Deliciously Colorful Root Salad

Beets! Beets! Beets! They are so beautiful, and they are just coming in season in Montreal. They are so wonderfully sweet and crunchy; they are the best addition to any salad! I love that I can find different colors to add some ‘wow’ to simple dishes. Beets are not only beautiful, they are also very nutritious and packed with vitamins and minerals to get you running around. I can’t get over how beautiful they are with their little bull’s eye pattern in the inside. So cute!

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This salad also features carrot ribbons. Now, if you don’t make out ribbons out of your carrots, you are missing out! I love preparing raw carrots this way because they are crunchy without being too hard, and they add an amazing splash of colour. They are also very quick to prepare, so why not?

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Here is what you need:

For the dressing:

  • 2 tbs pumpkin seed oil
  • 1 tbs apple cider vinegar
  • 1 tbs tamari sauce
  • 1 tsp maple syrup
  • 2 tbs hemp seed hearts
  • 1/2 tsp sriracha sauce

For the salad:

  • 1/2 head chicory lettuce
  • 6 small beetroots of various colours
  • 6 carrots of various colours
  • 1/2 cup roasted almonds

Here is what you do:

  1. Mix all the dressing ingredients until well combined. Set aside.
  2. Using you potato peeler, peel the carrots (if you prefer) and continue peeling the entire root to make ribbons. Set aside.
  3. Peel the beetroots (if you like), and cut them into thin slices width-wise. You can use a mandolin or a knife for this. Set aside.
  4. Roughly cut your chicory and toss in a salad bowl with the rest of the ingredients. Mix everything together until well covered in the dressing. Enjoy!

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I ate that salad with some remaining turmeric pancakes, and it was amazing! The perfect balance of sweet, savory and hot while being a feast for your eyes.

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It’s a breeze to prepare, but it’s so beautiful to look at and delicious to eat! It’s the perfect addition to your next picnic or BBQ! Let me know if you try it out!

Simple Pasta Salad

This is the perfect recipe if you want something simple and delicious for dinner, and for the next day. It’s perfect when just cooked, but it makes for a perfect lunch or picnic addition. You probably have all the ingredients already in your kitchen, so it’s perfect if you don’t know what to cook and are in a rush. It only takes minutes to put together, and it’s delicious!

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Here is what you need:

  • 4 cups pasta, I used gluten-free fusillis
  • 4 carrots
  • 2 zucchinis
  • 1 bunch of kale
  • 2 tbs sesame oil
  • 3 tbs nutritional yeast
  • 3 tbs ketchup
  • 2 tbs tamari sauce
  • juice of 1/2 lemon
  • a few pinches of cayenne pepper or red pepper flakes

Here is what you do:

  1. Set the pasta to cook according to instructions.
  2. Wash and dry the zucchini and carrots. Peel the carrots skin if you like. With your potato peeler, peel up the carrots and zucchini into ribbons. Place in a large salad bowl.
  3. Wash and remove the stems for the kale. Bunch up the leaves and finely chop so that you have thin ribbons of kale leaves. Add to the vegetables. Pour the lemon juice over and mix well. Set aside.
  4. Once the pasta are cooked, drain and add to the vegetables.
  5. Add the sesame oil, nutritional yeast, ketchup, tamari sauce and pepper. Mix well until everything is coated in the sauce and well combined. Enjoy!

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This is a great dish! I really like how the vegetables are barely cooked: the heat from the pasta will warm them up, but you still get all those great raw nutrients. It also makes for amazing textures. This is seriously delicious! Let me know if you try it out!

Sweet Potato Nori Roll

I love purple sweet potatoes! I also really like nori sheets, so why not combine the two? Add a few little things, and BAM! You have a nice, filling, fresh, and colourful meal that you can customize to your liking (or to your fridge’s content)!

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Here is what you need for each roll:

  • 1 Nori sheet (I get my Nori sheets here because it is a lot less expensive than what I find locally)
  • 1/2 cup cooked mashed sweet potato (I used purple, but you can go with orange if you like)
  • 1/4 avocado in strips or mashed
  • 1/3 cup grated carrots
  • 1/2 cup alfalfa sprouts
  • 1/3 cup flat parsley leaves
  • 1 tbs toasted sesame seeds

Here is what you do:

  1. With your fingers or a wet spoon, spread the mashed potato on the nori sheet.
  2. Sprinkle with some sesame seeds
  3. Add the avocado, carrots, parsley and sprouts.
  4. Using your fingers, lift one side of the nori sheet while holding the fillings in and roll it up! You can use a little bit of water to glue the end of the paper. Press gently on the roll to help it stay in place (sushi roll style).
  5. Cut in half to serve.

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Since these rolls are pretty big and the mash I used was cold, I didn’t feel the need to use a rolling mat. The rolls were easy to make and so delicious! They are also very quick if you prepare the ingredients ahead of time. We ate this with some tamari sauce mixed with a little sriracha sauce, and it was amazingly good! I think tomato slices, cilantro, cucumber and kale could also make a great roll!

Let me know if you try it out and how you like it!

 

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