by Linn Thorstensson | Apr 24, 2017 | Healthy Foods, Raw food, Recipes, Salad, sides
This week I will be sharing a salad recipe that kind of feels like a seasonal transition from Winter to Spring / Summer.
It is a salad recipe, and it is a raw food dish. But, it made from what I would consider Winter vegetables. Root veg and purple (red) cabbage is more the types of veg that appears in my pantry and fridge during the colder months.
Though since they are still around, I thought I would share this recipe that I also shared as my guest contribution over on The Honest Project awhile back.
And in the name of honesty, I will admit that I am also low on some freshly styled recipes. Not short of ideas though so hopefully next week I will have some time to get back playing in the kitchen!
I can’t wait, especially since I recently purchased an extension arm for my tripod so that I can start creating some recipe videos and flatlays. It may save me from standing on the counter top all the time…
The past month have been pretty intense with finishing up a new video series on Food, Mood & Mindful Eating that I am hoping to share with you all really soon + both doing some personal inner work participating in Whole Detox (Come join us for the October one!)
As well as finishing up my latest professional development training in Mindful Eating. And that one has been really enriching too taking my previous skills to a new level. I am so looking forward to integrate it all in the coming weeks and months and to share it with you all!
But now, let’s have fun with this colourful recipe 🙂
This recipe is my spin on variations that I’ve seen around over the years. I feel like this recipe reflects my cooking style (and maybe even my personality to a certain degree), as it is colourful, straightforward and rooted. Like a rainbow.
This slaw is a great Winter salad, (or for this time of year also called the “hungry gap”) when getting fresh green leaves can be challenging, simply because they are not in season.
Rainbow Slaw with Mustard Dressing
Serves 2
¼ head of celeriac, peeled and finely shredded ¼ head of red cabbage, finely shredded (I tend to use a mandolin for this)
2-3 medium sized carrots, peeled and finely shredded (if you can get carrots of different colours even better!)
A handful of pomegranate seeds
For the dressing:
1 tbsp Dijon mustard
2 tbsp fresh lemon juice
5 tbsp good quality olive oil
1 tsp clear honey, local if possible
Sea salt & black pepper to season
Start by washing, peeling and shredding all your vegetables. Then set aside.
In a large bowl, this could be the serving bowl, add all the ingredients for the dressing and whisk until smooth.
Taste and adjust to your preference. A little bit more sweetness? Need more lemon? Use your own tastebuds to guide you.
Add the shredded vegetable to the bowl with the dressing. Gently toss until the dressing and vegetables are intermingling nicely.
Add the pomegranate seeds before serving. The salad will keep for a few days in the fridge, covered.
by Linn Thorstensson | Jan 16, 2017 | Dairy free, Recipes, Salad, sides, Vegan, Vegetarian
This week’s recipe is actually part of what we enjoyed at our Christmas gathering when I was back home in Sweden with my family. So I let the sweet and swift memories of the end of 2016 take us in to 2017…
Last year this was my first blog post of the year. Let’s see if I can keep up my devotion to consistency a little bit better this year.
My mother is one, of several people, who’s been a great influence on my interest in nutrition. And with her I suppose it been one right from the beginning, since she became a health conscious vegetarian back in the 70s, long before I was even born…
It’s not all that often that I have the pleasure of hanging out with my mum, but when we do I really appreciate doing so just enjoying everyday stuff. Like grocery shopping, and cooking.
We are quite similar in the way we eat, and both enjoy shopping and make an impromptu plan depending on what we find.
When we decided on this dish, it was out of a desire to keep it simple, colourful and varied. Plus we wanted a couple of side dishes that were vegetables to balance out the usual meat heavy offerings that is typical of a Swedish Christmas dinner!
Root veg are readily available most of the year these days, but they do belong more to autumn / winter seasons since they are ready to eat in the autumn and then store really well for the winter months. I don’t know about you, but for me it feels so comforting and grounding to be eating starchy cooked root vegetables this time of the year when its dark and cold. It’s like our bodies naturally knows that we need more density this time of the year to keep us warm.
I can guarantee that you won’t see me chomping down a raw salad this time of year, unless its served as a side dish to something cooked… I do have the occasional smoothies this time of year, but only if I craves something super fresh, it’s above 10˚C, its served at room temperature AND with a cup of herbal tea on the side…!
I’ve included a good few different kinds of root vegetables here. You can choose some of them only, and then you may need a few more, or if you live somewhere where some of these are less available but have other tubers, then go with that!
Medley of Roasted Root Vegetables
Serves 4
1 sweet potato, washed & cubed (keep peel on)
2 carrots, washed, peeled & chopped
½ celeriac root, peeled & chopped
1 large or 2 small parsnips, peeled & chopped
2 medium sized beetroot, peeled & chopped
1 red onion, peeled & sliced
Garlic cloves from one head of garlic
A few sprigs of rosemary & thyme, use 1 tsp dried herbs if you don’t have fresh ones
A few tblsp olive oil
Sea salt & Black pepper to season
Pre heat the oven to 180˚C. Peel all the veg except for the sweet potato. Then chop them into cubes. The trick is to try to keep them roughly the same size to ensure even cooking time.
Peel the onion, cut in half and then slice lengthways so that you have half moon-type slices.
Add all the vegetables, red onion slices and cloves of garlic (with skin on) to a baking tray. Drizzle with olive oil, add the fresh herbs and season with sea salt and black pepper. Then use your hands, or a spatula to toss the veg so that they are evenly coated in oil and season.
Bake in oven for about 45 min or until slightly crisp around edges and soft in the middle.
Serve as a side to your choice of meat or pulses. I often enjoy roast veg with some baked fish or as here served with some cooked beluga lentils, some toasted hazelnuts and some Danish blue cheese.
A big thanks to my dear friend Jen who came over to enjoy this for lunch and got the job of hand modelling also!
P.S Don’t forget to remove the skin from the garlic cloves before eating…
