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


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.

Big Magic Jewelled Salad of Roast Pumpkin, Rainbow Chard, Pomegranate & Feta

big-magic-jeweled-saladIf you’ve ever considered yourself the creative type, the question, ‘what the hell am I doing?’ has almost surely crossed your mind. In Elizabeth Gilbert’s latest novel, Big Magic, she speaks right to the heart, answering any and every doubt in the deepest, darkest part of that creative mind. Not a corner remains untouched, as Gilbert confronts every trait, tendency and pattern that is part of, if not paramount to, the creative process.

On a personal note, I have many times asked myself what the point of creating all these beautiful healthy salads is. And if, in fact there is any point at all. I’ve come to crossroads time and time again and often considered throwing in the towel. To the contrary, when it comes to working with clients, the point clear, I’m completely fulfilled by their transformations and progress, inspired to the point of losing myself in the moment. The end game is clear. But when it comes to creativity, Gilbert suggests that there is perhaps, no end game at all. Gilbert contests, despite the sense of comfort and affirmation awarded form accolades and recognition, ultimately, this will neither fulfil nor sustain creativity. It is perhaps rather, in those moments of creating, when time stands still and your senses are captivated, that the ultimate experience occurs, Big Magic itself. And this salad below is my kind of Big Magic. Big Magic from me to you xx


Big Magic Jewelled Salad of Roast Pumpkin, Rainbow Chard, Pomegranate & Feta
Recipe by Shelley Kamil

(Serves 2 generously)

3-4 Large Rainbow Chard leaves, shredded and blanched (regular chard / silver beet will suffice)
2 handfuls spinach
2 handfuls mixed leaves
1 cob of corn, blanched and sliced off the cob
2 radishes, finely sliced
60grams Goats Feta, crumbled
1 can organic chickpeas, rinsed, drained and dried
1.25 cups cooked quinoa
Roast Pumpkin pieces (leftover and reheated in oven is easiest)
1/2 pomegranate, seeded
3tbs White Balsamic Vinegar
Juice of half a lemon
Sea Salt to taste

1. Cook quinoa as per pack. Rinse and drain quinoa prior to cooking. My general rule is 2.75 cups of boiling water to 1 cup quinoa. Simmer until cooked, approximately 10 – 15 minutes. Set aside 1.25 cups of cooked quinoa and allow to cool for salad.
2. To assemble salad, divide the spinach, mixed leaves and rainbow chard between two serving bowls. Top with roast pumpkin pieces, chickpeas, radishes and corn. Sprinkle with feta and pomegranates.
3. In a small mixing bowl, whisk together the balsamic vinegar and lemon juice. Drizzle over the two salad bowls, season with sea salt and enjoy xx

Charred Broccoli & Brown Rice Salad

Charred Broccoli Brown Rice Salad
I’m a massive fan of greens, not only for being nutritional power houses, but because I genuinely find them delicious, even crave them. I’ve often thought how strange that may sound, but my theory is, the more real, whole food you eat, the more your body craves it. And the more your body craves it, the more you come to listen to and understand what your own body needs. Nutritional content aside, I have a husband and some little kids to sell my theory to, so I’m always finding delicious and different ways to prepare them. This recipe’s not really for the little people, unless they have quite developed pallets and have acquired a taste for garlic and green olives. In our house, a colourful array of fresh veggies, some extra plain rice and the same Japanese Grilled Salmon we served alongside the Charred Broccoli dish did the trick for the kids. As usual, a recipe from Donna Hay never fails to impress, however, I have tweaked it to make it extra clean and healthy.

Charred Broccoli & Brown Rice Salad
Adapted form Donna Hay, by Shelley Kamil

Serves 2-3
¾ cup brown rice (I used 2 cups of cooked rice)
1 clove garlic
1tsp ground cumin
1tbs olive oil
Juice of half a lemon
Sea salt and pepper
1 head broccoli, sliced
10-12 Sicilian green olives, pitted and sliced
2tbs pine nuts, toasted
1tbs olive oil
2tbs apple cider vinegar
Juice of half a lemon
1tsp honey
1 long red chili, seeded and finely chopped (optional)
2tbs toasted pine nuts to serve (optional)
½ avocado, sliced, to serve

1. Cook the brown rice as per instructions on pack. A ratio of 3:1 water to rice usually works, cook on a low flame for 20-25 minutes, season water with sea salt or good quality vegetable stock.
2. In a large mixing bowl, whisk together the dressing ingredients. Add the sliced broccoli and toss to combine. Heat a non-stick char grill pan over medium heat and then add the broccoli mixture. Char grill the broccoli on either side for 4-5 minutes or until tender.
3. To assemble the salad, combine the brown rice, half the dressing, pine nuts and olives in a serving bowl and toss to combine. To serve, top with the broccoli mixture, avocado and a drizzle of the remaining dressing.

Thyroid Health- Quinoa & Shaved Veggie Salad with Passion Fruit & Coconut Dressing


A gorgeous client and fellow Health Coach inspired me to write this recipe when she found herself in a surprising predicament, recently discovering that she was suffering form a Thyroid disorder.

In an effort to support optimal thyroid health I’ve included some key nutrients. Selenium, the trace mineral found in in Brazil nuts, a mere 3-4 of these power packed babies will do the trick. Selenium is also found in spinach, plus there’s the Iodine in sea vegetables and sea salt. In keeping with the recommended gluten free diet I used chickpeas and quinoa for protein. In this case we’ve kept things vegan, however, selenium is also found in several animal products, which could easily be included for additional protein and sustained energy.

When we talk Thyroid issues, it’s important to acknowledge the impact of stress. The production of the stress hormone cortisol can suppress healthy thyroid function hence having a profound effect on overall thyroid health. So, I’ve topped this hard working salad off with a Calming Passion Fruit & Coconut Dressing. Energetically, passion fruits have calming properties, whilst their sweet and tangy flavor combined with the coconut sugar keeps this dressing refined sugar free.

Packed with nutrient dense veggies that are optimal for thyroid health like leeks, squash and zucchini, all bases are seemingly covered in one humble salad. Hope it’s a new found favourite for some of you out there xx

Thyroid Health
Quinoa & Chickpea Shaved Veggie Salad with Passion Fruit & Coconut Sugar Dressing
Recipe By Shelley Kamil


Serves 2
2 handfuls spinach leaves
2 handfuls sprouts
½ can organic chickpeas
2 yellow squash, shaved
1 zucchini, shaved
1 bunch asparagus, chopped and blanched
½ leek, finely sliced
1 cup cooked quinoa
1 sheet nori, cut to thin strips
6 brazil nuts
Juice and pulp of one ripe passion fruit
1tbs apple cider vinegar
2tsp olive oil
2tsp coconut sugar
Pink Himalayan Sea Salt to taste

1. In a large mixing bowl combine all the dressing ingredients, besides the brail nuts. Mix to combine.
2. In a small mixing bowl, whisk together the dressing ingredients. Pour over the salad and mix together thoroughly.
3. To serve, transfer to serving bowls and sprinkle with 3-4 Brazil nuts per serving plus an extra drizzle of any remaining dressing xx