Fresh herb salad with pomegranate and lemon dressing

I love Tabouleh! It’s one of my favourite salads in the world. It’s this combination of freshness and herbs that I love so much –  that creates a true sensation of party in my mouth.

I had some leftover cooked bulgur in the fridge as well as a bunch of fresh coriander, and there was fresh mint in the garden!  I also had a big juicy pomegranate laying on the table begging me to play – so inspired by Tabouleh salad, I created this:

Fresh herb salad

Fresh herb salad

Fresh herb salad with bulgur and pomegranate

One cup of cooked bulgur

one bunch of fresh mint

one big bunch of Italian parsley

one big bunch of fresh cilantro

one bunch of spring onions

one pomegranate

1/2 cucumber

one lemon

1/4 cup olive oil 

Sea salt

Rinse and finely chop herbs and spring onions  – mix with the bulgur in a bowl. Squeeze the lemon and stir in the olive oil, mix in the salad. Add sea salt and serve with pomegranate seeds on top. Serve and enjoy! Perfect for lunch!

Pomegranate

Pomegranate

While chopping away, I was thinking how much I love spending time in the kitchen, creating – for me it’s the perfect way to relax. Kitchen meditation or even kitchen therapy for my soul  – how many problems have not been solved around a kitchen table? Not to forget the amount of amazing ideas that have been given birth to in the kitchen, deep talks, laughter, and love shared in this almost sacred space of the house.

Lots of fresh herbs

Lots of fresh herbs

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Freshly Squeezed Pomegranate Orange Juice

This time of year we need to nourish our bodies and boost the immune system. This is  a hectic time of year with lots of stress and when the body is stressed it is much more prone to catch any little bug going.

What better way to boost the immune system, than juicing some fresh pomegranate and some fresh oranges and make a truly delicious and potent drink served on ice?

I could feel every cell in my entire body wriggle with joy, while drinking it 🙂

This is a real health bomb, as pomegranate is so full of goodness and is known to lower cholesterol, high blood pressure, excellent for the skin, as well as being packed with vitamin C – so along with the oranges, this is really a health booster!

The pomegranate can be a little tricky to seed but once you get the hang of it it is quite easy. Don’t do the job wearing your best clothes as it’s really juicy and the juices will escape everywhere even if you are careful. For this serving, I used one big pomegranate and 10 oranges for 4 good sized glasses of juice.

Prepare the pomegranate by taking out the seeds, put them into the juicer and then juice the oranges – serve the drink on ice – Enjoy!

Read more about the health benefits of pomegranate here

Raw for a day

Try to go raw for a day? To eat only plant-based foods that have not been heated! A whole day with freshly pressed juices, greens smoothies, veggies, fruits, nuts, leafy greens – what better way to boost your energy and nourish your body!

For those of you who know me, you know that I am a big fan of VB6, i.e., be Vegan Before 6 pm. Often the whole family go whole days as plant-based eaters and we feel huge changes in our bodies, both physically and emotionally. And our body are satisfied, so we keep coming back for more.

I think it is great to go one day a week completely raw and allow the body to feast and rejuvenate.

This means for one day:

  • No coffee
  • No processed sugar
  • No diary
  • No meat
  • No alcohol

It means lots of:

  • Filtered water
  • herbal tea
  • freshly squeezed juices
  • green smoothies
  • fruits
  • vegetables
  • leafy greens
  • nuts
  • seeds

Going raw for one or more days can be a really great way to boost your health.

Menu

For breakfast – Raw banana oatmeal with almonds and freshly squeezed orange and pineapple juice

Mid morning – A green smoothie with spinach

Lunch – Salad with apples, pomegranate, pine nuts and a pomegranate dressing

Afternoon – Chocolate milkshake made with almonds, dates, vanilla and coco

Dinner- Green and delicious spring rolls

Breakfast: Raw banana oatmeal with almonds and freshly squeezed orange and pineapple juice

Banana oatmeal:

1/2 cup raw oats

1/4 cup raw almonds

1/2 cup filtered water

1 banana

3 Medjool dates

Add it to the blender and blend it to a smooth porridge, serve with slices of banana and a teaspoon of agave syrup

For the juice I simply pressed organic oranges and 1/2 pineapple – served it on ice.

Mid morning:  A green smoothie and a handful of nuts

This smoothie is so good!

Good handful of fresh spinach

a pear

1/2 some pineapple

a grapefruit

an orange

some filtered water

crushed ice

Blend all of this, serve and enjoy

Lunch: Salad with apples, pomegranate, pine nuts and pomegranate dressing – avocado and a green smoothie

I love this very fresh salad – the pomegranate and the apples go so well together, and with the pine nuts and the  dressing it is just heavenly good.

I use a mix of organic lettuce – use any of your favorite

1/2 pomegranate

one apple

2 spoonful of pine nuts

For the dressing:

1/2 pomegranate

2 spoons of raw honey or agave

2 spoons of balsamic vinegar

1/4 cup of olive oil

1/2-1 clove of garlic

sea salt

Take out the seeds of the pomegranate and add to the blender along with balsamic vinegar, garlic and olive oil – blend into a dressing.

