Justine Shera 10/19/20 Justine Shera 10/19/20

Moroccan Spiced Cauliflower Salad

I’m a crazy for cauliflower kind of girl. I love it steamed, roasted, pan fried, riced, mashed… you name it, I’m all over it. Last summer I wanted to create a Cauliflower salad that used Cauliflower rice because since cutting back on carbs, I missed having couscous or rice in a salad. I also love Moroccan flavours so decided to combine the two. This is an easy and cost effective salad that is easy to throw together and it looks great on a bed of spinach or greens. Perfect if you need to take a plate or for a dinner at your place.

This recipe was featured in Issue 4 of Mood Magazine. Enjoy!

Moroccan Spiced Cauliflower Salad

1 head of cauliflower

2 tsp olive oil

1 + ½ tsp ground coriander

1 tsp cumin seeds

1 tsp paprika

¼ tsp ground cinnamon

Zest of 1 lemon

5 tbsp dried fruits ( I used dried cranberries + apricots)

4 tbsp nuts (I used chopped almonds + pine nuts)

Pomegranate seeds, coriander and mint to serve

Cut cauli roughly into florets and place into blender
Pulse until the cauliflower takes on a couscous like appearance.
Heat the olive oil in a large frying pan and add the couscous, allow to cook for 5 to 7 minutes stirring frequently.
Transfer the couscous to a large bowl and set aside to cool.
Once cooled add the spices, lemon zest, dried fruits and nuts.
Add finely chopped herbs
Stir well and season
Top with pomegranate seeds, fresh mint and drizzle of tahini & lemon dressing

Justine Shera 9/18/20 Justine Shera 9/18/20

Quick & Easy Raw Salad

A spring and summer staple, quick and easy raw salad!

This is hands down one of my favourite salads. It’s so good it was featured in Issue 4 of Mood Magazine! I meal prep this most weeks in summer and just have it in the fridge ready to add greens and protein to, or have it on it’s own. The great thing is it is also very versatile, if you don’t have an ingredient, I wouldn’t worry about it, just throw in something else or leave it out, just make sure you include some nuts and seeds as this is what adds your fibre and protein.

I’ve also included my all time favourite salad dressing, a creamy tahini & lemon dressing down below.

Quick & Easy Raw Salad

1 cup chopped Broccoli

1 cup chopped Cauliflower

1 grated carrot

1/2 cup finely chopped curly kale

1/2 cup cranberries

1/4 cup pumpkin seeds

1/4 chopped almonds

1/4 cup pine nuts

2 cups baby spinach

Combine all ingredients except spinach in a bowl to combine
Lay a bed of spinach on a plate or bowl and add raw salad
Drizzle with Tahini & lemon dressing

Tahini & Lemon dressing

2 tbsp hulled tahini
2 tbsp olive oil
2 tsp lemon juice
1/4 tsp lemon zest
1 tbsp maple syrup (add more if desired)
Season with salt

1 TBS water if too thick

Add everything to a small bowl and mix until it comes to a smooth consistency.

Justine Shera 9/27/18 Justine Shera 9/27/18

Kumara & Pumpkin Superfood Salad

We are coming into salad season (YAY) and I am so excited to start upping my salad game! While we wait for summer to fully arrive, my absolute fave Spring salad mixes winter roast veg, with some fresh summer greens and salad veg coming into season.

Nothing beats this delicious combo of warm roasted vegetables with spinach, tomato, avocado and pumpkin seeds for some crunch. I almost always add a free range poached egg, it adds a great creaminess.

Roast the following at 180 degrees for 25-30 mins in olive oil or coconut oil, turning every 10 mins:Then

1 cup diced kumara
1 cup diced pumpkin
1 red onion
1/2 cup pumpkin seeds, roasted in the last 10 mins

Then In a bowl combine;
1 cup spinach
Handful cherry tomatoes
Dressing of choice (I used a creamy avocado dressing)
1/2 an Avocado
Feta cheese

Add your roast veges & pumpkin seeds to the salad and top with a poached egg if desired.
You can easily add a protein like chicken or beef to this too.

Enjoy!

Delicious spring salad featuring roast veg!