entire salad without being “too much” sauce.

Serves 4.

 

 

Thai Asparagus salad

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This salad can be made in a variety of ways however, egg is traditionally asian. If you have an egg like substance OR some flavourful tempeh, those work amazingly well as well.

I think this is a great lunchtime or brunch recipe. I had this for dinner after a big gym session and felt like a needed a little something more. If you feel like you are missing something with this dish – I say add some lightly steamed Farkay noodles or some other small noodle to warm up your greens just a smidgeon.

Ingredients: 

1 romaine heart

1 handful peashoots

2 cups kale

1/2 long English cucumber, sliced

1 bunch asparagus ends removed

1/4 cup fresh chopped mint

1/2 cup fresh chopped basil (thai basil if you can find)

1/3 cup fresh chopped cilantro

4 eggs OR vegan thai tempeh

4 tsp oil for cooking

Fresh thai peppers diced to top (optional)

My favourite homemade FAUX FISH SAUCE

Method:

Create fish sauce and allow to sit for at least 1/2 the day.

On stovetop in saucepan bring 1/2 an inch of water to a boil. Add asparagus, cook with lid on for 3-5 minutes or until tender. Remove from heat and chill in fridge.

Prep your salad veggies in a bowl and set aside/refrigerate.

Eggs: Beat/whisk individually in small bowl. In small pan heat 1 tsp of oil for each egg or as needed. Add whisked egg to hot oil and cook until a little egg crepe is created. Remove from heat. Repeat for 3 remaining eggs.

Roll egg crepes into a tubes and slice thinly – set aside.

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Toss cucumbers and asparagus in a heavy helping of fish sauce and allow to marinate/coat for 5 minutes.

Top salad with marinated veggies, egg and diced peppers if desired.

Beauty greens.

Beauty greens.

Serves 4

Pear & Arugula Salad

Health of the Irish to you!

Health of the Irish to you!

After being abroad where FRESH leafy greens are the hottest commodity around, I felt like I needed to up my ruffage. As luck would have it it’s also St. Patricks day.

I created a nearly 100% green salad with just a few ingredients which I have given some ideas of how to interchange to suit your pantry.

Zippy, salty and with just enough crunch, this is a perfect base camp salad from where you can choose a tonne of flavourful paths.

Ingredients: 

1 pear sliced

5 dates pitted and chopped (try raisins or apricots if you have no dates)

2 cups green kale, torn

2 cups arugula

1 cup pea shoots, chopped

1 green onion diced

1/2 cup pumpkin seeds, roasted on the stovetop

1/4 cup asiago or crumbled goat cheese – or none

Dressing:

2 tbsp red wine vinegar

2 tbsp grape seed oil

3.5 tbsp grainy, german or dijon mustard

Salt to taste

Pepper to taste

I picked up some fantastic chili salt in Vienna in January which I used and LOVED.

Method:

Combine all ingredients, toss with dressing and top with cheese and pumpkin seeds.

Serves 2 as a meal, 4 as a side.