Pick 'n mix.

Spring cleaning your guts? Getting ‘summer ready’? Whatever your reason or goal, spring naturally brings on cravings for fresh, crisp, vibrant food!

As someone who isn’t a fan of fad diets and restrictive eating habits, I turn to simpler, no-fuss solutions – like building a salad bowl for lunch!

I find it is easier when you work the meal prep into your weekly routine gradually. I will often prepare extra vegetables when making dinner to then set aside for my lunch the next day. Then I will either cook my chosen grain in bulk or purchase packets of cooked rice and quinoa from the supermarket.

...turn to simpler, no-fuss solutions – like building a salad bowl for lunch!

I remember a time when I hadn’t been able to make it to the market for my fresh fruit and vegetables, so I made a salad using a bunch of Sandhurst and Always Fresh jars of chargrilled vegetables, some Jamie Oliver pesto, a can of lentils and some spinach leaves – it was delicious!

Build A Bowl

Two cups vegetables + palmsize amount of protein + 2 tbsp healthy fats + 1 handful grains = a personalised, balanced salad bowl for lunch.

Vegetables

Asparagus, Asian greens, beetroot, broccoli, cabbage, capsicum, carrots, cauliflower, celery, corn, cucumber, eggplant, fennel, green beans, leafy greens, lettuce, mushrooms, parsnip, peas, potato, pumpkin, radishes, silverbeet, spinach, snow peas, sprouts, tomato, zucchini.

Blanched, grilled, pickled, raw, roasted, sauteed, shredded, steamed, stir-fried.

Proteins

Beef, chicken, eggs, fish, lentils, legumes, tofu, turkey.

Healthy fats

Avocado, flaxseed oil, hemp seeds, nut oils, olive oil, tahini.

Grains

Buckwheat noodles, couscous, freekeh, quinoa, rice, spelt berries.

1 – Orange Tahini Dressing
½ cup Orange juice
⅔ cup Currants
¼ cup Hulled tahini
Salt + pepper

Combine orange juice and currants in a small saucepan.

Bring to a gentle simmer on the stove and then turn off the heat. Drain and reserve the orange juice.

Combine tahini and reserved orange juice in a small jar or blender. Season with salt and pepper, then blitz until smooth.

Drizzle dressing across the salad, then sprinkle with toasted nuts, seeds and the plump currants.

2 – Miso Mustard Dressing
1 tbsp Dijon mustard
1 tbsp Rice malt syrup
⅓ cup Apple cider vinegar
½ cup Olive oil
3 tbsp Miso paste

In your blender or a small bowl, combine all ingredients. Then blitz or whisk until smooth.

3 – Simple Vinaigrette
½ cup Olive oil
3 tbsp Red wine vinegar
1 tbsp Maple syrup
1 ½ tsp Dijon mustard
½ tsp Ground black pepper

Add all ingredients to a clean jar and then shake!

4 – Balinese Banana Dressing
1 x Banana
¼ cup Soy sauce
½ tsp Sesame oil
1 tbsp Coconut sugar
½ x Long red chili, seeds removed
2 tbsp Desiccated coconut

In your blender, add all ingredients and blend until smooth.

5 – Salsa Verde
100g Dill pickles
¾ bunch Parsley
2 tbsp Capers
3 tbsp Red wine vinegar
⅔ cup Olive oil
½ x Long red chilli
½ tsp Ground black pepper

Soak the parsley in cold water for three minutes – the sand and dirt will sink to the bottom of the bowl.

Once the parsley is cleaned, remove it from the water and add to your blender, along with the remaining salsa verde ingredients.

Blitz salsa verde until everything is finely chopped and incorporated (you don’t want it to be smooth).

Store in an airtight jar in the fridge.

6 – Pumpkin Seed + Sesame Crunch
1 cup Pumpkin seeds
⅓ cup Sesame seeds
2 tbsp Coconut oil
3 tsp Dulse flakes
⅓ cup Rice syrup

Preheat the oven to 170°C.

Combine slivered almonds, sesame seeds and dulse flakes in a bowl.

In a small saucepan, melt coconut oil and rice syrup over low heat.

Pour the liquid over the dry ingredients and fold quickly to incorporate it before the mixture becomes too sticky.

Spoon the mixture onto a baking tray lined with baking paper. Smooth out the top with the back of a spatula.

Bake for 15 to 20 minutes until golden brown.

Let it cool completely on the baking tray before smashing it up and storing it in an airtight jar or container.

—

I am incredibly appreciative of our Mettle + Grace gluten-free club who has been testing my recipes in preparation for our new eCookbook that will be released soon.

Until then, enjoy an abundance of scones and many cups of tea.

—

Gippslandia - Issue No. 24

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