- Regions monitor remnants of Cylone Gita
- Fraud victims to contact police
- Thunderstorms loom over Bay of Plenty
- Rethinking trade waste
- Toxic slugs suspected in dog deaths
- A dozen Kaiaua houses uninhabitable
- Prepping for tonight’s high tide
- Evacuations and road closures
- Serious crash in Coromandel
- Sister’s plea: help find my brother
- Waihi high hazard zone ground movement
- Civil Defence issues tsunami warning
- Red Fox cold case re-opens
- Four dead, two injured in Waikato crash
- Serious crash closes Thames highway
Salads: ‘A great way to eat raw’
No.1 The Strand Chef
There seems to be a sense of healthiness when eating a freshly-made salad.
A packet of mixed lettuce leaves and a few things tossed together in a salad bowl is fine, but a bit lame when you consider what you could use.
Salads are a large part of the menu in many Mediterranean countries and offer a variety of choices. Sadly in New Zealand we often view salads as a side dish to accompany some kind of protein.
My love for salads lies in the fact it’s a great way to eat raw foods, which is better than cooking because that zaps the vitamins B and C. You can cram in a lot of vegetables, grains, herbs, nuts, and fruits, which are all good for you.
Raw foods are claimed to clear up headaches and allergies, boost immunity, and improve memory and arthritis.
One salad that caught my attention recently was all about the raw energy, and the flavour of the green dressing made me green with envy. I loved it, but could I recreate the amazing combination just from a bowl I sampled at the Splore Festival a few weeks back?
The salad analysis continued for some time as I mulled over the ingredients in my head before heading off to the test kitchen to tweak and perfect this week’s green green salad.
Green, green salad
2-3 litre bowl
¼ sliced cabbage
100 grams (about 2 cups) full
200 grams raw sliced round
4 long sliced courgettes
Sea salt flakes and fresh
1 cup mint leaves
2 cups basil leaves
½ cup parsley leaves
Juice of 1 lemon
3 tablespoons malt vinegar
1 tablespoon tamarind pulp
1 tablespoon brown sugar
½ cup vegetable and olive oil
Slice all the beans, courgettes, and cabbage as thin as you can, then season with salt and pepper.
Drain in a covered colander for 20 minutes.
Hold some basil and mint leaves back to mix though the salad, place all remaining dressing ingredients into a blender, and whizz until smooth.
Once the salad base has drained add the rocket, then the reserved leaves, and dressing mix.
Serve immediately for the full energising zing of all that raw energy.
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