Not only does a rainbow salad look great but it provides our body with the best sources of nutrients to maintain long term health. The vibrant colours of fruits and vegetables come from phytonutrients, which are healing plant chemicals and each colour carries its own unique disease fighting nutrients. This is why when we put together a salad we should endeavour to include fruits and veggies from all the different coloured groups. This is how my rainbow salad came about.
3 medium sized zucchinis, grated
1 red capsicum, sliced
¼ purple cabbage, sliced thinly
150g orange cherry tomatoes, halved
2 spring onions, sliced diagonally
handful parsley chopped
80 ml lime juice
80 ml coconut aminos or tamari
½ teaspoon grated ginger
1 tablespoon olive oil
Salt and Pepper to taste
Prepare dressing and set aside.
Grate zucchini and place in colander to remove excess liquid.
Combine all ingredients in salad bowl and dress prior to serving.
I love using cauliflower as an alternative to mashed potatoes. This accompaniment works great with chicken, beef, and fish, and the velvety and creaminess of this recipe may transform you into excluding mashed potatoes from your regular dinner menu forever!
1 medium sized cauliflower head
¼ cup coconut cream
Salt & Pepper
Bring large pot of water on stove to a boil.
Wash cauliflower and cut into small florets.
Add cauliflower to boiling water and return to simmer for 15-20 minutes until cauliflower is soft.
Drain water and place in high speed blender together with coconut cream. Blend for 30-60 seconds (depending on blender strength) until puree is smooth and creamy.
Adjust with seasoning as required.
I love the flavour combinations of Italian food and it is so good to know that eliminating bread and pasta from my diet doesn't mean that I have to miss out on some amazing flavour combinations. This eggplant bruschetta is such a great option to have either when you’re entertaining or just wanting a light meal for yourself. The flavour combination of tomato and basil goes a long way and having this with your anti-oxidant rich eggplant leaves you salivating for more.
2 roma tomatoes, chopped
¼ red onion, diced
Handful fresh basil leaves, sliced
Goats cheese (optional)
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Organic Coconut Vinegar (Balsamic Style)
Salt & pepper to taste
Slice eggplant length ways and sprinkle with salt. Set aside for approximately 30 minutes for eggplant to soften.
In the meantime, combine tomatoes, onion and basil.
Add dressing ingredients to tomato mixture and set aside until eggplant is ready.
Preheat oven to 180 degrees.
After 30 minutes, rinse and pat dry eggplant. Place on tray and top with prepared tomato mixture. Season with salt and pepper and if using Goats cheese, place small pieces over tomato mixture.
Cook in oven for approximately 40 minutes.
Makes approximately 6-8 slices
Tabouli salads are a favourite of mine during the summer period. The freshness of the tomatoes and parsley when combined with the hydrating powers of the cucumbers is so refreshing. It is such a fast salad to throw together, so it is always a good option to take to a bbq, and one that everyone will enjoy.
4 salad tomatoes, diced
3 lebanese cucumbers, diced
½ red onion, diced
4 tablespoons hemp seeds (can use cauliflower rice instead)
½ bunch parsley, chopped
2 lemons juiced
salt & pepper to taste
Prepare the dressing and set aside.
Combine the vegetables, herbs and hemp seeds.
Toss with dressing.
Serves 4-6 as side
Ahh broccoli! High in Vitamin A, D, & K, and also know for its health benefits in fighting chronic diseases such as cancer, inflammation, and oxidative stress makes this a winning dish. Such a quick, simple delicious salad that can be enjoyed on its own or as a side to any protein. The combination of mint with the lemon/lime based dressing makes it extremely refreshing on a warm summer's day.
1 head of broccoli
100g baby spinach, chopped
4 spring onions, chopped
2 tablespoons pumpkin seeds
2 tablespoons Goji berries
handful parsley, chopped
handful mint, chopped
3 limes or 2 lemons, juiced
1 tablespoon olive oil
salt and pepper to taste
Chop broccoli to fine pieces or place in blender for 3-5 seconds until you get the size that you want.
Prepare spinach and onions and add to broccoli.
Sprinkle with seeds, berries and herbs.
Combine dressing ingredients and pour over salad.