Salads and Sides

/Salads and Sides
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  • rainbow carrot & pineapple salad

RAINBOW CARROT & PINEAPPLE SALAD

The rainbow carrots available in our stores now offer so much more than just pretty colours. I would purchase them simply because they look beautiful, but they also pack a punch in terms of phytonutrient content. If you are unsure what phytonutrients are and why we need them, this article might help. Eating as wide a spectrum of colourful veg as possible means that you consume a far broader range of phytonutrients. Rainbow carrots offer up a whole variety of these vital nutrients. Purple carrots get their hue from the phytonutrient anthocyanin. Anthocyanin is a very powerful antioxidant and it has good anti-inflammatory properties, which can help slow the aging process. Serve me up some of that please! Red carrots have richer sources of lycopene. This phytonutrient has been linked to reduced risks for certain cancers, prostate in particular. Yellow carrots provide higher quantities of lutein, which has been show to improve eye health and reduce risks of macular degeneration. Orange carrots, lets not forget these old faithfuls, provide great sources of beta carotene and vitamin A which are crucial for healthy eye function. I’ve used these colourful carrots in a salad with pineapple, mint and ginger. It looks beautiful [...]

  • Ricotta Mint Dip - Salads Sides and Mains from All Nourish

WHIPPED RICOTTA & MINT DIP

This recipe is quick and easy to prepare and versatile. You can use it as a dip for fresh veggie crudite or drizzle it over roast vegetables or salads. WHIPPED RICOTTA & MINT DIP   Print Prep time 10 mins Total time 10 mins   Author: Stacey Fischer Serves: 7 servings – 1 serve = 2 tbsp Ingredients 1 cup frozen peas ¼ cup olive oil ½ cup ricotta cheese Handful fresh mint 2 tbsp lemon juice Crack of salt and pepper Instructions Add peas to boiling water for about 30 seconds so that they are just beginning to soften. Remove peas from stove and drain. Run cold water over the peas to cool quickly. Add peas, olive oil, ricotta, mint, lemon juice, salt and pepper to blender. Blend until smooth. Notes If you would like to make this more of dressing than a dip add more olive oil and lemon juice. This dressing works particularly well on roasted brinjal with toasted almonds. You could also use this a great spread on crackers and breads. 3.3.3077

  • Waldorf Salad Recipe - Salads and Sides and Mains from All Nourish

MODIFIED WALDORF SALAD

This salad is made up of all the ingredients I love! Fruit, nuts and avo – what could be a better combination! I love including fruit in a salad, it’s an easy way to increase the fiber and micronutrient content and most importantly it makes a salad taste great. Instead of using a creamy dressing that one would find in a regular waldorf salad I have used avocado and mozzarella cheese to give the salad a creamy texture. The cheese and apple taste great together and the avocado adds extra fiber and some healthy fat. For the leaves I used a combination of rocket and baby spinach – rocket is great to use as a base to a salad as it gives a peppery flavour. Rocket falls under the brassica vegetable family (same as that of broccoli, brussel sprouts and cabbage). This group of veggies is quite easy to detect because of their more bitter flavour. Have a read on the blog about the benefits of brassicas here – but in short they contain fantastic cancer fighting compounds so regularly consuming these veggies can have great health benefits! This salad also uses pecan nuts instead of walnuts they give a [...]