So this is it! The New Year officially starts here… Tim was back to work today and the kids are back to school tomorrow… The Christmas decorations are all down and I’ve had a major blitz of toys, books, DVDs, clothes and unidentifiable objects (which at one time, were probably either dough, ‘toxic slime’, hair gel or raisins) that find their way to the corners of toy boxes, down the back of the sofa and behind cupboards. It feels good (not the sticky stuff though)…!
What also feels good (maybe even slightly better) is that I’ve had an equally clean day of fresh, crunchy seasonal food… No more pie, no more turkey and no more mid morning chocolate made by master chocolatiers!
So here’s my Happy New Lunch, full of clean green goodness…
Ingredients (Serves 1):
Baby Gem Lettuce Leaves to line a bowl
Large handful of spinach
1/3 head broccoli chopped really small
1 carrot (spiralized here, but grated would be fine)
3-4 shaves of red cabbage
1 handful raisins
1-2 handfuls raw cashews
1 tsp tamari
1 green chilli, chopped and de-seeded
Juice and zest of a lime
Small thumb of grated ginger
2 cloves crushed garlic
1/2 tsp honey
1. Soak the cashew nuts to soften them for 2-3 hours (They’ll blend more smoothly if they’ve soaked, un-soaked they’ll give a more grainy texture.) It’s said there are also various health benefits that can be obtained from soaking nuts too, such as their vitamins and minerals being more accessible for digestion, they’re also rich in iron.
2. Prepare the bowl with the lettuce, spinach, broccoli & carrot.
3. Rinse the cashew nuts and add to a blender along with the tamari, chilli, lime juice and zest, grated ginger, pepper , garlic and honey. Blend to a smooth cream adding a little water if necessary.
4. Spoon the cream over the salad and enjoy!