Fiesta Friday #22 – Turkey Salad with Green Goddess Dressing

Those long hours I mentioned last week most definitely came to pass, and there are 2 more days of them.  Hence I am running late to the party this week – apologies fellow Fiestarites!

I have a confession to make.  Turkey is not a big thing in Australia.  We don’t have Thanksgiving, and our traditional Christmas meat is a leg of ham and piles of seafood.  Up until recently, I had only had processed sliced turkey on sandwiches.  I may have had real turkey meat once or twice before in my life.  I can hear the gasps from the American visitors from here!

Well, I will give it to you – turkey is well worth the rave reviews, and I’m ashamed that it’s taken this long to discover it.  I’ve been having it in all manner of ways lately, usually once or twice per week.  As this is a new venture for me, I welcome any tips and ideas on your favourite turkey dishes 🙂

As always, Fiesta Friday is brought to us by Angie at A Novice Gardener, and is this week’s #22 is co-hosted by Foodbod and Butter Basil & Breadcrumbs.  There are some fantastic people in attendance, so please join the party – click on any of the links in this paragraph to find more info.

”Fiesta

I mentioned recently one of my newest recipe book purchases – and that is saying something, as recipe books are a bit of an obsession for me – Pete Evans’ Healthy Every Day.  I’ve been working my way through it, and this week’s party salad is an adaptation of one of his stellar recipes.  So grab a plate, pile on some of this yummy salad and top with a generous dollop of the dressing and enjoy!

Ingredients

Salad (amounts are per serve)

  • 1/2 cup baby spinach leaves
  • Tablespoon flat-leaf parsley
  • 1/2 royal gala apple, cored and finely sliced
  • 1 tablespoon walnut oil
  • sea salt and freshly ground black pepper
  • 1 slice organic turkey ham, diced
  • 1 tablespoon activated walnuts, roughly chopped
  • Generous dollop of dressing

Dressing (serves 2-4 depending on how generous you are!)

  • 1/2 ripe avocado
  • 3 tablespoons coconut milk
  • 3 tablespoons lemon juice
  • 1 garlic clove, finely chopped
  • 2 anchovy fillets, finely chopped
  • 1/2 cup flat-leaf parsley, roughly chopped
  • 3 tablespoons basil, roughly chopped
  • 1/4 teaspoon sea salt
  • 125ml extra-virgin olive oil

Method

Salad

 

  • Place spinach leaves in bowl
  • Add parsley and apple and toss lightly
  • Top with turkey
  • Drizzle with oil, season with salt and pepper
  • Add dressing to taste and top with walnuts

Dressing

  • Place all ingredients except olive oil in a food processor or blender and process until well combined
  • With the motor still running, slowly pour in the oil and process until the dressing thickens and the herbs are finely chopped

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My Notes

My dressing didn’t emulsify properly, so it was more like a pesto than a lovely creamy dressing – it was still delicious though!

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Cauliflower Will Never Be the Same – Salad Recipe

imageI’m not a fan of cauliflower. The only way I used to be able to eat it was smothered in cheese sauce. Now, I simply choose not to eat it. My theory? Why eat something you don’t enjoy?

I have now found a recipe that makes cauliflower not just edible, but downright tasty. As a super bonus, it’s extremely healthy! It’s still smothered in sauce, but in a completely healthy one.

Original recipe from The Raw Food Institute of Australia

Cauliflower Salad with Turmeric Dressing

Ingredients

  • 1/2 small cauliflower cut into small florets
  • 1/4 – 1/2 cup sun dried sultanas
  • 1/2 avocado
  • Juice of 1 lemon
  • 4 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • 2 tbsp raw honey or agave
  • 1 tbsp fresh turmeric peeled and roughly chopped
  • 1 tbsp seeded mustard (not raw)
  • 1 clove garlic roughly chopped
  • Generous pinch Himalayan or Celtic sea salt

Method

  • In a large bowl place cauliflower florets and sultanas
  • Put all other ingredients in a blender and blitz until smooth and creamy
  • Pour dressing over cauliflower and sultanas coating well then cover and let ‘marinate’ for 10 minutes (up to 2 hours) remembering to stir once or twice
  • This dish can be served warm by placing the salad in a baking dish and sitting in a slightly warm oven while marinating

 

My notes

The dressing was extremely acidic, so I will halve the amount of lemon juice and/or apple cider vinegar next time

Lovely quick and easy meal, and the best-tasting cauliflower I’ve had in a long time!

