Snack attack!! It happens to the best of us.

I will never get tired of saying this, the best way to keep your life and diet healthy and stay on track,  is always to think ahead and to have a plan. You want to be ready when those snack attacks happen, when you feel stress or anxious and ‘need’ a bite. You want to make sure you reach for the right things, don’t you?

These Tangerine Ginger balls will be your best friends when those snack attack moments come your way!! They are perfect for post workout or ‘on to go’ snack. They are super easy to make, although you will need a food processor, and keep wonderfully in an airtight container in the fridge for a couple of weeks.

They are delicious without coating them, but for a more luxury treat you could coat them in cacao powder or in shredded coconut.

I made these pretty balls for an Brunch event I organized with my beautiful friend Gema and they were a total success. I used tangering and ginger essential oil to flavour them since the theme was cooking with essential oils, but you could perfectly use tangerine zest and ground ginger.

And because is Christmas and cookie boxes are everywhere, this tangerine and ginger wonder balls would look amazing as Christmas present

I hope you all enjoy these as much as I do!! Oh and if you upload a photo be sure to tag @healthyforkful, I’d love to see your creations!

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Tangerine Ginger Wonder Balls

Course Snack

Cuisine Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 25 small

Ingredients

• 32 dates pitted
• 60 grams quick oats
• 40 grams sunflower seeds
• 2 tablespoon cocoa powder
• 30 grams coconut flour
• 12 drops Tangerine Essential Oil (Young Living) (or 1 teaspoon of tangerine zest)
• 1 drop Ginger Essential Oil (Young Living) (1/4 teaspoon ground ginger)

Instructions

• Process sunflower seeds in a food processor until they turn tiny breadcrums. Remove and reserve.
• Add dates to the food processor and process until they form a thick paste. Add in oats, sunflower seeds, cocoa powder, coconut flour and essential oils (or zest and ground ginger).
• Roll dough into bite sized balls.
• Roll balls in cocoa (optional) and store in an airtight container.

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It may not be snowing in Barcelona, but the fact that on the street there is an average of 8 degrees at night makes me crave delicious warm dishes. The best thing of casseroles is that you can make large batches and eat the leftovers the next day, which are even better, with a settled and deeper flavor.

This stew is made with the basic ingredients of the cold season: pumpkin, kale and beans. Made over low heat in a spicy tomato stew, a fairly simple recipe that is one I tend to go always I feel like something warm and comforting. Cumin, cilantro and paprika were the spices I used, but a good curry would also look great. I used black beans but you could perfectly use white beans, chickpeas or even quinoa.

To make this delicious stew of pumpkin, kale and black beans used a hokkaido pumpkin, is a pumpkin with a wider and rounder shape than the usual buternutt squash, have a reddish skin that softens when cooked, you can even eat it!! It is one of the richest and most delicate pumpkins, if doesn’t have many fibers and has a harder flesh and with a delicious chestnut flavor. And besides, you can eat even raw!

Its orange color indicates that it is rich in beta-carotene, a provitamin that our body can transform into vitamin A. It also contains significant amounts of vitamin B1, B2, B6, C, as well as folic acid, magnesium, iron and phosphorus.

If you make this recipe, let me see it! Tag your photo with @healthyforkful on Instagram.

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Pumpkin, kale and black bean stew

This stew of pumpkin, kale and black beans is delicious, with exquisite and very subtle flavors, perfect for those days that we want something warm and comforting.

Course Main Course

Cuisine Healthy

Servings 2 people

Ingredients

• 1/2 red onion cut in julienne
• 1/2 pumpkin I used hokkaido
• 1 clove garlic
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1 chilli pepper optional
• ½ teaspoon of paprika
• 200 grams of chopped tomatoes in a tin
• 500 ml vegetable broth or water
• 200 grams of black beans cooked
• 2-3 leaves of kale
• Extra virgin olive oil
• Salt and freshly ground black pepper

Instructions

• Heat a little oil in a pot over medium heat. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 4 minutes.

  Add the pumpkin, a pinch of salt, and stir. Let the pumpkin cook for a few minutes, then add the garlic, cumin, cilantro, paprika and chilli if you want it spicy, leave a couple of minutes for the spices to release their fragrance. Add the tomatoes, broth or water. Cover and simmer until the pumpkin is tender, about 20-30 minutes. Add the black beans and cook for 5 more minutes.

