Thursday, July 28, 2016
Tank-Style Raw Energy Salad
After having a quiet June, July has been pretty hectic. I feel as if the last few weeks have gone by in a blur of exercise, food and socialising.
The first weekend of July, i took part in the Tough Guy & Gal race. This was a 6km race filled with mud, water and obstacles. When I say mud, I mean up to my hips in bog!! At one point I was covered from head to shoulders in mud as I had had to pull myself through the mud on my stomach. Itwas definitely one of the most difficult physical things I have done, but it was also a lot of fun. Exercise-wise, we also went one morning to Jump trampoline park in Takapuna. Yes, we were the only adults there not accompanying children, but trampoline are one of those things that are impossible not to be happy on!
On the food and social front, we headed down to Dunedin last week for a birthday party on Friday and an engagement party on Saturday. This involved a lot of food!! Although I came back feeling pretty stuffed, I know that going mental and only eating spinach for a week isn't sustainable, so I have been instead focusing on some well-balanced meals.
This raw energy salad is definitely balanced. This is inspired by a salad that I have had a Tank a couple of times, but thought that I could recreate myself. Beetroot, carrot and spinach provide some great nutrients, quinoa is a complex carbohydrate, while also being a good source of protein, and for a further protein boost we throw in some almonds. This salad would also be great with some crumbled feta on top.
There are 2 ways to make this salad. One option is manually, grating the carrot and beetroot by hand, and the second option is to go quick and lazy (like me) and use the julienne blade on the food processor. I cannot sing the praises of my food processor enough for slicing up vegetables for salads, stir frys etc. I also love using mine to make bliss balls! If you don't already have one, a good food processor is worth the investment.
Enough of my food processor obsession, here is the recipe!
1 cup quinoa
3 large beetroot
4 cups leafy salad greens
1/2 cups almonds
1/2 cup shredded coconut
4 Tbsp olive oil
3 Tbsp balsamic vinegar
2 tsp runny honey
Place quinoa in a saucepan and cover with water until it sits about 2cm above the quinoa. Bring to the boil, then simmer for around 10-15 minutes or until water has evaporated and quinoa is cooked.
Peel the carrots and beetroot. Using a food processor with a shredder attachment, or if you don't have one a grater, shred the carrots and beetroot. Roughly chop the almonds, or place in a bag and hit with a rolling pin until the almonds are roughly broken up.
In a large bowl, toss together the salad greens, almonds, coconut, quinoa, beetroot and carrot. In a small bowl, whisk together the oil, balsamic vinegar and honey. Drizzle over the salad and toss.
Then sit down and enjoy!