The Perfect Autumn Salad Roasted Beetroot & Carrots with Orange Citrus Dressing

With Autumn (Fall) in full swing now here in Australia, the days are still quite pleasant and warm, the nights start to cool off just a little after dark which makes cooking warmer seasonal meals such as roasted vegetables more enticing. As the heat cools and the sticky humid days have past I find this is one of my favourite times of the year.

Not quite cool enough to get out the slow cooker Autumn (Fall) does brings out this earthy feeling of root vegetables and baked home style meals, back to simple home cooking. As we get ready to cozy up into our winter woolies Autumn is the perfect transitional time to start nesting and getting into the garden planting seedlings, vegetables and getting our hands a little dirty.

I have the perfect Autumn salad for you earthy beetroot with thyme, sweet honey sesame carrots topped with a fresh citrus orange dressing added to leafy green lettuce and Persian feta cheese. Not too heavy but still enough to make you feel satisfied and full. Delectable on it’s on or if you prefer as a side dish to a simple roast chicken.

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Charred Cauliflower & Corn Quinoa Salad

This salad would have to be one of my all time favourites. Inspired by a local Mexican restaurant I actually order this so much that I thought I’d try and replicate it at home. I have to say that it’s pretty darn close and actually very easy to make. Perfect for sharing on Mexican night, or as a fresh and crunchy vegan/vegetarian taco filling or topped onto some baked sweet potatoes.

Charred Cauliflower & Corn Quinoa Salad
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Clean and Green Detox Salad with Creamy Avocado Dressing

This is one clean salad packed with all the good stuff. Whether it’s a light dinner, as a side or meal prep weekday lunches this salad is as healthy as it comes. Low in calories, anti inflammatory, vitamin enriched, and a good source of iron and plant protein. Ticks all the boxes to get back into healthy eating. You could also add some shredded chicken if you prefer.

This creamy avocado dressing is the perfect addition to this salad or any salad to be honest. Adds a beautiful texture and flavour to your salad with added essential good fats. Keeps well in a jar in the fridge for a few days.

Clean and Green Detox Salad with Creamy Avocado Dressing

GF, Vegan, Vegetarian

Ingredients

1 head broccoli, stalk removed florets roughly chopped

4 spring onions, sliced

100g green beans, chopped

2 cups baby spinach leaves

Handful parsley, chopped

Handful mint, chopped

1 chillies, finely chopped

2 tbsp mixed sunflower and pumpkin seeds

1 tbsp chia seeds

1/2 cup raw almonds, roughly chopped

50g goats or feta cheese

Salt and Pepper

Optional- pomegranate seeds

*omit cheese for vegan option

*optional add shredded chicken

Creamy Avocado Dressing

1 avocado, peeled deseeded

3/4 cup olive oil

Juice of 1 lemon

1/4 cup apple cider vinegar

Salt and pepper

Directions

  1. Place all salad ingredients in a large bowl. Mix to combine
  2. To make dressing, place avocado, lemon juice, apple cider vinegar, salt and pepper in a food processor and blitz on high speed until smooth.
  3. Serve salad with Avocado Dressing.

Turmeric Roasted Cauliflower and Pomegranate Wild Rice Salad

First recipe for 2019 and couldn’t be more happy to share this earthy, nutritious, vegan salad with you.

Slowly getting back into routine as the new year has well and truly begun. With Summer entertaining, drinking, and let’s be honest overeating, I am glad to be getting back to some sort of normal eating regime. My body was feeling sluggish, under nourished and lethargic. But we all do deserve to enjoy the festive season and indulging with family and friends is all part of the spirit of Christmas/New Years after all.

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Veggie Pad Thai Noodles with Peanut Sesame Dressing

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Pad Thai is one of the most well-known Thai dishes in Australia and around the world even scoring the title of one of the most ordered takeaway dishes back in 2014. It’s tasty, not too spicy yet still packed with flavour it is easy to see why it has become so popular.

Tradionally the dressing/sauce is made with a flavour combination of salty, sweet and sour, not unlike majority of Thai dishes yet this dressing I have served it with has the addition of peanut butter adding that creamy texture and flavour that takes it to a whole new level of deliciousness. ┬áPad Thai is typically made with flat rice noodles and a meat protein such as chicken, beef or prawns. I have opted to make it vegetarian and used gluten-free buckwheat noodles instead, only because I didn’t have any flat rice noodles in the house (really didn’t make any difference at all).

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