  Add the kale, cover and turn off the heat, with the heat it will be done. Try and adjust the spices if necessary.

Notes

The leftover stew can be frozen or stored in the refrigerator for 3 to 4 days.

The post Pumpkin, Kale and Black Bean Stew appeared first on Healthy Forkful.

Last week we celebrated Thanksgiving, one of my favorite holidays, a party which purpose is to give thanks.

And yes, I know we should not need a specific day to express gratitude, it should be something that we practice everyday, because being grateful brings us many benefits and advantages,

• It makes you happier, because it makes you focus on what you have and not on what you do not have, translating into a state of greater happiness.
• The person who receives the compliment will also be happier.
• Strengthen relationships, by thanking someone, you are seeing the positive side of those people, you are recognizing their merit and their value.
• You develop a tendency to be more positive

And many more that remain in the inkwell.

This year we celebrated Thanksgiving in petit committee, just the two of us, so there has been no roast turkey, we had instead a delicious Coq au Vin made with love, slow cooked until the chicken meat came off the bone, a maximum delight.

Do not be intimidated by the name, coq au vin is just the French words for chicken cooked in wine, a classic dish of French cuisine. As I say, it consists of a chicken stew in a casserole for few hours and I just made it healthier by adding extra vegetable.

As long as you can, use free range chicken, make sure that they have grown naturally, and that they have been fed with organic corn and cereals (without toxins), this will make the meat much more juicy, tender, not to mention that it will provide you much better quality nutrients to your body.

The recipe itself is very easy, simple, tasty … and so good. The secret? A little patience, a lot of time over the heat and a lot of fresh herbs.

How is it prepared? Well, sauté chicken, caramelize the onion and garlic, add the tomato concentrate, rest of the vegetables, the wine, the broth, cover and forget about it;)

Normally I do not usually cook with wine, I always tend to substitute it with broth or even miso paste, but today I wanted something traditional and special, and the wine is the heart of this recipe, it provides flavor and helps the chicken to be tender.

Serve with mashed potatoes or better mashed cauliflower and you will have a delicious dinner that will please everyone. And it is ideal for when we have to cook for a large crowd of people as usually happens on these dates;)

If you do this coq au vin, I’d love to read what do you thing, so please, leave me a comment below. And, of course, if you make this recipe, do not forget to tag me on Instagram too! One of my favorite things is to look at all the photos of the dishes you have prepared!

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Coq au vin | Wine Chicken Casserole

Ideal dish for when we have a large crowd of guests at home. It is simple, it is rich and it will please everyone.

Course Main Course

Cuisine Christmas, Healthy, Thanksgiving

Ingredients

• 1 onion cut in julienne
• 2 cloves of garlic
• 1 tablespoon of tomato concentrate
• 2 carrots peeled and cut into pieces of 5 cm
• 2 free-range chicken thighs
• 200 grams portobello or white mushrooms in quarters
• 250 ml red wine
• 250 ml chicken broth
• 2 bay leaves
• 2 sprigs of fresh thyme
• 2 fresh rosemary sprigs
• salt and black pepper
• mashed potatoes or mashed cauliflower to serve

Instructions

• Put a large skillet on high heat, when hot, seal the chicken thighs until they are well browned. Remove from heat and reserve.

  In the same pan, lower the heat, and add the onion and garlic in the oil that the chicken has released, if you see that it is not enough, add a little more. Let the onion caramelize slowly, about 10 minutes.

  Add the tomato concentrate, take a couple of turns to mix well. Add chicken thighs, carrots and mushrooms.

  Pour the red wine, the chicken stock, the bay leaves, the thyme and the rosemary. Season, cover and cook at low temperature for 2 hours. Take a look every half hour to see that it does not run out of broth and that the boil does not stop. If necessary add more hot chicken broth.

  Once the time has passed, uncover it and turn up the heat, let it boil for 15-20 minutes to reduce the sauce. Remove the bay leaves, rosemary and thyme and discard.

  Serve chicken and sauce over mashed potatoes.

  If you wanted the sauce a little thicker, you could thicken it with a little cornstarch. In a bowl, add a teaspoon of cornstarch and a spoonful of the stew stock, disolve the cornstarch and then add to the stew. Take a couple of turns and let it boil until it thickens. If you wanted it very thick, add more cornstarch, but always keep in mind that when it gets a little cold it will thicken more.