Arrange the washed and dried lettuce in a bowl, toss it with some of that delicious dressing, cut the apple in to bite sizes and add to the lettuce, sprinkle with pine nuts – enjoy!

Slice an avocado in half on the side and some of the green smoothie.

Afternoon: Chocolate milkshake made with almonds, dates, vanilla and coco

This is a treat – to make it extra smooth soak the almonds beforehand for at least 3-4 hours.

Add 1 cup of soaked raw almonds

2 -2 1/2 cups of filtered water( all depending on how you like it)

a bit of vanilla

5-6 Medjool dates

2 spoons of  raw coco powder

Crushed ice

Blend and enjoy – cool, chocolaty, creamy and sweet!

Dinner: Green and delicious spring rolls 

These rolls have become a favorite of ours – packed full of flavors.

see recipe here

Plant-wild week-day 2

Day 2 of our plant-wild week. I slept like a log and woke up full of energy – I can feel how I am actually fueling my body with everything good.

I am excited about today – I love this, creating new healthy recipes – and as you may know, I don’t compromise on taste …………

Breakfast

Breakfast today is quinoa cooked in coconut milk and cardamom, served with chopped dates, walnuts and fresh peaches.

I used:

1 cup of quinoa

1 can of coconut milk

5 green cardamom pods

1/2 cup of water

Put all the ingredients in a pan and cook over gentle heat till all the coconut milk is absorbed. The cardamon gives an awesome taste but they’re a bit chewy for most, so please see if you can fish out the 5 pods before serving.

Serve with chopped walnuts, dates and fresh peaches

Morning smoothie

Morning smoothie:

2 slices of fresh pineapple

one peach

one mango

a handful of grapes

some frozen summer berries

a handful of almonds

Blend into a smooth and delicious morning smoothie. This is a family hit.

Lunch

Salad with pomegranate, apples, pineapple and walnuts in a pomegranate marinade:

Arugula lettuce

A mix of your favorite lettuces

1/2 pomegranate

a slice of pineapple

a handful of walnuts

1 apple

2 spring onions

Marinade

1/2 pomegranate

2 tablespoons of balsamic vinegar

1/3 cup olive oil

2 tablespoons of agave or maple sirup

1 clove of garlic

pinch of sea salt

Put all ingredients for the marinade, except for the olive oil, into the blender – blend, add the olive oil slowly only a little at a time.

Arrange the salad, add the marinade, the apple, some finely chopped pineapple, the pomegranate seeds and sprinkle on top with the walnuts.

By the way – wear your bathing suit or an apron while making this – I ruined a T-shirt, because the little red juicy pomegranate seeds were wildly uncontrollable and went all over the place.

The taste of this salad was so intense and full of flavors – I will be making this again soon!

Dinner

We love to BBQ – and as we don’t care too much about the weather, we try to BBQ all year round, but I must admit the best time to BBQ is now, on a warm summer night, while the hummingbirds are flitting about and the long rays of sun setting give such a relaxing colour to everything.

So BBQ dinner: Tonight’s  dinner is BBQ Portobello mushrooms with slices of marinated eggplant and served on grilled bread with homemade pesto sauce!

The bread

3 cups of water

1 teaspoon of yeast

2 tablespoons of olive oil – season with a clove or two of garlic

5 cups of organic wheat flour

1 cup of organic whole wheat

Salt

Put the (lukewarm) water and yeast into a big bow and stir until the yeast is dissolved, then add the olive oil and a spoonful of salt. Stir in the flour a little at a time until you have used all flour. When the dough has absorbed all the flour and does not seem to want more put it on the counter for a couple of hours to raise. Cover it with a clean wet (damp) cloth.

Scoop out the dough on the kitchen counter – onto a bit of extra flour – to keep it from sticking. Tear off a small amount, about the size of a tennis ball and roll it out to a fairly thin bread (like a pizza). Put it on a piece of baking paper on a plate and add another sheet of baking paper on top for the next bread. Make the amount you need – we usually have one per person.

Heat up the BBQ and brush each bread with some of garlic olive oil and carefully place the oiled breads oily side down on the BBQ – brush the upper side with the garlic oil. Turn them until they are slightly browned on both sides and ready.

BBQ

4 Portobello mushrooms

4 thick slices of eggplant

fresh rosemary

olive oil

Lemon juice

Marinate the eggplant slices with a bit of olive oil, some fresh rosemary, some sea salt and some freshly squeezed lemon juice.

Take the stalks out of the Portobello mushrooms and put them and the slices of eggplant on the BBQ. Grill gently til everything is ready – turning every now and then, sprinkle with some sea salt.

Homemade Pesto

I love the fresh basil in the garden right now – it is so intense and deep in flavor.

a big bunch of fresh basil

1 clove of garlic

2 spoonfuls of pine nuts

sea salt

one tablespoon of nutritional yeast

1/3 cup of olive oil

Blend it all together in to a great sauce.


To assemble the dinner, slice some tomatoes and some red onions and some lettuce. This goes wonderfully along with the grilled bread, the pesto and the grilled eggplant and Portobellos.

Too serve put a grilled bread on a plate, add some pesto, a grilled Portobello, a grilled slice of eggplant, some slices of tomatoes, onions and some lettuce –

Enjoy!