St Patrick’s Day Menu
Here’s your St Patrick’s Day salad … a beautiful, family-style salad for 2 people
Of course, the theme is green for St Patrick’s Day, but this seasonal salad is getting made many more times around here, whilst these beautiful fresh veggies are in season.
Broccoli & cauliflower couscous
- 1/4 head cauliflower
- 1/2 head broccoli
- 2 tbsp dill
- Zest of 1 large lemon
- 1 tablespoon lemon juice
- Salt to taste
- 1/4 teaspoon nutritional yeast
- Pulse all ingredients in a food processor, to the point where the mixture looks like couscous. Set aside.
Green Goddess salad dressing
- 3/4 cup cashews, soaked for 20 minutes
- 2 tablespoons fresh tarragon
- 1/4 cup loosely packed parsley
- 1/2 clove garlic
- 1 tablespoon chives
- 2 teaspoons lemon juice
- 1 tablespoons apple cider vinegar
- 1 teaspoon nori or dulse flakes
- Water to blend
- Blend all ingredients in a high-speed blender until smooth.
- 2 good handfuls spinach
- 1 teaspoon olive oil
- 2 teaspoons spirulina
- 2 teaspoons lemon juice
- 2 pinches of salt
- Massage all ingredients in a bowl.
- 1 head of your favourite salad greens, such as romaine, or a few little gem lettuces. Arugula, watercress and lamb’s lettuce are also good.
- 1 avocado
- A few sprigs of dill
- In a large bowl, tear your lettuce or chosen leaves and add some of the Green Goddess dressing, working it through so that all the leaves are covered. Dice the avocado and add to the bowl, quickly mixing again.
- Take a nice, large plate and lay down a bed of the leaves, dressing and avocado.
- The next layer on the plate is going to be the spirulina spinach. Once you have that, add the broccoli and cauliflower couscous.
- Finish with the sprigs of dill and serve.
And for dessert?
How about this mint chocolate chip smoothie … made with fresh mint leaves — such a treat!
Mint chocolate chip smoothie
- 3/4 cup nut milk
- 1 tablespoon coconut butter
- 5 grams (0.2 oz) mint leaves
- 2 tablespoons cacao nibs
- Large handful of spinach
- 1 ripe avocado
- 2 tablespoons coconut sugar
- Several handfuls of ice cubes
- A few mint leaves and sprinkle of cacao nibs to garnish
- Blend all ingredients in a high-speed blender until smooth, reserving some of the cacao nibs for blending in at the end.
- Once all the ice has been blended and you have a nice, smooth consistency, throw in the rest of the cacao nibs and blend just enough to break them down to tiny, crunchy pieces.
- Serve in a glass with a sprinkle of cacao nibs and a few mint leaves. Serve immediately. Give it a go and leave a comment below.
Here are just some of the recipes I’d like to share with you:
- Raw Nachos
- Curried Swede Risotto
- Courgette Fettuccine
- Cacao Crepes