Heavenly Crunch Salad with a Citrus Tahini Dressing

Heavenly Crunch Salad with Tahini Citrus Dressing

I know at fist glance this salad might appear a little complicated, or at best, too much effort. But, in fact, it’s actually really simple. All you need is a couple of key ingredients on hand. When I’m grating carrots for my girls, I like to set aside a little extra for myself, then, while I’m at it, I grate some beetroot, douse them both in lemon juice and store them separately in the fridge, ready to go. And, if there’s one grain you choose to prep for the week, make it quinoa. It’s an excellent option for sustained energy, plus, it bulks up virtually any salad. Besides the fact that Brussels Sprouts are highly nutritious and pretty delicious, in this recipe, I’ve included them for that extra crunch. That said, if you don’t have the luxury of an oven at work, leave them out and try some added protein instead. The beauty of this salad is, it’s a great base with a killer dressing, you can add grilled chicken or fish at night, or some flaked salmon or tuna for lunch (in which case it’s likely you’ll have leftover salad). Whichever way you choose to enjoy it, enjoy it knowing you are nourishing your body from the inside out xx

Heavenly Crunch Salad with a Citrus Tahini Dressing
Recipe by Shelley Kamil
(Serves 1 generously)

1 handful spinach leaves
¼ cup grated beets
¼ cup grated carrots
3-4 broccoli florets, finely chopped
1 handful alfalfa
2 radishes, finely slices
½ cup cooked red quinoa
½ cup organic chickpeas
¼ avocado
4 brussels sprouts, sliced to quarters
½tsp sesame oil
1tbs sunflower seeds
1tsp white sesame
1tsp black sesame
1tsp tahini
½tsp sesame oil
1tbs ACV
1tbs Ponzu Sauce
3tbs freshly juiced orange

Pre heat the oven to 180-200 degrees. Line a baking tray with baking paper.
In a small mixing bowl, whisk together the dressing ingredients.
3. Spread the Brussels Sprouts out evenly on the baking tray, drizzle a little sesame oil over them, mix to coat evenly, sprinkle with sea salt and transfer to the oven for approximately 12 minutes or until golden and crispy (keep and eye on them to avoid burning)
4. In a large mixing bowl, combine the spinach, broccoli, radishes, alfalfa, quinoa and chickpeas, reserve a little dressing then pour the remainder over top, mix together well.
5. To assemble the salad, transfer the mixture into 1 or 2 serving bowls, add some grated beets, carrots, avocado, a sprinkle of seeds and an extra drizzle of dressing xx


Holiday Cookies


I’ll be honest, it took a couple of goes to get this recipe right. It’s still contemptuous as to whether it’s right at all. However, we think they’re pretty delicious. Tried and tested on both myself and our two little girls. That said, husband wasn’t overly impressed, something to do with not being a fan of mashed bananas baked in the oven. Must be a guy thing. What I can assure you is, they’re filled with goodness, free from gluten (though there can be traces in some oats and sensitivity to gluten found in oats varies from person to person), dairy, or any refined sugars (with the exception of a little shaved dark chocolate), and most importantly, they’re damn good fresh out of the oven and make a pretty awesome wholesome holiday treat for all xx

Holiday Cookies
Recipe By Shelley Kamil

2 ripe bananas, mashed
1 egg
1tsp vanilla essence
1/4 cup Pure Maple Syrup
4tbs coconut oil, gently warmed and melted
1.5 cups Oat Flour
1/2 cup Buckwheat Flour
1/2 cup rolled oats
1/2 cup finely shredded coconut
1tsp balking powder
Sprinkle of Sea Salt
Sprinkle of Cinnamon
3 squares 70% Cocoa Dark Chocolate, grated

1. Pre heat the oven to 180degrees and line two baking trays with baking paper. In a medium sized mixing bowl, mash the bananas to a smooth consistency. Add the egg and whisk together. Add the vanilla, maple and melted coconut oil and gently mix together well.
2. In a large mixing bowl combine the Oat flour, Buckwheat Flour, Oats, coconut and baking powder. Mix together well.
3. Combine the wet and dry ingredients together, grate in the dark chocolate and gently fold in to combine.
4. This recipe should come with a warning, it’s a  very sticky mixture. Have a bowl of water handy and wet hands prior to rolling the mixture into small bowls. Place on the baking paper and gently flatten each ball into small disc like shapes. Repeat the process with the entire mixture and transfer to the oven. Bake for 14-17 minutes or until golden, checking regularly to ensure they don’t burn (depending on the strength of your oven). Allow to cool slightly before serving xx

Radical Beauty and an Artichoke & Spring Green Pasta

These days, it seems many of us are exposed to more images of unattainable beauty in one day, than women of previous generations were exposed to in a lifetime. An innocent scroll through social media alone can leave us feeling hopelessly defeated by countless stylised, perfected, photoshopped images of beauty. Then there’s the mainstream media, which has long upheld unquestionably high standards of beauty. And as the old saying goes, the nature of ‘comparison is the thief of all joy’.

