Aubergine and Spinach Salad

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Aubergine and Spinach Salad
This salad has a great mix of flavours with the spinach, aubergine, red onion, sun dried tomatoes and pine nuts. Some of the spinach has been wilted to add to the flavour. I usually serve this with some roasted sweet potato and hummus on the side. Spinach is an excellent source of plant based iron, it is low in calories and virtually fat free. It is also a rich source of phytonutrients. It is also a powerful antioxidant.
Instructions
  1. Place the sliced aubergine on a baking tray and drizzle with 1 tbsp of olive oil. Place in oven on 180C for 20-25 mins until cooked. Remove and set aside - slicing into quarters the rounds of aubergine.
  2. Make the salad dressing by combining all the ingredients into a blender - blend until smooth. Set aside.
  3. Place the pine nuts into a dry pan and heat slowly for 2-4 mins on a low heat to slightly brown the nuts. Stir continuously. Set aside.
  4. Place the sliced onion into a frying pan with 1 tbsp oil and fry for 10 mins or until the onion is soft. Add the sun dried tomatoes, and 100g of spinach. Cook until the spinach wilts. Add the aubergine and stir thoroughly.
  5. On a large serving dish, place the remaining 200g of fresh spinach. Then add the onion, tomato and aubergine mixture to the fresh spinach. Pour over the dressing and toss everything together. Scatter over the pine nuts and serve.

Roasted Beetroot, Leek and Carrot Salad

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Roasted Beetroot, Leek and Carrot Salad
This makes a filling and delicious salad with the nuts providing good fats and protein. For extra protein add a can of mixed beans.
Instructions
  1. Line a large baking tray with foil and place beetroot, leeks, carrots and thyme on the foil. Drizzle over the oil and season. Toss and fold the foil to make a loose parcel.
  2. Place in oven and bake for 50 -60 mins or until all the veg is soft. Remove from the oven and cool.
  3. Whisk all the dressing ingredients together.
  4. Place the spinach, cucumber and tomatoe in a large bowl. Top with the roasted vegetables. Sprinkle over the crushed roasted nuts. Drizzle over the dressing and serve.

Kale Salad with Cashew Nut Dressing

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Kale Salad with Cashew Nut Dressing
This is a highly nutritious salad, which together with the nuts in the dressing and the seeds in the salad provide good levels of protein and good fats.
Instructions
Dressing
  1. Place all ingredients in an high speed blender. Blend until smooth - add more water if necessary to make a thick and creamy dressing
salad
  1. Place kale in a large bowl and add dressing. Massage the kale with your hands until it wilts and softens.
  2. Add other ingredients and gently toss. Serve

Cauliflower Vegan Cheese

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Cauliflower Vegan Cheese
This is a delicious dairy-free cheese sauce made with cashew nuts. Serve this with sweet potato wedges and some steamed vegetables like broccoli, or green beans to make a filling main meal.
Prep Time 25 mins
Cook Time 20 mins
Servings
people
Prep Time 25 mins
Cook Time 20 mins
Servings
people
Instructions
Vegan sauce
  1. Place all the ingredients for the cheese into a high powered processor and blend until smooth. Add more milk according to taste and how thick you like the sauce.
cauliflower
  1. Steam the cauliflower until soft.
  2. In the meantime warm the sauce slowly in a saucepan.
  3. Place cooked cauliflower in a dish and pour over the vegan sauce. Garnish with vegan grated cheese and smoked paprika. Serve

Beet Salad with Quinoa and Spinach

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Beet Salad with Quinoa and Spinach
This is a colourful, crisp and fresh salad, It is full of antioxidants and is anti-inflammatory. Some root vegetables are seen as particularly therapeutic detoxifying foods. Beets are particularly good because of their betaine content, which is an important nutrient for the methylation part of detoxification.
Prep Time 30 mins
Cook Time 20 mins
Servings
people
Prep Time 30 mins
Cook Time 20 mins
Servings
people
Instructions
  1. Combine all the salad ingredients in a large bowl apart from the spinach.
  2. Whisk together the ingredients for the vinaigrette.
  3. Pour most the vinaigrette onto the salad and lightly toss, leaving aside some for the spinach.
  4. Place spinach at the bottom of a large salad bowl and toss with remaining vinaigrette. Place the main beetroot salad on top of spinach and serve