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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
If you follow me on Twitter, Facebook or Instagram you would have been clued up to the fact that 'Kitchentakeovers' have gone vegetarian/vegan for January! If you are not following via those channels as yet, you are missing out! (I can't put everything up on here), I will give you a moment to head over and click the buttons.
Welcome back!...now, where was I?..
Ah yes, going vegan...
This is not a new way of eating for me, I was vegan-vegetarian from my teens till 6 or 7 years ago. Why the change? well long story short, blame the other half! Travelling was very difficult for us because of the way I ate and with my intolerances it was easier to introduce fish into the diet. 6 years down the line and I am eating beef (minced only), fish everything, and chicken (in very small amounts). My diet apart from these additions have remained basically the same, with lots of fruits, vegetables, nuts and pulses. But I fancy going all out! So, I have jumped on the band wagon, and decide I will go veganuary for January (get it?).
...heard a pin drop then...ah well let me get back to what I am good at and what you came here for - a delicious recipe.
So, today I am sharing with you a salad fit for summer or winter, the ingredients are generally available year round. Using winter strawberries (look away now if you only shop locally, these strawberries are from Kenya) and baby kale leaves. The lightly toasted sunflower and pumpkin seeds add a nutty layer to the salad, nicely balanced by the balsamic vinegar.
What can I say - it's sweet, tangy, nutty and very aromatic on the nose! plus it is pack full of nutrients and very filling. I had mine with whole meal pitta bread. You could easily add in some griddled tofu or other protein to change it up a little.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
The Low Down:
There are so many nutrients in this salad, and the best thing? it is great for vegetarians also! It will become a favourite am sure. All the nutrients in the top % RNA are between 200-700%! This salad is medicine and food all rolled into one! Also, high in protein, with plenty of good fats and very filling - so if you are watching your waist line ding in.
*** Vitamin K, A, C, Manganese, Copper,
** Phosphorus, Magnesium, Iron, Folate
* Potassium, VitaminE, Calcium, B6, Zinc, B3, Selenium, B2, B5, B1
#Vitamin K is very high here, so be careful if you have blood clotting issue or you are on blood thinning medication or taking aspirin.
Let's get started...
Seedy Kale and Strawberry Salad
serves 2
Ingredients
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
- 250 g bag of baby kale leaves (washed and ready to use)
- 1/4 cucumber (deseeded)
- 4 large strawberries (washed and ready to use)
- 1/4 red onion thinly sliced
- 2 tablespoon sunflower seeds
- 2 tablespoon pumpkin seeds
- 6 pecan nuts
- 3 artichoke hearts cut in quarters
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
Dressing
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
- 1 1/2 tablespoon rice mirin/vinegar (optional)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon brown Sugar
- 1/2 teaspoon grated ginger
- 1 tablespoon balsamic vinegar (or cider vinegar)
- 1 teaspoon of toasted seeds crushed with pestle and mortar -set aside
Preparation
Dry roast the sunflower, pumpkin seeds and pecan nut in a frying pan over low-medium heat on the stove, keep stirring to prevent burning and to make sure all the ingredients are evenly roasted.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Once done, remove from the heat and pour the seeds and nut into a clean dry dish to cool fully.
Remove the stalk from the strawberries cut into small cubes and set aside. Next cut the cucumber into small cubes, and slice the onion thinly.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Place the cucumber and strawberries in a large bowl with the prepared baby kale leaves and onion, set aside for later.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Prepare the dressing:
Using a pestle and mortar crush 1 teaspoon of roasted seeds
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
In a small bowl, measure out all the ingredients for the dressing and stir well making sure all the ingredients have been incorporated fully.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Add the dressing and artichoke hearts to the cucumber mix and lightly combine, don't stir too hard or the baby kale leaves will get bruised and not look very appetising.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Finally stir in the seeds and pecan nuts.
Done!
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
# TIP: Toast some whole meal pitta bread cut in strips, toss these into the salad or serve on the side.
Bon Appétit!!
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!
***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***
Labels: dairy free, Egg free, Gluten free, Recipe List, Salad, Vegan, Vegetarian, Waste Not Want Not: Wednesdays