3 cup of red cabbage (thinly sliced)
6 carrots (peeled and thinly sliced)
1 granny smith apple (thinly sliced)
1/4 cup of sesame seeds
1 tablespoon of grated fresh ginger
1/4 cup of raw apple cider vinegar
3/4 cup of extra virgin olive oil
handful of pecan nuts for garnish
knife or food processor to chop the cabbage, carrots and apple Julienne style. Throw your sesame seeds in raw (I like using black and white sesame seeds) or toast them lightly in a frying
Toss all of this
For the dressing combine the ginger, vinegar and oil and stir with a spoon . Add this to the cabbage, carrots and apples evenly. Top with more sesame seeds (fantastic source of Calcium). Salt and pepper to taste and add pecan nuts for a delicious nutty taste.
This healthy, quick salad has great crunch and lots of refreshing flavors.
5 cloves of garlic
1/2 green chilli, seeded
1/2 bunch fresh cilantro (coriander)
4 tablespoons fresh lime juice
3 tablespoons fish sauce
1 teaspoon rock salt
3 tablespoons palm sugar
375g buckwheat noodles
4 leaves bok choy, shredded
2 carrots, cut into fine strips
1 cucumber, halved lengthwise and chopped
handful chopped fresh mint leaves
2 tablespoons roughly chopped unsalted raw cashews
4 sprigs fresh mint
Finely chop the garlic and chilli with the coriander. Transfer the mixture to a bowl, add the lime juice, fish sauce, salt and sugar and stir well. Allow the sauce to sit for 5 minutes.
2. Bring a large pot of water to the boil. Add the buckwheat noodles and boil for 10 minutes or until tender. Drain well. Rinse the noodles with cold water until cool. Drain again.
3. Combine the sauce, noodles, bok choi, carrots, cucumber and chopped mint in a large serving bowl. Toss well and serve the salad garnished with nuts and mint sprigs.
FOR THE DRESSING
Trim and wash the spinach, dandelion and watercress leaves, pat dry and place in a large bowl. Now add the rest of the ingredients. To make the dressing, whiz all the ingredients together in a blender until smooth. Save some strawberries and slice them up for the garnish.
Curried Quinoa Salad
1. Rinse quinoa and rice in cold
water and drain.
2. Cook quinoa and rice in boiling water using the absorption method or in a rice cooker for approximately 10-12 minutes to retain the nutrients. In a separate bowl combine cilantro (coriander), cumin, cinnamon, chilly, ginger and garlic and add oil and vinegar to make the dressing.
3. Mix the ingredients together with a spoon. Set aside. Combine all the other ingredients in a large salad bowl. Now fold dressing through. garnish with cilantro (coriander) and toasted cashews
Denito Chiropractic Clinic, PC
408 N Allen Dr
Allen, TX 75013
Mon 3:30pm - 7:30pm
Tue 12:00pm - 4:00pm
Wed 8:30am - 12:30pm
Thur 12:00pm- 4:00pm
Fri 8:30am - 12:30pm
4:00pm - 7:30pm
Sat 10:00am - 2:00pm
DISCLAIMER: Information, resources or tools contained within are not designed to self-diagnose or self-treat. Diagnosis and treatment of all health conditions should only be performed by your doctor of chiropractic or other licensed health care professional.