Lime, Ginger and Tahini Dressing

 

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After a very indulgent Easter weekend I’m really looking forward to chew on some proper rabbit food i.e. salads.
I’m prepping my Spicy Autumn Salad that you can find here for lunch (it works as well during spring) but I’m using the above Lime, Ginger and Tahini dressing.
It’s one of my favourite dressings and perfect when you need to jazz up your veg.
It goes with most salads and I sometimes make a double batch and bring with me to work where they have a good salad bar but the dressings are not that healthy.

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Lime, Ginger and Tahini Dressing
Ingredients:

– 3 tablespoons fresh lime juice

– 2 tablespoons tahini

– 2 tablespoons tamari sauce

– 2 tablespoons raw apple vinegar

– 1 tablespoon coconut nectar

– 1/4 cup water

– 1/2 tablespoon grated fresh ginger

-1/4 teaspoon crushed chillies

♥L

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Crispy Salad with Sweet Dressing

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This is my favourite salad at the moment!
So easy to toss together and the kids love it!
It’s quite benign, no spices or herbs just bog standard vegetables with a dressing that is sweet but also quite plain.
I use a hand held mandolin for the carrots, the kids love to eat those ribboni-shaped carrots, but you can also use a vegetable peeler.

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Crispy Salad with Sweet Dressing

Ingredients:

– kale

– small cabbage head

– 2 baby pak choi

– 4 carrots

– 1 tablespoon pumpkin seeds

dressing:

– 2 tablespoons virgin olive oil

– 2 tablespoons raw apple cider vinegar

– 1 tablespoon tamari

– 1 tablespoon raw coconut nectar

♥L

 

See more videos: Raw Swede Spaghetti with Spicy Sage Sauce. Raw Chocolate and Zucchini dessert, Vitamin D-Boosted Marinated Mushroom.
MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
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Vitamin-D Boosted Marinated Mushroom

 

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When I was little my grandmother always took us kids mushroom picking in the dark mysterious Swedish woods.
She could name every mushroom we came across and she knew exactly where they were hiding,
I wish I had paid more attention.
Here in London I do my mushroom picking at err.. Whole Foods, where they have an amazing selection at the moment.
For this recipe I think chestnut buttons work best.
And remember to let your mushrooms sun bathe to boost that all important Vitamin D!

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Vitamin D Boosted Marinated Mushrooms
Serves 4

Ingredients:

– 150g chestnut buttons

– 1/2 cup olive oil

– 3 tablespoons apple cider vinegar

– 1 tablespoon tamari

– 1/2-1 cup chopped flat parsley

– 1 garlic clove

– 2 spring onions

– peel from 1 lemon

  ♥L

See more videos: Spicy Autumn Salad, Kale Salad, Super detox Salad, Raw Broccoli and Pesto salad,
Cucumber and Avocado Soup, How to ferment Vegetables

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
FOLLOW ME ON INSTAGRAM @lisagusto
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Spicy Autumn Salad

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A salad with raw squash might sound weird, but it’s really delicious and  oh so healthy!
It also means the salad stay fresh and crispy for several days.
It’s extremely filling and of course the right colour with Halloween around the corner.
I hope you like it!

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Spicy Autumn Salad.
serves 4

– medium/small squash

– 1/2 cauliflower head

– 2 apples

– 2 spring onion

– 2 celery sticks

– 1/2 cup sunflower seeds

Dressing:

– 1/3 cup olive oil

– 2 tablespoons tamari

– 2 tablespoons apple cider vinegar

– juice from 1/2 lemon

– 1 piece of ginger

-1 tablespoon coconut sugar

– 1 teaspoon chiliflakes

See more videos: Mixed Berry and Chia Dessert,Lentil and Butternut SquashKale Salad, Super detox Salad, Raw Broccoli and Pesto salad,
Cucumber and Avocado Soup, How to ferment Vegetables

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Lentil and Butternut Squash Salad

 

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This salad is full of fibre and goodness and will keep you satisfied for a long time.
Hope you like it!
X

Serves 2-4
Ingredients:
1 small-ish butternut squash
1/2 cup of dried puy lentils
1 bag rocket salad
2 spring onions
Dressing:
2 tablespoons olive oil
1 tablespoon tamari
1 tablespoon balsamic vinegar
1/2 tablespoon coconut sugar
1/4 teaspoon chilli
1/4 teaspoon turmeric
black pepper

See more videos: Kale Salad, Super detox Salad, Raw Broccoli and Pesto salad,
Cucumber and Avocado Soup, How to ferment Vegetables

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
FOLLOW ME ON INSTAGRAM @lisagusto
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Video: Raw Broccoli and Pesto salad with Pomegranate

 

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This Raw crunchy nurturing Broccoli and Pesto salad with Pomegranate seeds is definitely one of my top salads.
Everything is raw like nature intended so no goodness is lost in the cooking process.
You just chop mix and assemble!
Making your own pesto is so easy it should be illegal to buy it ready-made!

Ingredients:

– I medium broccoli head
– bunch of kale
– red onion
– 1/2 cup pomegranate seeds

For the pesto:

– 1/2 cup sunflower seeds
– 1/2 cup olive oil
– bunch of fresh basil
– salt and pepper

X Lisa

Kale, Chickpeas and Avocado

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There were lot’s of Kale in this weeks veg-box and I had prepped a big bowl of chickpeas at the beginning of the week so making this quick super-nutritious dish was a no brainer, I actually had the leftovers for breakfast this morning!

Who says you can’t have proper food for breakfast, is so much better than cereal or yoghurt and it keep you full for so much longer and.

Kale is a cruciferous vegetable and you probably know how amazing they are.
They are associated with lower risk of developing cancer and are also really important in helping the body detoxifying itself. You should make sure you include cruciferous vegetables in your diet every day.

Chickpeas will keep hunger at bay and is a great source of fiber, protein, folic acid and manganese. Reserchers have also found that a diet high in legymes like chickpeas can prevent diabetes.

There’s also avocado in this recipie which is amazing for your skin 🙂

Ingredients:
Kale
Chickpeas
1 Avocado
I small red onion
Parsley (not necessary)
Olive oil
Lemon
Garlic
Salt & pepper
Tiny amount of stevia or coconut nectar

Directions:
1.Remove the stalks from the Kale (they can be juiced later) and cut it up into small pieces (I like everything in small pieces).
2. Dice the avocado.
3. Chop the onion into small pieces.
4. If I have I will also add some finely chopped parsley
5. Make the dressing: Mix 3 tablespoons of olive oil with a crushed garlic, lemon juice, salt and pepper and a tiny amount of stevia or coconut nectar to taste.
6. Add Chickpeas (around 300-400g) and everything else into a mixing bowl and toss. Serve or save for later it tastes almost better the day after.
XL