Healing tropical slaw

This slaw is not only packed with flavour, but is also a powerhouse recipe that feeds our own powerhouse, our stomach. In Eastern medicine the stomach area is known as the solar plexus chakra and is associated with the element of earth and emotions of anxiety and stress. High stress levels can shut down our digestive system so it is important to tune into how stress affects our eating behaviours.

The mind and emotions live within yin energy, which is replenishing. In this belief, emotions and earth are sustained by yin energy. Basic metabolic theory shows us how food and air that we put into the alchemy fire of the stomach can magically transform and lead into the ultimate metaphor for the digestive process that is gold. It is this refinement of foreign materials into highly refined energy that is the essence capable of extending life.

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Serves: 4

Preparation time: 20 minutes

Cooking time: 10 minutes

½ bunch kale, stalks removed, finely sliced

½ bunch Tuscan kale, stalks removed and finely sliced

1 handful fresh coriander leaves, finely chopped

1 handful fresh rocket, roughly chopped

½ small red cabbage, finely sliced

1 mango, peeled, pitted and cubed

150 g mixed sprouts

50 g sunflower seeds, toasted

50 g pumpkin seeds, toasted

salt and pepper

Dressing

zest and juice of 2 limes

1 tablespoon liquid aminos

2 teaspoons apple cider vinegar

1 tablespoon water

1 tablespoon honey

1 tablespoon peeled and grated fresh ginger

½ tablespoon peeled and grated fresh turmeric

6 tablespoons olive oil

salt and pepper

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Place all the dressing ingredients into a blender and blend until combined. Season to taste and set aside.

Place the kale, coriander, rocket, cabbage, mango and sprouts into a large salad bowl. Make sure all the greens are finely sliced as you want the texture to be like a slaw. Cover in the salad dressing and toss well using your hands, gently massaging the kale while you do so. Top with sunflower and pumpkin seeds and season to taste.

Enjoy!

-Melissa

Roasted sweet potato with walnut and parsley pesto

This recipe is an ode to my sweet friend Rose. She is a marvelous cook and first shared this recipe with me a while back. It is insanely good and with sweet potato being one of my all-time favourite foods, I had to recreate this recipe and share it with you guys. The secret to a gooey sticky sweet potato is too let it roast as long as possible to get the crunchy edges and to let its natural sugars caramelized. Ten minutes before you remove it from the oven, drizzle with some olive oil and let them roast a little more. Don't make your wedges too small or the bulk of them might burn. This is an amazing recipe for any dinner table and although it is a side, everyone will treat it as the main affair! 

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Serves 5 as a side

Ingredients: 

• 1kg sweet potato washed and cut into wedges. 
• 2 tablespoons coconut oil
• wax paper
• salt and pepper
• 1 bunch parsley
• juice and zest of 1 lemon
• 90 grams walnuts
• 1 garlic clove
• 6 tablespoons olive oil
• Maldon salt for serving
   

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Instructions:

Preheat oven 180°C.

Place the cut sweet potato into a large bowl along with the coconut oil. Toss until evenly covered. Line a large roasting tray with wax paper. Line the wedges up on the tray skin side down and season with salt and pepper. Pop them into the oven and roast for an hour and 10 minutes. Turning them at the 45 minutes. 10-15 minutes before they are ready, drizzle them with some olive oil and let them finish up roasting. 

Meanwhile, in a food processor add the parsley, lemon juice, walnuts, garlic and olive oil. Blend until you reach a smooth creamy consistency. Season to taste and fold through the lemon zest. 

Once the sweet potatoes are golden brown (I like my edges crunchy) remove from the oven. Add a few dollops of pesto to the wedges and toss the wedges gently until evenly covered. 

Add to your serving bowl, sprinkle with Maldon salt and serve hot!

Merry Christmas 

-Melissa