The post Coq au Vin | Wine Chicken Casserole appeared first on Healthy Forkful.

These Seed Crackers are super easy to make, crispy and full of seeds rich in nutrients and super good for your body. These salty cookies are delicious at any time, for breakfast with honey, with sliced turkey, with avocado, as snack after a workout, to serve with any dip, the truth is that you don’t need any excuses to give them a bite.

The best thing is that you can keep them for a couple of weeks, perfectly good in an airtight container and in a dark place. Sesame, pumpkin, sunflower, chia, poppy, all these seeds are delicious and provide you with a large amount of essential nutrients iron, omega 3, fiber, vitamins and minerals, which do wonders for our intestines, our skin, hair and in general for your whole body.

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Crackers con Semillas

Course Aperitivo, Galletas, Snack

Cuisine Saludable

Keyword avena, calabaza, centeno, crackers, espelta, girasol, semillas

Ingredients

• 50 g de semillas de girasol
• 50 g de semillas de calabaza
• 50 g de semillas de sésamo
• 25 g de semillas de amapola
• 25 g semillas de chia
• 100 g de harina de espelta o avena o centeno
• 1/2 cucharadita de sal marina
• 1/2 cucharada de sirope de arce o miel o sirope de arroz
• 1 1/2 cucharadas de aceite de oliva virgen extra
• 175 ml de agua

Instructions

• Precaliente su horno a 175 ° C. Forre una bandeja para hornear con papel de horno.
• Mezcla todos los ingredientes secos y revuelve bien.
• Mezcle el sirope de arce, el aceite y el agua en un bol. Agregue a los ingredientes secos y mezcle muy bien, hasta que todo esté completamente bien mezclado y se vuelva muy espesa, quizás tengas que esperar unos minutos para ello.
• Extiende la mezcla en la bandeja con ayuda de una espátula hasta que tenga unos 0,5cm de grosor, puedes hacerlo también con un rodillo, siempre poniendo un papel de horno entre la masa y el rodillo. 

  Usa la punta de un cuchillo afilado para marcar la mezcla en rectángulos.
• Hornear los crackers durante 20 minutos. Retire del horno y dales la vuelta, luego retire el papel de horno para exponer la parte inferior de los crackers. Ponga de nuevo en el horno por otros 20 minutos. 

  Están listos cuando están firmes y dorados alrededor de los bordes. Deje que se enfríe, luego rompa a lo largo de las líneas que has marcado anteriormente. 

The post Seed Crackers appeared first on Healthy Forkful.

This Luxurious Eggplant Dip is exactly what you need for all those family and friends reunions that are coming in the next few weeks.

It has a beautiful creamy texture, a mix of sweet and savory flavour that is so satisfying. Serve it with vegetables or some seed crackers and it will be the protagonist of your party table. If you prefer a deeper smoky flavour you could chard grill the eggplant instead of roast it in the oven.

Eggplant, or aubergine, although it’s considered a vegetable, it is actually a fruit as they grow from a flowering plant. Eggplants are a nutrient dense food, it’s high in fiber, manganese, folate and potassium. Rich in antioxidants, they help you to protect your body from free radicals (harmful substances). Because it’s rich in fiber can lower blood sugar preventing spikes and crashes.

The best is that eggplants are very versatil and super easy to add to your diet. Baked, roasted, grilled, sauteed, in stews, in lasagne, simply with some olive oil and balsamic vinegar or as a dip like in today’s recipe.

So many ways to cook it and enjoy it!

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Eggplant Dip

Course Side Dish

Cuisine Healthy

Ingredients

• 1 medium-large eggplant
• 1 handful walnut halves toasted
• 40 gr tahini
• 60 gr ricotta cheese or vegan yogurt
• 1-2 tablespoons fresh lemon juice
• ¾ teaspoon ground cumin
• 1 clove garlic opcional
• few leaves fresh mint
• sea salt & ground black pepper to taste

To serve

• chopped walnuts
• vegetables
• finely chopped mint
• olives
• Extra virgin olive oil

Instructions

• Preheat the oven to 200ºC and line a baking sheet with parchment.

  Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Bake eggplant until quite soft, about 40 minutes. Remove eggplant and let cool slightly.

  In a food processor, pulse the walnuts until they are finely ground. Add the tahini, ricotta or vegan yogurt, lemon juice, cumin, garlic, mint, salt, and pepper. Scoop the soft flesh out of the eggplant and transfer it to the food processor as well. Pulse until smooth dip, scraping the sides down if necessary. Adjust the seasoning if necessary.

