The longer I stick to a predominantly plant-based diet, the more I crave it. Funny isn’t it? Contrary to what one may think, making your meal consist of mainly veg is actually not the purist, boring and lonely avenue some may proclaim it to be, rather it is an incredibly delicious, energising and unifying endeavour which keeps on giving.

One of the key benefits includes an improved immune system which is vital for radiant health. Without a functioning immune system, things can go all pear-shaped and quick. The common cold may bite, winter flu is almost inevitable and the risk for more serious illness has been linked to a reduced immune system. Fix that and you stand a much better chance of fighting off nasties. And the quickest way to improve your immunity? Start eating more plant-based foods, cut out sugar and keep an eye on your stress levels. The payoff, apart from your health, is better skin, hair and nails  – not to mention weight.

The misconception about eating plant-based food is that it lacks flavour. Nothing could be further from the truth. If that was the case I simply could not sustain it! Instead, I throw everything at it. Dressings with ginger, miso, garlic, oil, cayenne, tamari sauce, capers, apple cider vinegar, lemon, lime, cumin, paprika, salt, pepper, cinnamon etc. Not all at once obviously but you get the picture. You can mix and match until your heart is content.  My hand mixer is one of the most commonly used tools in my kitchen and that’s because I can make sauces and dressings in seconds and it transforms everything. Who needs the meat?

Today’s recipe is a mixture that includes many of my favourite things. Nothing fancy, just a plate with lots of vegetable varieties with different flavours so that it really satisfies all of my taste buds. Perfect for lunch or dinner and it will make your non-plant eating partner wish he’d had your portion :). For a more hearty meal you can add brown rice or quinoa and for spice-hungry peeps you simply chop up a chili and add to the mix.

Tasty Kale Salad with Sweet Potato and Courgette (serves 1 hungry person)

1/2 bag of organic kale or 2-3 whole kale leaves (stalks removed)

1/2 courgette, flat julienned

1 sweet potato

2 mushrooms

1 avocado

1 small charlotte onion

a few baby tomatoes

a few olives

olive oil

coconut oil

apple cider vinegar

1 tbsp sweet miso

1/2 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp paprika

salt & pepper

How to:

Cut the sweet potato lengthways and place in pan to steam until soft. Meanwhile, wash the kale and place in a large bowl together with the chopped onion. Add oil, apple cider vinegar (or lemon) and the miso and start massaging the kale, removing any stalky bits you may find. Keep going for a few minutes until kale has wilted. Once the sweet potato is soft remove from pan. Heat up coconut oil in a frying pan and carefully add the sweet potato. Sprinkle them with the cumin, paprika, turmeric, salt and pepper. Fry on low heat until golden then remove from heat. Slice the olives, tomatoes, courgette, avocado and mushrooms and arrange on a plate. Add the kale salad and arrange the sweet potato as you please. As a final touch, sprinkle a few capers over the entire concoction and tuck in! It will be gone in seconds. Happy Tuesday!

Much love,

Birgitta xx