Raw Taco Salad Recipe – Super Scrumptious

imageI’ve always loved tacos, even though I haven’t actually had them for quite a few years. During the recent Raw Food Challenge I participated in with the Raw Food Mum, many recipes were shared; one of them being raw tacos.

That immediately made me go hunting for a recipe. There are quite a few out there, with a number of variations. I chose this one from Eating Vibrantly due to the ingredients used, and fact that it is in fact a salad. It could just as easily be wrapped in lettuce leaves for a more traditional taco-style format, but salads are usually a tad easier to eat in a bowl!

Original recipe from Eating Vibrantly

 

 

Raw Taco Salad

Ingredients

Walnut Taco Meat (4 serves)

  • 1 cup walnuts
  • ½ packed cup sun-dried tomatoes, soaked 2-8h and drained
  • ½ tsp cumin
  • ¼ tsp garlic powder
  • 1/4 tsp salt (adjust to taste)
  • pinch chili (or more if you like it hot)
  • pinch cayenne pepper

Cashew Sour Cream (12 serves)

  • 1 cup cashews, soaked 1-2h
  • scant ¼ cup lemon juice
  • ¼ tsp salt
  • ⅓ cup water
  • ⅔ cup ice

Salad (1 serve)

  • 2 cups rocket (arugula)
  • ¼ cup Walnut Taco Meat
  • ½ avocado
  • 1 tomato
  • 1 tbsp Cashew Sour Cream
  • 1 tbsp spring onion, sliced

Method

  1. Cover the sun-dried tomatoes in water and leave to soak for 2 to 8 hours. Drain.
  2. Process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky.
  3. Blend all of the cashew sour cream ingredients in a blender until smooth and creamy.
  4. Assemble salad ingredients in a large bowl (one per person), serve and eat.

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My Notes

This recipe says it serves one, however that would be one very large serve! I halved the recipe, and it fed both of us quite well. There were no leftovers other than the sour cream, which I’m planning to eat with crudités or raw crackers.

I’m not into hot and spicy, so I skipped the chili powder. There was still plenty of flavour though.

I used semi-dried tomatoes in olive oil, so didn’t pre-soak them.

This is one of my new favourite raw recipes, and will certainly be having it on a regular basis!

Where are the Peanuts? Satay-style Salad Recipe

imageNuts and seeds form a large component of the Raw Diet. However, I realised that there seemed to be a significant absence of one of my favourites in the recipes I was finding. Hence, I turned to Google to undertake some research.

There is some debate when it comes to the use of peanuts in a raw diet.  Firstly, peanuts are actually a legume, not a nut.

Traditionally, peanuts are boiled as part of their processing, due to the tendency for them to have a particular fungi on them called Aspergillus flavus which produces a chemical called aflatoxin.  This chemical is considered carcinogenic. However, this process means that they are not considered a ‘raw’ food.

True raw peanuts and peanut butter are available, and the level of this mould is usually quite small, so the risk is considered minimal – unless you eat substantial quantities every day.

In either case, peanuts are not a common ingredient in raw recipes.  Consequently, cashews are also not technically a raw product either, even though they abound in raw recipes. They are boiled or steamed during processing, as they contain a substance called urushiol, which is the same chemical found in poison ivy.  It can cause skin irritation and allergic reactions.

I’ve always loved my peanut butter, and as I am not aiming to be 100% raw, I am comfortable with eating traditional organic peanut butter. If you prefer to stay fully raw, I don’t see why an alternative nut butter (cashew, almond) would not work in this recipe, though I am yet to try it.

I was seeking a satay-style sauce to go with my kelp noodles, as I thought that would make a very tasty dish. Note though, that I don’t like spicy food, so this sauce has no ‘heat’ in it as a true satay would. If you like it hot, you could slice some chili and stir that through, along with some garlic and spices.

This is very much an experimental dish, so if you have any suggestions, I would love to hear them!