  Serve the eggplant dip at room temperature with extra chopped walnuts, chopped fresh mint, a drizzle of olive oil, cut vegetables, seed crackers and olives.

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For those days when you are craving Indian food but don’t feel like spending time in the kitchen, this prawn curry with broccoli won’t disappoint you.

When in Sri Lanka I participated in a cooking class, the teacher was an amazing woman, she invited us into her house and showed all her tricks to make the best Indian food, we even made our own coconut cream!!!

The trick is to season properly, herbs and spices will take any dish up to the next level. You could always go for the premixed curry spice, but it’s really worth it to make your own and it will only take you a minute longer, I promise!!

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Speedy Prawn Curry & Broccoli

Super quick and Delicious prawn curry with broccoli. 

Course Main Course

Cuisine Healthy, Indian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Ingredients

• 8-10 large prawns peeled and deveined
• 500 g broccoli cut into florets
• 1 small red pepper cut into medium squares
• 1 small onion cut into medium squares
• 1/2 tsp cumin seeds
• 1/4 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/4 tsp chilli flakes
• 125 ml water
• 60 ml coconut milk
• salt & black pepper

Instructions

• In a large pot heat a bit of oil over medium heat. When hot add the prawns and cook 30-1 minutes per side (for kind of raw in the middle). Remove from the pot and reserve.
• In the same pot add the cumin and saute form 5-7 seconds being very careful not to burn. Add the onions and sauté for 5 minutes until they turn golden brown. Add the red peppers and saute for another 4 minutes, stirring constantly.
• Add the rest of the spices, turmeric, ginger and chilli flakes. Stir to combine and add salt and pepper.
• Add the water and coconut cream. Add the broccoli and cook 4 minutes covered, until it's soft, but stil crunchy. 
• Add the prawns and stir to combine.
• Serve on its own or over brown basmati rice if desired.

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How has been the weekend? Here thinking about the fantastic night of St. John, baking cakes, throwing fireworks, reading about spells …, I already know that there are still two weeks but it is a magical and special night. San Juan is the beginning of the summer and today I wanted to bring you a recipe for the favorite sweet of the season, and, if the salad is the star dish of summer, what will be the favorite dessert of this time? … the rich ice cream!

But do not worry that today are easy peasy ice creams…, today we’re going for … ice pops! Those wonderful ice pops that remind me so much when I was little, I used to love them, but what I did not like was that the flavor vanished after a few seconds and I was eating only ice.

Fortunately now I prepare them myself, and there is no excuse for not making a rich ice pop, you just need some molds *, very tasty fruits and the most difficult, a little patience so that the magic of place to some magnificent and refreshing snacks . (* see note at the end of the post)

The best thing is that in summer there are a lot of different fruits, all rich and delicious, so we can make poles of infinite flavors, plums and cherries; melon, mint and lime; mango and orange; raspberry and lemon; even of your favorite cocktails, mojito poles, bloody Mary, caipirinha … As I say, millions of incredible mixtures that will make you enjoy in the high temperatures.

Today we use one of  my favorite fruits, peaches. The sweet and juicy peaches combine perfectly with the spicy touch of ginger, an inspiration from South Asia that you will love!

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Peach and ginger ice pops

Course Dessert

Cuisine Healthy, summer

Ingredients

• 6-7 ripe peaches peeled and pitted
• 1/2 teaspoon fresh ginger grated
• 30 g honey
• 60 g natural yogurt

Instructions

• Crush the peaches with the ginger, taste it and add the honey you think is necessary, to your liking, process in a food processor. Add the yogurt and pulse again.
• Pour into the molds and freeze.
• When you're ready to eat them, simply put a mold under the tap to make it easier to unmold.

Notes

If you do not have molds of poles, do not worry, pour the mixture into a taper, freeze and at the time of serving, do it by spoonfuls, as if it were a sorbet.

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I sense this will be the star salad of the summer!

Lately it looks like I’ve moved back to Dublin. We are experiencing a really weird spring in Barcelona, although I guess spring is also time for rains and storms, we are not used to this weather here in Spain. It’s raining 3-4 days a week, always on the weekend and it’s not just a drizzle, it’s a pouring rain. I have to say, it’s quiet good for our swamps and our water reserve, which usually are in their minimum, so we soundn’t be complaining, and actually the temperature is quiet good, around 20ºC, so when the sun shines we still get the chance to get tan and bronzed on.

