Wednesday, 28 December 2016

Chickpea/Channa Salad aka The Meat Beater Salad


This salad is perfect for someone who is trying to wean off of meat – especially fish! The combination of arugula, chick peas, lime and red onion gives it a flavour that reminds me of canned tuna. Adding the sweet potato makes a great flavour combination for the salad, and when you add the quinoa it reduces the potency of the tuna-ish flavour but allows you to become quite full.

I don't eat any type of animal, and truly although many Rastafari eat fish today, I advise against it because the sea is heavily polluted, and like any other type of flesh, fish carry worms which then inhabit the hueman body.

To make the Meat Beater Salad you will need:

3 tomatoes cubed
1 big cucumber cubed
1 handful (6-7) arugula/rocket leaves shredded
3-4 pakchoi leaves or 1 small head shredded
1-2 big leaves kale shredded
1 stalk celery finely chopped
1 pimento finely chopped
1 small piece of red onion finely chopped
½ cup chickpeas 

Sprinkle pumpkin seeds  and grated coconut

Sweet n Sour Dressing:

Drizzles of Agave nectar (or honey if you wish)
Half lime freshly squeezed
Couple dashes of seasoning salt or pink salt
Add ingredients directly onto salad and mix into salad

Other options to make a heavier meal out of this a salad: ½ cup cooked quinoa or 1 small sweet potato.

I eat this salad regularly, a few times a week, Not because I crave fish, as I haven't had it in ten years, but because it is just to full of flavour and contains basic ingredients that I always have at home. It's my go-to salad! It is safe for the womb and wont induce cramps as well.  I really love it and I hope you all will too!

 Here is a variation with Roland's Three Continent Blend of rice and quinoa:

Plain version without grains or sweet potato:

Basic Womb Salad and Avocado Basil Dressing

This salad is perfect for cleansing the womb and preparing for your monthly cycle. It is good to eat during and after the cycle to replenish and strengthen the womb.

You will need:

1  beet, grated or spiralized (beetles)
3-4 tomatoes, diced
1 large cucumber, diced
1-2 leaves kale, shredded
3 leaves lettuce, shredded by hand
3 leaves pakchoy, shredded
¼ cup purple cabbage
3 okras, diced into circles
1 pimento, diced
1 bunch parsley, shredded
4 leaves chive, diced
1 bunch of basil, shredded by hand
1 handful dandelion greens if possible.
1 cup or handful sprouts or micro greens

Not pictured here sprinkle with a handful of pumpkin seeds which have vital nutrients for the womb

Make sure to wash your veggies carefully with vinegar or which ever method you choose. See post here on cleaning veggies properly. Chop everything and combine in your big salad bowl. Dress with any of your favourite dressings!

As a bonus I include my Avocado Basil Dressing:

1/4 avocado
1 big bunch sweet basil
2 stalks of chive
1 stalk parsley – just the leaves (optional)
4 leaves mint (optional)
Pink salt to taste
1/2 tbsp olive oil
Half a lemon/lime

You can also add celery instead of parsley, and add 1 tbs olive oil if you don’t have the lemon/lime.
Blend it all up and enjoy!

Raw Sweet Plantain Dressing

Don't throw away your plantains that are over ripe! When the skin turns black it is actually a fully ripened plantain that can be eaten raw just like you would eat a banana!

I owe this dressing to my sis Tuff Like Iron who was the first to share with us sistrens in Trinidad, the idea that we can actually eat a plantain raw.
I made this recipe based on the suggestion and am so happy to share with you all.
You will need:

1  ripe or 70% black skinned plantain
2 stalks chive
1 red or green pimento
1 tbs coconut or olive oil
1 tsp juice of 1 lemon/lime ( this can be optional)
1 pinch of pink salt
1 dash of cayenne pepper (optional)

Add a slice of avocado and a few basil leaves in the summer to add more flavour and healthy fats!

Blend everything together, It will become a thick creamy live dressing. 
Serve it up room temperature on a salad, or spread over a fresh salad-hummus wrap. 
I personally love love love this sauce on my chickpea or black bean veggie burgers/patties/fritters or any type of baked patty. 
The sweet tangy flavour is the perfect match for a savoury dish!