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.