Also another plus point in favour of the rain is that I’m working on a project that is taking me many ours at the computer, which means I’m indoors 90% of the time, so I’m very very happy with the rain, it makes it cosyer staying at home, not regrets of missing timeout, the sun light or the heat. So for me the rain can remain with us for few weeks more

Despite the rain, as I said, the temperature is quiet warm, so I’ve been craving summery food anyway. I’ve having frozen smoothies for afternoon snack, stone fruits for breakfast and salads for lunch.

Today’s recipe is a delicious and refreshing salad I had last week, that I sense will be in my table quiet often the following months. It has lots of greens, juicy watermelon, super tasty feta and a delicious rocket dressing. To making it more fulfilling you could add quinoa, chickpeas or lentils, and for a vegan version just swap the feta for tofu.

Technically, the rocket sauce is just a pesto made with rocket instead basil, which it gives a yummy sharp flavour, you could make it with different herbs, like coriander or mint for a more refreshing touch.

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Watermelon & Feta Salad with Rocket Sauce

Servings 4 people

Ingredients

Watermelon & Feta Salad

• 1 kg watermelon
• 200 g feta cheese or tofu for a vegan version
• 150 g cherry tomatoes
• 100 g couscous
• 60 g pumpkin seeds
• 3 large handfuls of tender green leaves mezclum
• 2 tbsp olive oil
• Salt

Rocket Sauce

• 1 large handful rocket
• 120 ml extra virgin olive oil
• 1/2 lemon juice
• 1 clove garlic
• 50 g parmesan or nutritional yeast for vegan version
• 1 small handful pinenuts
• 1/2 tsp sea salt flakes

Instructions

• Start by preparing the sauce. Add all sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency. Then set aside.
• Cook couscous as package directions.

  Dice the watermelon and crumble the feta cheese, halve the tomatoes. Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then remove. 
• Arrange the lettuce in a bowl or on a serving platter. Add couscous, tomatoes, watermelon and feta cheese. Top with pumpkin seeds and Rocket Sauce, with extra in the side. Enjoy!

The post Watermelon & Feta Salad with Rocket Sauce appeared first on Healthy Forkful.

At this time of year I tend to start eating fresher, festering desserts. We already started the horchata season few weeks ago and ice cream, granitas and semifreddos are starting to be a big thing now.

For Sunday Celebrations I prepared a delicious Mango Coconut Cake, vegan, raw, gluten free, lactose free and sugar free, sooo dam good!! Because the cake is frozen it make the perfect dessert to have on hand for a little something sweet after meals. The combo mango+coconut is a classic combo that never fails, it’s perfect when you want to evoke summer time, the beach, the waves, the wind, so sweet and wonderful.

For the filling I’ve use Coco Start Mango from Abbot Kinney’s, a vegan alternative to yogurt that will blow your mind. It’s so creamy, smooth, rich and naturally sweet. This young and vibrant company from Netherland has really amazing quality products, all made from natural ingredients. I’ve met them in person last week in Biocultura (an organic products fair) and they are so nice, I could taste few of them and I’ve to say it’s hard to go just for one!!

If you try this recipe, let us know!! Leave a comment below and don’t forget to tag a photo #healthyforkful on Instagram. Wish you a beautiful week!!

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Tarta de Mango y Coco

Deliciosa y refrescante tarta de mango y coco, sin gluten, sin azúcares refinados y sin lactosa, ¿Qué más se puede pedir?

Course Dessert

Cuisine Saludable

Servings 4 personas

Ingredients

Filling

• 120 g anacardos remojados al menos 3 horas
• 125 ml yogur de coco y mango Abbot Kinney
• 30 ml sirope de arce
• 1/2 cucharadita cúrcuma en polvo
• 1/2 cucharadita cardamomo

Base

• 100 g almendras enteras y crudas
• 50 g nueces, enteras y crudas
• 5 dátiles deshuesados
• 2 tbsp aceite de coco
• 50 g coco deshidratado

Sauce

• 1/2 mango triturado

Instructions

• Forra un molde redondo con papel vegetal
• Prepare la base poniendo las almendras y nueces en un procesador de alimentos y triture. Reservar a un lado.

