Beetroot and Kale Salad + Stir Fried Veg + Garlic Prawns




At first, this evening’s meal may appear slightly ambivalent. Is it a salad,  a stir fry, prawns and why so much all at once? Good question. In my family, we tend to eat all kinds of different food combinations simultaneously. Although this can be fiddly at times I belive in enjoying what you eat much more than rigidity.

Which means that last night, in true family style, my mother had Beetroot/Kale Salad, Stir Fried Veg and Garlic Prawns whereas I had only the Beetroot/Kale Salad as a main course. My children, on the other hand, bypassed the salad altogether going straight for the Stir Fried Veg, Garlic Prawns and rice. I figure that sooner or later they will be kale aficionados but in the meantime I eat it on their behalf!

The recipe below is a take on the  Asian Kale Salad and is really fresh and crunchy. It includes the wonderfully nutritious beetroot that can ultimately make anything look appetising and colourful, which comes in handy if you are serving it as a side dish at a dinner party. Mixed vegetables are of course always yummy but this salad really comes into its own when you add the fabulous Tamari and Ginger dressing generously on top, courtesy of Cookie and Kate. Here goes:

Beetroot and Kale Salad (serves 2 generously or 4 small portions)

2 handfuls of chopped kale,

2 handfuls of spinach

1 large carrot, ribboned with  Julienne peeler

1 large handful of fresh coriander

4 small beetroots, cut into wedges

Cut out the thick stem of the kale and discard. Take a few minutes to manipulate the chopped kale with your hands until leaves have softened. Then add all of the above ingredients.

Tamari and Ginger Dressing

1/4 cup extra virgin olive oil

1 lime, juice of

1 tbsp tamari or shoyu sauce

1 tsp grated ginger root

3 garlic cloves

2 tbsp rice vinegar

Place all ingredients in tall jug and mix with a hand mixer until slightly emulsified. Mix into the salad and let sit for a bit until leaves have wilted and dressing is generally distributed. Now you could stop right here and just enjoy this gorgeous salad or you can continue with the stir fry below as well…

Dressed and ready to go.


Stir Fried Veg + Garlic Prawns (serves 2 generously, 4 smaller portions)

500 g French green beans

250 g long stemmed broccoli florets

250 g mange tout beans

1/2 cup of green petit pois

6 asparagus, cut into large pieces

3 garlic cloves

1″ ginger root, chopped

200 g oyster mushrooms, sliced

300 g organic king prawns

Rapeseed oil

Sea salt

Tamari or Shoyu sauce to taste

Steam the green beans for about 5 min until a bit tender. Heat the oil in a wok and add 1/2 the garlic and ginger with the mushrooms until softened. After a minute or two add the rest of the ingredients with a bit of tamari/shoyu. Add a splash of water if it is heating to quick. Stir continuously for about 4-5 minutes. Remove vegetables and add the rest of the garlic with the King prawns and cook until pink, about 3-4 minutes. Add the vegetables to the prawns and stir gently until mixed. Serve immediately with the Beetroot and Kale Salad and brown or white rice according to taste. Enjoy X



Fruity Ice Lollies

This is what we had left in our fruit bowl….

Top tip if your children want ice cream and you are too lazy to go to the shops! Blend all the fruit you can lay your hands on with some coconut water until you have fruity slush. Pour into whatever receptacle you have handy. We had ice lolly moulds, a few IKEA plastic cups that we stuck spoons into and we put the lot in the freezer for a few hours. As if by magic, and just in time for the evening film, they were enjoying home-made ice lollies without an ounce of artificiality. Result!

We used:

1 cantaloupe Melon

3 small apples

2 limes, juice of

1 banana

Cup of pomegranate

Coconut water

We blended all the fruit, bar the pomegranate seeds, with the coconut water and added to the moulds. The pomegranate seeds were eaten on the side instead of inside the ice lolly as per the children’s instruction :). Happy Monday Everybody x

Our ice lolly moulds
In the blender it all goes..


The pomegranate seeds were eaten as the process took place 🙂


Home made and fruity ice lollies..


Pic n mix lunch

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I find that in order to stick to a greenish diet without deviating, it is pivotal to have most ingredients prepared and available at a moments notice. It has got to be easy and it has got to be quick. Make it complicated and you’ll head for the cheese sandwich and bag of crisps before you know it.

Instead, think yesterday’s cooked quinoa or a bit of left-over brown rice, think a bowl of cherry tomatoes that can easily be chopped and mixed with some olive oil, sea salt, basil and apple cider vinegar. Add to that some fresh greens just waiting to be steamed for a minute or two (kale, spinach, asparagus etc). Perhaps even a bit of left over fish from last nights dinner. All of these ingredients enables you to whip up a fab lunch in a jiffy. Top it all off with freshly made dressing and you have yourself a meal that means business. Here is what I did for a recent lunch:

Pic n mix lunch:

5 cherry tomatoes roughly chopped up

Bit of basil

1 charlotte onion, finely chopped

Olive oil, big glug

Apple cider vinegar, 1 tbsp

Sea salt to taste

Chilli flakes to taste

Handful of kale

Handful of spinach

Toasted sesame seeds

Small bunch of baby asparagus

1 cup of quinoa

1 piece left over salmon


1″ ginger root

1 tbsp miso paste

2 tbsp olive oil

2 tbsp soy sauce

1/2 lime

1/4 to 1/2 cup of water

sea salt to taste

Mix the chopped cherry tomatoes together with the onion, basil, salt, pepper and apple cider vinegar – let sit for a few minutes to infuse. In the meantime steam kale and spinach for a couple of minutes until wilted. Remove and put on plate to chill slightly. When cooled down add the toasted sesame seeds on top. Put asparagus in the steamer, same water, and steam for a minute or two. Turn off heat and put to side to cool slightly. With a hand blender mix all the ingredients for the dressing until desired consistency. This takes approximately 1 minute.

Arrange the salmon, veggies and quinoa on a plate and drizzle dressing liberally. Enjoy x