Energy Boost Salad

Energy Boost Salad

​An amazing recipe that I discovered with my amazing yogi friends in UK, shared here slightly readapted the Singaporean way.

Serves 2 people, cooking time 25 minutes

We will start with preparing the base (vegetables, tofu, seeds…) and then the spirulina salsa

 

BASE PREPARATION

Ingredients

Sprouted cashew and sunflower nuts (see “sprouted nuts and seeds method” section)

Steamed quinoa and rice (1 cup of quinoa, 1 cup of basmati rice, 2 cups of water)

3cm white main part of leek sliced

3cm thick butternut squash cut into small cubes

1/3 firm tofu cut into small cubes

1cm ginger sliced

2cm red chilli sliced

1 dried shiitake mushroom or porcini mushroom

1 small strip of konbu sheet – use scissors and cut a small piece 

1 teaspoon of salt 

10 turns of black pepper

1 tablespoon of mirin

1 teaspoon of miso paste

 

Sprouted nuts and seeds method (at least 24 hours in advance)

Sprouted seeds and soaked nuts will last for a week in the fridge. Keep them in glass jars. 

Soak cashew nuts for approximately 4 hours in a glass jar in your kitchen, rinse, drain, put a lid on, and store in the fridge.

Soak sunflower seeds for approximately 6 hours in a glass jar, drain, place a muslin or net over the jar with a rubber band around it.

Tilt slightly to keep water draining into a bowl, leave in your kitchen for 1-2 days, rinse seeds once or twice a day to keep moisture.

Once sprouted, put a lid on and store in the fridge.

 

Cooking instructions

Put all the ingredients in a saucepan.

Bring to boil and reduce heat to low and cover

Cook on low heat for 10 mins.

Turn the heat off after 10mins,

Let it stand to steam for 10 more minutes.

 

 

SPIRULINA SALSA PREPARATION

Ingredients and preparation for spirulina salsa

1 teaspoon of spirulina powder

1/3 teaspoon of turmeric powder

1/2 teaspoon of salt

1 teaspoon of agave syrup

3 teaspoon of raw apple cider vinegar

1 teaspoon of smooth peanut butter

1 teaspoon of soy sauce

2 teaspoon of sesame oil

3 teaspoon of olive oil

2mm thinly sliced ginger chopped up finely

5mm leek chopped up finely

2 tablespoons sprouted sunflower seeds

2 tablespoon soaked cashew nuts chopped roughly

1 handful of coriander including stalks chopped finely

1 handful of fresh mint leaves chopped finely

3 younger leaves of cavolo nero or kale chopped finely

1/2 avocado

1/8 lime or lemon juice

Mix all the ingredients in a bowl except avocado and lime, adjust seasoning according to your preferred taste.

 

BASE AND SALSA ASSEMBLING

Pour olive oil into the steamed grains in the saucepan and once mixed well, spoon into a bowl.

Slice a half of avocado, place on top of grains, squeeze a small wedge of lime or lemon juice.

Spoon in spirulina salsa onto the bowl.

Drizzle a bit more olive oil and eat whilst fresh! 

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