I love Japanese food. It looks, tastes and is so healthy, with vegetables and seaweed being the focus of most meals and with light dressings such as mirin, soy and sesame, it is never lacking flavour. I am trying to cut down slightly on white rice, so took the traditional filling of nori rolls and made a salad, rather than the normal roll. This dish is full of omega 3 with the smoked salmon plus rich in iron found in seaweed and kale.
Two handfuls of kale – 1 carrot – Half a cucumber – Sliced Ginger -Half a red cabbage – Smoked Salmon – 1 Spring Onion – Two Sheets of Nori Seaweed – Sesame Seeds – Mirin
Slice the red cabbage finely and set aside in a bowl. Heat up enough mirin to cover the cabbage until simmering. Take off the heat and cover the cabbage and add the ginger and leave to soak through. Fry the kale until crispy with no oil in a wok. Plate up with cucumber peeled into strips and rolled, grated carrot, sliced nori seaweed, the mirin steeped cabbage, smoked salmon and top with sesame seeds and spring onion!
This has been a particularly popular post on my Instagram account (@forks_and_knives) with so many people asking me for the recipe! My aim when making food, is for it always to have nutritional value, be gluten free but firstly, taste great! The hardest thing for me is to resist those sweet treats like chocolate and cake. When I first started being more mindful about what I was putting into my body, I thought that was the end of eating indulgent foods, especially anything chocolatey or creamy. However, I have found so many amazing blogs that have inspired me to substitute the usual butter, cream and sugar for more wholesome ingredients.
1.5 cups of coconut flour – 1Tbsp coconut flakes – 1 cup cacao powder – 12 dates – 1 cup cashews – 2 or 3 Tbsp cashew butter and a pinch of sea salt
100g raw chocolate – tin of coconut milk – 1 cup carob powder – 2 Tbsp coconut oil.
Combine all the base ingredients and press into a heavy based tin.
On the hob, warm the coconut milk and melt in the chocolate, coconut oil and carob powder and stir until it is all melted and mixed. Layer it onto the base and chill.
Happy snacking! x