Creamy Kale Salad
By Boss Chef
- Approx. 7 to 8 cups Kale - chopped into "bit size" pieces
- " 1 to 2 cups carrots and/or Daikon radish - shredded
- DRESSING:
- ¼ Cup Tahini
- 1 tsp Lemon Juice
- ¼ Cup Dates - Chopped
- ½ Cup Water [Can use Coconut Water for a slightly exotic taste]
- 1 Glove Garlic
- ½ tsp Sea Salt
- Add all dressing ingredients to blender and blend until smooth and well mixed.
- Mix kale and carrots or radish together in bowl.
- Add dressing and massage well by hand into kale mix. To "soften" the kale you may add a little flax seed or olive oil.
RED CABBAGE SALAD
By Boss Chef
- 1 medium size red cabbage
- 1 small red onion
- ½ cup freshly squeezed orange juice
- ½ cup freash coriander leaves chopped
- DRESSING
- ½ tsp honey
- 2 tbsp organic apple cider vinegar
- ¼ tsp flaxseed oil
- 1 AIm ALpine Wild Garlic capsule opened
- Finely chop the cabbage and onion
- Add the coriander leaves and orange juice
- Mix well
- Dressing can be added or kkept seperate.
May be keep for several days refridgerated.
RAINBOW SALAD
By Boss Chef
- 2 Corn Cobs [or 2 cups frozen corn kernels]
- 2 cups Cherry Tomatos [ Sliced in half lengthwaise]
- 1 small red pepper
- ½ Cup Red Onion
- 1½ Cups Red Onion [very finely chopped or sliced]
- ½ tsp Sea Salt
- ¼ tsp ground peepper
- ½ tbsp flaxseed oil
- Cut the kernels off the corn cobs [ or thaw frozen kernels]
- Place in bowl
- Add remaining ingredients to bowl
- Mix gently to create rainbow effect
- Add pepper and oil to taste
- Mix again and serve slightly chilled.
Best served and eaten soon after mixing
Can reduce red onion to ¼ cup and add ¼ cup green (spring) onion for added color.
MARINATED KALE SALAD
By Bob M
- 8 Cups Kale - cut into small pieces
- 2 carrots - julienned
- ½ white turnip - julienned
- 1 cup mushrooms - chopped thinly
- ½ cup toasted almonds or pinenuts
- DRESSING
- ½ cup olive oil
- ⅓ cup orange juice
- 2 Tbs tamari
- 2 Tbs Lemon juice
- ½ Tbs Semame oil
- ½ jalapeno pepper - no seeds
- fresh ginger
- 1 Tbs Tahini
- 2 dates
- salt to taste
- Blend all dressing ingredients in a blender
- Sprinkle the oil,lemon juice and salt on the Kale and massage with your hands.
- Add carrots, turnip and almonds together with the dressings and mix with the Kale.
- Add the mushrooms last and mix with your hands gently.
- Enjoy
FRESH BROCCOLI SALAD
By Bob M
- 3 cups of chopped broccoli
- 2 gloves of finely chopped garlic
- 2 Tbs of finely cropped coriander
- 1 tsp of cummin seeds
- ¼ cup extra virgin Olive oil
- 1 lemon juiced
- ½ tsp of sea salt
- Wash and finely chop broccoli - include garlic. Keep chopping until the broccoli is about 1 cm pieces.
- Place broccoli into large bowl. Add rest of the ingredients and mix well .
- Cover and let sit in fridge for 1 hour.
WATERCRESS AND RED PEPPERS
By Bob M
- 2 large Red Peppers
- 1 bunch of watercress
- Olive oil
- Wine wine vinegar
- salt and pepper to taste
- Wash and remove the stems from the watercress.
- Cut the Red Peppers into thin strips , removing the seeds
- Make a quick vinaigrette by pouring Oil into a jar with the vinegar, some salt and pepper Shake well
- Mix all the above together and serve as a great side salad..
CURRIED CARROT SALAD
By Bob M
- 4 cups grated carrot
- 2 cups snow peas
- 2 cups diced pineapple
- 1 cup raisins
- 1 brunch spring onions
- Curry Dressing
- ½ cup Cashew nuts (soaked for 6 hours)
- ½ cup fresh almond milk
- 2 tps sweet yellow curry powder
- ½ tps low sodium Tamari ( or Braggs)
- 1 Tbps liquid sweetener
- slat to taste
- Toss the carrots, snow peas, pineapple raisins and green onions together in a large bowl.
- Place all the dressing ingredients into a high speed blender and blend until smooth.
- Pour dressing over the salad and mix in well - making sure to cover all pieces.
POPEYE’S ENERGY SALAD
By Bob M
- Big handful Spinach
- 2 large Tomatoes
- 1 ripe Avocado
- 1 - 2 Tbs Olive oil
- ½ tsp Celtic Salt or Himalayan Crystal Salt
- ¼ cup Sun dried Tomatoes (in oil)
- 1 red bell pepper ( capsicum)
- 1 green onion ( spring)
- 1 Tbs chopped capers
- Dressing: squeeze fresh lemon juice.
- Chop the Spinach into small pieces and put into bowl.
- add 1 - 2 Tbs of olive oil and a small sprinkling of sea salt and massage well into the leaves until they are glistening and look succulent.
- Chop avocado into small pieces, and massage well , coating the leaves.
- Chop tomatoes into small cubes and add to bowl.
- Chop onion, sundried tomatoes and bell pepper and add to bowl.
- Mix all ingredients well be hand ( with the oil and avocado - this is great for your hands 🙂 )
FRESH BEETROOT AND PEAR SALAD
By Bob M
- 1 large peeled beetroot
- 2 - 3 ripe Pears
- 2 Tbs Lemon juice
- 1 tsp Sea Salt
- Black pepper to taste
- 200 gms Feta Cheese
- Use a Julienne Vegetable Slicer to cut your Beetroot and Pears.
- Remember to wear an apron and plastic gloves while cutting the beetroot as it will stain everything including your hands and fingers.
- Dress the beetroot and paer matchsticks with the lemon juice and add salt and pepper to taste.
- Mix well.
- Just before you serve the dish up, crumble the feta over the top.
- If you like, you can also add some sunflower seeds.
CASHEW AND APPLE SALAD
By Bob M
- 1½ Cups Cashew Nuts
- 1 carrot
- 1 apples
- ⅓ Pineapple
- ½ chopped red onion
- 1 Tbs Lemon juice
- ⅛ tsp Sea Salt
- 1 tsp Dill spice
- Place all ingredients into your Food processor
- Pulse very briefly then look at the mix.
- Continue to pulse briefly checking until you get a nice and chucky consistency.
- Eat straight away.