RFD Original Recipe – Serves 4

Ingredients

  • 4 portobello mushrooms
  • 2 zucchinis
  • 2 carrots
  • 1 packet Kelp noodles
  • 2 tablespoons extra virgin olive oil
  • 2-3 tablespoons of liquid aminos or Tamari
  • 1 tablespoon of apple cider vinegar
  • ½ cup peanut butter
  • ¼ cup of water
  • 4 teaspoons of sesame seeds

 

Method

  • Dice the mushrooms and place them in a bowl. Pour over 2 tablespoons of the olive oil and 1 of tamari. Stir through and leave for at least half an hour to marinate.
  • Place the kelp noodles in your serving bowls
  • Dice the zucchinis and spread over the noodles.
  • Julienne the carrots and scatter over each bowl
  • Top with the mushrooms
  • Blend the apple cider vinegar, peanut butter and water together (I just whisked them with a fork in the same bowl I marinated the mushrooms in)
  • Add 1-2 tablespoons of tamari, according to taste (also depending on how much of the marinade remained in the bowl)
  • Season with salt if desired
  • Divide the sauce between the bowls and sprinkle the sesame seeds on top

First Fling with Quinoa – Quinoa Salad Recipe

imageWho hasn’t heard of Quinoa (pronounced kin-wah) over the last few years?

It seems to be the latest trend in healthy eating, even though it’s actually an ancient grain that’s been around for several centuries.

Well I recently decided to take the plunge and try this much-lauded food. I tried the red variety, though will definitely try the white and/or black at some stage.

Quinoa is actually a seed harvested from a small annual plant. It has a soft, but slightly chewy texture, similar to cooked rice, and a slightly nutty flavour. I really enjoyed it! It’s also very easy to prepare as a cooked food. However, it can also be sprouted for purely raw dishes.

My first foray was as a cooked meal, though I may attempt sprouting at some point. As usual though, when I have cooked food, I try to balance it out with raw items, in order to aid digestion, and retain that nutrient balance.

 

This is the main dish I made with the quinoa, though I had leftovers for lunch in various salads over the next few days. It seems to keep quite well in the fridge, so made for some very quick and easy meals – something I highly value!

This recipe makes more cooked quinoa than is required for the salad, so you can either reduce the amount you prepare, or enjoy left-overs like I did. It also has an avocado dressing similar to the one in my Kelp Noodle Salad recipe. However, this time I used lime juice rather than lemon juice, and I found it had a better flavour.

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RFD Original Recipe – Serves 2

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 teaspoon vegan stock powder
  • 3-4 cos lettuce leaves
  • 1 tomato
  • 1 baby carrot
  • 60g goat’s feta
  • Good handful of mixed sprouts – alfalfa, chickpea, lentil, mung bean
  • 1 avocado
  • Juice of ½ a lime
  • 1 clove garlic
  • Salt and pepper
  • 2 tablespoons sunflower seeds

 

Method

  • Rinse quinoa well – very important, as the seeds have a saponin coating, which is very unpalatable
  • Add quinoa, water and stock powder to the rice cooker and set on a standard cycle
  • Cool cooked quinoa in the fridge
  • Slice lettuce into strips and place in the bottom of your bowls
  • Top with ½ cup of the cooked quinoa in each bowl
  • Spread the mixed sprouts over the top
  • Dice the tomato and feta and scatter over the quinoa
  • Julienne the carrot and sprinkle over the salads
  • Mash the avocado flesh in a separate bowl. Mix in the lime juice and minced garlic. Season with salt and pepper to taste
  • Top the salad with the avocado dressing
  • Sprinkle the sunflower seeds over the top

Kelp Noodle Salad with Avocado Dressing

imageI’m going to digress momentarily from the raw pasta series, and share another salad creation with you.  I must say, I’m becoming quite adventurous with all of this recipe creation.

I had seen kelp noodles mentioned on a number of sites, and decided to give them a go.  Despite being colourless and flavourless, I quite enjoyed them!

The noodles are made from kelp, sodium alginate and water, thus making them gluten-free, dairy-free, fat-free and low carb.  Rather than being green, as you may expect from a sea vegetable, the noodles are clear, and roughly the size and shape of vermicelli.  They have a slightly crunchy texture to them, which I actually like as it adds an extra element to the salad.  As they have a neutral flavour, they take on the flavour of whatever sauce or dressing you use.

It kind of looks like you’re eating pieces of plastic, but that just makes it interesting!

