Prep time: 20 minutes, Serves: 2

 

Ingredients:

- 500g grass fed steak trimmed and sliced

- 1 head of romaine lettuce

- 1 large cucumber sliced

- Handful of cherry tomatoes sliced in half

- Large bunch fresh coriander

- 1 sliced red onion

- 2 tbsp. chopped fresh mint

 

Dressing

- 1/2 cup fresh lime juice

- 2 tbsp. brown or coconut sugar

- 2 tbsp. thai fish sauce

- 2 garlic cloves minced

- 1 Fresh chili or chili fakes (spice to your liking)

- Love

 

Directions:

1.  Blend all of the ingredients for the dressing

2.  On a plate place all of the salad ingredients

3.  Sear the beef on both sides to your liking

4.  Place beef on top of salad mix

5.  Pour over the dressing and enjoy!

 

Thai Beef Salad

 

Prep time: 20 minutes, Serves: 2 large plates

 

Ingredients:

- 1 small roast chicken sliced

- 1 head of romaine lettuce chopped roughly

- 1/2 head purple cabbage sliced and shredded

- 1 carrot grated

- 1 ripe avocado diced

- 1/4 cup cilantro chooped
- 1/4 cup basil chopped

- 1/4 cup mint chopped

- 1 tbsp. black sesame seeds

Dressing:

- 1/4 cup hoisin sauce

- 1/4 cup sesame oil

- 2 tbsp. rice wine vinegar
- 2 tbsp. water

- Salt to taste

- Love

 

Directions:

1.  In a large bowl place the lettuce and cabbage

2.  Add the cilantro, basil and mint 

3.  Add the chicken, grated carrot and avocado chunks

4.  In sa mall jar add the dressing ingredients and shake well

5. Either drizzle over salad or put in a small jar on the side

6. Sprinkle sesame seeds on top of the salad and enjoy!

 

 

Asian Chicken salad

 

Prep time: 20 minutes, Serves: 4 large plates

 

Ingredients

- 3 ripe tomatoes 

- 3 small cucumbers

- 5 radishes 

- 1 head of romaine lettuce

- 1/2 cup mint leaves

- 3 spring onions
- 1 large pita bread

- 1/4 cup of olive oil

- 3 cloves of crushed garlic

- 1 lemon juiced

- 2 tbsp. pomegranate molassas

- 1 heaped tbsp. sumac

- Salt to taste

- Love

 

Directions:

1.  Wash and chop the romaine lettuce and transfer to bowl

2.  Add chopped tomatoes, cucumber and spring onions 

3.  Slice the radishes & mint leaves finely and add to bowl

4.  In small container add the olive oil and lemon juice

5. Add crushed garlic, sumac, molassas and salt and shake well

6. Pour over the salad and mix everything together

7. Lightly toast pita bread and break into small pieces

8. Sprinkle on top of the salad and enjoy!

 

 

Fattoosh Salad

 

Prep time: 20 minutes, Serves: 2

 

Ingredients

- 1/2 cup millet

- 2 cups of water

- 1/2 tsp. himalayan salt

- Handful of kale chopped

- 1/2 cup fresh corn kernals

- 1 ripe avocado
- 1 lime juiced

- 2 tbsp. olive oil

- Love

 

Directions:

1.  Add millet and water to a saucepan. Cook for 10 mins

2.  Add salt and let simmer until all water has evaporated

3.  Once cooked remove and let cool to room temp

4.  Add kale and corn to a bowl

5. Drizzle with lime juice and olive oil

6. Add cooked millet and mix well

7. Slice avocado on top of salad.

8. Enjoy either on its own or as a side dish!

 

 

Kale & Millet Salad

Prep time: 30 minutes, Serves: 2

 

Ingredients:

- 1 medium beetroot chopped into wedges

- 1 small butternut squash pumpkin chopped into wedges
- 200g rinsed quinoa

- 2 large handfuls of baby spinach

- 1 small handful of thyme

- 1 tbsp. manuka honey

- 1 tsp. wholegrain mustard

- 1/2 squeezed lemon juice

- 2 tbsp. cold pressed olive oil

- 1/3 cup flat leaf parsley chopped
- 1/2 cup pinenuts lightly toasted

- Love

 

Directions:

  1. Preheat oven to 180 degrees celcius

  2. Place pumpkin & beetrot on tray and drizzle with oil & thyme

  3. Bake in oven for approx. 20 minutes and set aside to cool

  4. Cook quinoa following package directions. Set aside to cool.

  5. Shake honey, olive oil, lemon and mustard in a jar. Set aside.

  6. In a large serving bowl mix the spinach leaves and quinoa.

  7. Add the cooled beetroot and butternut pumpkin

  8. Pour in the dressing and mix well.

  9. Sprinkle on top the pine nuts and the flat leaf parsely.

  10. Enjoy!

Quinoa, beetroot &
pumpkin salad

Prep time: 15 minutes, Serves: 4

 

Ingredients:

- 1 head broccoli, stems removed

- 1 head cauliflower, stems removed

- 2.5 cups shredded carrots

- 1/2 cup sunflower seeds

- 1 cup currants 

- 1/2 cup finely chopped fresh parsley

- 1/2 cup raisins

- 5 tbsp. fresh lemon juice

- 1 tsp. salt

- Pure maple syrup, to drizzle on before serving

- Love

 

Directions:

  1. In a food processor lightly process the broccoli and cauliflower.

  2. Grate the carrots and put everything into a bowl.

  3. Stir in the sunflower seeds, currants, raisins, and parsley.

  4. Add lemon juice and seasonings to taste.

  5. Drizzle with maple syrup if you like it sweeter.

  6. Enjoy!

Raw Detox Salad