Turning sushi into a salad.

California roll saladSo 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.

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Going back to my healthy roots.

Brown rice and beet saladAnd 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.

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Salad.

Baby spinach, date, and almond saladPlease 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.

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Whole grain lovin’.

Kamut, rainbow chard and feta saladI 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.

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Noodle salad…literally.

Kale and brussel sprout soba noodle saladI 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.

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And so begins bok choy week.

Bok choy and avocado saladAs 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.

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