Sometimes I feel like I’ve overdone it. Maybe a week of overindulgence, lack of activity, it doesn’t really matter necessarily. Sometimes, I feel like I’m not my best, and I need to refuel myself properly, without overdoing it.
That’s when I start buying greens and vegetables and spices in excess.
This time around, I grabbed a few random greens from the grocery store shelves, and some turmeric. The contrast of the deep green kale and that golden hue are astounding, so I had to make a salad with the two.
I also grabbed up a bag of Edamame. these delicious little things are soy beans, and you can usually find them in the frozen section of the market. Of course, knowing my luck, I had to grab the bag that had them still in the shells! Oh well, a little extra time spent squeezing them out once they were thawed wasn’t the worst thing in the world.
Turmeric gets a lot of hype these days for it’s health properties, especially with inflammation. A family member of mine swears by Golden Milk, a creamy elixir of turmeric and milk, and often many other spices. It’s akin to Chai tea, but without actual tea leaves. Word is that turmeric can help reduce inflammation and is a powerful antioxidant.
I haven’t made up my mind about it yet, whether the claims are true, but what I do know is that the spice gives an incredible hue to anything it’s added to. The smallest amount will turn anything a bright golden orange colour. I started adding turmeric to my stews, curries and a tahini dressing a year or so ago, and the dressing has always been a favourite of mine.
The ratios are all up for changing, which is the beauty of cooking, I think. My recipe has a teaspoon of turmeric, but this could be increased or decreased, as can the water content to make a more or less drizzly dressing. Sometimes I like it thick, so it makes a beautiful mound in my greens, but sometimes I was to spoon some over and have it douse my salad quickly.
Either way, after throwing all my green leafy veggies into a large bowl with the edamame and some sunflower seeds, this dressing was just about the only thing left to make it a simple yet powerful meal. To beef it up a bit, I added some roasted chickpeas, which are deliciously crispy and, after a while of sitting in the dressing, a little chewy.
Eat a big bowl full of this salad with a couple of spoonfuls of dressing and chickpeas, and you don’t have to worry about feeling bad at all for licking the bowl clean!
Super Green Salad
A super-good super-food salad to help make any meal look, taste and feel great!
- 2 cups Arugula, washed
- 2 cups Spinach, washed and roughly chopped
- 2 cups Green Kale, washed, thick stems removed and roughly chopped
- 1 cup shelled Edamame
- 1 small package Pea Shoot, or 1 cup sprouted greens
- 1/2 cup roasted sunflower seeds (or other nuts)
For the Roasted Chickpeas…
- 1 can chickpeas, drained and dried
- 2 Tbs Canola Oil
- salt and pepper to taste
- garlic powder
DirectionsToss everything for the salad together in large bowl. For the Roasted Chickpeas, set your oven at 400F. Line a baking sheet with parchment paper. Toss the chickpeas and oil, salt and pepper and spread on the baking sheet. Roast for 30-40 minutes, depending on how crispy you want them. Let cool before topping salad
Golden Tahini Dressing
Creamy and Golden, you can thin this sauce out more by simply adding a little more water. Alternatively, you can add more spices to punch it up a bit!
- 1 1″ knob of Ginger, peeled
- 1 Lemon, juiced
- 2 Tbs Honey or Maple Syrup
- 1 tsp Curry Powder
- 1 tsp Mustard powder
- 2 tsp Turmeric Powder
- 1/4 Cup Olive Oil
- 1/2 Cup Tahini
- 1/2 Cup Water
- salt and pepper to taste
DirectionsCut the ginger into smaller pieces. Place all ingredients into a blender or jar for an immersion blender, and blend until smooth. Season with salt and pepper, and if you want it to be thinner, add more water.