Two Southampton and Canada fat-burning recipes for the price of one
One of my favourite things about visiting our wonderful friends in Canada (although it’s very hard to pick just one…) is the number of delicious, healthy recipes we always come home with!
Holidays are a wonderful opportunity to experience new dishes, ingredients and flavours so if you’re anything like me, you know it means recreating them in your own kitchen is omne extra thing to look forward to when returning home.
This year was no different, following our visit to New York my husband and I were both bursting with ideas to recreate for our friends at their Peterborough cottage; by the time we reached Toronto. And I thought I’d share with you two of the recipes we exchanged and have already made several times 🙂
So let’s start with the dish we made our friends for lunch (and that they’ve been eating on an almost daily basis since we left!)
- 1 large bag of organic kale, shredded
- 3 organic tomatoes chopped fine
- 2 organic ripe avocados chopped
- 6 tbspns sauerkraut
- Mix everything together in a large bowl. That's it!
- You can add a few spoons of alfalfa sprouts for extra goodness. This salad is also great to prepare the evening before, as it keeps in the fridge without going soggy.
- 2 large bags of pre-prepared slaw or stir fry mix (anything that doesn't contain beansprouts works best)
- 3 tbspns creamy almond butter
- 3 tbspns rice vinegar
- Juice of 1/2 a lime
- 3 tbspns ground nut oil
- 1 tbspn tamari
- 2 tbspns coconut nectar
- 1 large crushed garlic clove
- 1 inch peeled fresh ginger, chopped
- 1/2 tsp pink salt
- 1/2 tsp chili powder
- 1/2 tsp toasted sesame oil
- Empty the raw veggies into a large bowl.
- Mix up the dressing ingredients in a separate bowl and pour over veggies, mixing well to thoroughly and evenly coat.
- The original recipe used peanut butter, but as peanuts are highly acidic and not the healthiest of nuts; almond butter is a much better alternative and tastes incredible!
Enjoy and happy summer!