So the question is, are we comparing ourselves to a misconstrued definition of beauty. What about the beauty that shines from within? The type of beauty we’ve all seen radiate out of certain women. If you’ve ever questioned superficial definitions of beauty, Deepak Chopra and Kimberly Snyder’s new book, Radical Beauty is a must read. Because as women, I think we all know in our heart of hearts, that beauty is too vast and far wide reaching to ever be confined to a single definition. The promise of true beauty can’t be achieved with the latest quick fix. True beauty is as much spiritual as it is physical. Here’s my version of one of the many beautifying recipes from Radical Beauty xx

Artichoke & Spring Greens Pasta
Written by Shelley Kamil Inspired by Radical Beauty 

(Serves 2)
Pasta of Choice, cooked as per pack (I recommend a blend of Brown Rice & Quinoa Pasta, available at Good Health Food Stores)
6-8 Store Bought Artichokes, marinated in Olive Oil, sliced
1tbs Extra Virgin Olive Oil
1 yellow onion, diced
1 bunch asparagus, chopped
2 handfuls green beans, chopped
1 cup frozen green peas, thawed
Juice of 1 lemon
Handful of Dill, Parsley or Basil

1. Cook Pasta as per pack. Drain and set aside.
2. Heat 1tbs Olive Oil in a large, deep non-stick pan over a low flame. Add the onions and sauté, stirring occasionally until translucent and slightly golden. Increase the flame ever so gently, add the artichokes and continue to sauté, stirring every so often. Add the asparagus and green beans, pan frying until just slightly charred. lastly add the thawed peas and a good  squeeze of lemon juice, continue to cook for a further minute or two.
3. Return the cooked pasta to the pan and mix to combine. Pour the remaining lemon juice over the pasta, season with Sea Salt & Pepper and a sprinkling of your preferred herbs.

Tempeh Toast


As the end of the year approaches, one of the nicest things you can do for yourself, is to practice being kind and easy on yourself. Just last night, after finishing a rather complex and intricate meal which I had wiped up for my husband and I, we exchanged knowing glances and I turned to him and said, “let’s just make whatever tomorrow night.” For me, that means eggs on toast, or even better, Tempeh Toast. This is my go to meal whenever I’m after something as equally cosy and easy as it is healthy and nutritious. This recipe is adapted from the very clever Calgary Avansino. On a side note, finding inspiration from other healthy, super savvy mothers is my number one past time. Hope you find this recipe as inspiring as I did xx

Tempeh Toast
By Shelley Kamil, Adapted From Keep It Real

(Serves 2)
1 garlic clove, crushed
1tbs Sesame Oil
1 yellow onion, finely sliced
1 pack plain Tempeh (not marinated), sliced
1tbs Worcestershire Sauce
1-2tbs Tamari
Juice of 1 lemon

To Serve
Gluten Free / Wholegrain Toast (1-2slices per person)
Wholegrain Mustard (optional)
Loads of lettuce
Tomatoes, sliced
Avocado, sliced

1.To begin, heat 1tbs sesame oil in a non-stick pan. Over low heat, add the garlic, sauté for 1-2 minutes. Add the onions, sauté until slightly golden and translucent. Approximately 8-10 minutes.
2. Add the tempeh, Worcestershire Sauce, Tamari & Lemon, allowing everything to simmer until the tempeh is slightly golden and the sauce has dissolved into a thick paste.
3. To serve, toast the bread. To assemble your sandwich, begin with a thin spread of mustard, then by layering the lettuce, avocado and tomatoes, topped the Tempeh mixture. Add a squeeze of lemon juice and a dash of Tamari for good measure, and enjoy xx



Red Quinoa, Roast Veggies, Tofu & Walnut Salad


Because Sunday’s are best for prepping your grains and roasting your veggies, here’s a salad that will set you up for the healthiest week and some seriously nourishing lunches. Once you seperate the prep from the salad itself, this seemingly intricate little production is actually the simplest (and most delicious) way to throw together all the components required for a complete meal; protein, loads of fibre, good crabs and healthy fats. The perfect combination to nourish and sustain you through whatever life brings xx

Red Quinoa, Roast Veggies, Tofu & Walnut Salad
Recipe by Shelley Kamil

(Serves 2 generously)
To Prep
1/2 Head broccoli, chopped
1 leek, finely sliced
1 bunch asparagus, trimmed and chopped
Garlic Salt
1 cup cooked Red Quinoa
Sea Salt to taste
1 Small block Firm Tofu, cut to cubes
1tsp Zaatar
1tbs Sesame Oil
To Serve
2 Generous handfuls spinach, finely chopped
1 Lebanese Cucumber, finely chopped
1/2 Avocado, finely sliced
1/2 can organic chickpeas
12 walnuts, crushed
Juice of Half a lemon
2tbs Apple Cider Vinegar
2tbs Tamari

1. Prep what you can ahead of time. Pre heat the oven to 200degrees. Place the broccoli, leek and asparagus on a baking tray lined with baking paper, season with Garlic Salt and transfer to the oven. Bake for 10-15 minutes until slightly charred.
2. Heat 1tbs sesame oil in a medium sized skillet. Add the cubes tofu and cook for 3-4 minutes, until slightly golden. Add the Zaatar and Sea Salt, continue to cook for another 3-4 minutes, turning occasionally until golden and cooked.
3. To assemble the salad, divide the Shredded spinach between two serving bowls, top with cooked quinoa, diced cucumber and Apple Cider Vinegar, mix together gently. Add the roast veggies, tofu, chickpeas and avocado, mix together gently to combine. Drizzle each serving with Tamari, a good squeeze of lemon juice plus a sprinkle of walnuts and sea salt to taste.