Crunchy seed spinach salad

Crunchy seed spinach salad

Crunch seed spinach salad

This spinach salad is best made from garden fresh English spinach.  I am told that spinach bought from a shop, unless organic, is one of the worst vegetables for chemical sprays and fertilisers.  Luckily, the climate here in Melbourne allows us to grow gorgeous fleshy-leaved spinach for many months during spring and summer.

We have taken to washing all our bought vegetables in water with Apple Cider vinegar and salt.  Apparently, it washes away the chemicals*  I am taking my daughter’s word for this, but might do some further research into it.

As a salad, this goes really well with fish and chicken or you can just pile into it on it’s own.  It’s that delicious.  It’s also SIBO friendly. 

SPINACH SALAD INGREDIENTS

Large bunch of freshly cut spinach leaves or
1 large bunch of English Spinach with the roots still on
1 bunch of asparagus spears
1 Lebanese cucumber
2 tablespoons capers
Large handful of pumpkin seeds
Large handful of sunflower seeds
Small handful of pine nuts
Tbsp organic Coconut Oil
Sprinkle chilli flakes (optional)

METHOD

Wash the spinach in water with 1 tablespoon apple cider vinegar
Cut the spinach into 1 cm slices
Thinly slice the cucumber
Lightly steam the asparagus – you want it bright green, cut into 3cm slices
Add coconut oil to a pan
Add chilli flakes to taste (I use 1/4 teaspoon)
Brown the seeds, but beware the pine nuts burn easily, so I add them later
Combine all the ingredients into a bowl and toss with the dressing.
I sprinkle the seeds on at the end for effect.

DRESSING

Juice of one lemon
Tbspoon sesame oil
1/4 cup good quality olive oil
1/2 tsp maple syrup
Zest of a lime of lemon
Salt and black pepper

Make it in a jar and give it a good shake before pouring over the Spinach Salad.

Goes really well with salmon simply fried and chicken.

 

 

SIBO friendly choc-top slice

This is a SIBO friendly recipe with NO sugar, flour, gluten or eggs, just a delicious nutty, chocolately treat.

sibo-friendly-choc-top-slice

INGREDIENTS

Base

1 cup unsalted cashews
1/4 cup coconut flour
1/4 cup pecan nuts
1/4 cup melted coconut oil
1/4 cup maple syrup

Base Method

Blend the nuts and flour until fine (a few chunky bits are fine)
Mix altogether
Line a flat baking oblong tin with grease proof paper
Pat the mixture down as flat and even as you can.  It should be about 2 cms thick.

Topping

1/2 cup cocoa butter (available at any good organic shop)
1/2 cup coconut butter
3 heaped tablespoons organic, cocoa powder
1 tsp maple syrup
4 drops Stevia
OPTIONAL
1 tsp vanilla
or 1/4 tsp peppermint oil

Topping method

Shave the cocoa butter
Add the shaved cocoa butter to a glass container together with the coconut butter
Melt in a microwave for 90 seconds (depending on your microwave)
If it starts to brown you are over heating it. You just want to be able to stir it together.
Add the cocoa powder and stir in
Add the maple syrup and stevia (this is to taste, but be careful of stevia, it can be awful if you use too much.)

Stir the chocolate mixture well and poor over base.

Put in the freezer for a short time and then return to the fridge.

Slice it into 1 cm slices.  It’s super rich!

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