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Crunchy Kale Salad with Everyday Miso and Tahini Dressing

crunchy kale with miso tahini dressing

 

I used to be one of those people who would often say, ‘I don’t have time for this or that’. I think it’s a lame excuse and I’m now consciously trying not to say those words. We all get the same 24 hours every day and we all spend it as we wish. It’s all about priorities and trade-offs.   There’s this famous quote which rings true in many of my situations: “If it is important to you, you will find a way. If not, you’ll find an excuse.”

Now, making your own lunch often fall in the grey zone between being important/not being important. But when it only takes less than 20 minutes to make… there really is no excuse, is there?

I’ve been making this quick toss salad for a few months now, slightly differently every time depending on what I have in the fridge, but it is super easy and so quick to make that there really is no excuse for me to go and spend 30 minutes (and a few extra dollars) getting take away for lunch, other than pure laziness on my part, which was what I almost succumbed to last Sunday. But I didn’t. I made the salad, ate it and felt great. I even went on to prepare a few more for lunch this week to save some time washing up. And, yes, in case you’re wondering, they keep fresh for a few days in the fridge because I keep the dressing in a separate container.

salad-with-miso-tahini

The Everyday Miso and Tahini Dressing is something I’ve created to make eating raw vegetables so much more pleasant and enjoyable. It is inspired from my last trip to Japan where I had some of the most delicious salads, simply prepared and drizzled with lots of creamy sesame dressings. It’s full of umami taste (a fifth element of taste of which can be describe as a “pleasant savory taste”). It also serves well as a dip for celery sticks and carrots. It’s so simple to make and consist of 3 ingredients.

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Fennel Orange Strawberry Salad (vegan, paleo and gluten-free)

Wow! Where did the time go? I left the country for three and a half weeks and I came back to this Awesome. Weather. Spring has sprung!

One of the things I love about spring is the diverse range of fruits and vegetables available in this season: the berries, the citrus fruits, peas, cauliflowers, broccoli, asparagus, all the things I love to eat! Strawberries are cheap as chips and, oh my goodness, fennel is here! And I love fennel.

Strawberry and Orange Fennel Salad-3

Let’s be honest here, fennel and I weren’t friends until a couple years ago when I discovered that it’s actually a vegetable and not a weird-looking giant onion. It actually tastes really nice: it’s slightly sweet with anise-like flavour. You may need to get used to its flavour at first but if it is combined with the right ingredients, you can render its taste mild and delicate. I love eating it raw as it has the most irresistible crispy crunch similar to that of celery. It stays crunchy for a long time after it’s sliced or cut, making it a perfect ingredient for salads, and in fact, I think fennel salad tastes even better the next day.

 

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Curry Chickpea and Red Lentil Soup

Hi, my name is Keren and I am a soup addict.

Especially around this time of the year.

And by the way, I like my soup thick, rich and creamy. Bonus points if it’s healthy.

But most importantly, it needs to be thick. If I can drink it, then it is not thick enough.

Do I sound like a soup Nazi?

Curry Chickpeas Lentil Soup

I must say I was very proud of myself when I made this soup. This is the ultimate winter soup. It is easy to whip up and there’s not much to clean up as you’re just throwing everything into one pot… cook, blend, serve. Easy done.

This soup ticks all the boxes. Deliciously thick, rich, creamy and full of nutrients. It is high in protein, fiber, complex carbohydrate and very low in fat.  It contains chickpeas and lentils which are two of the best sources of vegetable proteins. It is mildly spiced with cumin seed and curry powder which contain antiflu, anti-inflamatory and antibacterial properties that help boost the immune system, detox the liver, and aid with digestion.

Soup doesn’t get any better than this.

So…

Are you hungry??

Cold?

In need of some hearty, protein-packed, nutrient-rich, delicious, creamy and thick soup?

Make this now.

Curry Chickpeas Lentil Soup

Curry Chickpea and Red Lentil Soup
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 4
The Ultimate Winter Soup. Rich, creamy and hearty soup that is easy to make, full of nutrients, high in protein and low in fat. Best. Ever.
Ingredients
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 2 tsp cumin seeds
  • 1 tsp curry powder
  • 1 tbsp coconut oil (or olive oil)
  • 1 cup red split lentils
  • 1 litre vegetable stock
  • 1 can tomatoes, whole or chopped
  • 2 cups of cooked chickpeas (about 1 1/2 can cooked chickpeas)
  • 1 tsp chilli flakes (optional, use if you like your soup with a bit of a heat)
  • 1 bunch coriander, roughly chopped (leave some to serve)
  • Salt and pepper
  • Non-dairy yogurt to serve (optional)
Instructions
  1. Heat oil in a large saucepan.
  2. Fry the cumin seeds for about a minute or until they start to ‘pop’ and release their aromas.
  3. Add the onion, garlic, curry powder and chilli flakes (optional) and cook for 5 mins.
  4. Stir in the lentils, vegetable stock and tomatoes. Bring to a boil. Simmer for 20 mins until the lentils have softened.
  5. Add chickpeas and simmer for another 10 minutes.
  6. Blend the soup with a stick blender or in a food processor until it is smooth.
  7. Reheat gently. Add salt and pepper to taste.
  8. Stir in the coriander. Serve with a scoop of yogurt and coriander leaves.

So, tell me, do you have a favourite winter soup?