As the days get light and brighter its time to start ramping up the fat burning with pungent spices, light beans, bitter greens and stimulating citrus and we got it all in this recipe!
Spring has arrived - it's time for a change
February to March is a delicious transition point between Winter and Spring proper where we move from eating hearty stews and soups to colourful warm salads. These bitter feasts are the perfect way to initiate gentle cleansing before what would have once been the 'hungry gap' and before full detox season is in full swing by April.
This recipe is an AyurLife adaption of other popular warming winter salads, using some of Ayurveda's most renown cleansing spices and herbs to make a delicious zesty, metabolism-boosting dressing that will wake up all of your senses!
INGREDIENTS (Serves 2)
For the salad
10 almonds soaked, peeled and halved
1/3 of a small winter squash
1/2 avocado
Medium bunch kale
Small handful green beans
1 tsp rice bran oil
200ml water
Small bunch fresh coriander, washed and finely chopped
For the dressing
1 garlic clove, grated
1/2 tsp turmeric
1/2 tsp ginger powder
1 tsp balsamic vinegar
1 orange
1tsp honey
1tsp flax seed oil
METHOD
Soak the almonds overnight in double the water
Pre-heat the oven to 180 degrees C
Peel and cut the squash in 2cm cubes, place on a baking tray, coat in oil and salt and roast for 20-25 minutes
While the squash is roasting, wash the kale and green beans, remove tough ends and finely chop
Add the green to a medium pan with the water and place on a low heat
Steam the greens for 5 minutes into they are softened
Once cooked, strain the greens, add them back to the pan with the lid on and and then leave for 10-15 until serving.
Wash and chop the avocado into slices and place neatly in a bowl
Half way through cooking the squash, take it out of the oven, turn the pieces over and put back in the oven
While the squash is finishing, make the dressing by adding all the ingredients together (ideally in a jar) and whisk or shake
Next, lightly toast the nuts until golden ready for topping the salad with
When the squash is cooked through and golden brown, remove from the oven, and mix with the green in the pan
When mixed well, serve next to the avocado
Finally, drizzle the dressing on your salad, top with the crunch almonds, chopped coriander and enjoy!
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