vegan

Keto (Vegan) Kale & Courgette Tahini Salad

| nicoleskitchendiary

If you’re one of those who thinks kale is unpleasant or bitter, you’re not alone. It’s one of those ‘super foods’ many people avoid, knowing it’s good for you, but also knowing it is quite bitter. Since starting keto, I’ve been eating lots of salads and trying to incorporate healthy fats where possible, this recipe is the perfect balance of the two.

This is a raw food (vegan) recipe. Being raw makes it more nutritious. It’s as simple as spiralising some courgette, tossing it together with the raw kale and knocking up a quick dressing. I knew the dressing had to pack a punch in order to mask that bitter tasting kale, it’s full of flavour and I know you won’t be disappointed.

kale

This recipe serves 2

Ingredients

  • 2 courgettes, spiralised
  • 100g curly kale, chopped
  • 20g coriander, freshly chopped
  • 1 fresh red chilli, finely chopped
  • 1 garlic clove, miced
  • 1 inch fresh ginger, minced
  • 4 tbsp tahini
  • 1 tbsp toasted sesame oil
  • 1 tbsp extra virgin olive oil
  • 2 tbsp light soy sauce
  • 1 tbsp Sriracha hot sauce (leave this out if following strict keto)
  • Juice of 1 lime

Method

  1. Place the kale and courgette into a large bowl
  2. Mix together the tahini, oils, soy, Sriracha, garlic, giner and lime in a bowl to make the dressing
  3. Pour the dresssing over the kale and courgette, mix well to coat
  4. Plate up the salad and garnish with the fresh chilli and corinader

No bake cashew and coconut energy balls

| nicoleskitchendiary

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I’m always on the look out for healthy snacks that taste great, who isn’t? I remember when someone first recommended Nakd bars to me, I thought they looked unappetizing and like they would taste bland. To my surprise I actually liked them, the Cashew Cookie one being my favorite. Here’s my own version, but it’s seemingly trendy to make them into balls instead of bars, so that’s what I went with.

The recipe couldn’t be simpler, chuck everything into a food processor and whizz it up until you have thick sticky large crumbs. Roll them into balls using slightly damp hands and you’re done. Much more satisfying than buying them. I’m going to have a play around with flavour combinations because the possibilities are endless.

I made these using mostly ingredients I already had and only had to buy the dates, so they were super cheap. I love the combination of sticky sweetness from the dates and the crunch from the cashews, pumpkin and sunflower seeds. They make the perfect afternoon sweet treat, let’s face it, who doesn’t get a hankering for something sweet at around 3pm.

Ingredients

  • 250g soft pitted dates
  • 50g desiccated coconut
  • 50g unsalted cashew nuts
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 1 tbsp chia seeds (white or black)

Instructions

  1. Place all ingredients into a food processor and process until the mixture resembles big stick crumbs
  2. Scoop out the mixture onto a clean worksurface and using damp palms, roll the mixture into even balls
  3. Store in an airtight container. They will last longer in the fridge