  Agregue los dátiles a un procesador de alimentos y mezcle hasta que se convierta en una bola. Agregue las almendras, las nueces, el coco deshidratado y el aceite de coco y procese.

  Agregue la masa al molde y presione con los dedos para distribuirla, presione hacia abajo y reservar en la nevera.
• Haga el relleno triturando los anacardos en un procesador muy muy potente hasta que quede una crema suave. Agregue el resto de los ingredientes y mezcle hasta que esté cremoso, hasta 2 minutos.

  Vierta el relleno a la base y dale unos golpes al molde para eliminar cualquier burbuja de aire. Cubra y congele hasta que esté firme.
• Deje que se descongele durante unos 20-30 minutos antes de servir.

  Sirva con salsa de mango y fresas frescas

The post Mango Coconut Cake appeared first on Healthy Forkful.

Spring is here, and despite the fact that the weather is not 100%, we are already hiding our winter clothes, dressing a bit lighter, extending our exercise routine and lightening our meals.

Spring is a season of energy, vitality and celebration, but the changing environment creates changes in the constitutional balance that must be addressed through changes in diet and lifestyle. In addition, the change of season may affect some of us differently than others, for example, although blooming flowers make some people happy, the resulting pollen exacerbates the allergies of others.

Winter tends to favor overeating at a time when the body’s digestive system burns more slowly than normal, and there is more inactivity, leading to an accumulation of toxins. There is no better time than spring to cleanse our body and mind, just as we do with our closet!

Actually, spring detox-cleansing has always been there, from Europe to the USA. In traditional Chinese medicine, spring is the time of the liver and in Europe it is time for spring herbs and liver tonic, for example dandelion.

I encourage your to do a spring cleaning and feel all its benefits!

Here are my best suggestions for optimal spring cleaning:

1. Start every day with a glass of water with a splash of lemon juice. Add a pinch of cayenne, it will definitely make your blood move!

2. Simplify your skin care. Start your spring routine with a gentle exfoliation and use natural and light masks more than ever.

3. Eat a very simple diet for seven days, based on plant foods and good quality fats. Power cleaning with seasonal products such as watercress, asparagus or artichokes.

4. Make sure your bowels move every day, at least once! Take between 300 mg and 600 mg of magnesium citrate every night, and 2 tablespoons of freshly ground flax seeds in your food so that everything works well.

5. Move, go for a walk in the park, practice yoga in a quiet environment and take time for yourself. Breathing exercises can be especially useful in the spring to awaken the body and promote energy.

6. Practice gratitude. Before going to sleep write 3 things for which you are grateful, not only think about the great events of the day, keep in mind also the small actions that make us the most pleasant day.

If you wish to go deeper and carry out a guided cleaning you can access my Complete Guide, in it you will find explanations, all the steps to follow, a detailed menu and complementary activities so that you get the most out of this cleaning experience.

As example of a beautiful and delicious detox meal I prepared this restorative salad, so vibrant and yummy. It’s rich in minerals to alkalise and detoxify the body. This salad is also high in antioxidants to protect my cells from damage and high in vitamin C and protein to aid collagen production.

Let’s get energized and bring our vitality up!!

Happy Spring!

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Restorative Salad

This salad is rich in essential nutrients that helps the skin look hydrated and more vibrant.

Course Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 10 minutes minutes

Servings 2 people

Ingredients

• 2 handfuls kale cut in julienne
• 1 handful red cabbage cut in julienne
• 1/2 carrots cut in julienne
• 1/2 red peppers cut in julienne
• 1/2 zucchini cut in julienne
• 100 grams Roasted organic chicken or grilled toffu optional
• 1 handful coriander
• 1 handful cashew nuts
• 1 tablespoon black sesame seeds

Peanut Sauce

• 2 tablespoons peanut butter
• 30 ml tamari sauce or soy sauce
• 1 tablespoon honey
• 1 teaspoon lemon juice
• 1 small garlic clove minced

Instructions

For the peanut sauce

• Combine the peanut butter, tamari, honey, lemon juice and garlic in a small bowl and stir well to combine. Add a bit of water if it's to thick to make it lighter.

For the salad

• Place all ingredients of the salad in a big bowl, mix well, pour the dressing and combine well.
• Decorate with cashew nuts, coriander and black sesame seeds.

The post The Best Time for a Reset + Asian Style Restorative Salad!! appeared first on Healthy Forkful.