This recipe was created together with my friend and amazing chef Erica from Blend Catering. We spent an afternoon playing with different ideas, ingredients and methods until we agreed it was how we wanted it. Music was playing in the background and we told stories while prepping and peeling.
As I sat down to write this post today I thought back to our cooking time and realized how enjoyable it was. So often we (me included) are rushed, busy and multitasking when we are cooking - quickly throwing something together so we can eat and move on to what we need to do next. Sometimes cooking simply feels like another job I have to do - I'm sure you can relate.
Here's the thing. It doesn't always have to! And when it feels less like a job and more like play, you will feel happier, enjoy your food more and be more likely to want to cook more.
Home cooking is one of the most effective ways to eat healthier and feel better. When you make your food at home you know exactly what is in it - salt, sugar, oils etc.
I know time is often tight but over this next week I invite you to find some time to spend in the kitchen making something you love - it doesn't have to be fancy, take a long time or even be a specific recipe or meal. Simply be in the moment when making something for your amazing body to eat. Play some music, have a warm cup of tea or a glass of wine, maybe invite a friend or family member - whatever will help you enjoy your time in the kitchen - go for it!
As for this recipe - it is gorgeous, light and delicious! Its a perfect side dish or starter or mix it with beans, seeds or tofu for a full meal. It does require a spiralizer which is a great investment in your kitchen as you can make healthy noodles from almost any vegetable. You can find them at kitchen store, department store or even online at amazon.
The mix of fresh vegetables with a spash of fresh lime and a spark of ginger make this a healthy, unique salad you can eat all spring and summer long.
serves 2 as a main or about 4 as a side
You can serve this salad with garbanzo beans, chilled quinoa, nuts, extra seeds lke hemp or chia, or even some seared tofu for protein to make it more of a meal. The options are endless!
Breaking apart the really long sprials will make them much easier to eat.
You can easliy double the dressing so you have some for a salad for tomorrow's lunch or dinner.
The mixture of veggies and herbs provide a good amount of vitamins and antioxidants. The ginger and cilantro are both anti-inflammatory and cleansing.
Using a spiralizer, spiral the carrot, cucumber, daikon and watermelon radishes into a large bowl. Mix the spirals up with your hands and break apart any really long pieces.
In a small mixing bowl whisk together the lime juice, olive oil, grated ginger, garlic powder, maple syrup (or honey) and a good amount of fresh gorund sea salt and pepper to taste.
Pour the dressing onto the spirals and toss to coat. Sprinkle with seasame seeds and cilantro right before serving.