So, what did I do with my noodles?  This time, I just added them into a salad with an avocado dressing.  I originally intended to make the dressing thinner, so it would be like a creamy mayonnaise.  However, it wound up being more like guacamole.  Still worked well though and tasted scrummy!  Next time I think I’ll try a satay-style dish.  Time to get the thinking cap on…

RFD Original Recipe – Kelp Noodle Salad with Avocado Dressing

Serves 2

Ingredients

  • ½ packet of kelp noodles
  • 1 large leaf of silverbeet
  • 1 tomato
  • 3 small golden beets
  • 1 baby carrot
  • 1 avocado
  • Juice of ½ a lemon
  • 1 clove of garlic
  • Salt and pepper to taste
  • 2 teaspoons sesame seeds

Method

  • Chop up the noodles into slightly shorter lengths – optional, however it makes them much easier to eat; mound in the centre of two bowls
  • Wash the silverbeet well and chop into bit-size pieces; scatter around the edges of each bowl
  • Dice the tomato and place on top of the noodles
  • Finely slice the beets and carrot – use a mandolin or peeler to achieve lovely thin slices, or use a knife if you have the skill; scatter over the top of the salad
  • Scoop the avocado flesh into a separate bowl, and mash well with a fork.
  • Add the lemon juice and minced garlic and mix well.  Season to taste.
  • Put a lovely big dollop of the avocado on top of each bowl
  • Sprinkle with the sesame seeds and serve

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First Salad Recipe – Green Apple and Fennel Salad

imageI have never tried fennel before, but have often seen it in recipes and on TV cooking shows.  This week I bit the bullet and gave it a go.

Firstly, I had to do some research on the best way to use it as a raw ingredient.  The majority of the advice seemed to be that fennel works well with citrus, and in fresh, summery salads.

Therefore, my dressing is citrus-based (I have never created my own dressing before either, so this is a whole new world for me!), and I included the green apple for that tart freshness.

The verdict at home was “yummy!”, so I hope you enjoy it too.

 

RFD Original Recipe – Green Apple and Fennel Salad

Ingredients

  • 2 good handfuls of mixed salad greens eg baby spinach, rocket, fancy lettuce
  • 1 green apple eg Granny Smith
  • ½ fennel bulb
  • 1 tomato
  • 1 avocado
  • 2 teaspoons sesame seeds
  • Snow pea shoots

Dressing

  • Juice of ½ orange
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon allspice 

Method

 

  • Cover the base of your bowl with the mixed greens
  • Thinly slice the fennel and scatter over the greens
  • Dice the apple and tomato and scatter on top
  • Scoop out the avocado flesh using a teaspoon to achieve bite-size pieces
  • Whisk the dressing ingredients together in a small bowl or jug and pour over the salad
  • Sprinkle 1 teaspoon of sesame seeds over each serving
  • Top with the snow pea shoots as a garnishimage

 

Raw Rice Salad Recipe

imageFinding quick and easy evening meals has been an unexpected bonus of investigating the Raw Food lifestyle.

I’m not entirely sure why, but I had the expectation that eating healthy equals long preparation times.  Whilst there are some recipes that do require forward planning and preparation, there are a raft of quick and simple ones too.

This recipe was originally ‘Rice and Crunchy Vegetables’.  I tried that version initially, with carrot and broccoli as my chosen vegetables; however, I found that it was a little dry.  By changing it to a salad, and using a few ingredients with creamy and juicy textures, I found it much more enjoyable.

 

Original recipe from Shine on Raw:

Ingredients

  • 3 medium parsnips
  • 1/4 cup macadamia nuts
  • 1/4 cup pine nuts
  • 1/4 cup desiccated coconut soaked in warm water for 20 minutes
  • Juice of 1/2 a lemon
  • Pinch of salt
  • Vegetables of choice

Method

  • Chop parsnips into chunks
  • Place all ingredients other than the ‘vegetables of choice’ into a food processor and process until the mixture resembles rice
  • Add in the vegetables and stir through the rice

 

My Notes

I usually forget to soak the coconut for the full 20 minutes, but find that soaking it for 10 minutes is sufficient.  I add enough water to just cover the coconut, and add the entire mix to the food processor.

The processing time is very short to achieve the right texture.  Keep an eye on it, and pulse once you think it is getting close.  You don’t want to over-do it and wind up with a gluggy mess.

For my salad version, I added:

  • 1 tomato, diced
  • 1 baby carrot, finely diced
  • Good handful of baby spinach, roughly chopped
  • Roughly 2 tablespoons of mixed sprouts (chickpeas, mung beans, lentils)
  • 1 avocado, diced

This produces 2 good serves, though it is quite filling, so next time I will likely reserve half of the rice mixture in the fridge for the next day.

My Photos