Butternut Squash Carpaccio
I found this recipe in a raw vegetable book, in which everything looks more like art than food. This dish is no exception, with it variety of vegetal colours including the deep orange from the butternut squash, the garden fresh green from the arugula and the beautiful vibrant pink from the pomegranates that look like jewels on the plate
This is a light starter and super healthy, it will impress your guests but hardly has any process or time involved. Mr. B as always is my primary taster and I wasn’t sure he would like my raw art adventure, however to my surprise he gave quiet a few nods, noting it as ‘a light and refreshing dish with a nice variety of textures and tastes’
- 2 cups arugula
- 1 tbsp. virgin olive oil
- 1 tbsp. balsamic glaze
- Cracked black pepper and sea salt, to taste
- 1/4 butternut squash, sliced thin
- 2 tbsp. pomegranate seeds
- Peel the butternut squash
- Use a mandolin to slice the butternut squash
- Place the slices in the olive with salt and pepper and leave it in the fridge for 20 minutes to a few hours depending on when you are to serve
- Once the slices have softened place them on a plate
- Mix the arugula with the balsamic glaze and place on top of the Carpaccio
- Sprinkle the pomegranates over the top and serve
The picture you take of this will be as vibrant as the combination of flavors.
I love watermelon radishes and you would have seen them featured on the blog before. They are electrifying to the eye, and whilst there retain that vibrant peppery taste that all radishes do, they are a little more subtle than your usual pink variety.
I love this salad as it is quick, and you have a great variety of tastes and textures. The goats cheese gives you your protein element and is nice and creamy, punctuated by the piercing sweet citrus from the juicy oranges and contrasted by the crunch from the radishes and toasted walnuts.
- 2 watermelon radishes
- 2 oranges
- A handful of walnuts, toasted and chopped
- 2 tbsp. goat cheese
- 10 chives (minced)
- Sea salt to taste
- Wash and top and tail the radishes
- Use a mandolin to thinly slice the radishes or use a sharp knife if you don’t have one
- Place them in a bowl of water with a little lemon juice to keep the colour bright and stop them from drying out
- Top and tail the oranges, cutting the segments out and disregarding the white membrane
- Drain the radishes, laying them on a plate with the orange segments on top, reserve some of the orange juice from the chopping board and sprinkle over the top
- Toast the walnuts in a dry frying pan for 2 minutes
- Add the goats cheese and toasted walnuts
- Sprinkle the salt and minced chives liberally over the top
Having spent a lot of time traveling across Asia; I love Thai, Vietnamese, Japanese and Malaysian food and whilst a lot of the menu in Asian cuisine is gluten and dairy free, in the USA it still doesn’t taste particularly clean.
In lieu of putting on a lot of weight seeking out the most authentic Asian restaurants on the East Coast, I have decided to recreate my favorite dishes, making them as clean as possible, taking Asian food from a weekend treat to a week day staple.
This dish is taken from ‘the Londoner’ (http://www.thelondoner.me), which is a great lifestyle blog with some amazing recipes thrown in. The recipe takes salads from simple to sinful!
I like making the recipe with prawns, but you can make it with tempeh to create a vegan version.
- 1 Cucumber
- 2 Large carrots
- 2 Spring onions (chopped)
- 1 Handful of fresh coriander
- 1 Handful of fresh mint
- 1 Handful of peanuts (roughly chopped/smashed)
- A few wild tiger prawns
- Juice of 1 lime
- 3tbsp Sesame oil
- 3tbsp Soy sauce
- 1tbsp Fish sauce
- 1tbsp chili flakes
- 1tbsp honey
- 1 Clove of garlic
- Change the prawns for tempeh and leave out the fish sauce if you want to make this vegan
- Substitute water for stock to add a little extra flavor to your shrimp
- Spirilize the cucumber and carrot, or use a peeler to create ribbons
- Add the chopped spring onions, fresh coriander and mint
- De-vein the shrimp and blanch in hot water. I added a little organic clear spring mushroom broth for a subtle flavour.
- Take the prawns out and place to the side once they turn pink
- Mix the dressing ingredients and pour over the salad
- Add the prawns and sprinkle over the crushed peanuts
A salad might be a simple recipe to blog, but it would be a shame if you never tried this combination, as it is salad-sational
Strawberries might seem like something you should eat for desert or breakfast but the tart acidity actually works very well as a replacement for balsamic. This is nicely complemented with some mild goats cheese and a few pecans for texture.
The nice thing about this is that you don’t need a dressing, making it easy to make, low calorie and clean.
- 1 (6-7 ounce) bag or carton baby spinach
- 2 cups (1 pint) stemmed and sliced strawberries
- 1/2 cup pecans, toasted
- 4 ounces goat cheese
- Mix the salad ingredients evenly and enjoy!