So it’s no secret that I love sushi and I remember seeing a recipe ages ago when I first started cooking for a California roll salad. How freakin’ genius is that? Time for that idea to come into fruition.
And when I mention roots, I’m referring to beetroots. And also my favourite blog ever, My New Roots. When I saw Sarah B’s post last week on traveling light that featured a brown rice and beet salad, I just knew I had to make it. And I had to make it ASAP. So here is my take on her brown rice and beet salad.
Please click on me and read through.
I know the word “salad” is pretty damn boring and hey, I’ll admit it! But this baby spinach, date, and almond salad is UNREAL. It’s Michelin-star approved from a 2 Michelin-star rated chef — one of my favourite chefs, in fact: Yotam Ottolenghi.
I don’t know about you, but I love me some whole grains. Aside from baking, I’ve successfully removed all overprocessed/refined products out of my kitchen. Out with the white and in with the brown and whole wheat. Yum. Just think about it: how can you feel whole when you’re only allowing your body to receive the remnants of something whole and delicious? However, a dish I did allow myself to have that was both nutritious and scrumptious was a kamut, rainbow chard and feta salad.
I love soba noodles. They’re probably one of my favourite Asian noodles. Perfectly chewy, nutty, and goes great with just about anything. So naturally, I was thrilled when I spotted my eye on Sprouted Kitchen’s kale and brussel sprout soba noodle salad.
And salad with noodles, this was.
Sweet potato meet quinoa. Quinoa meet sweet potato. Seriously, a superfood matchmade in heaven.
Spicy sweet potato, quinoa and feta salad. Need I say more?
As you know, I left for vacation a few weeks ago and just recently came home. Obviously, when I come home, the fridge would be completely empty. And me, being super organized in the kitchen, sent a grocery list to my boyfriend before I left. Being smart, he bought the ingredients that wouldn’t perish as quickly first and left the produce for when I got back so they would be nice and fresh. I asked him to buy some green leafy vegetables such as kale, spinach or bok choy thinking that he would go to T&T and get a small bag or something. To my surprise, he came home with a huge Costco-sized container of fresh baby boky choy. Great. Now what to do? Not one of my favourite vegetables to consume but I hate seeing ingredients go to waste. And so begins the week of bok choy. I promise I will try to make it as exciting as possible.
To start? Roasted baby bok choy and avocado salad with creamy miso dressing.