Raw Thai Almond Kelp Noodle Salad

So, this is a first for my blog. A guest in my kitchen!!

Barbara, a Holistic Nutritionist

Over the years as a hairstylist, I have been very fortunate to meet some wonderful, interesting people. I have known Barbara Ollerenshaw for a few years and she has truly inspired me because she recently went back to school and became a Holistic Nutritionist. I asked her if she had a dish she would share with me on my blog and this is one of her favourite dishes. A raw Thai noodle salad. This is a healthy answer for when she gets a craving for Pad Thai.  I love Thai food! I was intrigued!

This really is a nutritious dish! I've never had kelp noodles before and I have to say they were very similar to rice noodles except they were a little on the rubbery side but not in a bad way! If I didn't know they weren't rice, I probably wouldn't have noticed. The salad itself was so refreshing and flavourful. It was amazing! The fact that it is also good for you is an added bonus. Here are just few reasons it's good for you.   

Kelp, a sea vegetable is very nutrient rich. Calcium, iron, manganese and complex B's, to name a few. It also aids in the healthy growth of nails and hair. And who doesn't want healthy hair and nails? I talk to a lot of women in my chair and hair and nail growth is one of our main concerns. The kelp noodles are found in the refrigerated section of the health food store. Garlic provides enzymes to help with digestion and alkalizes the body. Ginger is an antibiotic, anti-inflammatory and stimulates digestion and liver.

I urge to try this recipe, even if it's just to try something that you haven't had before. Trust me, you'll like it! 

Raw Thai Almond Kelp Noodle Salad

Noodles

massaging the kelp noodles

1 package of kelp noodles
Juice of 1/3 of a lemon
Himalayan salt

Dressing
1/2 cup almond butter
1/4 cup olive oil
4 tablespoons tamari
1/2 cup lime juice, about 3 limes
1 tablespoon honey
1 jalapeño, or to taste
2 garlic cloves
1 1/2 inch of ginger, peeled

Salad Vegetables
Red pepper, slivered
Carrots, slivered
Cilantro, chopped
Salad greens
Sprouts
Green onions, chopped
Sprouted mung beans(crunchy pea) to sprinkle on top, optional


For the noodles:
Put the noodle in a strainer and rinse with hot water. Drain well and place in a large bowl. Sprinkle with the lemon juice and a bit of salt. With your hands, message the kelp until soft. Cover and refridgerate.

For the dressing:
Place all the ingredients in a blender and mix until thick and fluffy. This makes more than enough dressing for this salad. Keep leftovers in refrigerator for another salad.

To assemble the salad, cut the noodles with kitchen scissors because they tend to be on the long side. Spoon a couple of tablespoons of dressing on noodles and mix together. Add the veggies and add a little more dressing and mix. The amount of dressing you use depends on the amount of vegetables you have for the salad but don't be afraid to use most of it. The vegetables and the noodles tend to soak up a lot of it. Sprinkle with cilantro and sprouted mung beans, if using. Serve right away.

m xo

Fennel and Beet Salad with Tarragon-Shallot Vinaigrette

My go-to salad dressing is pretty basic: olive oil and vinegar. It's what I grew up with. Sometimes we would convince my mom to buy the bottled salad dressing because we wanted to be like everyone else, but inevitably we would have it once or twice and then go back to our usual oil and vinegar.

I came across this tarragon and shallot vinaigrette recipe awhile ago and filed it away for when I had tarragon to use up. This time it wasn't my tarragon but my sister's, who had leftover from something she made with it. Alexandra, from "Alexandra's Kitchen" blog, suggests you double the batch just to have on hand, well thank goodness I did because I loved it! The tarragon gives it a nice anise flavour and really enhanced the fennel that I made my salad with. I'm planning on making the salad the rest of the week!!

I combined all the ingredients in a mason jar. It was easy to shake up and store in refrigerator.

Tarragon-Shallot Vinaigrette
(from Alexandra's Kitchen)

4 teaspoons sherry vinegar
1 shallot, finely chopped
1/4 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 cup olive oil
2-3 tablespoons tarragon, finely chopped

Combine vinegar, shallots, sugar, mustard, salt, olive oil and tarragon. Macerate for a few minutes before using.

I just threw this salad together with what I happened to have in my refrigerator. The combination totally rocked!! 

Baby greens

Fennel

Roasted beets

Dried cranberries

Almonds

Feta cheese

 m xo

Almost Salad Nicoise

I had it in my mind this morning that I wanted to make salad nicoise for lunch today. It must be this cold weather that we are experiencing and seems to be going on forever. I wanted to be transported to the south of France for a brief moment even though I've never been but can just imagine! Anything to get me through this winter.

I say this is an ALMOST salad nicoise because I didn't have the namesake of this dish, the nicoise olives.  I could have easily substituted kalamata olives I'm sure, but to be honest, I forgot. The salad was equally delicious without them. But please include them if you have!

Salad nicoise is essentially a composed salad made with green beans, potatoes, eggs and tuna tossed with a vinaigrette. You can either use canned tuna( I use Italian tuna in olive oil) or fresh grilled tuna which would be amazing!!

I left my  heart of romaine lettuce leaves whole because they looked so pretty, even if it was just me eating. Presentation is everything! Lol. But you can definitely tear them into bite size pieces. I used purple baby potatoes but any baby potato will do.

I think this makes a lovely lunch, especially with girlfriends and a bottle(or 2) of white wine.

Salad Nicoise

Vinaigrette
(this makes plenty of dressing, you will definitely have leftover)

1/4 cup red wine vinegar
1 teaspoon dijon mustard
1 clove garlic, grated with a microplane or minced
1 teaspoon anchovy paste
1/2 cup olive oil
salt and pepper, to taste

Whisk all ingredients together and set aside until you are ready to assemble the salad.

5-6 baby new potatoes
a handful of green beans, ends trimmed
a handful of cherry tomatoes, halved
1 hard boiled egg, peeled, halved or quartered
80g Italian tuna in olive oil
5-6 leaves of heart of romaine
1 tablespoon capers

Start by steaming or boiling your potatoes until tender. Set aside. Do the same with the green beans. You want the potatoes and the beans to be warm when you toss with the vinaigrette so they will absorb more flavour.
To assemble the salad, place the romaine leaves on a platter first and then arrange the potatoes, green beans, tomatoes, tuna, egg and capers attractively on top. Drizzle with the vinaigrette and serve immediately.

bon appétit
m xo